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...

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...

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...

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...

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?

Hi everyone. First post here! I'm doing a milk stout with cocoa nibs added to secondary. It's a 13.5 pound grain bill. I have a few ounces each of the following hops: Fuggles (3 oz) Chinook (only one oz) Centennial Cascade And a few other varieties too, but they're typically NEIPA types...