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Getting ready to do my first Schwarzbier and formulating the recipe. Just wondering what percent dark malt most people use in this type of recipe? In general I use a little less than 10% dark malt for stouts and porters but this style is new to me. Thanks for the help.

I am In the middle of my second brew day actually trying water chemistry. Bru’n water works perfectly for my very alkaline water with adjustments on my first try which was a porter. Today I’m brewing an IPA and was shooting for 5.38, but pH just came back 5.17? Major problem? Thanks.

So I made the mistake of soaking all of my small stainless steel parts of my conical and PBW for like three or four days. I was Just about to rinse them to let them dry but now there’s a white residue on many of the pieces that haven’t come off with scrubbing and soaking. I’ve taken a look...

Just bought one of these but haven’t used it yet. I got the 1.5 tri-clamp size. Just wondering if anyone has used this and their opinion of it and tips? There’s a YouTube review on it as well as Brulosophy review but just wondering if anyone else has played with it.? Thanks.

How many of you all take great lengths keeping your brew kettle super clean. I usually do but after brew day yesterday, I didn’t do a great job. Just thinking it’s hot side so what does it really matter?

I’m trying to RDWHAHB, but this is kind of weird to me so I thought I would ask the question. This is my first time after 15 years of Brewing getting into water chemistry And using my tapwater instead of store-bought spring water since I got a new water filter at my home.. Got a Ward labs...

Thinking of doing a equal parts Chinook, Columbus, Strata IPA? Magnum 60 min, then equal parts Chinook, Columbus, Strata at 15min, 7min, whirlpool, and DryHop. Opinions?

Just wondering how often you all take apart your sight glass and completely clean it? After every brew? Or just leave it together and clean it and take it apart occasionally?

I now have a conical fermenter and I’m trying to figure out the best way to dry hop in the conical without clogging the racking arm. I plan on dropping the pellets directly into the conical without a bag or container and then pressure transferring. For those of you who do this, what is your...

Is black IPA a thing of the past now? I actually really enjoy brewing and drinking them but I don’t see them commercially anymore (Great thing about being a homebrewer I guess is that we can brew things that aren’t out there anymore. ). Have they fallen completely out of favor? Unless you live...

Anyone have an opinion on the Best counter pressure bottle filler to fill bottles from a keg?

I just got a new kegerator and put new beer lines in my tower. Is there any reason to clean and sanitize the beer lines before running beer through them? Thanks.

I’m finally jumping into water chemistry after 12 years of Brewing and playing with Bru’n water after getting my tap water report. On the Sparge acidification tab , It’s telling me to acidify my Sparge water but I’ve read online when batch sparging, some people don’t. Says 26ml of 10%...

I would love some advice from Martin, AJ, or other water gurus out there. I have been brewing (allgrain) with arrowhead spring water for a decade because my house had a water softener. The one time I tried to brew with distilled and build my water turned out flat and boring. Anyway, the water...

My city water seems to be extremely hard and I’ve never used it for Brewing so I usually buy arrowhead Springwater to brew with. But With all of the coronavirus problems, I won’t be able to get the spring water for my grocery store. A while back I sent my water into ward labs and below is the...

Has anyone mounted this a controller on the wall? On the back there are 3 T-rail slots but I haven’t been able to find any T-rails or T-slot nuts that fit. I contacted SS, and they said they haven’t made those mounting parts yet. Thanks

Anyone know the best place to sell some brewing equipment in SoCal. I just upgraded to an electric brewing system. My prior 10 gallon brew kettle with whirlpool arm, 8 gallon hot liquor tank, two burners, gas manifold, and mash paddle with wood burned volume measurements for both of the above...

I have a couple natural gas burners and just upgraded to a brewstand. Never really paid much attention to my fame untill I started reading more about carbon monoxide and flame height and color. Turns out to get a good boil I am needing to turn it up high enough to get a decent amount of yellow...

I’ve been brewing with a single burner but now I just upgraded to a brew stand with two banjo burners. I use natural gas, not propane. Never really worried about carbon monoxide, but been doing some reading about it and now with the additional burner, just wondering if it would be a problem...

I am planning a tropical hop pale ale and wondering what ya’all think. Does anyone have an opinion on the hop combo? Also should I drop the Caramel 40 since tropical hops can have perceived sweetness? Style: American Pale Ale Color: 5.3 srm Bitterness: 42.7 IBUs Boil Time: 60 min Est OG...