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Anyone in the Kitsap County Area (Port Orchard Specific) have any water profiles they could share to get me a good starting point? Just moved here and trying to get brewing!

I did end up making this! It turned out pretty darn good but I think I could have put some more lactose in it and a little more pecan flavor. The vanilla overpowered the pecan. I purposefully did not do a diacetyl test to give it a buttery overtone like a pie would. A little tweaking would have...

I have not yet. That's not a bad idea!

All, Happy Brewing weekend! I had a question relating to post mash gravity on beer smith. I understand the difference between post mash gravity and pre-boil gravity, but is there a way to trick the system into giving me the mash gravity prior to sparging so i know when my mash is getting...

Both those recommendations sound great. As it stands, I'm definitely adding a pound of lactose, vanilla beans in the secondary, 2 boxes of Graham Crackers in the mash, and pecan extract in the secondary. Mashing high at 256-258 for full body for 60 minutes.

Getting into the holiday spirit of eating too much, one of my favorite holiday treats is pecan pie! I was trying to put that into a pastry stout design/idea, but all I have to work with is the pecan pie Porter from clown shoes. Anybody have any recommendations for a base of ingredients?

For all of you who probably have too much time, money, and equipment invested in yeast harvesting and culture storage, I would love to see your equipment and setup!

For all of you who probably have too much time, money, and equipment invested in yeast harvesting and culture storage, I would love to see your equipment and setup!

For all of you who probably have too much time, money, and equipment invested in yeast harvesting and culture storage, I would love to see your equipment and setup!

For all of you who probably have too much time, money, and equipment invested in yeast harvesting and culture storage, I would love to see your equipment and setup!

I keep my keg at around 42 degrees. the only time it's colder than that is when I'm cold crashing something i just kegged.

I'm only using what beersmith 3 puts out for the recommended style. At 2.3 vol of CO2, that equates to 12.6 PSI of CO2. Doesnt that mean that's what i keep it at or does that mean I force carb it with that amount and reduce the pressure after the fact. Furthermore, if i reduce the pressure...

I recently got back into homebrewing and kegged my hazy IPA a few weeks ago. Once it was carbonated, it was pouring perfectly with 12.75 psi on the keg, 10' of 5/16 id tubing with a picnic tap. Now, by feel, I probably have 10 or so pints left, and am getting foam ups in the hose and pint...

Hello Homebrewers, I'm getting back into the hobby, and recently got a Spike system with a new shiny CF5 conical fermentor. I have very little experience with conicals and was looking for everyones cleaning/sanitation best practices prior to adding wort and pitching yeast. I brewed yesterday...

does anyone have opinion on regulators? I've looked at the major ones on amazon and most seem to have quite a lot of leaking reviews.

That looks great! Anxiously awaiting further pictures and explanations for completion. Could you possibly explain on how you're affixing the countertop to the keezer top itself? I just picked up a 7.2 cu. Ft. and looking to do the same.

AJF, the step by step process is my original plan. it lets me plan this build throughout multiple paychecks. That Keezer link you sent is crazy! Who knows how long that process took to get all that done. If i do go keezer, I would probably do a 7 cu. ft.

All, I looked through some previous threads, but most were a few years old and older so i thought I would pose my questions. I'm trying to build a space saving kegerator (probably better to be upright for space savings) that will hold at least 4 homebrew kegs, with C02 regulators for each keg...

Not sure how to do it, but does anyone know how or admins have the ability to change my SN. Havent used this site in a while and am no longer affiliated with the group i made the sn with thanks.

call this a dumb question, but my kegerator has three kegs in it as well, all requiring different keg pressures for different styles. how do i go about keeping these kegs pressurized at different pressures while saving money and not always going in side to change pressures too.