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Good notes. I keep 2 kegs chills and carbed and alternate/refill as they kick. I also batch make the mineral salts and vac pack them into speed "packs". I'll tear one open, drop it in the keg, fill with RO, chill and carb so the time hasn't been an issue with me in particular.

I use loose but then strain them out. It's not strictly required. One thing to note is that including the tea leaves will have them extract more of the astrigent compounds in them. The steep times given for normal tea brewing gets the overwhelming majority of the positive flavor compounds...

No, actually. For a variety of reasons but top of the list is aluminum and alcohol are not nearly in the same risk category. But more importantly, I don't even drink that much. Any other questions?

No, there's nothing from the pictures that looks like mold. It looks to me like loose tea matter that got pour in there and is on top of the pellicle. Did you use loose tea leaves and pour them in?

Oh for sure was radically more acidic. I'm mainly concerned about cumulative exposures over a lifetime and just trying to curb preventable causes, where possible.

For those still browsing and looking, there are Pi alternatives like Rock, Banana Pi, Orange Pi, etc that should be compatible (affordable and obtainable) replacements for many of the uses.

I've used aluminum cookware, passivizing it is easy and just requires a water boil until the interior darkens. The trouble is acidity will strip it off. I wound up giving away one of those pots to a buddy, who made homemade tomato sauce. It was shiny when he was done. This disturbed me since...

That sound interesting. Do you have pictures of the setup?

I have been toying with the idea of using a spray-on ceramic insulation on kettles or other brew gear. I'd do the walls and the lid but leave the bottom exposed. I currently use electric but I'd leave optionality open. Layering insulation can be quite a pain so the idea of convenience and...

I got my LHBS selling both the liquid and dry 001 for $15 each. It's not terrible for the liquid but hurts for the dry. I am 001 dry curious, but not for that price. I have Atlantic Brew Supply as the slightly farther store and they are doing dry for $10, so maybe one day I'll try it.

Yeah, that's fine and the new normal. The idea of racking early has faded once it was found out the short contact time doesn't amount to much anything and the O2 exposure from an additional rack just hurts.

Cheers. I just bought a 2 gal igloo as well a few days ago. It should help, I've done mini-mashes before and they cool off really quickly. I found doing decoctions and hot water infusions is simple enough but this should help a ton with temp loss.

It affects taste and helps maintain mineral balance in the body. RO strips out a lot and drinking a lot of it can lower some things (like magnesium and potassium) in over time if your diet is not balanced.

Yup, day_trippr got it. The RO water will have about perfectly neutral pH and the heavy handed chalk addition will not dissolve in it without a little help. The CO2 addition will drop pH and it will then dissolve. You can sometimes accidentally serve it too soon and notice a cloudy drink...

It wasn't meant to be, either. It'll accomplish exactly what you said, although I would say is impractical despite being possible. I run an RO system and don't drink tap. I fill up gallon carboys with some minerals and it accomplishes the same thing. I use to solid bung it but got some...

My posted recipe assumes carbonation, the chalk won't dissolve otherwise. I serve at 35 psi. I can't imagine nitro water being interesting at all. I serve nitro cold brew and the nitro gives a nice feel to the coffee but I imagine it wouldn't to water compared to soda/seltzer.

I use loose tea exclusively since it's easier to use when doing large batches. It doesn't particularly change mold risk but I do strain it all out. Tea itself is covered in mold spores and hot steeping is a huge help on reducing risks, as is getting the brewed tea into your cultures right away.

This is a copy-cat Topo Chico recipe I was given. It's on tap constantly and the most pulled thing in my keezer. I'm kicking multiple kegs a month and everyone likes it.

I've been messing around with smaller batches and will be doing some more of it after doing a bunch of 5 gallons. I just don't drink enough to really get the most out of it and having too much beer means less experimentation. I've done sous vide mashes with either jars or pots in a large sous...

Hello, I'm Michael and I make beer, mead, and kombucha. I have been doing it for about 3 years now. I have primarily used reddit as a place to chat about brewing but it's not been the most stable platform. I have lurked/wound up here at times when diving deep into various topics. After some...