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    Bottling after cold crashing

    I know there is some differences in opinion, but I woud like to get some more thoughts to this senario: 1. Fermented beer at 68 degrees. 2. Crashed beer for 1 week, down to 40 degrees. 3. When calculating priming sugar to you use the 40 degrees in your sugar calculation? Or 68 degrees? Or ...
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    Building a water profile using RO and the water calculator

    I want to try using RO water for the first time. Looking at the brewers friend water calculator, I can't find a way to show that i'm using RO as the source water. Any hints on how to do this? Thanks, Robert
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    Our First Recipe Giveaway!

    Blazing Saison

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