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bump any feedback guys? Also possibily thinking about adding 1 tsp pumpkin spice addition at 30 mins.

Going to toast the oats and possibly add more pumpkin spice in the secondary to taste if it is not up to par. Also there will be 2 roasted sugar pumpkins with brown sugar on them in the mash. Mash at 154 F, 1.054 OG, 28 IBU 9lbs UK 2-row 1lb Toasted flaked oats 12oz Chocolate Malt 8oz...

Have mixed reviews from a lot of people on this subject but for a Rye Kolsch for a Hallertau hop substitute would you use which of the following, Mt. Hood, Saaz or Tettnang? Thanks everyone.

so you're saying alkalinity is still to high? Still just a little confused because its negative, does that matter if it is negative? Sorry for all the question's. Alkalinity (CaCO3): -103

this might be a dumb statement but isn't it already below 20 alkalinity, it's at -103?

bump any1?

What do you guy's think of this, just did it for tomorrows brew. This page can be used for copying and pasting Starting Water (ppm): Ca: 3.2 Mg: 0.7 Na: 6.5 Cl: 4.2 SO4: 3.5 CaCO3: 16 Mash / Sparge Vol (gal): 3.5 / 5.5 RO or distilled %: 0% / 0%...

What do you guys think, just worked up this profile and it seems pretty suitable for me. This page can be used for copying and pasting Starting Water (ppm): Ca: 3.2 Mg: 0.7 Na: 6.5 Cl: 4.2 SO4: 3.5 CaCO3: 16 Mash / Sparge Vol (gal): 3.5 / 5.5 RO or...

bump

Doesn't baking soda raise pH and acid alt lowers ph to get me in the range of 5.3 which I like? Also if you throw chalk into the mash it dissolves properly and then for your 2nd running throw the chalk in the wort that's all drained out.

Just redid my water profile with bru'n water what do you guys think? Was as close as I could get it with my water Starting Water (ppm): Ca: 3.2 Mg: 0.7 Na: 6.5 Cl: 4.2 SO4: 3.5 CaCO3: 16 Mash / Sparge Vol (gal): 4 / 4 RO or distilled %: 0% / 0% Total Grain...

So far worked this out in my EZ water calculator, what does everyone think? Starting Water (ppm): Ca: 3.2 Mg: 0.7 Na: 6.5 Cl: 4.2 SO4: 3.5 CaCO3: 16 Mash / Sparge Vol (gal): 4 / 4 RO or distilled %: 0% / 0% Total Grain (lb): 11.69 Non-Roasted...

From what I've been given, it is saying the sulfate is higher than the Chloride, making the beer more bitter. I would think you would want the beer more malty to balance out the high IBU's of the Alt. Hear is the profile and if anyone else has experience with this style of beer, please chime in...

Palmer just states that your proofing the dry yeast to see if it's still viable should be perfectly fine.

If I had foam control and stir plate should be room but you guys know better than i do

Sorry for another question's but I'm very unsure about some of the steps. I was doing a lager requiring 420 billion yeast cells for my beer. I have a 5L flask so can I just pitch 1 vial of yeast in 4.82 L starter to give me the proper pitching rate or would I need to steep it up? Also I have...

Do D-Rest when fermentation is 2/3's complete. After a day or 2 check gravity, the beer should be finished up with the FG, when FG reads constant for 2 days in a row you can drop to lager temperatures slowly.

any other experiences with s-23 yeast for anyone else to help other fellow home-brewers on the board?

I know there are numerous post regarding this yeast but I have heard a lot of negative feedback on the yeast and it's fruity tones. I just wanted to reiterate that this yeast worked for me fine using these method's. *note, results can vary from homebrewer to homebrewer. I started out re...

I used Tastys water profile for his Janet Brown and it's not a over powering hop bite but rather a smoothness that pop's them out a little more to notice them. Well done Tasty.