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Had prime rib last night and this picture makes me feel like i ate an eye of round steak

Going for attempt #2 tomorrow with this recipe, the first attempt ended in a stuck mash and just couldnt manage to get it to work out. Adding 1# of rice hulls this time

those are some fancy chillers compared to what I have lol, made my immersion chiller from a roll of 1/2" copper for that cost me nothing thanks to my job, hard to beat free, but I do feel its time for some upgrades in my system

dont have a pool lol, though in theory that idea seems good idea but i can see how that would create problems not I did not know that about the bitterness of late hops My main goals are to cut down time chilling and to not use as much water just flowing down the driveway to the sewer, my...

I’m looking to upgrade my cooling method by switching from immersion chiller to a counterflow chiller and mainly just to save water so I’ve come up with a design and I’m wondering if anyone has tried this before and what are the pros and cons of it....picture attached

Instead of buying distilled water could I just boil water, let it cool, and then bring it back to mash in temp and add whatever to it to make it to the style I’m brewing?

Im with you on that, that makes perfect sense.....thats probably not cheap or easily done at the house to get those numbers

Never really paid much attention to water chemistry, always just used an RV filter but I just moved and I can definitely tell there is a huge difference in the water so I've attached a file with the charts that were in the most recent water report for my new town. Any input on what to add to the...

tap water run through an rv filter, im not thinking this is the problem since other beers have come out without this issue im dealing with lately

most recent brew was an irish red with wlp004 winter christmas ale with american ale 1056 3 of a cream ale all with 1056 1 was harvested from a previous brew but the 2 after that were all new packs of yeast

thanks everyone, just trying to process of elimination a problem i seem to be having lately....seems like every beer comes out with the same "taste" in it and i cant pin point it, and theres no homebrewers i know in my area that i can have taste it and maybe have some input on what this "taste"...

just curious if anyone has a recommended lifespan for plastic fermenters? i.e. the big mouth bubbler i only ask because i read awhile back about how plastic gets scratched and flavors can get trapped or absorbed into the plastic

i know this feeling....ive done probably 10 or so batches and never used them and on these past 2 batches i did i used rice hulls for the first time......never going back to not using them

just kegged an irish red, came out pretty good, little on the light side but still malty and crisp i used MO, C20, and Roasted Barley - 12.1SRM. Willamette in the boil and Fuggle at flameout - 24IBU. WLP004 w/starter

looks awesome, kegging my winter ale up today, cant wait to be able to try it

seems like an interesting technique for high abv beers without adding sugar to boost it, what is the estimated FG for this beer?

do you use any brewing software? i.e beersmith or brewers friend calculators? a lot of people use some sort of brewing software that does those calculations for you. im not entirely sure on the mathematical formula for calculating efficiency but mash efficiency is the amount of sugars extracted...

testing equipment....hydrometers ( they make a few that have different ranges) or a refractometer, thermometer, hydrometer test tube thats all i can think of right at the moment, just got done work, mind is going off in all directions right now

fermentation temp is about 68 and as for the kegs....i know work was busy for awhile and didnt have time to keep a rotation going

nope, 1056 for the winter ale and wlp004 for the irish red