I never had my own mill, but now with my LHBS out of business, I am ordering everything online and milling my grain fresh right before mashing in seems like a better idea for freshness than having it milled from the online shop. Not sure the benefit of a 3 roller mill from a 2, but for just a couple...

the pH of our well water is 5.9 want to raise it into the upper 6s how much baking soda do I add to 1G to make it happen? did look here and there for a calculator but came up empty handed ... So you are looking to raise the ph of the water alone, hmm yeah I would guess most brewing calculators are ...

I have scaled back both my beer drinking and brewing for sometime now, seems like these days I brew to have something on hand for guests, or a get together. Summer is certainly the time I brew the least, sometimes it's just too busy and too hot. Anyway, sounds like a good time to brew some smaller b...

I have heard a lot about this lately, seems to the trend like a lot that comes up in the brewing world. Haven't done any of it myself, in fact I don't even remember the last time I dry hopped in the traditional sense. Almost every single hoppy beer I keg hop, so there is usually great aroma and hop ...

https://uploads.tapatalk-cdn.com/20210414/cc6082093ef39e1ce518ad06fc1616e2.jpg Sent from my iPhone using Tapatalk Ill drink some of that. I would also be curious to see the recipe. I think Im going to work my way through Lagers, Kolsch, Cream Ale, etc this summer. Sent from my SM-A505U using Tapatalk

@madBrewer - that's some clear wort going into the fermenter. Well done, sir. Thanks. Since I started to ferment, carbonate and serve all out of the same keg I do try to get as clear of wort as possible going into the fermenter to start. A few new things have really helped with that. Also, I didn't...

Just brewed up a Kentucky Common (Dark Cream Ale). Been on my to brew list for a while. Not a style you hear much about, thought it would make for a nice spring beer.

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Are you saying you added too much water when you made the wort? Did you take hydrometer readings to see where you started out and where you ended up? If you did add too much water, then that's all you did was water it down and make a weaker, less concentrated wort but a little larger batch. Starting...

John Sand wrote:"If you have your fermenter in a panty at near 70*"

If he has his fermenter in a panty, no wonder it's too warm. But I like his style!

Need a spit beer out emoji lol

^^^That pic brings back some memories, the good ol' LBK

I just bought this. https://beveragelements.com/beverage_elements_shop/kits/keg-kits/portable-keg-party-kit/ I contacted them and they are saying the Co2 bottle that comes with it does the carbonation This website says that the Co2 only moves the beer and does zero carbonation https://www.northernb...

If you don't already have them, get yourself some of the stick on thermometer strips for your fermenters. Most ale yeasts, and I would think similar for cider strains will be very happy in the mid 60's range. Typically, most ale strains will start to produce a more noticeable and perhaps some unwant...

Never tried it strictly on the cold side, I use SMB on the hot side. I de-oxygenate my mash water then add my salts, acid and SMB just before mashing in. I have incorporated some of the "Low Oxygen Techniques" into my brewing and I have to say I do notice a difference. I have yet to make a...

Hey, not sure of where the best place to ask this is, so throwing out in this section. Bought a case of Grain Belt the other day, and the 1st 2 cans i opened were flat. Squeezed some of the remaining cans and guessing they may be flat as well. Is it a crazy idea to try and recarbonate them in bottl...

BRY 97 is not Chico yeast, it's something else. I don't know what it is, but I know it is different. It has too long of a lag time for my liking (because my house is a scary brett monster), and doesn't make beer I like any better, so I don't use it much. My bet is that Nectar is the same as Verdant...