Recent content by Iowa Brewer

Hi Martin! I'm currently mashing a pilsner and have my Ca at 6, is that too low? In other words, is there a basement a brewer shouldn't go into when it comes to Calcium? Thanks!

Thanks, mac_1103!

Ace, Thanks, day_trippr! That was my thinking, but overthinking is my super power *lol*

Cheers! It's a great little store, so I'm sure it was kept well. Thanks again

Hi all, Brewing a SMaSH Bohemian Pilzner tomorrow (5/21/24) with W-34/70, using BeerSmith 3 as my guide. The yeast I bought from the local HBS' yeast expires 05/2025 and was packaged 4/2022. According to BeerSmith, 3(!) packets will get me 359.3 billion of the 379.1 billion cells needed. Should...

Great idea, day–trippr! Cheers!

Thanks for this, day_trippr. I'm about to add 2# of chocolate nibs that I soaked in 75ml of vodka, but don't see anywhere in BeerSmith 3 to add alcohol content to Misc. additions. The nibs are already in my BeerSmith calculations. Can I just take my final gravity before the nibs and compare to...

Sounds good!

Thanks, huckdavidson!

Very nice!

Thanks, whoaru99! I hadn't though of brandy, which is a natural choice

I brew a chocolate stout, using a few vanilla beans (split & scraped) soaked in vodka. Been thinking of changing things up, maybe using bourbon or rum. What are your favorite liquors for making vanilla tinctures? Do you use different processes depending on which liquor you’re using?

That just might work! (and great to see a fellow head/JGB fan on here!)

Indeed, kevin58! I'll have to come up with a name for my new technique *lol*

RO-water was heated Grist at the ready Went to pour in my obsessively-measured salts (spot on to the .00th of a gram), when I slipped, spilling most of them in the kettle... but some on the brew-room floor. With most of the salts already in the water, there was no way out but through. I wet my...