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Like this thread very fascinated that From 2014 to current wy 1056 and 1272 have been consistent. I just finished kegging a DIPA and kept tabs on my PH from Mash to final product. Although I don't have the numbers in front of me I can say that My Final PH was 4.89 after dry hopping. I do...

I see we have all struggled with this. Thanks for the input brewing again soon I will have to make sure I'm more vigilant in reading my temps and seeing what I can do to get me within a few degrees. 1-5 I can live with but 10 was way too much.

I apologize of what I have written ahead of time. I might sound confusing to everyone but me. I was up late and had to be up early to take the kids to school. Ive been playing around with doing a triple step infusion mash using the Beersmith program. I have my system plugged in for a...

barley wine!

Did you ever use this method?

I don't think I have ever heard of soften water causing the issues you are having. I would first start off by boiling of your metal equipment making sure you kill everything. Its a little extreme but its a good place to start. Then I would go and get some distilled water or ro water and pbw...

Patients and you will get what you ordered. I would call the number after 3 if you want to find out more. Second order came quick a few months ago. I'll say this though, they are a huge supporter of homebrewers. They are sponsors in a lot of home brew comps in Oregon and are drop off points.

when your fly sparging you make sure there is always 1 inch of 165-170 degree sparge water above your grain bed.

I would stick with the hops that are from the same family. Also keep in mind using 2 different yeast will add different aromas.

Category 29 fruit beer.

yup, but one would say why not fill it up!

Beer evolves over time. I picture it as a rollercoaster ride with ups and downs. With any beer hop flavor and aroma will leave over time and leave a more maltier beer. I had a 7 year old American RIS from a local brewery, found a bottle at the bottling storage and he was generous gave it to...

go with what you like. Your going to be drinking it, if you enjoy it stick with it.

Define lager taste? Each malt will give a different flavor and each maltser has a unique flavor. Some pilsner malt has more of an intense pilsner flavor ie weyermann vs best malz. I find that Best is softer.

There is nothing wrong with substituting pilsner Malt with pilsner dme or lme. DMS is a common topic when it comes to using pilsner malt but in my opinion its not as bad as one would think. If you boil for 90 mins most of the DMS precursors S-Methyl Methionine will reduce with the lengthy...

Check the thermostat? I had a Edgestar kegorator and a freezer not getting cold enough. I finally broke down and had someone take a look at them. They recharged the coolant and both are not working 100%. You might have to get someone to come and test it. Its worth spending 100 bucks.

I am going to guess your boiling a full volume batch in a good size kettle. If you have the option to suspend the bag and toss your hops into the bag like a hop spider that will work just fine. If you have several bags you can put hops into your bag and dump individually will work. Last yes...

I believe both are very soluble in water so mixing the way you are will work.

Im going to assume you have read the link you shared. If you are doing a double decoction and your mind is set on this. Most modern malt are fully modified and there is no need to do an acid rest or even a protein rest. IF you want to do a double first step if you have brewing software plug...

I know I understand and Im the same way but have done 2 batches of Czech pale lagers og 1.035 and both fermented well with just one smack pack that was 15 days from manufacturing. Just my 2 cents but with my bigger beers I always have enough healthy yeast.