Hey guys! I've been brewing for just about two years but have been doing BIAB. I finally purchased the equipment to go full all-grain and fly sparge. When I brewed BIAB I had added my minerals to the entire volume of water to get the proper pH. What I'm confused with is how many minerals to add...

Just trying to bring my beer from 5.8 pH to 5.4

Does lactic acid make your beer sour?

How did you figure out the percentage? You counting sugars/grains or just literally making it 5-10% guesswork? Any issues with fermenting?

I planned on mashing entire grain bill of Maris otter.. but how much cereal

I’m planning on using the same type of yeast for my next two batches. I have a brand new Wyeast smack pack. My plan was to make a starter and then split up the starter into 2 mason jars. 1 I’ll use the weekend and the other next weekend. Would this be correct? Blonde ale 5 gallons - 1.053 Needs...

Any suggestions on how/when to utilize cereal to brew a 1 gallon batch? Local brewing club is having an event to use cereal to brew beer. I’m thinking of making a session IPA with lemon drop hops and somehow utilizing an organic version of Trix (avoiding preservatives). Should I add it to the...

It doesn’t seem worth the time. I feel like buying new yeast may be expensive but more convenient.

Just pitched yeast under 12 hours ago but I’ve never seen this type of look before underneath the krausen.

I’m thinking to add the following in mesh sack: 3 grams of smashed lemongrass at 20 mins 2 grams of ginger root at 5 1.5 grams peppercorns at 5

I think I found a post of yours where you added lemongrass to one of your beers. I’m wanting to make a saison with ginger root, peppercorn and lemongrass. Making a 1 gallon test batch. How did your additions turn out?

I don’t have a temp controller or the ability to control my temp like that at this time. I was hoping staying at 70 would provide me with some good saison

You’ll get that without any sort of a bag. It happened with my last IPA. Siphon got clogged. some of the hop matter sank and some floated. In the end, it did settle out in my keg and the beer turned out GREAT

Is there a real benefit of fermenting saisons at a higher temp (high 70s to low 80s) as opposed to sticking within the 68-72 range?

just brewed my first BIAB