Recent content by austin713

epsom isnt salt. its magnesium sulfate. to add sodium, just add salt. make sure its not iodized. iodine is poisionus to yeast. i ended up adding some Baking soda,(for alkalinity) and a bit of Kosher salt.

so would you suggest a bit of baking soda then?

I will be starting with RO water, im planning on using Tastys water profile for it, but with a little less sulfates. I entered it all into the recipe calculator here. this is my first time changing my water profiles and i really want the Hops to come through since it is a heavily hopped DIPA...

would Wyeast 1056 be fine? also, im plugging all of this into beersmith and its telling me its over 100 ibus. what am i missing? do i just need to lower my utilization to zero for the dryhop and whirlpool?

Ive been using fast pitch for a while. i can have my starter going on my stirplate in under 5 mins with no boiling of anything and its been making pretty healthy starters consistently. the only thing i dont like is if i want to make a 500ml starter, its not an option. its 1L or nothin.

bringing this back from the dead. looking at Real Ales website, it says the IBUs are only at 22. that recipe takes it into the 30s. i think i would maybe take that first addition at 60 down to a First wort addition, and only do .5 at 15 and .5 at 5mins. that puts you right at 22 ibus. only...

i was between a 10 and 15 gal, and settled on the 15 gal SS brewtech. Im so glad i did. having that extra headspace allows me to do 5 gal batches all day and not have to hover over the kettle watching for a boilover.

nope. its what BIAB is meant for. as soon as you start sparging you might as well just mash in a mashtun.

why not just steep in a muslin bag and discard when youre done?? that seems like alot oof work.

5.5 kettle or fermenter target? if fermenter target you will be at close to 9.5 gal according to priceless's calculator with all the grains in the bag which is cutting it close

i used exactly what the all grain recipe called for, did a full volume BIAB mash, and nailed my target preboil SG and volume, as well as my post boil OG. i squeezed the bejesus out of the bag though and used a hop bag.

just dont forget to take that reflectix cover off before you re-light the burner. i made that mistake once and smelt burnt plastic but luckily got it off before anything happened.

rack at ferm temp into the keg, then straight into the kegerator for a 24hr cold crash. after its reached 34 or so, open it up, pour in the gelatin mix, reseal, purge then crank the psi up to 30 or so. rock it a bit, then put it in the fridge for 24 hrs. purge off to serving pressure, (around...

danby kegerator here. inkbird set on 34F, with a 4F variation, 5 min compressor cycle. kicks on at 38, shuts off at 34 right on the dot. ive got my probe ziptied to the side of an old beer with some microfiber cloth over the probe to prevent swings.

Im about to attempt this one. 2lbs of Crystal 60 sounds heavy, i might scale it back to 1 lb? https://byo.com/bock/item/1232-pacific-northwest-clones-brewing-tips