Recent content by Devilsnight

If your doing extract now, all you really need is a bag. Your 3gal pot is fine for 1-2 gal batch, depending on what you wan't to brew. You could pull off 2.5 even with top off water. If you have a recipe you want to do there are a few places to order grain from that will bag up your exact recipe...

Thanks for that info, definately where i've went wrong in the past trying to ramp a recipe down.

Looks like an IPA, 1.065 OG Should be plenty hoppy with what you have listed, Warrior @60 and split the cent. up later in the boil,flameout,dry hop. thats what I would do

I have a backup just in case. Be aware that some bottles are not compatible with the wing capper. I can tell just by looking at them but, you kind of have to figure out for yourself. You end up with a broken capper or a shattered bottle. I'm going 3 years on my original.

This would be ideal for me if i had a good meter, I guess i'm trying to avoid that cost right now but am probly headed that way in the future. Little bit at a time, I have other hobbies that come before beer :) Thanks everyone, I think I have a better idea of what I'm going to do now.

Welcome, this is by far the best forum I've been a member of. I think it's just the nature of people who like to brew :mug: friendly and helpful, No BS

What is this? like an abv booster? I'm wondering if that is contributing to the higher gravity

That makes perfect sense. I'll checkout ward and see what they offer.

Missread, not to start an argument of which is better but to note, Alot of us don't use a secondary. There's alot of info here on the pros and cons about it if your interested!

Is there a significant difference then between brands? Such as weyermanns as apposed to the best malz acidulated that I have now? Also, after a little more reading, Is it a bad idea to crush the acidulated malt with the rest of the grain if it was going to sit for a few days? I usually mill a...

:) Thanks Aj, this talk of protons and such is a little over my head. Perhaps I should have paid more attention in science class! I honestly have to do a search every time to figure out what Ca and HCO3 etc.. means. Perhaps 'Water chemistry for dummies' would be in order If such a gifted person...

Yup, Im tinkering with that. Just, having a hard time understanding what different components are actually doing. I have calcium chloride, gypsum and acidulated malt on hand so, trying to figure out what I can accomplish with these. How much is to much is part of what i'm wondering. Say it's...

I'm working my way into building a water profile for a pale ale using distilled water. I'm wondering if 4% of the grain bill is to much for acid malt. Is there another way to get my ph lower? What kind of tastes and such would you get from using to much? I'm finding it hard to find much info in...

Rack on top in a secondary if you can. Or you could add something when bottling maybe. I've had great success with fresh cherries of the tree. I've used cherry extract too but would strongly recommend against it, ruined the whole batch I used it in, tasted like cough syrup.

Wow, That is awesome!