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Thanks for the feedback. When I "built" my water, i used distilled water and added Gypsum 3.4 g/gal Epsom 2.14 g/gal CaCl .16 g/gal Baking soda 1g/gal CaCo3 .5g/gal I usually have close to 6 gallons of water to start, so I add according to either 5.5, 6, or whatever my starting water volume...

A question for you all. I have been doing 2.5-3 gallon BIAB batches on the stove for a little while now. My last 6 batches have all had this sweet, slightly cidery flavor to them that I cannot stand, I have ended up giving most of the beer away, some others pick it up some dont. For me its...

Thanks for the feedback. Last time I used 1272 when I tried this recipe because I was still relatively new to the hobby (still am, but have 15 batches under my belt). But, was disappointed with the amount of chill haze the beer developed... I scale it down to 3 gallons BIAB, and sadly am only...

I brewed on saturday afternoon. Sunday afternoon the fermentation temp (per fermometer strip on glass carboy) was around 72 degrees (in a 62 degree dark basement). This is my first time using S-04, should I be worried about estery flavors?

I tried a bunch of new equipment this weekend with a 2.5 gallon BIAB batch. I boiled most of the new equipment the night before; Brew Kettle, wire mesh cooling rack for false bottom, immersion chiller, etc. to check seals and get any nasty crap from shipping off. I heated my strike water up...

Thanks for the responses guys! So I might give the oven a try, but 200 is the lowest my oven goes... So I am going to first try going 1 degree above my desired temp, wrapping in blankets/towels and not worrying about a 3-4 degree drop over the 60-70 minutes. I also assume 4.25 gallons or...

I’ve been reading threads here for a while and tried to gain as much info as I could without creating useless threads. That being said, I would appreciate any help/insight you guys could offer. I use RO water and add small amounts of gypsum and sodium choloride, is this best practice...