Recent content by BuckleyBrew

Thanks. I found some older threads on this topic after posting. Wondering if it would be possible to control the air damper (rather than the compressor)? In other words, let the freezer be as cold as it needs to be, but only open the damper as needed to maintain temps in the fridge in the mid-60s.

I have a full size top freezer refrigerator that I'd like to repurpose as a temperature controlled fermentation chamber for a Fermentasaurus. Ideally the Fermentasaurus would sit in the fridge, the temperature of which would be controlled with an ITC-1000 or similar, rather than the existing...

That makes sense re: the auto shutoff. I took it out and still got TDS around 95 ppm in the permeate. I tried bypassing the prefilters to see if there was any pressure loss that was affecting the efficiency of the membrane (nope). So it looks like replacement filters and membrane is the next...

Thank you all for your input - this is really helpful. I'll take a look at the flow restrictor to figure out the rate of the RO system. I'll check out the auto shutoff valve as well I'm on a municipal water supply (not a well). I'm not sure about the pressure; I'll have to see if I have a...

I recently purchased a used RO system that includes 3 pre-filters (I believe they are sediment, GAC, and ??), an RO membrane, and a final "polishing" filter. I don't know how long it was in previously use or when the filters were last changed, but for $20, I couldn't pass it up. When I...

I've used Bru'n Water for years with great success, but I mostly do lighter beers and end up having to lower (not raise) the pH. For whatever reason (perhaps the alkalinity I've been entering, as you suggested) using pickling lime has been tricky. FWIW, I think it's a great tool. Thank you! I...

What about the warning "Add pickling lime in the mash only. Do not add to water alone since the pH may increase too high."? This will be my second time using pickling lime to raise mash pH. Previously, when brewing a stout, I added the lime directly to the water and ended up with a mash pH of...

I'm brewing an imperial American porter tonight. I use Bru'n Water to adjust my water (tap, not RO) and am planning to add a small amount of pickling lime to raise the mash pH. I understand that pickling lime should be added to the mash after dough-in as needed for pH adjustments. My question...