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I'm planning a black IPA and am wondering what water additions people are using? On the one hand CaCl will bring out the malt flavours of the grain bill but on the other hand hand big IPAs really rely on large SO42- additions for the hop flavour. Thoughts?

thank you, this is exactly what i was looking for!

Hi all, last weekend I brewed I milk stout with the recipe listed below. I wanted to mash around 68 because i read that it will create more unfermentables and give me a thicker mouthfeel at the end, which is what I was looking for in a stout. I mashed in at 69 (assumed the grains would bring the...

Based on the small taste I had from my gravity sample, I have a feeling it will be difficult to drink. Will bottle anyway and see -- it was a small(ish) batch so not too much beer wasted but I am keen to try this brew again the right way because the rye came through really well

Would alpha alone have worked in the fermentation stage? As I said in an earlier post, some places on the internet claimed it would and others said it wouldn't. I guess what I should have done was waited a few weeks after adding the AA and taken a gravity before adding the gluco to see what...

UPDATE: after adding a bit of the AA and GA, I have checked the gravity (31/08/2020) now about 2 and a half weeks from my original post and the gravity is reading 1.002! So a massive decrease and I plan to leave it in another few weeks. Looks like we were right about this issue, but I am...

Would love to see the recipe

Couldn’t he simply sanitize the hydrometer and put it directly into the fermenter? I know it might seem like a high contamination risk but I have seen people on here mention that technique to good results

In my experience, you will get addicted and when you do a hydrometer will be one of the first things you need anyway so might as well just get it now. Also invest in a good quality thermometer (Thermapen) from the start as I continued to use the kit thermometer and ruined a few batches because...

So the next question is how much to add? and how long does it normally take to bring the SG down?

When pulling the alcohol thermometer out of the case it reads 5*C and when I put it in room temp water it didn't even move. It only moved up once i ran hot tap water. When I brewed this last weekend thermapen showed 66*C mash and the alcohol thermometer showed 56*C so it was a difference of 10*C...

To be fair the alcohol thermometer may have been dropped a few times so the fault is probably down to the user Thanks for that really clear explanation about AA! I think I will leave the RyePA in the fermenter with the AA for a few weeks at least to allow the gravity to come down. Do you have...

Yeah I did and we were right the alcohol thermometer was way off compared to the thermapen. I actually brewed an IPA 6 days ago with the thermapen in my arsenal and the OG came to 1.066 and today it is already down to 1.016. This pretty much confirms the issue was in the mash temp being too...

Thank you for bringing this up, I have been very confused on this because there seems to be a lot of conflicting info on this front. Some people have simply thrown it into the fermenter and had results but most places say to add it to the mash to heat it up before fermentation. Figured it...

Just checked the hydrometer and all seems good on that front. I have never heard of the iodine test, that sounds like a great thing to have in the future so will get some of that for sure. My mash time was 60 minutes and the mash water was 22L (my boil off is 5L/hr and deadspace is 5L) so...

Have recently wondered this about Hop House Lager from Guinness because they use their Guinness yeast in it. The beer tastes more like an ale to me but is advertised as a lager. Have you tried it? Thoughts about its taste/process?

Well given the problem with this batch, I gather that the mash temp was too high but also I do keep the boiler on "keep warm" as opposed to turning it all the way off, do you reckon I should turn it all the way off? And with the darker grains I found they scorch much easier than pale malt. I've...

Because it was roasted I figured all the fermentable sugars were cooked out and it was more of a flavour addition. I use BIAB in a buffalo boiler and made a porter the week before that scorched the hell out of the bottom of the brew kettle so I read that you could essentially get the flavour out...

any update on how long it took in the end? I have just added alpha amylase to a stalled Rye IPA, which is sitting in the fermenter at 25*C.

UPDATE: I added the alpha amylase around 30 hours ago and just took another gravity reading. It is still 1.034. I got a thermapen thermometer so the temp is accurate now. I read elsewhere that the gravity would start to reduce in just 24 hours after AA addition, but nothing yet with my beer. I...