BeerTools Discussion Forum

Got my as part of a 40 qt turkey fryer kit from Oklahoma Joe. I have adjusted the air baffel to get the blue flamage but since it takes 20-30 minutes to boil 5 gallons I was wondering if I was doing something wrong.

How can I tell if I'm getting the most burn for my buck? I try to keep the flames blue with little to no 'jump' from the burner exit ports to the base of the flame. Can I get more out of it? When I crank it all up the flames are yellow and white and the thing screams. A total MORE POWER moment but f...

I have a preconcieved notion that using wheat does not make good beer. Perhaps all the wheat beers that I have tasted have been poorly stored or are past their prime. Please help me past my wheat grain prejudice. I have also been wondering about oats. My son and I love oatmeal. We have the basic oat...

Ok who is the chemistry guru out there? Let's say that I have 1 gallon of 10% solution phosphoric acid (HPO4 correct?). What is the concentration of phosphoric acid in ppm=mg/L in the one gallon container? How do I calculate the concentration in mg/L?

That would make sense. I do a one step mash at 154F. I do not have the right equipment to do step mashes efficiently. Should I be mashing at 148-152 for more fermentables? The last batch I split into to 5 gal carbouys. Carb1 had White Labs English Ale WL007 and Carb2 had WYEAST American Ale #1056.

Ok, the last three batches I've made have had poor yeast performance. My attenuation is averaging 65-68%. My original gravity on my last batch was 1.062 and the gravity yesterday was 1.020 at the time of racking to secondary. Temperatures are maintained between 66-70 degrees during fermentation and ...

It is in the database as 'Pepo Ale I'. Make sure and spell it with the 'P' and 'A' and 'I' capitolized. Apparently the search engine is case sensitive. When I searched for 'pepo ale i' it didn't find anything, but when I searched for 'Pepo Ale I' it came right up. Let me know if you have any more qu...

I finally brewed my 1st pumpkin ale this past weekend. It was not only the 1st pumpkin ale for my brewery but also the first 10 gallon boil, the first use of my new Phil's sparge system and false bottom, and my first use of two strains of yeast. I would like to thank all of those who provided input ...

In the same issue of Brew Your Own magazine there is a total electric RIMS system featured. CHECK IT OUT!

I'm 33 and I've heard of the Dragon and I know exactly where it is. The worst part is that I moved from Knoxville, TN to South Bend, IN only one year after I bought my Shadow VLX 600. No place around here to ride like the Smokies. The Smokies are also home to some great BrewPubs and the now annual B...

the hardness and alkalinity are straight from the water quality engineers database for the wellfield serving my neighborhood. I did just notice that both are in terms of Alkalinity as Ca CO3 and Hardness as CaCO3. Then there is a third column with Hardness (Gpg). Not sure what the units are here but...

Thanks Bill, That was about as detailed of an explanation as I need for right now. Very helpful information and thanks for taking the time to respond. One more question. You say final pH should be 4.5 or less. So, my recent extract IPA with final pH of 5.3 should be an indicator to me that I need to...

So what I don't understand is do I need to bring the mash and sparge water down to pH 5.6 prior to adding the grain and prior to sparging. The pH of my water is between 8-8.5. I have been adding gypsum to my water because that is what Papazion recommended to match the style. Now I have a water repor...

OK, this just seems unrealistic. So somebody tell me if I'm crazy. I'm trying to calculate how much 85.5% H3PO4 I need to add to drop the pH of 10 gallons of water from 8.0 to 5.7. My water composition includes CA 77mg/L; SO4 52 mg/L; Mg 26 mg/L; Na 15 mg/L; Cl 22 mg/L; Hardness of 306; and Alkalini...

I've done this and need to work at updating the recipes after I brew. When I generate a recipe and include all the things that I'm going to put into it I really don't know exactly when I'm going to add the specialty stuff. I usually decide during the brewing process. I just include it in the notes s...