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Selling my crankenstein mill with no base. Done about 12 brews on it, works flawlessy and very strong. No rust, the brown spots on the rolls are simply crushed barley dust that I can't get rid of ! Paid 100$ US, asking 50$ ! Thanks !

Hello, leaving the hobby so I'm selling my chugger ss pump with or without the camlocks fittings. I paid 225$ US for the pump and fittings, excluding shipping. 80$ for the pump or 120$ for the pump and fittings. I used the pump for about a year, which is roughly 10 brewing sessions. Pump and...

bump...can anyone help me ? I tried tightening my oupout post, it was already pretty tight so I don't think air is being suck from there. Is there anything I can do ?

No once my the beer foams up at the faucet it will stay the same until the end

Yes but the first few seconds of the pour, the beer comes out fine. 3 seconds after, foam comes out. I'll check out my oring though

Hello, this is the first time I have problems with my draught system. My ipa comes out in foam, the beer lines are full of bubbles. At first, I suspected a dirty beer line so I cleaned it with a commercial beer line cleaner for a couple of hours. I still have bubbles in my line. I haven't...

Hey Martin, I bought my version of Bru N' water but if you have a newer version, is it possible to update it ?

ah I see ! Thanks a bunch ! I'll stay with my numbers then, 25 ppm of sodium is no big deal I believe

I know the gypsum is out of range but even Martin B. recommends ignoring the 100 ppm limit for an ipa. Anyway, even with 50ppm of sulfate, I still get the baking soda cell red and that's bugging me. The cell stays red even if I don't add gypsum So what's the deal with the baking soda ?

Ok so I've been using bru'n water for a while now but this is my second time using it with 100% RO water. I'm brewing an ipa tomorrow so I was calculating how much CaCl2/CaSo4 to add with the program but I have a problem. Without adding any baking soda, my mash ph was 5.1, a bit too low so I...

Wow thanks for the major derail guys.... my initial question : do RO filters remove chloramine ? And yes, I did use minerals for my stout by the way...

I'm now using RO water from my local brew shop and was wondering if I should treat the water with campden to remove chloramine ? I guess the filter won't remove those ? It might explain why my 1st brew using RO water tasted weird, I didn't think about chloramine

No...it's very hard for me to describe, it's like a strange roundness that doesn't taste beer at all and afterwards, you taste the roasted grains. It's weird. I'll try again with my most brewed beer, my english pale ale, which I've brewed 7-8 times so far.

Been brewing ag fo about 4 year now, using tap water, ward labs report and brun'water with salt additions. My beers have mostly been ok, nothing spectacular. I always suspected my mash ph was a problem as this was the last variable I still didn't control ( I use a thermapen for my mash temps...

You've got good skills ! Looks very nice

it's weird, I mean 26 and 42 is not in the same ballpark, I wonder which one should thrust

day tripper, which calculator are you using ? Mr malty gave me like 26 however, beersmith and yeastcalculator.com both gave me 42%

This is my 1st time using london ale wyeast and I'm a bit puzzled...The yeast was manufactured on september 8th and I made a 1.5L, 1.040 starter to boost it. It's been on a the stir plate since Friday afternoon and as of Sunday early afternoon, the og was still at 1.035 with no visible yeast...

i brew 5 gallons batches and drin a pint about every day and I brew 5-6 times a year. How come some of you brew like 20 times ? Does your wife or older kids drink your beer ? Do you drink like 3 beers a day ?

I'll be brewing a stout soon usung ro water. I'll add minerals using brun' water and was wondering if I need to acidify my sparge water ? In brun' water, it mentions that it is not necessary to add acids to the sparge water if using 100% ro water. In which cases adding an acid is a must ?