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I would like to find out what I would use to only use RO water, Per styles. If anyone has a site or any info on how to do this please let me know.

I normally use distilled water with my StarSan, it keeps it clear and usable. But was wondering if RO water would be a good alternative to Distilled water for StarSan?

have a brew club challenge to make a cereal beer... Question is when to add the cereal? 1. add when sparging? 2. add at the end of boil? 3. add at end of fermentation maybe secondary? 4. make a tincture of the cereal and add it at bottling? If any one has been successful at this please...

under "tools-then Macros" I see "record macros, run macros, organize macors, digital signature, and organize dialogue.

I downloaded the new Brun water 2019, using Open Office. Looks like everything works except for when adding grins the "percent age of grain bill" shows "#Macro?" and "#N/A". Looks like it did is a ".xls" is this correct? What can I do to fix this?

If I add fruit (blackberry's) in to my sweet stout how do I keep it from fermenting more than I want? Have had problem with fruit in bottles and they sometimes become a geysers.

if I put the sugar should I just put it into the last of the boil or make a tea of it?

my starting point for this recipe: Oatmeal cookie brown, 8 lb. Maris Otter,...1.5 lb. Flaked Oats.....8 oz. Cara-pils…..8 oz. Caramel/crystal 60L....4 oz. Chocolate malt (350L steep)..3 oz. Carafa III (525 L steep) …1.2 cinnamon stick (boil)...1.2 vanilla bean (boil)….4.2 oz. Brown sugar...

I want to do a recipe that has brown sugar, and cinnamon sticks in it. How much Brown Sugar and how many cinnamon sticks would you use in a 5 gallon batch? Also when would you put them in the process (mash, boil?)?

I am sure this has been talked a lot before. I have a 30 amp 240v electric system with a HERMS coil. I want to hear from other brewers what they think about this subject. Do you see much difference when using a Step mash as apposed to Decoction mash in brewing your beer?

I always watch my PH and adjust when necessary, also the Mesh gravity, preboil gravity and gravity in the carboy and of course the final gravity. I go by the numbers that Beer Smith gives me and normally hit my numbers if not right on they are pretty close. Been brewing for 6 years and have won...

when I sparge I fill my HLT with more than enough water to sparge with. I sparge until I get the amount of wort I want in my boil kettle, doing it this way leaves me with a mash tun with about a gallon or more of unused wort. My question is, do you think the way I do it effects anything...

PBW 3 different times leaving it all day each time then starsan. smell not as bad but still there.

I have a friend that uses it to cool the wort also, just takes a bit more time then my plate chiller which gets from 212 F to 69 F just in the times it takes to drain the wort into the fermenter.

I have a 7.5 gallon Speidel fermenter, I have fermented 2 beers in it a brown ale and a irish red ale. After cleaning it still get a smell of ….yeast. It has been cleaned with PBW and rinsed 3 times in very hot water then ran StarSan though it, it still has a yeasty smell to it. does anyone...

I installed my 25 Ft. HERMS coil today. after a few leaks I finally got everything leak tight. I Will water test it tomorrow. Never used one, it seems to be a great way to keep temperature and even step mash.

ya I will probably be that way too.

sounds good, your picture made me thirsty... thank you

I am afraid of forgetting about the level of water in my HLT and the water getting lower than my electric element. I have been looking a various water level float switch's, most seem to be made out of plastic and maybe some stainless steel. With the water at high temperatures I am afraid of...

a couple of questions: first what was your existing and desired water profile and what salts did you use. Can you tell me what the SRM of the malts are, I ran across several caramunich malts with different SRMs.