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American Amber ale, brewed on August 19th, so two and a half weeks ago. Used BRY-97 dry yeast. Just made an IPA with the same strain with excellent results. The Amber was mashed at 158, OG of 1.060 and est. final gravity of 1.017. It was a slow fermentation, I believe from not aerating...

Using a pressure cooker or canner to do step mashes in a cooler? I'm about to put together the necessary items in order to build this set-up and would appreciate a little dialog on the subject. Thanks

Interesting article, has anyone read this before? http://republicbrewpub.blogspot.com/2009/06/hopping-methods.html?m=1

Just a quick note- Brewing an IPA right now which I am working on perfecting for my House IPA. Been struggling with mash pH and between EZ Water, Brewer's Friend and Beersmith, along with all the advice given by folks here, especially AJ Delange, just nailed a 5.25 mash pH. Test mashing is a...

I have been brewing exclusively light beers and my mash pH is too high. Calculating for temp. I'm getting 5.7 to 5.9. I'm working on fine tuning a House IPA and did one of two test mashes today. I used 2% sauermalz with a scaled down grain bill, mashed at around 150 and after 15 minutes...

I am hunkered down trying to absorb everything I can on water chemistry and controlling mash pH in order to produce better beers and tweak flavors more to my liking. I have fairly soft water and have been recording mash pH's in the high 5.7-5.9's brewing exclusively pales, blondes, IPA's...

I'm in Beaverton OR and our water is generally great. My mash pH though seems to always be a tad high, like 5.7 ish. Anyone around me that has solution so I don't have to do as much trial and error? Any thoughts from anyone else?

My cheap-y little Hannah pH meter is basically not worth the effort and I'd like to be able to take pH readings quickly without cooling my samples first. Anything in the $50-$100 range of good quality?

I have a blonde ale that I brewed and wasn't able to get to, it's been sitting in the secondary for about 6 months. When I bottle it, hopefully in the next few weeks, will there be any need to add fresh yeast in order to prime it? I imagine the yeast that are dormant will reactivate with the...

Been using a 10 gallon Gott cooler as a mash tun with a SS false bottom. In my kettle I use a homemade 1/2" copper manifold with slots. The problem is that, in order to scavange as mush wort as possible, it uses a 90 degre elbow to send it from the bulkhead to the kettle floor. This makes it...

Last batch was a blonde ale: 2 row, cara-pils, crystal 10 and Vienna. Added some gypsum, Epsom and cal-clor and a camden per water volume. After entering the grainbill and water additions, Bru'n said I'd be at a projected mash pH of 5.3. I entered my water pH of 8.0, which is what Ward labs...

Had to leave the house quickly after the brew day. Missed my final volume, can I add a 1/2 gallon distilled water tomorrow morning? Would be less than 18 hours after pitching.

If it takes 30 minutes to chill 6 gallons of wort with my counter flow chiller, my 10, 5 and flame out hop additions get an extre 30 minutes of breakdown time. Would it be better to factor the 30 minutes of chill time into the boil time and add last minute hops to the kettle while the CFC is...

As I work toward understanding my brewhaus efficiency (i.e. how well my sh*t works) I have run into an issue when figuring my needed water volumes. Using the Water Needed worksheet in Pro Mash, when I have a 6.5 gallon recipe written out so that my grainbill is correct for my estimated...

I'm getting the recipe set up for an Honey Wheat beer. Here's what I've got so far: Batch Size: 6.5 gallons O.G.: 1.054 Est. F.G.: 1.010 Boil Time: 60 min SRM: 5.1 IBU's: 19.7 49.4% (Pale Malt (2Row) 7# 42.3% Wheat Malt 6# 5.3% Honey Malt .75# 3% Sauermalz...

I've had a lot of helpful advice from many folks here, thank you. Here is the water I've got to work with in the PNW. Pretty damn soft, huh? My recent IPA has less hop punch than I like and a touch of a "band aid" aftertaste; But just a whisper of it. Wondering if the chloride level, though...

I am hoping to brew this weekend: My Barley crusher should arrive by Friday and Ward labs should receive my water sample by Thursday. With any luck they'll have it analyzed before the weekend, and I am hoping they will shoot me an email with the resuts. Anyone else gotten an email from them...

Was going to just use a water bottle to send a sample off to Ward Labs but not sure if there's a preferred method? What have any of you folks used? Thanks! :D

Been thinking about water chemistry and attempting to educate myself in order to improve my beers (isn't that what we're all about?) I am planning on having my water analyzed and then I thought, wouldn't it be great if everyone on HBT.com who took the time and trouble of getting a water...

I am about to buy a grain mill (Can't wait, actually! Very excited to start seeing my efficiency go up and stay there) The consensus on the benefits of milling your own grain is apparent. What is NOT apparent is whether: a) A two roller or three roller is most appropriate for the...