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Fermentables: Pearl malt 11lbs Blackprinz 8oz Flaked Oats 13oz Roasted Barley 4oz Crystal 20L 7oz Caramalt 7oz Honey Malt 4oz Honey 2lbs I mashed into 7 gal water at 162 degrees Fahrenheit. I thought I mixed really well adding malt slowly while stirring. Hit target of 152 degrees. Mashed for 60...

I don’t know my brewing water profile but I do know my pale ales and pilsner’s mash ph always falls into the 5.3-5.5 range but my dark beers always falls below 5.2. I am planning to brew a stout with black barley and would like to add something to the water to keep the ph up. I see there are...

I am planning to brew a RIS and want to age it for 7-8 months to be ready to drink next winter. I would like to naturally carbonate in bottles. Just wondering if I should age in secondary or bottle after about a month in primary and age then? Any thought?

With the price a vanilla beans, I was wondering if anyone has tried to substitute it with castoreum? Supposedly, it’s cheaper than vanilla beans with a similar flavor and scent.

I currently only stock Fawcett pearl malt in bulk but planning on adding Pilsner and us 2-row. I currently keep in a large Rubbermaid bin, in its original sack, in my living room. My wife puts up with the one but if I’m going to add two more I’m going to have to move them to the basement. Just...