I am planning to try using Glucoamylase with Philly Sour. I plan to put glucoamylase in the mash as well as in the fermenter. What can I expect the pH effect to be? Will this increase the level of lactic acid significantly? Or only lower my final gravity? I have use Glucoamylase quite a few...

So, not interested in being told it's a crazy idea. That's where I live all the time. I am slightly familiar with the relationship between pH, TA and perceived sourness and was hoping to make this work to my advantage but have not found any easy answers to my questions. I hope this isn't too...

So I see this "new" versions button in my recipe tools, I click on it, it tells me to upgrade my membership. What the heck? I'm already a premium member and my membership is good until July of next year.

So I have been brewing for many years, the last 7 mostly on my 3 kettle system, but, I do sometimes brew a batch BIAB and have tried several times to setup a equipment profile for BIAB but have never had any luck. How do I add a equipment profile for BIAB so that it will show me my total water...

I think I am in relatively uncharted waters here so I thought I would ask if anyone has experience doing this. I plan to add a significant amount of of fresh ginger to a rye ale of some sort. I think the natural spice edge of the rye would be nice with fresh ginger. Have not settled on a hop...