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so i order one of these yesterday when it came out, should have it hopefully next week and use it maybe ~2more weeks. as for why i bought it? i'm impatient but more importantly i have gotten knocked on a few of my submissions for carb issues so I'm hoping that this can help be dial it in...

i don't think that i correctly understand the procedure for whirlpooling, hopefully everyone here can help me out. my understanding is that the point of whirlpooling is to get the wort moving around the kettle in a circle so that all the hop material + hot break moves to the center. Here...

i made a munich helles on 6/19 using WLP860. I did primary fermentation at about 50F for 8 days, then bumped it up to about 60F over the course of 3 days and held for another 2 days. i then have moved it down to lagering. i took a sample yesterday and believe i'm smelling/tasting some...

I've been very happy to date with my 7gal from SS BrewTech http://www.ssbrewtech.com/

thanks. no need to dig up the other baselines from around the world. i know brun water, beer smith and other places have those. my original question about baseline was more generic and just about what are good levels for "generic" water, regardless of the style your looking to brew

Been doing some more reading on the web and I guess there really is no "baseline" water profile so comparing mine to something else is a mute point. I'd have to adjust my water anyhow to match a specific profile based on the beer i'm trying to make. Please someone correct me if I am wrong.

I got a ward labs report for my water but frankly I don't know, nor can I seem to find, what a good baseline is for a water profile when it comes the the minerals. So I have 2 questions. Question 1 - Should I even care what good baseline numbers are since I would have to add water...

Made some changes last min. based on replies here and what the LHBS had. 9lbs Marris Otter 12oz Brown Malt 8oz Crystal 60L 2oz Black Patent 6oz Chocolate i kept the Black in but just in a smaller dose. Since I don't have a great reference point as to the taste, I figured i'd keep it...

I'm looking to make a brown ale next week. i'm trying to use up some grains i have on hand so what does everyone thing of the following. 6 gallon batch: 9lbs Marris Otter 12oz Special Roast 8oz Crystal 60L 4oz Black Patent 4oz Chocolate *** i've looked For hops i'm probably going...

Lately i've been doing a lot of SMaSH brews and using WLP001. I finally realized that I've been wasting a lot of time/money on building yeast starters out of a yeast vial for every batch. I brew maybe every few weeks if I'm lucky, so in the mean time what I'd like to do is the following. -...

I'm planning on picking up one of these (Frigidaire 20.2-cu ft Frost Free Upright Freezer) http://www.lowes.com/pd_637401-2251-LFFH20F3QW_1z11pke__?productId=50273097&pl=1 The shelves are removable so I don't see any issues with using this a fermentation chamber. Am I over looking anything...

Hopefully everyone can calm me down a bit and tell me I'm over reacting and everything will be fine :-) Brewed a 5gallon batch of oatmeal stout this weekend. Pretty much after the decision to brew I proceeded to make mistakes along the way. - started at 8PM on Friday night (~20F...

I recently decided to go balls to the wall and get a top tier system (very happy with it) and have all the valves, cooler, pump, therminator, HERMS coil. hooked up with 1/2in. silicone tubing and camlock disconnects. While giving the system its inaugural run this weekend I noticed I lost a LOT...