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The old adage is brew with what tastes good. If possible, I'd suggest trying to get a sample post-filtration, pre-softening. Depending on the iron source, this may be enough to remove or reduce it below detectable levels. If not, a charcoal filter should hopefully do the trick. I personally...

That seems weird. I was looking at a similar sheet for the 10 gallon one, which is why I asked if you meant that instead. https://ssbrewtech.zendesk.com/hc/en-us/articles/205412215-Mash-Depth-Grist-Ratio-Chart The chart in the version you linked to seems kind of weird too. Nowhere are the...

Are you sure you don't mean the 10 gallon? You should be able to fit around 50lbs in the 20 gallon size using standard ratios.

I had this happen on a batch of IPA over the summer. I dry hopped it longer than I wanted to, but other than that, no real production issues. I cold crashed and kegged it around the first of October, and bottled off a couple of 12 packs to share with people. They tasted great, but had that...

I have actually recently had one. Capital Brewery in Madison, WI has recently made a "Hop Bock". A doppelbock brewed with quite a bit of hops. I really enjoyed it. I only had a small sample so I couldn't get too much from it. I'd imagine it's very similar to their blonde doppelbock, with...

I get about 2-2.5 gallons/hr not counting trub loss. Maybe I am boiling too hard. I crank up the heat to get it to a hard boil, and turn it down to get to my interpretation of a rolling boil before starting the timing. I dump it all, trub hops etc into the primary. I still have a primitive...

I've heard it does not apply to batch sparging. Yet, I still don't open my valve full blast. Call it superstition, avoiding oxidation, conditioned response, etc. My lauter tun drains in about 4 or 5 minutes. In theory, all the sugars that are going to dissolve are already in the water. Most...

Funny I should see you around here Tentacles. I also use lab grade thermometers, red alcohol type. The only pain is constantly having to convert between celcius and fahrenheit. It reads about 97C at boiling, which is no more than a degree or so off. The +18 to +1 is really odd...

Along these lines, I had a question about something I had been doing with decent results as of late. I have a supposedly 30 qt turkey fryer, but can only comfortably fit around 6 gallons in. I've been making mostly german style beers for the summer, so there has been a lot of pilsner malt...

I am going to really have to start dilluting down the tap water, or at least paying attention to it. I've used it as is for a few German style lagers, and it turned out fine. Didn't think about it before brewing the Pilsner though. Didn't turn out so hot.

I've also left my mashes go too long before on accident. It happened to be a style that was supposed to finish fairly low FG, so the 2.5 hour mash didn't hurt it any. I decided to take a nap during my mash, and I fell asleep on my alarm clock(cell phone) for a good period of time. Temp only...

I've been getting a pretty similar experience too. I topped one off, without thinking and put the OG about 8 points below what I was shooting for. Guess my oktoberfest will have a bit less kick to it this year. Finished right on mark if that counts for anything. What I have resulted with...

I was just talking to the guys at the homebrew shop the other day. They seemed to be of the opinion that the VSS kolsch yeast currently out by wyeast seemed to settle a little better and clear faster. I'm planning to make a kolsch in the coming weeks, and think I will try that one. For what...

Just from reading around, I when I started with AG brewing, I started with a pH buffer. Even with using a far less than ideal sparging setup made from a bottling bucket, I have been consistently getting mid to high 70's. I have no doubt with a proper setup, it would jump into the low to mid...

I too have always found the boil off in percentages rather odd at times. In the same pot a gallon of water will boil off just as fast if there are 5 gallons in it or 10 gallons. I've down sized a few recipes from 10 or 20 gallons to 5 gallons, and the collection values and the volumes came out...

I've been looking to upgrade. I have a smaller cooler that randomly was left at our house and never claimed, so now it is mine. It maxes out around 8lbs of grain, maybe 9 with a stiff mash. Using 10 gallon, or even the 48qt cooler, wont cause significant heat loss during the mash if doing a...