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I pretty much do the same. After a brew, I pump regular water through the pump and CFC to clear out whatever is in there. Then I pump hot Oxyclean through the system and recirculate for 10 minutes while I clean other stuff. Finally, I pump regular water through it to get rid of any Oxyclean...

I don't secondary because in my opinion, it is an unnecessary & unproven step. Aside from that controversy (emphasis on the "tro"...not the "con"...like the Brits), I put pellet hops in a muslin bag tied off at both ends and dry hop in the primary at 70 degrees for 7 days. What happens at 70...

I do water, then grain. If you add the water first, and then a quarter of your grain at a time, it is way easier to ensure that no dough balls have formed.

Add in the last 1 minute and let sit after the flame is off for 20 minutes...stirring occasionally.

You know, looking back, maybe it is too "dumbed down". Looking back, maybe it is too "bullet-like". In an outline format, brevity is a good quality, but maybe not in this context. Some bullets could be expanded on the face of the outline without a link, but then the links could be added to...

This is a project I would LOVE to work on if I had time. I read through the list very quickly. One piece of constructive criticism that I would offer is that it comes across as a tutorial from an experienced brewer to an experienced brewer. You know me pretty well in that I am new to the...

I suspected that the culprit might be mold either in the dip tube, the keg heads, the lines, the faucet, anything... So I came home, cleansed and sanitized the hell out of an empty keg, the beer line, the disconnect, the faucet head, etc. I racked from the “suspect keg” to the new keg, put...

Ok cool...I think I can get 1:2 without the Calcium Chloride addition, which, seems impossible to find anyway. (not really, but you know)

Hmmm...so it seems Chemical Supply store and/or the internet.

I can't find this stuff. Aquarium stores / hardware stores. They have salts that are a mix (that have CaCl2 in them, but nothing pure). Drug stores?

The salt was to do exactly what remilard mentions...increase chloride for my chloride/sulfate ratio. However, I did some tweaks. I can eliminate the table salt and epsom salt additions and bump my Calcium Chloride by 3 grams and get the same results. And I am using the EZ Water Calculator...

I’m trying to brew a mild (balanced) “pale ale” with an SRM of between 5 & 7 (OG @ 1.040 and IBU @ 20). I have a tap water profile with: Ca @ 81 ppm Mg @ 27 ppm Alkalinity as CaCO3 @ 197 Using John Palmer's nomograph and formulas (as integrated into the EZ Water Adjustment...

Great answer...thank you.

Ok. How about the malt?

I'm going to be making a 10 gallon batch of Munich Helles that calls for 15 pounds of Pilsner. I'm trying to be thrifty and Pale malt at my LHBS is 1/2 the cost. How much of an impact with this really have? I know it won't be true to style (but it wasn't going to be anyway...I'm fermenting...

Ok. The plan is to let it get through attenuation, pull it out of the absolute temperature controlled environment to let the next batch attenuate in there, and then return it to a 40 degree environment to cold crash for a week. From what I have read, the critical phase (as far as temperature...

Bueller? dddddddddd

I have a Chest Freezer + Ranco Controller + Thermowell. I keep all my ale fermentations at 66 degrees. I keep my ales in the primary for 3-4 weeks*. My question: Once the "attenuative" stage is complete (typically 3-5 days for me...when the ferocity of the fermentation has substantially...

Good advice. This line is funny. I was thinking of doing that also...bottling mine in washed commercial bottles like Stone and feeding it to friends...seeing if any comments are made.

Notty for BM's and 1056 for mine. Mine was 1.051.