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I'm just wondering if there is any reason for people to try and replicate a city's alkalinity with salts if you're just going to be removing it in the mash anyway with little acid additions.

So if you can reliably adjust your pH in the mash would there be any reason to fool with your water's alkalinity?

If you want to enter those numbers into brewsmith's water calculator then you need to convert the mg/l as CaCO3 to the mg/l of each respective ion like aj was doing. for ions with charge of +/-2 then multiply by (molecular weight of ion)/100 for ions with charge of +/-1 then multiply by...

This thread has taught me the value of capitalizing random words when arguing on the internet.

OP should name his creation Grndslm's Cardboard Ale and post it up on the recipe board.

Have you ever tried that recipe without any protein rest at all just to see if thats the issue?

what if you rocked it back and forth a little to bob it? and would that small amount of foam really be significant? Might be a pain if it made it hard to read though.

I'm trying to think of a way to do your guy's hydrometer dunk method in a carboy. Can I just drop the sanitized hydrometer in on brew day and leave it there? That way I can check it whenever I want after krausen without having to open it.

my advice for new brewers is to not get stressed out about infection. I've noticed that they are usually terrified of it. Try to sanitize everything that touches the beer like instructed, but don't be afraid to open it up and take gravity readings. Beer isnt some fragile drink that goes rancid...

naw its advertised as a cylinder to hold wort for gravity measurements. There are no volume markings or anything. I'd imagine its used on the professional level and someone thought it would be fine for homebrewers as well. the thing really is comically large. as soon as i got it in the mail i...

I probably have the same measuring cylinder the op is using and have never used it as it would waste way too much beer. I use a little plastic cylinder that my floating thermometer came in to take gravity readings.

you will definitely be over pitching by a very large margin. the beer will be lacking in esters and other flavors from yeast growth. Its fine if you like your beer like that but for competitions its probably not a great strategy. Dry yeast is so cheap people tend to just buy however much they...

the rap I've heard is that they usually sold poorly handled, old yeast packs to the average homebrewer back then to the point where you were just dumping a significant fraction of autolyzed yeast in your beer so it was important to get it out of the primary in a week. I wouldnt know though...

Transferring every beer to the secondary is becoming an outdated practice. It was important decades ago when the only yeast available to homebrewers were unhealthy yeast that would easily die and spew their guts into the beer. Now a days the yeast can be perfectly healthy sitting on the bottom...

stripping co2 out of the air and putting it into our soda is a pretty brilliant solution to the problem. especially back then.

pepsi was pretty ahead of its time on the greenhouse gas issue

In answer to your question, these are serving containers that were formerly used by the soda industry so any legal *mind wanders off*... My god did you say 5 dollar cornys?

Excuse me if this has already been talked about somewhere in this thread, but it sounds to me like the people who are dragging the yeast concentration slider all the way to the right on the Mr Malty calculator are doing a misstep. In his podcast on repitching yeast, Jamil says that the presets...

sorry to bump this but has anyone seen a collection of jamil's recipes for beersmith 2?

it is expensive so here are a few pointers to get you started: -first of all save money by building a very small system and just brewing over and over again to meet demand. -cleaning, sanitation, temperature control, and yeast handling are all over-rated so save money in those areas where you...