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still shopping, no updates from my end yet.

I'll be purchasing my second one today and will do some measuring. Maierhof, I appreciate all of your information.

I'll keep this updated with what I end up with.

Alright, I'm in the market for a new chest freezer to utilize as a ferm chamber. Anyone have some feedback on what size/model I should be on the look out for in order to fit two 30L speidels? Thanks in advance.

AJ, thanks for all of your help with this. The KISS philosophy and methodology is what made me comfortable diving into water (see what I did there) adjustments. I'm sure I will eventually migrate to something more complex, but this has been a great gateway! I appreciate it!

AJ, Just to confirm, I should still be good utilizing the primer guidelines for a stout with 100% RO if my dark roasted grains are in check? I have had my water tested and its hard/super high in soldium. It makes good dark beers, but looking to try something else.

My concern is using 100% RO that there will not be enough minerals present even with the primer additions of CaCl2 for a stout.

I've been brewing my light colored hoppy beers with these guild lines for the better part of year now. I still have not bit the bullet to purchase a pH meter at this point. I would like to start utilizing 100% RO water for my stouts and porters moving forward, however I want to keep the salt...

That level of sales sure makes for some very murky tasty water, that is for sure.

Baking Soda it is then if I'm using 100% RO. Thanks.

What would you recommend over the use of chalk? I suppose I could use my tap water.... It was so damn heavy on sodium that it prompted my whole journey down this water road anyway.

AJ, my hoppy beers and Saisons have been great using this! I'm about to dive into brewing a few stouts and want to utilize 100% store bought RO just like I've been doing for my pale beers. Should I fret about possibly needing to have chalk and a ph meter on hand? As with all of my...

Maverick makes a product that i personally like more then the thermapen, and I own both. Just get whichever one you can find cheaper.

Mine hit 1.003 with Belle Saison Dry yeast from an OG of 1056

Great build out! I just realized that HighGravity is just up the turnpike from me. I may really consider an E setup since I was primarily afraid of the controller.

Appreciate the feedback Martin! This tap water makes good beer, but it's not great beer. I may just need to look into an RO setup... which if I'm not mistaken will still require the campden tablet usage. I sure would hate to have to purchase 20 gallons of RO every time I wanted to brew.

Just following up on the saison I mentioned doing without a protein rest. It has decent head retention and lacing, but still lacking. I will incorporate the protein rest next time for sure... In other news the Belle Saison dry yeast is a monster.

Okay, so as the rest of us here, I'm working to improve my beers. So far all of my beers turn out fine and seem to ferment just fine, however I have not been paying any attention to my pH level's or water. Order the Ward labs report and have done enough research over the last month to be to...

A Fresh IPA a day keeps the doctor away.

This is a chocolate milk stout that I just did. Mashed at 152 and pitched on top of a 1056 pale ale cake. It spent just over 4 weeks in primary and got 4oz. of cacao nibs that had been soaked in vodka for a week all pitched in about 7 days before kegging. Final gravity 1024. 8 lbs Pale Malt...