As noted in my original post, the pH is wacky when I do so.

Also, the recommended pH targets I've seen of 3.2–3.6 is before adding the hops, and of course before carbonating, so I don't think those are considerations. (similar to a mash pH target, not a final packaged pH)

Sorry I didn't reply sooner. That indeed worked, thanks! (and it was a hit at a festival) I put zero volume for the mash water, full volume as 'sparge water' and let it tell me the recommended acid addition for my target in the Sparge Water Acidification section. I also put my salts in the...

How did it turn out? I'd think that little bit of RedX won't even make a dent. I've brewed a beautiful Red without it at all, and as a single malt beer. (which is what is was designed for) I've used it in lesser amounts as well, but it doesn't do much for color unless it is either 100% or really...

The BF Recipe calculator will help you adjust your additions either in amount or timing to hit the IBUs you want for different boil times. I'd put the recipe into the calculator as-is, then drop the boil time to 60, adjust hops as needed to match the previous IBU target, but even more...

I think that's a matter of personal preference. I've experimented with various boil times, and my beers are consistently better and score better in competitions when I boil vigorously for 90. 60 or less, and softer boils, has always been a lackluster result for me. I suppose it depends on your...

Nothing crazy about that idea. I regularly brew a Vienna/Tettnang SMaSH with various peppers. (10 batches I think so far) I'll be brewing up another batch in April to be ready for Cinco de Mayo. So far I've used a combo of fresh roasted Poblano, Jalapeño, along with Ancho & Chipotle...

After breaking 4 glass ones in a few years, I found a plastic one from NorthernBrewer that works fine. They've named it the 'Herculomter': https://www.northernbrewer.com/products/herculometer-triple-scale-hydrometer

I feel your pain on losing brew to measurements. I used to split a 2.5gal batch with 3 friends and wasn't a fan of ending up with 4–5 bottles after waiting a month! There are ways to solve this for a future brew: 1. Adjust your calculated losses to factor in measurements. This means you will...

BF has a standalone calc and also built into the log feature for a session to report a Brix reading on a refractometer 'with alcohol present'. It is of course an estimation fudge, but I've calibrated it on point every time with a hydrometer. I use a hydrometer at packaging for 'official' FG...

At least with volumes, (from story pole or sight glass) there is already an option to enter a temp for auto-correction. But yes, if not too difficult, it would be nice to enter the measurement and have it calc the volume too.

Careful! You may have been experiencing reduced current draw. If the actual wire run from your breaker to the outlet is more than 50ft (this includes, ups, downs, and turns inside the walls and attic!) the cable gauge should be thicker than normal for the circuit amperage to handle the current...

I'm seeing a strange issue where at some point typing a reply, old text that I've typed in a previous reply magically appears to replace what I'm currently typing. (I haven't yet determined if this is text from a reply in the same thread or not) If I add a space or two, or type more characters...

I'm noticing that while I can select text, it has a very light grey background, so it is very difficult to see the selection highlight.

Their Christmas Ale was always awesome. But they dropped it last year too. (after over 20 years) Go figure, they shut the doors for good after ceasing nationwide distribution...

Interesting. Yes, I already recirculate. Thanks!

I ended up QuickCarbing at 20psi for 45min @ 65℉. (I didn't have time to chill it in advance) That wasn't too bad, but I goosed it just prior to the festival and it was on point. There's a fair chance a cooler carb step would have been fine, but I'll definitely consider making up a 25′ line and...

I second the advice to cold crash first before transferring. (if you will do so) It makes the yeast lazy and drops them out of suspension. I've done fruit in primary and secondary (and even once in the boil - never again!) and prefer secondary. (as a bright tank, without a yeast pitch) Be sure...

A few years back I brewed a beer at a bachelor party. I of course started drinking early, and after the boil and chill, started racking the beer to the fermenter as my buddy asked, "Dude, did you sanitize that carboy?!" Incidentally, we got lucky, and the beer turned out fine. I've thankfully...

Sure. Recipe #1 *Has 7 (but his notes show he used 8) different malts. Do you know why each one is there? What flavors and aromas each one contributes? What percentages are enough to detect them? Which ones could be left out or substituted? I'm not saying each one doesn't play a vital or even...