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What’s up everybody! I have two questions. First, I bought a RO system through Home Depot. It says it removes chlorine but didn’t mention anything about chloramine. I’ve just been throwing a camden tablet in to make sure everything is cool. Am I wasting my time with this step? Do you think...

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I thought i saw somewhere that mash wasn’t great, so i’m doing 8oz at flameout, 8oz day 4, 8oz when transferring to secondary(5gallon batch)

Made a coconut chocolate porter. When it’s ready(a few points left) I’m transferring it to secondary(corny keg) on top of toasted coconut. The plan is to leave it until Thanksgiving....any issue leaving it on coconut that long? Thanks

No dishwasher unfortunately! Yeah, had an eruption before, not fun! Thought it be a good idea to put yeast nutrient in during the boil....Explosion!

If i’m being honest, it’s just being lazy! Less work(cleaning) to do in the flask. I actually didn’t think they would crack(Pyrex)? But i guess going forward i will suck it up! I will decant it! Thanks for the peace of mind!

Made a starter last night, the dme scorched in the bottom of the flask just a tiny bit....like very little. There are about 4 or 4 very small specs of this scorched dme floating in the starter....i’m assuming it shouldn’t be an issue? Or do i dump it and start a new one?

It seems to be, the temp control is only really important the first few days?? If i transfer to a keg to dry hop, and leave at room temp(64-70) will this affect the beer over a few days? temp fluctuates during the day so wouldn’t be a constant temp. Fermenter is constant temp as i have a ss...

How long is the beer usually in the keg? I usually kick it in two weeks

Nope, could do that as well...guess i’m just worried about the introduction of oxygen with the pellets. Thought if i put the hops in a ss container, in keg, purge with co2, then do a closed transfer that would limit the oxygen exposure....but i guess i could be overthinking this Last two...

I guess i should add, in addition to having the benefit of cold crashing...my thought is With everything i have read/researched, it seems that You should leave brew in fermenter for two to three weeks....but you should dry hop when 80% done....but you shouldn’t leave in longer then 3-7...

Brewing tonight or tomorrow. IPA Thinking about keeping in fermenter(SS conical) for 2 weeks. Transferring to a corny for dry hopping for 3-5 days, cold crash for two days, then transfer to serving keg? I have the ability to cold crash a keg, but not my fermenter.

I tried Larry’s spreadsheet and i get different numbers, says 6oz of acid malt will get me to 5.46. Any thoughts on my adjusted water numbers?

I use both

Interesting, not sure what is going on with my software. I’ll try that mash made easy tonight! Thanks for the info!

when i enter grains into mobile beersmith this is my ph level(boston water) with a lb of acid malt

East Coast Brew parts, just purchased one

I’ll give that a whirl

was actually looking at one of these, seems reasonable for 29.99

Acid Malt-I basically look at the mash screen on beersmith after putting in all the grain, aim for 5.2-5.6 ph, with 1/2# it put me at 5.69, full puts me at 5.3....so that was better? I could be reading it wrong? I will adjust for 160 whirlpool