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Also, look at whats in your malt. A lot of big maltsters use a blend if different barley varaites to get kind of a general malty flavor when they malt it. Try looking to see if there are any craft maltsters in your area, some of them use a specific type of barley or whatever grain and it can...

OG is your starting gravity, how much sugar is in solution pre-fermentation. FG is the final gravity, how much sugar is in solution post-fermentation. OG and FG relate in the sense that the higher your starting gravity is, the higher your final gravity will be, but that is more dependent other...

Not super interested in either. But thanks for pointing me in the right direction.

Hi, I am hoping someone here can point me in the right direction. I couple years back someone made a thread about them making a completely self contained brew setup. Oxygen purging, self cleaning, basically put the parameters in and walk away. I would up losing track of the thread, and no...

Thats great. I seem to prefer the flavor of the single variaty malts over the brands that are a blend of different ones. I am looking forward to doing a taste test between bestalz, barke and skagit valley.

I want to make sure I got it right. Most munich malt is kind of like base malt, a mix a different types of barley to get a certain flavor profile, then malting that. But Barke is a specific breed of barley that is malted into munich malt. Kind of like Maris Otter is for pale malt?

I'm in

Thanks everyone for the feed back. I do recognize that the odds of me having to run everything at once is slim, but I am starting this from an absolute blank slate and figure it would be nice to have the option, just in case. I am going to do 5 gallon batches and don't really see a situation...

So, I'm starting to make plans to build an electric set up. I was inspired by Kal's brewery, but I want to make a couple of changes. First I am going to make a whole thing with tri-clamp connections, and I want to set it up with a RIMS system rather than HERMS. My goal is to have three pid...

unfortunately i don't have a lot of info for you guys. I never wrote down the OG, But I used Wyeast's American Ale yeast. The goal was to mash at 148 for 90 minutes, but i bet it was a little cooler and a little longer that. I started fermenting @ 60 for about 4 days, then up to 63 for 3 days...

So I broke a couple of rules with my IPA. I started it on 12/8. Fermented low @ 60 for the first few days, then once i started to hear the bubbling slow, i raised it up to 63, then again to 66. as of today it was fermenting for 9 days and I heard no activity. I ferment in Kegs with a blowoff...

RIP 1st hydrometer 2015-2018. Bumped it and it slid out of the case. Didnt find out till today when i went to use it and the broken end stabbed my hand. 2340

Thanks, alas I don't actually like 5FDP enough to play them at all.

House of the Rising Suds, I saw something online about a laundry mat being called the house of suds. Then a guy at work recommended calling it the House of the Rising Suds, and I've stuck with that ever since

The goal isnt really to have a super sweet beer. I've reworked the recipe now rather than all the crystal, being almost 20% crystal between the 20 and the 80, its only 12% crystal60L. I"m using the crystal for the caramel flavor rather than for some technical function it apparently provides...

I want to make a Scotch Ale for the holidays. Ive been reading a lot about crystal malts and I just need a little help. I'm not super confidant in reducing down the first runnings for a caramel flavor. Kind of what i'm looking for is to make the beer with a solid caramel flavor, but i do not...

The radio station I listen to says that the McRib is only seasonal to give the public time for forget how bad they are. I however, have always remembered.

I downloaded beersmith 3 a while back. One of the first things i did was basically wipe the slate clean and just input the ingredients i use with numbers from the manufactures . I've recently decided that I don't want to go that route and would like to reload everything back to factory settings...

Well I moved it out of primary, It reached a gravity of 1.010. It tasted a maybe a little fusely but not bad at all, my roommate couldnt even taste any fusels, I'm looking forward to trying it again once its carbed and cooled down. Then I'll be able to take a look at the fridge and see why it...

compressor protection? I have an inkbird dual stage temp controller, would it have the feature?