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Thanks for the details. The 70 degree start will be helpful in the summer. Do you use the yeast on any other styles with that schedule?

I've been using WY2206 as my house lager yeast for ages, but looking to make a change. I've picked up a package of Imperial L09 (Que Bueno), which crosses to WLP 940 Mexican Lager. I'm planning to ferment in a keg, but was debating on whether to go temperature controlled 50 degF primary, then...

Sorry, should have noted. It's Avangard from Great Fermentations. Will update original post shortly.

I've switched exclusively to Barke Pilsner and have some Avangard German Pilsner malt I have no use for. https://shop.greatfermentations.com/product/german-pilsner/pale-and-base-malts two 20-25# bags of uncrushed Pilsner $20 each or $30 for both Pickup on NE side of Indy. Can ship at buyers...

For sale - $85 This is a Budweiser branded kettle, but appears to be an 82 quart (20.5 gallon) Bayou Classic kettle with steam basket. NEVER used. I promise that despite the graphics it will make good beer. I had grand plans to turn this into a 240V electric brewing vessel, but my enthusiasm...

I knew there would be updates needed after the initial release of the water profiles for Beersmith3. It was pointed out to me that the styles I used in the initial post were using the 2008 BJCP style guidelines. I've since completed a mini research project to map the 2008 numbers to the 2015...

I'm working to make this more simple. When i didn't have authenticated downloads, i had some issues and had to go to the current method.

An astute reader noted that these are the old BJCP style numbers. I'll update within a week to the updated standards. If you do update, PLEASE make a back up of your original water.bsmx file so that when i have the update, it will be easier.

Ha, yea. There were a few others that were basically recommended from the water book to just go out on your own on the water profile, so I omitted them. Thanks for the feedback. I'm glad the instructions were clear enough.

I got inspired a while back by a great article here on HomebrewTalk that broke down by BJCP beer style, the appropriate water profile. I was quite happy that Beersmith3 had updated water profile tools. First is that you could match a target water profile. Second is that those water additions...

I can't say that it was the right thing to do, but when I was only using a carbon filter for my tap water and it was dedicated to brewing, I would disassemble and dry out the housing and filter between each use. Then upon re-use, I would flow several gallons through it prior to preparing my...

Thanks for the suggestion. I will update to make sure the reader knows not to use straight RO. Also, as far as building profiles from scratch. I'll have a new post on Monday that will pretty much address just that. Adding pre-set profiles to Beersmith3 so that you don't have to think. Just...

You're welcome. I hope it helps in selecting your system.

At some point in your brewing career you are going to become interested in taking your water chemistry to the next level. As part of that, you might come to the realization that you want to improve the quality of your water and stop using the water from a garden hose or you might want to cut...

I had seen every opinion on temperature probe location and had a feeling on the most accurate, but I took on the task of creating an experiment to put some quantitative values on the sensitivity on a few different methods. Short summary of beer temp within target: 1. Probe in beer (right on) 2...

Ok, this is interesting. I'm alternating between Phosphoric and Lactic acids. I'm going to try the 125% scaler for a 4.0 gallon Oktoberfest batch tomorrow night. I'm using the Mash and Boil and doing full volume boils. I looked back on two batches where I used phosphoric and had taken pH...

If you are talking about the cast spout, it has an ID of 0.370" that opens up to 0.594" at the threaded portion, which I believe is a 1/2" NPT thread. ID of the pot is about 11.66" and ID of the inner basket is about 10.125", but there is a rolled lip that protrudes inward that is about 0.168"...

I'll look at some better contrasting colors next time.

Yes, it was in my basement, which held a pretty steady temperature of 65-68 degrees. And the point wasn't whether or not the drop over 60 minutes is acceptable, but what insulation method performed the best. Then I'll leave it to the brewer to decide whether or not they want to re-heat...

With my purchase of the Brewer's Edge Mash and Boil in the Spring, I knew I'd want to create another insulation jacket, but I also decided to test various methods to see what was most effective. There are plenty of configurations I've seen here and elsewhere. After my first post (part I)...