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I live in Biloxi, MS and let's just say 90 degrees around here is pleasant. I recently asked some questions about saving money on ice when chilling my wort and got some great answers so I will move on to my next question: WATER. I use water straight from the tap. I have zero idea what is in...

Thank you everyone! Great advice. I never considered the tap water until down to around 100 before adding the ice. My tap water is around 70 degrees but now thinking about it makes a lot of sense (still colder than boiling temp). I also appreciate the step by step protocol that Funkedout...

I was not being clear enough. I have a "pre-chiller cooler full of ice around a copper coil chiller that I run water through. When the tap water leaves that chiller (which is submerged in the cold ice water) it then travels via a short hose into another copper coil chiller which is submerged...

I live in an apt. and when chilling, I run a hose from my kitchen sink to the balcony, where I have one copper chiller in an ice cooler with ice and water and it leads to another copper chiller submerged in the hot wort with a hose to dump the hot water from the chillers into my bathtub inside...

I am in the middle of my mash today and have a feeling that I am going to be summonsed to something I can't miss and will get my brew day interrupted. Is there any concern if I collect my wort properly, put lid on boil pot and save boil for tomorrow???

Which Lager yeast would you suggest and at what temp? I do not have a temp controller and live in Mississippi, so essentially brewing under 68 degrees is not likely! lol

Thank you ffor the response. I have a PH meter, but have not yet brewed the sour I have wanted to for quite some time. Sooooo, tell me if this would be right: Mash 60 minutes (around 50/50 pilsner/white wheat) boil 15 minutes, cool under 100 degrees pitch about 3-5 goodbelly shots, (I plan on...

I want to do this recipe with maybe some orange peel added to the boil, but I am the type of person (right or wrong) that if I am going to brew a beer, I want it to get me drunk. So my question is- would this recipe lose it's glamour if I jacked up the grain bill (same ingredients, more...

I am thinking Belma or Heull or Saaz. Obviously I want low IBUs and do not want the hops to steal the show. Going to be a really light grain build but want to hit around 6% alcohol. Also, is maris otter a no go for sours or would that add some nice flavor without being too weird??

Do the goodbelly shots work exactly like say Omega Yeast Lacto Planarium? How long did you keep it on the lacto before boiling again?

Just a work in progress- your input is appreciated as I was just throwing that in there. Point is well taken and likely utilized when this comes to fruition.

Worked up a recipe on Beersmith last night at the house and came up with a nice 6% ABV beer with great color and only somewhere in the area of 25 IBUs (I don't have it here at work so don't hold me to the IBUs exactly). I used a schedule (experimenting) with I believe was East Kent Goldings (.5...

Advice heeded! Recipe base 2.0!: So let's get a run down of what we have developed so far: Obviously everyone seems to be geared towards a Scottish style ale. Grain bill appears to be built around the following: Pilsner Buscuit Rye Honey Malt Caramel 40L or 60L Crushed unsalted pretzels...

This is getting excited boys (and girls)! So let's get a run down of what we have developed so far: Obviously everyone seems to be geared towards a Scottish style ale. Grain bill appears to be built around the following: Pilsner Buscuit Rye Honey Malt Caramel 40L or 60L Crushed unsalted...

Great ideas!!!! Keep em coming!

My girlfriend has wanted me to attempt a Salted Caramel flavored beer. Wondering if the crowd her could all get together and try to formulate something. As far as the grain bill, I was thinking something in the lines of biscuit and rye may provide a nice pretzel flavor to build on. Add some...

Excellent- this is exactly what I was intending doing.

Is it acceptable to clean my kegerator lines, by simply pumping no rinse cleansing solution (Easy Clean) through the lines till the blow and the follow the same with Star San???

Thanks everyone. I do already have the ph meter, just haven't used it yet. I am a huge "think of everything that can go wrong before you shoot yourself in the foot" type person so I probably jumped the gun on the question concerning the powder/liquid. I was looking at actual liquid I could...

I am planning on attempting a kettle sour in the near future using Omega Labs Pantarum blend yeast. All the info I have read said a good idea is to add lactic acid to your kettle to drop your PH down to around 4-4.5 before your lacto yeast is pitched. Everywhere I look, I only see powder form...