WLP029 pure pitch. The water here SUCKS where I am at, so I was going to just build up a balanced profile starting from distilled water. I've been reading around and every says exactly what you all said - don't go for what people think the water is <insert beer origin> but make a balanced profile wh...

haha thanks. before i enlisted i had spreadsheets and every chemical known to man to make my water on point. considering how ridiculously hard the water is where im at in texas, i might need to start treating my water again or just use all distilled with a little tap

Hey guys, I know a lot of people get uppity on their water profiles when it comes to trying to make authentic say, a pils of some type variation or origin. When it comes to Kolsch, how impactful is the water profile in regards to the end beer? Picked up a white labs pure pitch kolsch yeast, and just...

yea its a first for me. i split a belgian dark strong, two 3.5g batches - ones getting this the others getting this and wlp670 american farmhouse. bring on the funk!

http://imgur.com/z5EiOPP

either going nuts or infected. w/e

thanks all. i was just curious because i saw a few videos where people straight up used tap water/bottled water for batch sparging.

Curious...what's the harm in just using room temp water to sparge? I know making your mash too hot (170+) causes the pH to go up and a potential to extract tannins (im almost akin to saying ive either never fracked up enough to do this, or it's one of those things people assume/live by), but honestl...

http://imgur.com/24lqMVT

Congrats JohnSant! PM your info please!

Hey all. Be home tomorrow or so. With that giving this two days, will pick a name on the first of Jan. Anyone still interested just throw your name in

Hey all, As a thank you for everything this community gives, prior to comming here I did a yearly x-mas win a BYO subscription on the MBF forums. So since that's no longer and we're all here, well there you go. No rules really - no strings attached! The ONLY thing I ask, is that if you already won i...

So this was a long experiment. Standard lager, had a few days D-Rest, crashed it again. Left it after initial fermentation for a month @38 degrees. Crashed to freezing, after about 2hrs got about ~70% or so liquid out - noticed some frozen goodness as the sludge was not pure water. Honestly this bee...

I've tried both regulators - ones a dual TapRite and the other is the factory regulator that was literally never used and still in the packaging. I've also tried bleeding off, lowing the PSI next to nothing, making sure I let it rest for sometimes days before retrying.

Hi guys, this is something I made awhile back and came out great. Got the recipe from the brewmaster from Hair of the Dog since I know I'll never see them on the shelf where im at. I dont know if it exactly attenuated all the way to 1.005, it's what I have in my notes. Either way came out great. BD ...

Yes all foam all the time. Also in the past i've tried even a 15' line (thats how it came), cut it to 12, then 10, etc etc. honestly the math always seems right. im going to wait until i get to my next station and either cut the dip tube a bit or just outright use new kegs (will need em anyway). Als...

Ok sorry guys went out of town: here is what I did try for my pale (this was on tasty's calcs) Fridge @ 40F Desired volumes of CO2: 2.5 CO2 pressure required for 2.5 volumes: 12 PSI Pressure drop per foot of hose: 1PSI Desired pressure at dispensing: 1PSI Assume vertical height from keg to tap: 1 fo...