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I've been using Canadian Malting Company 2-Row malt for the last couple years and I'm curious if anyone else has experienced the same results. While I haven't had any issues in the mashing department its more so the overall flavor and color. Whenever I brew a wheat or hazy style the beer ends up...

Anyone have good results with using a thermowell with a single vessel BIAB system? I'm in the process of building one and definitely like the flexibility to remove the temp probe instead of being bolted to the pot but dont want to sacrifice accuracy which seems to be what I'm finding about...

Hey, I'm in the process of drilling and mounting a temperature probe for my electric build, using a RTC pt100 probe and I've noticed they come in 1/4" & 1/2 NPT. Is this simple as drilling out the correct hole and locking it down with a stainless nut and silicon ring or do you need a bulkhead?

In not familiar with a tri clamp ferrule but I like that idea of being able to use the basic bulk head element, is this the basic idea of the ferrule?

Shipping rates are pretty good but seems like the average price for a 5500w tri clamp element sits around 60-75

Just based off couple reviews issues with the prongs being pretty cheap and flimsy or having to add a silicon seal around the plug to seal up potential exposed gaps. This was all in amazon for about $50-60 and I just figured for $15-20 more I could go for the brew boss Which seems pretty solid...

Im setting up a single element brew kettle, I've already got my gfci line installed with the proper amps/voltage, control unit is pieced together and will be arriving shortly. Planning on going with a 5000-5500 watt element for average of 8-14 gallon boils. I was thinking about the blichmann...

If you sit that long in beta-amylase will you have any starch left to covert into alpha-amylase? The thinner the mash quicker the enzymes do their thing. So is the purpose of the decoction mainlyis just to get that maillard goodness? I'm thinking of just mashing in at 145 pull my grains and keep...

I brewed this last year and it turned out pretty amazing. Problem I'm having is my decoction was very sloppy and I'm pretty sure I'll never be able to replicate it again. I'm looking for some tips and tricks on decoctions from someone who's done a lot being this is only my third. I'm looking for...

My approach is using salts to adjust the water profile im looking for to fit the recipe, stouts, ipa, etc. I then plug my numbers into the EZ water spreadsheet, I've found this sheet pretty close on predicting my final mash ph. I never bring my chloride, or gypsum over 150ppm and just use lactic...

1653.5 +5.5 Cascade cream ale, +5.5 oatmeal stout, +5.5 ESB 1670

Does residual alkalinity matter long as you have your ph at the desired range?

Yeah I dialed in my minerals where I wanted for the style then just adjusted with lactic acid being about 2ml total. Not sure why my efficency suffered so much.

Yeah so I brewed Wednesday using distilled water at ca 50ppm, sulfate 30ppm, chloride 100ppm, sodium 23ppm, Ph landed between 5.4-5.5 at room temp. Not sure what I did wrong but my efficency dropped a lot missing OG by 7 points and fermentation took off very slow and not very vigorous. Is the...

What about sulfate or chloride?

I'm using wyeast nutrients but I normally don't ever. I've read that if your building up your water from distilled it's a good idea to add because it's missing all those natural metals and such that yeast likes. So you think just getting my calcium at 50ppm is good and not to add anyour sulfate...

So pretty much bicarbonates wouldn't be a source of off flavors but all the salts added might contribute to non desirable flavors? I want to brew a cream ale tomorrow, figured ill try and build up water instead see how it turns out. This is what I'm thinking for the water profile Calcium...

So when they give you those figures of what brews work with what bicarbonate levels that's pretty much saying your ph will fall in the general range without doing much but if you want to brew something lighter or darker you need to add more calcium or alkalinity? Whenever I do a cream ale...

I always add acid or minerals to my water to get ph at 5.2 but even when I make a very pale ale it just doesn't taste as good. I'm wondering if it's because the large amount of bicarbonates and calcium added to balance it out. If I was just use distilled water and build up to the style keeping...

I've always read that bicarbonates between 10-50 pale, 50-100 amber, 100-200 dark. Your calcium brings that down and whatever is left over is your RA and that's what we try to bring down with acid or salt additions to hit the proper ph. Does that also reflect the over all flavor? Say I brew a...