I was reading up on water and came across water treatment for use in a cold liquor tank to both cool wort and hone in on desired gravity. This is the first time I’ve seen the use of a CLT mentioned, and I’d really appreciate any feedback on its use at home. Does anyone do this or is it just for...

(Tries to imagine what 160 proof rum is like)

Follow up - I used the app to produce a recipe with an estimated boil size of 10 gallons and a batch size of 11 gallons (two 5.5 gallon batches), and all the numbers look good. I had to cut down on my grist and supplement with dextrose a bit just to make sure it would all fit in my mash tun...

I’m guessing somewhere around there. I like the idea of using the spent grain, almost sounds like a decotion mash which I’m a big fan of for my Czech premium Pilsner. I think the addition of water is my main concern in terms of hitting my numbers. But if other brewers are doing it, why not me?

Thanks for the feedback so far. Ya, I was thinking to brew a pre-boil batch of 10 gallons then split that into two fermenters. I understand that, with a high gravity wort, I’d need to compensate with higher IBU. But is that it?

I was reading recipes and came across a note that Guiness does a high gravity brew to produce bigger batches of finished beer. Has anyone every tried this before? I have 10-gallon vessels and have only ever produced 5-gallon batches. But, the idea of doubling my production by increasing my...

Yup - underpitched. Checking the White Labs site, it recommends 4 vials. Taste was great, not sweet. I’ll let the diacetyl rest go for 2 more days at 60 and then recheck and go from there. Thanks for the feedback!

Hi all - and happy Friday. I have a Czech premium lager that’s been going for 20 days now and it’s still fermenting. I did a diacetyl rest for a day thinking it would be coming to a close after 13 days since pitching, but the activity was so great that I thought it might be best to drop the temp...

“All good things arrive unto them that wait--and don't die in the meantime.” -Mark Twain

Found a Nostalgia model used for $250. Yoink!

The reason why I’d like to carbonate in a keg and transfer to bottle is because I’m impatient - I don’t like waiting around for my beer to carbonate in the bottle. I think (and please correct me if I’m wrong) this would also preclude the risk of having beer over carbonate (assuming I’m force...

I’d like to bottle carbonated-beer rather than use sugar.

Hi All! I want to take my home brew to the next level by doing forced CO2 conditioning. However, everywhere I check says that chilling the beer will help the process. Would it be alright to force CO2 the beer at room temp? Besides expediting the process that cold does, is there any other reason...

I hear ya - I guess for me I’d rather be the business owner than dealing with lawyers and their bills (I work in accounting at a firm).

I joined this site because the app tools and the community out there was great for taking my home hobby pro. So far, I’ve incorporated an LLC, applied for my EIN, and started working on my recipes with my 5 gallon set up - the goal being to open shop in three to five years. Has anyone out...

Brew on!