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This is awesome!! made it real simple but some questions... when Im making a pale ale on my 1 bbl system it says to double the calcium chloride so my hot liquor volume is 30 gallons i have extremely alkaline tap water so i dilute 5:1 ro to tap.. i did the math and thats 40.8 g of calcium...

I can usually tell because it starts getting milky lookin and you can smell the c02 .. You dont want your starters to go more than 24 hours according to white labs theres a video on here somebody posted about it

+1 starsan sounds like the culprit

I saygive it more time. I underpitched my first lager and just when I was about to give up after about a week it started fermenting away. I quickly learned my lesson about pitch rates with lagers after that

Thanks for the quick response, and I think I will do that in the future. My next question is do I need to boil the Dme water mixture and then pressure cook or can I skip the boil step and just mix the Dme water and then pressure cook it? Thanks alot

So I made my first mini starter today and am a little worried about infection since I didn't use sterilized wort ( I just used boiled Dme ) my question is can I sterilize boiled Dme and if so what is the best process thanks

Yes you can Morebeer.com sells them but it kinda takes the fun out of the process. Also I think they are kinda pricey

looks good just ordered those racks and tubes. i previously had morebeers tubes but they were way to small

Ya thats what I thought, thanks for the reply and keeping this thread going you've taught me alot.

Whats the optimal temperature for storing the slants after incubation..I just got a mini fridge for my yeast and its sitting at about 33 F

nope i double checked. Im just wondering if the 75 minute boil is throwing brewmasters warehouse calculater off... oh well im just gonna stick with beertools pro numbers and downsize the hops

Ive tried them all now it ranges from 99.9-130 kinda just made me more confused haha is tinseth the typical scale?

Maybe this will help here is my recipe. its supposed to be in between DFH 90 and 60 min Clone 5.5 Gallon Batch Efficiency 79% Ingredient Name Amount Briess Pale Ale Malt 13 lbs, 13 oz Crisp Amber 0 lbs, 7 oz Warrior Pellets .39 oz @ 75 mins Warrior Pellets .39 oz @ 65 mins Warrior...

Thanks guys for the quick response...I guess the IBUs is whats really making me confused. The OG and Fg are close enough. And yes i do use The specific grains in the database. would boiloff rate and mash temp/length change the ibu values? thanks

So I just purchased Beer tools pro and im having a little bit of confusion based on the numbers its given me on my newest recipe. I order all my recipes from brewmasters warehouse, wich I called them and asked how accurate the numbers they give on there website are and they told me they are dead...

cool thanks for the help ill let you guys know how it turns out cheers

Hi guys, I wanted to brew the dogfish head 90 min clone that was in byo but i'm kinda confused. it says to mash at 122 then raise to 149 until conversion is complete. so my question is how long do i leave it at 122 until i raise the temp to 149? also i have a cooler for a mash tun so i was...