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Thankful @inkbird

Thankful for all the advice here at HBT.

This is for the Avondale neighborhood in Jacksonville, FL. pH = 8.2 TDS = 294 Na = 12 ppm K = 2 ppm Ca = 51 ppm Mg = 23 ppm Total Hardness (CaCO3) = 223 ppm Sulfate (SO4-S) = 37 ppm Cl = 14 ppm HCO3 = 152 ppm Total Alkalinity (CaCO3) = 126 ppm Cheers.

I'm in!

I like this alot. Will be doing something similar.

Please please please!!!!

Thanks for the kind words. I will be updating as time goes by and posting pics. Need to make shelving for grain and beer, and waterproof floor.

So after three years of brewing on the patio outside, and storing my beer in a room temp closet, I finally got a house with a detached garage. So what does one do with a detached garage that's too small to fit both cars in? You make it into a shop/brewery with a walk-in cooler. Here...

All, Looked on the interwebs, plus this site, and could not get a consensus as to the answer to the question asked in the title. I just moved to a warm climate and we have a guest house in our backyard. I've decided to use this as a temporary storage facility for my homebrew until I can get...

Curious as to what peppers you used? Were they dried or fresh peppers?

Had some Brett given to me that was "older" so I figured what the hay. Might as well try it out see what happens.

Guess I should clarify. I didn't boil the cider I pasteurized it with the syrup and yeast nutrient. The solution was brought to 180 degrees to sanitize the nutrient and syrup. I only used 1 quart of cider not 1/2 gallon.

All, This is my first attempt at a cider. Purchased 3 gallons of pasteurized cider from store and 32 oz of candi syrup (clear). Boiled the syrup with 1/2 gallon of cider plus nutrient. Cooled to room temp and then placed in 3 gallon carboy with the other 2.5 gallons of cider. The OG was...

Would love to read about the recipe also. I want to try brewing this bad boy ASAP.

Would 1# lactose be a little too much for a 3.50 gallon batch?

Trying to create something similar to the Stone Xocoveza collaboration beer. Really love this stuff and wanted to try my first attempt at mocha stout. From what I've read the stout contains oats/lactose/chocolate in the boil and is bitter/flavored with Challenger/EKG. The real trick will be...

Thanks for the replies. I'll crack open one to see where it is and then get to work on the pasteurization. Don't want to do it either, but also don't want to waste a whole batch.

All, I brewed a pumpkin milk stout, racked to secondary with pumpkin after four weeks, let it sit for two weeks, and bottled last week. Well looking at the bottles I'm starting to notice what appears to be a pellicle forming in the bottle. I did not use Brett for my fermentation, so I...

All, I brewed a pumpkin milk stout, racked to secondary with pumpkin after four weeks, let it sit for two weeks, and bottled last week. Well looking at the bottles I'm starting to notice what appears to be a pellicle forming in the bottle. I did not use Brett for my fermentation, so I...

That makes a lot of sense. I had more than normal trub/protein this time since I did the BIAB method. The starter smelled just like brewers yeast and was very neutral in taste. There was nothing odd at all with it. I'm curious to see how it does with the brew.