Recent content by bradthebold

I just got my cheap TDS meter. It reads 246 TDS vs 290 from Ward's, and it says 24 for my RO water. I have no idea how old those filters or membrane is though, so I don't know if that's what it always is or if filters are starting to get clogged or the membrane is degrading. It's enough...

That's a good idea. It's probably too much effort to get down into the finished basement, but leaving it in the sink overnight would work.

My wife may not like buckets slowly filling in the kitchen floor, but I'll look into a float valve setup. If I can just tee into a fermenter that fills the night before, that's probably the least hassle.

I can if it's my only choice. I know I'm going to forget once though and have to wait or not be able to brew on a planned brew day waiting for water. I will get a TDS meter and check on the RO system and it looks like as long as it's under 20, I can just treat it as distilled. For some reason...

I just moved into a new house with a well. The water is hard and there is a small (~3gal) RO system for the kitchen sink. What is my best strategy for getting usable brewing water? I really would rather avoid having to wait however long it takes to generate 3 tanks of RO just to brew one batch...

Update. I made a Two Hearted clone with US-05, 1.062 to 1.011, which is 81% attenuation, exactly what fermentis claims and within 1 point of the recipe. The only thing I changed was not reheating mid mash. It's only one batch, but hopefully that fixed my problem.

I have never checked post fermentation pH. I can see. Though, I use US-05 for kettle sours lower than that without issue.

I tested my water and adjust minerals and pH, so that should be ok. I do rehydrate my dry yeast. For the liquid, I make a stir plate starter. I ferment 2-3 weeks normally. I have been mashing lower than recipes. 152˚ for the irish ale and 156˚ for the thunderstruck pumpkin ale. I will try...

I use 2 different thermoworks thermometers, so temp should be accurate. Someone at my local club recommended just letting the temp fall during mash too, so I will try that next time at least.

I have had consistent low attenuation issues and have just accepted it's a brew in a bag thing? I generally mash 1-2˚ lower than a recipe and still end up ~5 points high. I just kegged a pumpkin that only had 59% attenuation with S-04, vs the 72-75% it should be. 1.055 to 1.022. And vs the...

Well, it looks like it readily dissolves, so I'm guessing it's fine.

I am attempting to brew a RIS and Bru'n Water wants me to add 4.6g pickling lime to get my pH up. After adding it, the water is maintaining a cloudy white color, unlike when I add any other mineral. Is this normal, I don't want to ruin 30lbs of grain?

I have brewed this twice now and am getting a toasted bread flavor from it. The first one was my first batch that had some mistakes (I mashed out >200˚, was 10% over my estimated efficiency, bare handed the hop bag after the wort was chilled, fermented at basement temps, kegged in 7 days)...

That probably makes the most sense, if heat is able to separate like that. That's about where the bag hangs over the top of the kettle and is setting on the metal without any liquid to buffer the temperature. The only thing is I hang my hop bag over the side and clip it to the handle for the...

I definitely haven't melted the bag anywhere, or at least any obvious damage/scorching. I have a tri-ply kettle and stir continually while raising to mashout temp. A guy in my club mashes out and recommended it and I read it helps with efficiency by helping get more liquid out of the grain. Even...