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I've been using the same model, omit in celcius. The performance should be the same. I have haven't had any problems at all with mine. I have 2 of them... One on my keezer and one in my fermentation chamber.

OP here.... I definitely noticed and improvement on my mash efficiency, but I also have now noticed a "salty" taste, more if an after flavor where my mouth feels weird after drinking one or two brews. I am Ditching the 5.2, and going to a RO system. Quite frankly mash efficiency is not as...

Just an update from the OP. I purchased an RO system and am doing an experiment. I did 2, 5 gallon batches of a brown mild. One using 5.2 and the other using the to water and advice from the water chemistry spreadsheet and no 5.2. I have not done any actual pH tests yet, since I am now...

I think I meant to say phosphorous salts...

I'll give you that... But I am excited to tweak this aspect of my brewing methods. I actually was looking to buy an RO unit for my house anyway about a year ago. Now I have more of a justification to do so. Just out of curiosity, with using the 5.2 it was said earlier about salty beer... I...

Ok... Not really sure where you get the idea I am ignoring info. I have a system right now that works for me FOR THE TIME BEING! I am gleaning information slowly to improve it over time. I do plan on taking advice from this post when I can afford the proper equipment and have water...

Thanks all for the input. I think I will continue doing as I have been for the time being... Using Camden tabs and 5.2. I do have a small crash bag RO unit from when I was in the navy ( I was a submariner). We had these units for crash bags and I am not really sure of their capacity or...

Hey out there in beer world... I'm planning on doing my first decoction mash soon and was wondering about something. I normally use tap water for my brews (public city water). I normally add one Camden tablet and one tablespoon of 5.2 ph adjuster to my water for mashing and sparking. (Not...

Cool idea! I am by no means an expert, but I would assume this would work. How are you keeping your sample sanitary?

I did a scotch ale this past weekend using east Coast yeast Scottish heavy yeast. Fortunately when I got it I was able to meet the guy who runs ECY. He told me that the yeast does great under a highly dextrinous wort. This is why I went so high. I was shooting for 158, but came out at 160...

Meant to say Trub but auto correct does not brew so that is a foreign word to it!

I like to dry my grub out in the sun, then I chop it up and snort it! Just kidding. Look up how to wash and preserve yeast ( freezing/ glycol). That's another art form in and of itself!

Bump

**UPDATE** Well I made another DME starter/propigator batcg today for the yeast dregs. I decanted off the cleared wort and put the new starter wort in. I set a little aside for a small taste test, and HOLY $hit Batman!!! It was like eating one of those sour warhead candies! I think I...

Thanks Calder. That exactly the kind of answer I was looking for. There ate so many different threads I wast sure where to post... I'll glance over the lambics section too for a bit more input. Thanks...

Wow so much for input...

I guess my question is should I get a packet of bugs to add or would they still be in bottles and subsequently in the starter I made? I'm just looking for suggestions, cause I've never done a sour before.

Btw if anyone wants some of this yeast pm me and I will keep propagating and send you some. I use glycerin and freeze it as I do for all of my other strains I use. Mine has always been very clean and have always had good results.

I want to do a clone recipe and use the yeast in the picture after I propagate another batch in a starter. My question is, is there any of the Bugs or bacteria that contribute to the sourness left over in this or should I go and buy a smack pack of bugs that why east has? I really don't want...