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This is the page from the spreadsheet. I brewed a Scottish ale yesterday but wasn't brave enough to try and match my water to the Edinburgh profile. When I said earlier that I adjusted my water to match Edinburgh, I meant I adjusted it only on the Bru N Water spreadsheet - I didn't...

I was reading up on bottle conditioning and I read an article or blog or something, (I tried to find it again so I could quote it directly, but I don't remember where I found it; online? a book? a magazine? a newsletter? maybe even a forum post here or there - I don't remember) Anyway, I...

No. Like I said I usually just go with the numbers. My tap water is pretty good as is (- the chlorine) for most beers. I rarely dilute it and usually add the absolute bare minimum salts. I only adjusted it to match the historic Edinburgh profile out of curiosity. I was thinking that couldn't...

I'm setting up to brew a Scottish ale. I was figuring up a water profile using the Bru'N Water spreadsheet and had a question, (out of curiosity more than anything). I've always gone by the numbers and never paid much attention to how my water compared to the "Historic Brewing Profiles." But...

So in other words just make one of those controllers with the outlets and plug the freezer into that? Like I said, I have a hard time grasping this stuff. Leaving the factory thermostat hooked up and using the ITC-1000 simultaneously doesn't make sense - but that's just how my non-electrical...

I know this has no doubt been answered a kerzillion times. You'd think it would be easy to find a simple, straightforward, layman terms, not needlessly complicated thread. There's a lot of threads on the STC-1000. I thought the only difference was that the ITC was Fahrenheit, but after...

So far I've just pitched the yeast into the fermenter, let it ferment, and then add corn sugar when I bottle. I recently read that most pro brewers add fresh yeast when they bottle rather than relying on the stressed out yeast that has already been thru one fermentation. I was wondering if...

I thought about getting into 1 gallon batches a while back and actually tried a 2.5 gallon batch. Patience is not a virtue of mine. To go thru all the work and then wait several weeks only to get 9 or 10 beers didn't appeal to me. Yes, I believe we are the only house in this development that...

I built a fermentation chamber a while back and bought an Inkbird ITC-1000. It works great I ordered a second Inkbird because I was planning to buy a chest freezer this weekend. Now I'm debating if I'd rather get a regular refrigerator with the freezer on top. My plans for the additional...

I bumped it up to 62F and I'll give 5 or 6 weeks there and see how it tastes. Thanks guys. My fear was that after a month I'd wind up with flat sweet beer but I feel better now. The aroma and taste from the sample I took yesterday were unbelievable so I'm pretty excited about this one. Cheers...

I've read from several different sources recently that Belgian tripels are bottle conditioned at 55F to 60F. There's a pdf file from Northern Brewer called "Advanced Bottle Conditioning" that states 60F, although that is based on adding 1tsp of dry yeast at bottling. So I actually have a few...

I spent most of the day yesterday weighing my options. At the end of the day, I'm at the point where I'm debating how involved I want to get in this "hobby." When I first got interested a little over a year ago I knew nothing about home brewing; I had never even known anyone who home brewed...

I am "DIY handy." I'm not particularly science/tech savvy. I can design and build anything. I built my fermentation chamber to look like a vintage ice box, (for no particular reason other than boredom and for the challenge). I demolished a mini fridge I found on craigslist and retro-fitted the...

I live in Arizona in the greater Phoenix metropolitan area; not exactly the ideal climate for a home brewer. Not only does everything have to be artificially cooled 100% of the time, but it usually requires dropping and maintaining temperatures 40˚F or 50˚F below the ambient...

It's possible it's a combination of cloudy and chill haze. My beers have all been pretty cloudy so to say if they are more or less cloudy when cold or warm is difficult. They're just cloudy, (dare I say "muddy") at any temp. I live in the Phoenix AZ area. I brewed a few batches last summer...

This is probably the way I'm leaning right now. I think using fresh yeast is a better option than trying to figure out how much of the stressed out yeast that has already been thru fermentation is still floating around. I don't really like the idea of filtering, but it might be the lesser of...

Thank you. And then you rack that clear beer from the fermenter to the bottling bucket being careful not to disturb or transfer any of that layer of "dormant yeast" that has dropped to the bottom... right? So whether you can "hold that beer at near freezing for weeks" months or years is...

A microscope to count yeast cells is on my list of things I want. Not necessarily that I think it will improve my brews - more because it just sounds interesting and fun to me. I've heard some guys comment that they cold crashed and bottled and ended up with sweet flat beer because there...

I started using Irish Moss on my last 2 batches, although I've only been using 1/4 tsp per 5 gal. (I remember reading 1/4 tsp somewhere but don't remember where). I've thought about cold crashing as well but have a few reservations: (1) The fermentation chamber I built does awesome at...

I started brewing a year ago and have done eight 5 gallon batches so far. The first two were Brewers Best extract kits. Then I bumped up the equipment and the last six batches have been all-grain, full boil. Everything has been improving with each brew. I'm hitting my targets better and the...