Recent content by SubmergedBrewing

Anyone in the Kitsap County Area (Port Orchard Specific) have any water profiles they could share to get me a good starting point? Just moved here and trying to get brewing!

I did end up making this! It turned out pretty darn good but I think I could have put some more lactose in it and a little more pecan flavor. The vanilla overpowered the pecan. I purposefully did not do a diacetyl test to give it a buttery overtone like a pie would. A little tweaking would have...

I have not yet. That's not a bad idea!

All, Happy Brewing weekend! I had a question relating to post mash gravity on beer smith. I understand the difference between post mash gravity and pre-boil gravity, but is there a way to trick the system into giving me the mash gravity prior to sparging so i know when my mash is getting...

Both those recommendations sound great. As it stands, I'm definitely adding a pound of lactose, vanilla beans in the secondary, 2 boxes of Graham Crackers in the mash, and pecan extract in the secondary. Mashing high at 256-258 for full body for 60 minutes.

Getting into the holiday spirit of eating too much, one of my favorite holiday treats is pecan pie! I was trying to put that into a pastry stout design/idea, but all I have to work with is the pecan pie Porter from clown shoes. Anybody have any recommendations for a base of ingredients?

For all of you who probably have too much time, money, and equipment invested in yeast harvesting and culture storage, I would love to see your equipment and setup!

For all of you who probably have too much time, money, and equipment invested in yeast harvesting and culture storage, I would love to see your equipment and setup!

For all of you who probably have too much time, money, and equipment invested in yeast harvesting and culture storage, I would love to see your equipment and setup!

For all of you who probably have too much time, money, and equipment invested in yeast harvesting and culture storage, I would love to see your equipment and setup!

I keep my keg at around 42 degrees. the only time it's colder than that is when I'm cold crashing something i just kegged.

I'm only using what beersmith 3 puts out for the recommended style. At 2.3 vol of CO2, that equates to 12.6 PSI of CO2. Doesnt that mean that's what i keep it at or does that mean I force carb it with that amount and reduce the pressure after the fact. Furthermore, if i reduce the pressure...

I recently got back into homebrewing and kegged my hazy IPA a few weeks ago. Once it was carbonated, it was pouring perfectly with 12.75 psi on the keg, 10' of 5/16 id tubing with a picnic tap. Now, by feel, I probably have 10 or so pints left, and am getting foam ups in the hose and pint...

Hello Homebrewers, I'm getting back into the hobby, and recently got a Spike system with a new shiny CF5 conical fermentor. I have very little experience with conicals and was looking for everyones cleaning/sanitation best practices prior to adding wort and pitching yeast. I brewed yesterday...

does anyone have opinion on regulators? I've looked at the major ones on amazon and most seem to have quite a lot of leaking reviews.