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I'm living rural enough to have a well and the ground around this entire part of "town" consists of just clay and thus the water has very high contents of various minerals and is quite hard. The house is fitted with a system from LifeSource. It's supposedly a maintenance-free system with plenty...

I recently moved to a new house, away from a pretty darn good water, to a well water situation. It's very hard so the house is equipped with a LifeSource house filter to soften it. No added salts in other words. Does anyone have any experience with this system? Would I do a water test on the...

I planted a Chinook and a Centennial a few years back in barrels, but have since moved them to an in ground location. Problem is, I forgot to label them back then and I now have no idea what they are. There is no way I can tell them apart by looking at the to growth such as the leaves, flowers...

I have a yeast bank with around 10 different strain that I rotate through. I save yeast via larger than necessary starters, and not from slurries. Basically, I generally brew something with the oldest ones in the bank just to keep them healthy and somewhat fresh, and the bank therefor tells me...

I sometimes forget to add adjuncts to the mash since it generally does not go through the mill. The last brew was one of those times (brewed a NEIPA). I omitted a pound of flaked oats during the entire mash so I quickly brought them to a boil in RO water in a pot and then let them sit for a few...

After getting some harsh bitterness out of my IPAs and Pale Ales as of late (guessing the PH is way too high), I sent in a sample to Ward Labs. Sure enough, my water Ph has increased to 8.3. So with that in mind, I'm now starting to take water profiles seriously as I don't want to just brew...

I used a straightforward IPA recipe for a 5 gallon DIPA. 16 lb 2-row 2.5 lb Munich 1 lb C60 0.5 Acid malt Mashed at 152 f for 60 minutes OG: 1.080 FG: 1.021 Pitched a healthy starter of WLP007 and fermented it at 64f for 2 weeks. I have never had 007 stall or not done its job, so...

It's time to keg and I have "just a little bit left" in the keg I need this replace. What do you do? Well if you think you have less than there really is...you fill glasses...or at least I did. Should have started with growlers clearly....

I'm brewing an amber (5.5 gallon batch) featuring mostly 2-row with some CaraAroma and Melanoiden in the mix. This is a malt forward beer with only 0.5 oz Amarillo at 60 minutes and 1oz of Cascade at 30 minutes. I always add the additions to the total amount of water, and then use it for both...

I have about 40 batches of all grain batches under my belt at this point using mainly batch sparging but will throw in a fly sparge and BIAB batch for good measure depending on who's joining the brew session. All have been either 5 or 10 gallon batches and I've brewed anything from SMaSH beer to...

Tonight I was making a starter as I so often do, but this time near the end of chilling the starter wort, I accidentally bumped my 2L erlenmeyer flask into the sink wall while whirling the flask one last time. I could hear a discrete *clunk* in the ice water followed by a rapid change in color...

I have about 30 batches of full grain under my belt at this point and I have always been using store bought water from the machine they provide. As far as I understand, this is RO water and pretty much gives someone a clean slate in terms of building up a water profile. I however have never...

This has never occurred in my carboy in the past and my mind is boggled. The wort is separated in two distinct section. The one on the bottom looks and behaves like I expect and am used to. The top however is not, and is significantly lighter in color. It has only been about 6 hours but the...

Manufacturer: Frigidaire Model: FFBC46L2QS This thread probably does not belong in the DIY forum, since all I did was drill a few holes and installed a tap tower. But I'd like to add yet another fridge to the database of fridges that can be converted. The more we have, the better. This...