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"LOL" always bugged me. I mean are you really laughing out loud? I don't use that crap... But - LMFAO.

Some excellent points here. Things I've had problems with in the past. Higher mash temps are also great suggestions, as well as ingredient considerations. What I've found - you often have to tailor your brewing to what you want to improve. There are so many variables from one homebrewer to...

Hey guys, I have a close friend of many years who is a hip hop artist. He's an all around music fanatic. His latest album is available for free download (you can name your price, no minimum). He goes by RedPill and does a lot of shows in the Lansing area and quite a bit around the state...

OK, but ideas for this batch? Probably just gonna have to cook with it.

Yup I love malt conditioning. I use a gap similar to yours, and get similar results. Worth the couple extra minutes to me.

So I stupidly used too much lactic acid in my last beer to treat the sparge water (very high pH, tannin issues in the past). I was just kinda winging it cause my pH strips (a decent kind, not the litmus like ones) weren't telling me jack ****. I definitely used too much. This would beer a great...

Hey thanks for thread yeast! I've always had low attenuation (w/ calibrated equip). I always did no mash out and recently even did a cool sparge (150 or so). Probably a bad idea, doh! Did you do mashout and single sparge?

yessir. So I ordered from getsnus.com on Friday - got it today (Monday). sweeeet

I was in a similiar situtation. My water is overall forgiving and easy to modify a bit for darker beers, except for the pH during sparging (lactic treatment from now on) Sry for mispells - Commodore Perry IPA + Christian Moerlen IPA + Seira Nevada (Stuck in Ohio)

I started looking into a few months in, but just now got serious (couple years in) because my pH is so effing high (9.4!). I kept getting tannin extraction

Just put in a snus order after a long break. I have been e-ciggin' it but have had really wanted some snus lately. Just for fun, here's what I ordered: Roda Lacket, Loose Blue, Loose Skruf Original, Portion Thunder Frosted Extra Stark, Strong Portion Jakobssons Icefruit, Portion Jakobssons...

no picture and I'm out of town on business for a month. I think I used my hands, it's thin SS.

Need a alkalinity figure, like Yoop said, but none the less the magnesium is too high. I believe the recommended range is 10-30ppm. It looks like some dilution is in order at least.

I have the same chiller. I separated them, but mostly to better match my BK height.

I started riding last year with no practical experience outside of the MSF course (highly recommended). I bought an '82 Suzuki GS 650. I am very glad I did not go with a smaller bike.

Second that. I have to use every brain cell I have to keep a step ahead of my son in the store sometimes. Spankings, Timeouts? Strict Discipline? Yeah, I've tried it, and still do, but kids are not uniform.

Bump to help anyone who is searching in the future: John Palmer's sheet will calculate needed acid addition to get sparge water down to your desired pH, taking into account sparge volume and water profile (Awesome!) Palmer's Mash RA Worksheet v2.5 US Units Palmer's Mash RA Worksheet...

1) I didn't have gypsum :cross: 2) With the astringency problems I've been having, I've been trying to cut down on bitterness across the board. Hop bitterness does not equal astringency, I know, I'm was just trying to make something on the low hop percieved bitterness side so I can identify any...

Thanks! That will help me ballpark it.

I hear yah on the Cl:SO4. The chalk and baking soda are to get my RA up to match the SRM of the beer. My pH may be high, but my RA is veeery low.