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There are a lot of viewpoints on water. Many recommend not to concern yourself with water until you learn other skills treating it as some sort of advanced topic. I respectfully disagree. Being one of only four necessary ingredients, I believe water is a significant contributor to the final...

@NSMikeD while tap is certainly cheaper, admittedly, I have ulterior motives for using RO vs starting with tap. I have very specific reasons to brew the way I do: Dr C Bamforth discusses metal ions, bottom-filling of vessels, using deaerated water for slurries, limit transfers, etc. as less...

Just transfer from the fermenter with 1-2% extract remaining. The yeast will consume the residual extract simultaneously carbonating the beer and consuming any inadvertent O2 picked up during the transfer. Win/Win.

This is my next brew. Probably next week. Thx for posting. Cheers! 🍻

I have friends in 256. Good guys.

save on CO2 consumption: purge kegs with fermentation CO2 and naturally carbonate by transferring with 1-2% residual extract and yeast in suspension. save on yeast purchases: brew batches in runs, harvesting and using the same yeast over the series save on grain: buy in bulk splitting batches...

@stevechilds34 It depends on the fermenter. If it’s a high end sealed unit you’ll probably be OK. If it’s a bucket or tote and lid I wouldn’t leave it in there. Oxygen can get into a fermenter through the lid/fermenter seal just as it can get into a bottle through the neck/crown junction. But...

I’ve settled on trying to “Keep out the oxygen from the final package and keep the beer cold. And minimise the time from production to consumption. Worry about these things before anything else.” (Bamforth). I don’t have the state-of-the-art packaging equipment Dr Bamforth suggests. Using...

Are you using a refractometer? Did you use a correction factor to account for the alcohol? If so, rousing the yeast and warming it up could help.

take a gravity reading

@Bobby_M — I operate an SS Brewtech Infussion Mash/Lauter Tun. I recirculate by drawing from the lower drain port, thru a pump, thru a HERMS, return into the MLT thru the top return port, and the recirculating manifold under a mash cap and below the wort surface. My heat source is external to...

…or reverse osmosis water, HERMS, PID control, induction cooktop, and on and on… no claims of historicity, just better beer thru technology.

This is my Schwarzbier recipe

Husky: I use domestic Pilsner malt vs continental. I find the barley variety matters to me. Buttery: I would allow the yeast to ferment without pressure at first, then closed transfer to a keg with 1-2% extract remaining and attach a spunding valve to complete fermentation under pressure at 5°F...

My advice for building RO water would be to add as little as possible to get the intended results. This is easy to overdo. There are many schools of thought. I would use trusted sources for water profiles such as Kai Troester (minus the chalk), Martin Brungard (but he uses too many salts for...

I ferment under ~2 psi until I get to 1-2% of extract remaining, then closed transfer to the keg that was full of iodophors and purged with fermentation CO2, attach a spunding valve, raise the fermentation chamber temp by 5°F to secondary under 30 psi (~2 bar). It’s my effort to allow the yeast...