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That is frustrating! Appreciate the reply, saved me from doing the same exact thing.

Interesting, I assume you'd need a 2nd pump already attached to said chiller to run this type of function? I'm planning on keeping it simple, one riptide pump, single vessel BIAB. Sounds like maybe i'd be better off with the Cube 2E? Or even a WortHog 130?

Um, i'm guessing you didn't catch my question about automatic pump control in the above post?

Easily one of the best breakdowns of controllers i've found. Thanks for this!! For someone very new to electric, could you explain how the automatic pump control the Cube 2S offers would be useful during brewing? Been doing BIAB with propane outside for a few years now. I've got my 240v and...

True about the mash temp, can't say i've seen such poor attenuation in other recipes mashed that high but it probably played a role.

Not very well, one of my worst batches to date. Too sweet, zero head retention, an oily film on top from the icing even once carb'd and conditioned in the fridge. I'll try just the cookie part of the Oreo next time, paired with some vanilla perhaps.

Can you confirm the 3rd ball lock corny keg fits? Took my cardboard cutouts to HD today to look at this model and 3 ball lock kegs looked borderline. Nice build BTW, miters looking clean. :thumbsup:

Yeh I guess I meant from my starting gravity? I'll have to bottle this one up and see how it is. Thanks for the input

Maybe I shouldn't be worried? Are there commercial pasty stouts that sit in the 1.020's for FG? It really does taste quite good, just a little lower ABV than expected.

I kind of assumed the Oreos (they went in icing and all) would contribute a lot of simple sugars that would ferment? But you know what they say about assumptions :(

Mash pH was 5.5 Well that is to say we targeted 5.5 in beersmith using my local water profile. I don't own a pH meter... Yet. So I couldn't verify. Now that I'm responding to this, I wonder if the cookies would have changed the pH much? I've had lots of dry pitches with a shake for aeration do...

Hey all. All our brew days have been going so smoothly lately we decided to try something interesting, and thus have new problems. A Milk & Cookies stout, mashed with 1kg of Oreo cookies and ~450g of lactose added to the boil (recipe called for 400 but the pkg I bought was 450 so... just tossed...

Right! Alkalinity, my mistake. I think its still moderately hard? (Ca=50ppm, Mg=2ppm) That was my tentative plan, save the phosphoric for my lighter styles. But having tasted them and finding the lactic addition less noticeable or offensive to my palate, should I just forget the Phosphoric...

Lactic acid 88% is readily available to me, although for the first time I stumbled across 10% Phosphoric. Having read it's more neutral for flavor and as such, better for some styles of beer, I grabbed a bottle. But because of how much Phosphoric I need to use (have fairly hard water @ 152ppm...

Took your advice and shifted some of the Cl to NaCl. Actually ended up scaling back the total Cl as well to ~260. Here is what my final additions and profile looked like... No issues with the mash, mash efficiency was ~80%. 3L starter (my liquid yeast wasn't super fresh and calculator...

Bottles are finally Carb'd up and I must say Slim, great recipe!! I was a little worried it'd end up too much like a shandy with the juice, but this is a perfect hot weather beer. Noticeable lime flavor (I zested 3 med/lg limes for a total of 10g zest), but it's not overboard. The lemon-lime...

This is exactly what I needed, cheers! I'm reading CaraMunich imparts some biscuit character that crystal 60 doesn't? Maybe i'll try some combo of Crystal 60 and Biscuit malt to (forgot to mention I have some of that also on hand). To mimic the 0.5lb CaraMunich.

Going to try this one out at some point this summer, LHBS didn't have CaraMunich though. I have "Extra light Crystal - 13-17 Lov" and "Medium Crystal - 60 Lov," and some Munich Light/10 at my disposal.Thoughts on which would make the best substitute, or some combination?

Useful little chart thanks! My adjusted profile above is only showing ~170 for Ca, wonder where the discrepancy with your number lies? Either way I see what you're saying, definitely have some room to move in the Na department. Any idea at what point the beer would become perceptibly "salty"...

My gut reaction was just that "i must be missing something here..." hence why i'm asking before potentially ruining the batch. I'll try to post a couple screenshots here of the profile i clicked to target, and the result. Hope it'll help clarify things.