Brewcommune

I'll be there with some beers for ya'll to critique.

Excited for the meeting tonight! Will be bringing a British Strong Ale, Doppelbock (still young), and an IPA for feedback

A few people on here have shared that their experience with EZ Water is that it calculates about 0.3 units higher than measured. Keep in mind EZ water seems to shoot high when using base RO or distilled. It predicts much closer, in my experience, when using local filtered water. With that said, it ...

Hi Justin. I use EZ water but I hear Brun is good too. If you have issues plugging your numbers into EZ water give me a call. On a side note. Your Arrowhead water is much closer to RO water than I would have expected. I sent my RO water to Ward labs to see how close my under the counter 5 filter RO ...

I built a BrewPi which connects to a small portale space heater. Rarely does it ever kick on heat. However, my past 2 beers have needed the heat multiple times during the latter stages of fermentation to maintain my target temp.

Just going to set this down right here for everyone to fight over... https://orangecounty.craigslist.org/app/5351924615.html

Thanks Ryan. Check your email. You can change quantities after you click the paypal link.

Cheers

How do you guys cool your mash sample used by pH meter down quickly?

Thanks for the responses guys. What was time period between adjusting pH and retesting? I tested multiple times. After 20-25 minutes it had adjusted up to 5.1. Doesn't most of the conversion take place in the first 15 minutes. If I am able to get it to adjust up does it make a noticeable improvement...

I've been noticing the last 2 beers I have brewed have had a low pH for the mash, in the 4.9 range. Today I brewed a Doppelbock and I shot for a 5.3 pH in EZ water. Again, my pH was low at 4.9. I added Baking soda and this corrected me up to around 5.1-5.2. However, it was probably 20 mins into the ...

Thanks for the advice Brad! I would actually mash a little bit lower to get a more fermentable wort. Will take this advice and drop it a couple of degrees. I would also do at least a 90 minute boil Agreed, I have gotten in the habit of boiling almost all of my beers for 90. I use an immersion chille...

Thanks for the tip. I will start D-rest at 1.035. How many days into fermentation do you suggest I start checking gravity?

Here's what I'm planning. Please let me know if anyone thinks I am off here: Cool Wort to 46 F then rack the chilled wort off of the cold break into another carboy(s). Pitch yeast. Let fermentation free rise to 52. Hold at 52 until fermentation is complete at 1.025 (approx 2 weeks). Raise to 62 for ...

Hi guys, Hoping for some guidance on a Doppelbock I plan on brewing Sunday. What are your thoughts on the following for the style: Pitching temperature Fermentation time and temperature. Diacetyl rest time and temperature Lagering time and temperature. Recipe: 26 lbs Munich I (Weyermann) (7.1 SRM) G...

Thanks for the feedback.