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day_tripper That’s a good point. Of course the beer nerd in my would still like the sampling ability associated with the grant, but I think I can hold off for now. Funny, I’ve been at this home brew business for about 15 years now, but seems like I’m always on the learning curve. Cheers

To put a finer point on why I’m interested in measuring gravity during the sparge, I recently brewed a high gravity beer and wound up leaving too much sugar in the mash. I’m thinking I would have preferred to continue sparring the mash until I gathered all the sugar and attempted to boil the...

I have scoured the internet and could not find what I was looking for, so if I’m touching on a topic that I simply didn’t use the right search criteria please point me in the right direction. For my question, how are you taking gravity samples during the lauter process? I ask, because I’m sure...

Well bleme, you caught me. No I am not adding figs the were brought under a cartel (as defined by Websters, auto correct can be a real pain sometimes. I caramelized the figs prior to adding them to the secondary. Really smelled amazing going into the fermenter and after tasting a few sips of...

Well I decided to go the complimenting route...I decided to do a Belgian Double and toss in some cartelized figs during secondary fermentation. The beer has some extra dark crystal and some D-90 candi syrup to boost the dark fruit flavors in hopes that they will commingle and compliment the...

I appreciate the replays, I have also been tossing campden tablets into my brews up until this point, but I was curious if I would get a change in the finished beer using the filter instead. @LarMoeCur, these filter housings don't have purge valves like you describe. I may have to fabricate...

Just put together a water filter to remove particulate and chlorine from my house tap water. The filter system has three filters connected by 1/4 inch plastic tubing. I am currently using the following filters in the following order: Pentek P5 - spun polypropylene Pentek P250A - carbon and...

Not sure if this topic has been discussed or not but I have been thinking about recipe formulation with respect to flavor profiles. When formulating a recipe do you make space for flavors to fit in the overall profile or do you select complementary flavors to layer the profile? For instance...

I am putting together a recipe for a dry Irish stout and I was wondering if anyone had any experience or preferences with using Irish stout malt or Maris otter as a base malt?