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Hello everyone, I am selling a Blichmann 5 gallon Breweasy to anyone in the Seattle area. It is a gas powered system and in excellent condition. I’ve brewed only 10 batches on it. It comes with quick disconnects, the kettle cart, therminator chiller, riptide pump, and BrewVision thermometers...

I am currently brewing a kolsch. I reached final gravity in about 3 days at 60F slowly increasing temp a few degrees each day toward the end of fermentation to keep the yeast active. Once final gravity was reached I ramped the temp to 69F to clean up any diacetyl. Held that temp for 2-3 days...

I have a question about copper tube size for CFCs. I know the standard is 3/8th in OD tube, but due to high copper prices my local hardware stores don't carry fittings for them anymore. The smallest size fittings I can find fit 3/8 in ID copper tubes. Will this size be too large to cool...

Here's a view from the side

Hi everyone, I am making in APA and I'm trying to dry hop. It's fermenting at 64F and there still looks like there's activity in it. I have photos to show what it looks like so far. I'm wondering if it is okay to go ahead and dry hop it then bottle in a week. I tried to check how much the...

Thanks for the advice guys. I had another question about dry hopping and final gravity. I'm brewing an American pale ale and am predicting a final gravity of around 1.010, but my efficiency was a little off so it may end up 1.008-1.009. I've heard that dry hopping doesn't always fit well with...

So I'm planning on dry hopping my beer in a couple days and was planning on using pellets. When my fermentation is complete and the airlock is no longer bubbling, do I just dump the pellets in the carboy and put the cap back on? Should I be worried about oxygen getting into the carboy when I...

I accidentally left some hops out at room temp for a few days. They look to be sealed in a Mylar bag. Will the alpha acid content still be the same?

Thank you very much. That helps

Thanks for the information guys. I'll be using just gypsum and calcium chloride in small amounts. My predicted alkalinity is 30 ppm. And I will be using a calibrated pH meter, I'm just using the program to know what to expect

Thanks for the input! that was exactly what I needed. I am also worried that the calcium levels are a little low too. what range would you recommend for calcium? I want to make a crisp pale ale thats dry hopped and has nice hop bitterness and aroma

My water report has calcium and magnesium listed separately, but it also lists water hardness calcium (as CaCO3) and hardness magnesium as (CaCO3). the levels listed under hardness are significantly greater than the individual levels of calcium and magnesium, so I'm confused about which value to...

Hi everyone, I'm attempting to brew an american pale ale and I'm currently using brunwater to help me adjust my water chemistry. My water is: Calcium: 30 ppm Magnesium: 13 ppm Sodium: 73 ppm sulfate: 161 ppm Chloride: 43 ppm bicarbonate: 73 ppm pH: 9.5 I'm diluting about 10% with...

I'm not too familiar with caraamber, but it could be that. I always thought that unfermentable sugars added body and malt character rather than actual sweetness like you would get from table sugar. I know that simple sugars are sweeter than long chain unfermentable sugars due to their small...

Sweetness is usually due to simple sugars left behind after fermentation, so I would maybe suspect incomplete fermentation. Did you rehydrate your yeast before pitching?

I'm using WLP007 dry English ale. It's fermenting at about 68F. Would gelatin remove some of the hop oils if it's used after dry hopping?

I have an English IPA that has been sitting in primary fermentation for 4 weeks now and it is still super cloudy. I'm not sure what is causing it to be cloudy so I don't know what finings would be good to use for it. I'm going to give it another week in primary then switch to secondary for two...

Is the amino and fatty acid release associated with autolysis?

I feel autolysis would take quite a while to happen, so my main concern would be the lipids released by the yeast causing poor head retention or oxidation. I'm not sure if anyone else has experienced this with long fermentations. I'm also concerned about the yeast reacting with the trub or hop...

Hi all, I currently have and IPA and an oatmeal stout that have been sitting in primary fermentation at room temperature for 4 weeks now. I'm going to be out of town for a while and I was wondering if I should switch them to secondary while I'm gone. They'll be in primary for a total of 7...