Hey, good call about the baking soda. I removed it, and then lowered the amount of lactic acid to keep the pH the same, and the results below look better. Thanks!

My tap water is very high in chloride so I usually just use distilled water, but for an NEIPA I understand that a ratio of sulfate to chloride could easily be around 1:3 or more. So that being said, does the water profile pictured below as well as the few mineral additions look like it would...

I bought a cheapo chest freezer from Home Depot and did the rest myself. All-in it probably was in the neighborhood of $500 or so, but I also have five kegs on tap now.

That's exactly what I was thinking. Glad to see it's working for other folks. Is your OG different than what the recipe calculators say it will be because you're only including those malts for a short time?

Can you guys help me determine the pros and cons of adding my dark malts later in the mash for a Black IPA? Here's my thoughts. I've got a Black IPA recipe with 2-row, Victory Malt, Caramel 60, Chocolate Malt, and a dark Carafa Special. I'm thinking of adding the last two to the mash after...

Very true, although I figure why risk contamination. For me it's just easier to get the yeast harvesting done and stored for the future before I even pitch into the current brew. I've got several different strains to choose from in the fridge right now, and as long as I use them within a month...

Instead of harvesting yeast from an already fermented beer, I just make a yeast starter before each brew, and save some of that in the fridge, so it's a very "clean" sample of that strain of yeast. Then I just use that small sample to begin the yeast starter for the next brew. Easy peasy.

This is what my wife is voting for. Except it's smoothies instead of cobbler. I think I'm gonna play it safe.

I'm really concerned about ruining five gallons of an otherwise great NEIPA. I think I might just brew the same recipe but skip the peach all together. Maybe I'll try it later with a three gallon batch in case shit goes sideways. I would be really depressed if I had another failed batch of beer...

Well I'm now extremely discouraged and slightly depressed. Thanks everyone. ;) Ok, here's my new plan. Let me know what you guys think. I have five pounds of sliced frozen peaches. I am going to dice them up into small cubes, put them in a big hop sack, and soak them in however much vodka...

Hey guys. I'd love some feedback on a peach IPA I'm planning to brew in a few weeks. Especially looking for advice on when to add the fruit and how much. I've got fresh frozen peaches that I'm planning on blending into a puree with a little bit of vodka for sterilization. Then I was gonna...

Maybe someone else can chime in with an answer to this? I really have no idea.

I'm not because I don't have a Facebook account. Is there a way to get in there without having FB? Or could you link me to the info I need?

That's a good question, and I haven't really gotten a straight answer, but given that the new units are shipping with 20a plugs and receptacles, I assume that's the case. That being said, couldn't I just replace the receptacle with a 20A receptacle, and re-wire a 20A plug to the heating element?

I've got a GF Connect that has suffered the common 'heat plug melting to the controller' issue. It was minor, so I was able to remove the plug, but the problem persists. It still trips the reset switch every time I try to use it. I'm expecting at least a new controller and heating unit to be...

Nevermind. I was looking at the bottom under the water profile section, but now I see it in the "Other Ingredients" section. Should have looked more closely before I posted. :)

I've adjusted my water profile and tweaked exactly what additions I need to add to my water to reach the target profile. But when I click on 'Print Recipe', it does not include the specific additions (gypsum, lactic acid, etc) that I want to add to my water. Is there a way to view this info...

Normally I brew IPAs and I generally add gypsum and calcium chloride to lower pH and soften the mouth feel. Should I do the same for a saison? How much of each chemical should I add to the water? What's the pH range I should be shooting for in the mash?

It's technically an Imperial Stout, I guess, given its gravity and IBU. Here's the recipe. Keep in mind I wrote this to make use of ingredients I had laying around my house (hence the name 'Frankenstout'). So whether it really fits a style or not doesn't concern me too much. I'm just happy...

Ok, so it seems like the general consensus is 60 minutes only. Should I just do one ounce of Fuggles and one ounce of Chinnok? Or should I bump it to 3oz total?