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I have been brewing for over 30 years and can make almost any beer I want to make. With that said I want to improve to the next level. I can build a water profile to almost any target with my tap water or a a blend of distilled water. What I have trouble finding is the targets for different...

When using an all grain recipe, Knowing your water profile and adjusting with salt to fit the beer style. If the mash Ph after 10 minutes is high, is there a calculator to tell me how much acid to add?

With my BCS I control the BK, HLT and Mash with a HERMS coil in the HLT. All works well. I just added an Ink Bird ITC-308-WIFI with a 25W heater. I have been able to set the temp to 66 degrees and it tracks within 1-2 degrees. My question is now that I can now control the brew process Mash to...

I just changed up my milling and mashing at the suggestion on a blog from person who knows more than me. I milled down to .030 and used a BIAB to line my 10 gallon mash tun. Because I had a fear of a stuck mash I threw in a couple cups of rice hulls. This is the fourth of fifth time I've brewed...

Just listened to Lorane Evens on a pod cast. She said she did this and mills at .029. I have done this one time when my mill was set too close. I might start doing this if the clean-up is easyer and BHE stays above 78%. If you use this methode do you still continious sparge?

I love my IPA's but after I tap the keg they change (freshness), over the month It takes me to finish the key. Are there any ways to keep the flavor at its peak over a two month time span?