Recent content by craq5

So with RO water do what parameters do I enter in the EZwater spreadsheet? Sorry if this is a dumb question.

If I am starting with "rough" water then am I better off just starting with RO and adding additions. Can any of the calculators go off just using 100% RO water? I dont mind diluting my tap with RO and the extra cost to pick up a few gallons. Appreciate the advice.

Thanks for the tip. So I finally got the report back from Ward Labs Sodium 63 ppm Potassium 3 ppm Calcium 34 ppm Magnesium 15 ppm Total Hardness 148 Sulfate 25 Chloride 75 Carbonate 6 Bicarbonate 109 Total Alkalinity 99 Looking to brew a Milk Stout, 31.7 SRM. Tried entering parameters in...

I ordered a test kit package from Ward Labs to test my tap water. In the meantime I have found a store near me with a very fancy RO water system which I can purchase RO water for brewing. I have also read some who combine RO water with their tap water to make up their profile. Should I send...

Unfortunately as I expected they are wine bottles. NO punted bottom. The cork seems to be on pretty tight though. Can't pull it out by hand I have double bagged all of the bottles while in the box and hoping for the best. Do you think there is absolutely no chance I dont blow a cork or explode...

Since its only been 4 days I am thinkning of taking your approach of opening and covering with sanitized saranwrap. Thinkning of transfering into 22 oz bombers. Will it still carb up if I release pressure now? Do I need re-introduce some priming sugar?

Brewed up belgian trippel after 60 days in primary/secondary fermentation. Thought I would try corked beer. I have always capped. I bottled in what was sold to me at the brew mart as champagne bottles. After looking at them closer I fear they may be wine bottles. I know I used the right amount...

Thanks. So I just throw the 1/4 tube of yeast in the bottling bucket along with the corn sugar? Should I use the same yeast strain I pitched before fermentation? I am assuming I will have to gently stir it all up before bottling.

Hi have this fermenting and can't wait to try it. Can anyone advise me on adding yeast pitching rates / priming sugar during bottling to ensure it carbs up? Worried that after 60 days in the fermenter and high abv that it wont carb up. Thanks. I will probably yield about 4.5 gallons during...

I have an Allagash Curieux clone in the fermenter. Receipe per link below asks for 30 days ont the cake in primary and 30 days in secondary. I am worried that I wont be able to carb up this brew since I am bottling. I will yield about 4.25 -4.5 galong during bottling. How can I calculate how...