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I calibrate my Hanna HI 991001 meter with 7.01 buffer and then 4.01 buffer per the instructions. If I leave the probe in the 4.01 buffer after calibrating the pH will increase from 4.01 to 4.05 over the course of a couple of minutes, then stabilize at 4.05. If I rinse the probe after...

I preformed a test mash for a barleywine I am brewing tomorrow and measured the pH at various times in order to compare my readings with the predicted pH readings from Mash Chemistry and Brewing Water Calculator v1.5 (pH 5.48 predicted) and EZWater 3.0 (pH 5.44 predicted) I scaled the grist...

Here's what I got back from Ward Labs for Holly, MI Ca: 93 Mg: 37 Na: 83 SO4: 48 (SO4-S 16 x 3) Cl: 146 CO3: 12 HC03: 368 Total Alkalinity, CaCO3: 323 Total Hardness, CaCO3: 387 TDS: 642 pH: 8.1 Cations / Anions, me/L: 11.4 / 11.6 Is it even worth blending with RO, or...

I'm going to be opening a 10 barrel microbrewery. The municipal water supply is from 4 production wells operating in the same well field, at a depth of approx. 210 feet. I spoke to the Dept of Public Works which is in charge of the water supply and received a DEQ report which contained the...

This is my first kombucha - fermented it in a gallon pickle jar and now its ready to bottle. What do I use to pour it into a 16 oz bottle? Is a plastic funnel ok? Should I be concerned about splashing causing oxidation? My background is in homebrewing.

I used a pack and a half of US-05 into a 4 1/4 gallon batch 5 weeks ago and its gone from 1.082 to 1.024 (70.7% attenuation). Will pitching another pack of yeast get it any lower? Hydro sample tasted sweet. How else can I get it to dry out? I mashed at 154.

What would be the dilution in order to use isopropyl alcohol and water in a spray bottle as a no-rinse sanitizer? I wouldn't use it in vessels or tubing - more like as a spray for fermenter lids before removing them, thermometer stems, outside of airlocks or blow off tubes before removing them...

I under-bittered a vienna lager and in an attempt to save it have boiled 1/3 oz of nugget for 60 minutes in 16 oz water. Its dripping through a coffee filter now at room temp, completely exposed to my kitchen environment. Should I boil the tea a 2nd time in order to sterilize it, or just add...

I pulled out the December issue of BYO which featured Sierra Nevada on the cover as well as 5 clones recipes, one of which is Bigfoot. The grain bill on the clone is 93% 2 row and 7% Crystal 60. I'm drinking an actual Bigfoot as I type this, and the label on the back boasts that its...

Any glaring errors? Water Profile Ca 113 Mg 13 Na 3 Cl 78 SO4 190 Cl/SO4 0.41 Below .77, May enhance bitterness Mash pH 5.45 OG 1.096 101 IBUs

I came across a thread on another forum where Martin commented on a water profile for Vienna lager. The "authentic" water was below 50 ppm in calcium, and a brewer who increased the calcium with additions of either CaCL2 or CaSO4 would end up with elevated levels of chloride or sulfate compared...

First time brewing a lager. How's this look? Recipe: Vienna Lager Style: Vienna Lager TYPE: All Grain Recipe Specifications -------------------------- Batch Size: 5.50 gal Boil Size: 8.06 gal Estimated OG: 1.048 SG Estimated Color: 10.5 SRM Estimated IBU: 23.4 IBU...

What is the formula to calculate the temp of the sparge water needed after the 1st runnings have been drained from the mash tun so that the sparge temp is 168? I'm familiar with the strike water temp formula - Strike Water Temperature Tw = (.2/r)(T2 - T1) + T2 where: r = The ratio of...

In a previous post Primo water was cited with these parameters: pH - 7.3 Total Dissolved Solids (TDS) Est, ppm - 37 Electrical Conductivity, mmho/cm - 0.06 Cations / Anions, me/L - 0.5 / 0.5 Sodium, Na - 2 Potassium, K - < 1 Calcium, Ca - 6 Magnesium, Mg - < 1 Total Hardness, CaCO3...

I racked an Altbier to secondary on December 5 and have been lagering it at 45 degrees since then. Do I need to pitch some dry yeast when I bottle it? Its a 5 gallon batch, and I'm only going to bottle a 12 pack and keg the rest, so if I have to use dry yeast when I bottle, how much would I...

I'm going to use Bobby M's idea here https://www.homebrewtalk.com/f35/corny-keg-evolved-bottling-bucket-157541/ along with my Blichman Beer Gun. After purging my "bottling" keg with CO2 I'm going to add priming sugar to it and rack my beer. I'll purge each empty bottle with CO2 and then fill and...

Moved to Yeast/Fermentation forum

Just in case I want to enhance the sodium level in a batch of beer.

Are these beers racked to secondary prior to aging at cold temps, or can they be kegged and aged in the keg? If kegging before aging, is the keg left on the co2?

If so, in which direction? I'm adding 58 oz of baked Libby's Pumpkin Pie filling to 12 lbs of grist.