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As someone who hasn't spent any time dealing with chemistry, physics, of differential equations since sophomore yr in college, my meds gonna explode! Seriously guys, thanks for the detailed responses. I obviously need to do more reading myself. My darker beers have been quite good (most...

Thanks Martin! I think I'll try the lactic acid for the first brew with all my new water info. One more question (I know)... are you suggesting Epsom salt with gypsum as well, or instead of gypsum as well as the mag chloride? I was looking at gypsum to bring up the Calcium (which in my water...

I posted this thread in the All Grain forum but should have done it here in Brewing Science. Martin responded, but I thought I would point to the thread if anyone else wanted to chime in. Basically my water report came in and I'm dealing with a high alkalinity issue with my well water. Rather...

Martin, at first I used the Bru'n spreadsheet and started adding a percentage of RO water and saw some improvements, but I still need to plan on gypsum and some magnesium chloride when aiming at it's "Pale Ale Profile". However, if I just use my well water completely, and add a small amount (.3...

Martin, was on my iPhone app last night and didn't want to fight it to write a lengthy post. But thanks for the insight. Water chem is new to me. I've never taken a pH of a mash, let alone add any kind of lactic to adjust alkalinity. Is acid malt an option, or am I better to tackle the strike...

Will do thanks

Been AG brewing (Denny Conn style, cooler tun, batch sparge) for maybe 4 years now. Over the past yr or more I've noticed my pale color hoppy beers being dominated by a flavor I couldn't figure out. Despite using a ton of late boil and dry hops, my hops were disappearing. To me the hops seemed...

I've had Sucks here and there over the past couple years. Only had one bomber of Enjoy By earlier this year. Very difference beasts. I tend not to be a big DIPA fan, as I often seem to get a sweetness from the high alcohol content that can't be balanced against somehow. However I found Enjoy...

Been getting a foam problem that was only resolved when I finally cleaned my beer lines. At the time I used some BLC solution in an empty corny keg and gassed it up to push it through the line and faucet. (i removed and soaked faucet parts as well). 6 weeks later I notice the foam building up a...

I had to adjust it as it arrived a bit off (wider at one end). .038 is what I've used for my first few brews with it. I still hand crank as I've been too cheap to by the low-speed drill ($$ has gone into a Blichmann burner and the mill). I'm getting about 70% efficiency. Prior to that, using...

ahhh... ward labs, right? https://producers.wardlab.com/BrewersKitOrder.aspx

I've been brewing for almost 3 years, most of which has been all-grain via Denny Conn's cooler-tun/batch sparging method. I have private well water here on the MA/NH border. I know we had a basic test done when we bought the house 10 yrs ago, but I've never had a brewing water test done...

My Mosaic IPA used Mosaic and Chinook (2-to-1 ratio) at 20, 5, and dryhop. 1 oz Mosaic at 20 and 5, and then 2 oz Mosaic in the dry hop (half those amounts of Chinook at same times). It was fruity as hell! 6.8% ABV, 1.011 FG. 1 lb of C10 and carapils, .5 lb of C40, 12.5 lb of 2-row. This was my...

Founders wasn't happy with how Red's RyePA aged, and felt like there was too much of it out there past its best condition.

My mosaic/chinook ipa based on the grist from the sculpin recipe in this thread. Mistakenly replaced the caravienne with c40 instead of c20, so a tad bit darker than Sculpin but still delicious. Not crystal-free like some insist West Coast IPAs be, but I don't care. 6.8%, approx 80 IBU (rager)...

After 16 days (last week dryhopping in secondary with 2 oz Mosaic, 1 oz Chinook) it's down to 1.011. The gravity sample I took smells amazing! Reminded me of the complexity of Lagunitas' lil sumpin sumpin aroma. Should be kegging it within the week. Might cold crash it tonight for a few days first.

Finally getting into making my kegerator. Got an old ('90) GE kitchen fridge that used to be my folks'. Been using it in the basement for a year as a back up and beer fridge. Not big as far as kitchen fridges go, and it's a top freezer set up. My hope is to start with one, but go to two faucets...

I've found with my system, I tend to have to aim 2 degrees higher than recipes call for. So my 152 should dry out pretty well. But we'll see. Suppose I could boil up a little sugar to add to the fermenter, but I'll probably just let it go as is

Finally brewed yesterday. Went with the North Star grain bill... or so I thought. I subbed the CaraVienne with C40 and not C20. C20 is supposed to be closer, but I had a brain fart at the LHBS. Ah well. 12.5 lb 2-row 1 lb carapils 1 lb C10 0.5 lb C40 24g magnum @60 28g Mosaic and 14g of...

Hey Adam, I'm about to use Mosaic for the first time, and was thinking a big west coast IPA to do it with. Thinking about the Sculpin grain bill, but bittering with Magnum and then flavor and aroma with Chinook and Mosaic, heavier with the Mosaic. Same two hops for dry hopping, again, more...