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Thanks man. I've been brewing for years and figured this would be the last step to take my good beer to awesome beer. I'll give it a shot.

I'm trying to adjust my brew water for the first time and wanted to run this by. I used the Brewers Friend Water calculator to get to this profile https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=TS9XSZM This is from straight distilled water. Do these additions...

I've got my New Belgium 2 Below Clone in the keg, tastes quite good (though I can't compare to the original as they don't make it anymore). Not sure if it's a spot on recipe, but it's a drinkable interpretation. I'm happy with it overall, just feel it needs a bit more hop character and wish it...

ESB tends to have up to 20% of grist being crystal so I thought I'd start around 7.5% and go up and down from there. I jumped down to 40L since I'm using Munich 20L (which is a shot in the dark, original recipe may use 10L). This is a pilot batch so still variables to work out. More than open to...

New Belgium's 2 Below was always a favorite winter brew of mine but they don't make it any more. I'm setting out to clone it using the info from their website. I'm trying to figure out if a dry hop was included and if the grain ratios are a good start. New Belgiums Website: 32IBU, Ale Yeast...

That's kinda what I thought, I wasn't gonna dump it but was just curious. Thanks Fellas!

While going through my boil I found a bee had gotten in there somewhere along the way, found him with 15 minutes left. He was boiled for an undetermined amount of time. Wort was boiled for 15 minutes after removal. Anything I need to worry about?

I brew 2 gallon batches and started out using an ice bath, took forever though to get the temp down, like almost an hour. I bought a cheapish immersion chiller and now can get down to pitching temp in ten minutes, well worth the time savings

I second this. I also run the grains through twice and crush fine (also at the same Morebeer store in Palo Alto I might add :mug:). I do a full volume mash with no sparge and squeeze the bag like it owes me money. I typically hit around 70% efficiency.

I've done about eight all grain BIAB 2 gallon batches using the same mr beer fermenter. It has worked as expected and made some quality beers. The spigot is alright, but can clog sometimes and let's some trub through if you're not careful.

I was considering using a Belgian pilsner malt in place of the American 2-row but was unsure about what I've read of needing extended boil times due to expression of DMS. Is the 90 minute boil really needed with this grain?

What would the amount of candi sugar for this size batch? Maybe 2-3oz of a 40L?

I have the below idea for a Belgian IPA. I've never tried brewing this style before and wanted to run it by you guys before moving forward. I was a little unsure of the grain bill and whether the fruity hops would clash with the yeast character. This is from Brewers Friend recipe builder...

That makes sense. I have a 2.3 cu ft fridge I may repurpose in this fashion to allow me to fit 5 gallon fermenters, thanks for the write up.

I do 2 gallon batches and can just barely get away with full volume mashes in my 5 gallon pot depending on my grain bill. I'd suggest 7-8 gallons as a sweet spot.

I use the Inkbird 308 for temp control with Zoo Med Reptile Heat cable for heat in my ferm chamber. I'm able to keep my temps within a 2 degree range with this setup.

Interesting, I never thought of building out a chamber to extend a side door mini-fridge into a full usable chamber. In your experience what is the overall cooling efficiency like? Does the fridge run longer to maintain temps in the increased interior space? I'm curious how a compressor rated...

Galaxy is another wonderful hop all by itself.