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Got the water report from the water agency and used the EZ Water Calc that takes the source water, grain and adjustments into account. The sheet calculates a PH of 5.54 "estimated at room-temp." I guess at 5.38 I was way off assuming the measurement I took was accurate. Sent from my iPhone...

I made adjustments using EZ Water Calc but have not heard of testing the mash prior to the brew. What size test mash do you brew? Sent from my iPhone using Home Brew

I did cool the cup of wort by placing it in the freezer and stirring it. Didn't take a thermometer to it but it was cool to the touch. I did see the ATC was only accurate to 122*. Do you always check the temp of the wort to 75* or so? How quickly into the mash should PH adjustments be made...

Hey there, I dove into water additions and mash PH today. I have a PH meter with ATC and while in the mash got a mash PH of 5.38, the reading was consistent. Now in How to Brew, Palmer recommends a mash PH of 5.1 to 5.5 at mash temp and 5.4 to 5.8 at room temp. I was wondering, with the ATC...

Buy another 5-6 lbs of malt and make this your true all grain beer and not a partial mash. Water chemistry is important but it should be the last thing you get down after your process is down. A perfect water profile will still make crap beer without good temp control. Sent from my iPhone...

OK, I played a bit with EZ Water Calc and came up with some adjustments based on my IPA grains. Any suggestions on this: Starting Water (ppm): Ca: 28.1 Mg: 16 Na: 53.9 Cl: 22.3 SO4: 0 CaCO3: 225 Mash / Sparge Vol (gal): 5.2 / 4.11 RO or distilled %: 0% / 0%...

Thank you guys for the replies, lots of good info! Yeah the LBS did state that the chlorine in the water was an issue, I thought it a but strange because my water tastes very clean but I have been using the campden tablets just to be on the safe side. With no water adjustments I have to say my...

Have you tried Deschutes Fresh Squeezed IPA? Pretty easy brew and it's nice and citrusy at 6.4%, 60 IBU. Pale malt, Munich, crystal 75 and Nugget, mosaic and citra hops. I've gotten close, still tweaking. It's what's regularly in my kegs. Sent from my iPhone using Home Brew

Hello everyone, So like a lot of you I finally feel very confident in my brewing process and now want to dive into water chemistry. I have read How to Brew and a few other articles, listened to a few podcasts and talked with some guys from my LBS on water in my area but am still a bit lost...

Pitching at 70-75 is no good. I was getting off flavors with us-05 at those temps for the first 12 hours. The first 12 hours are critical in yeast health, this is when they multiply so a warmer than ideal environment will make a less than ideal yeast profile. Take the time to chill to the lower...

I use the cooler full of ice and pump method. Like stated in previous posts, use your tap water from the faucet to the IC until below 100* then fill up your cooler with ice and run the pump until you're at pitching rate. I connected a 4" tube from the small HF pump then a garden hose...

I just moved to a freezer with a Johnson controller from a Cool Brewing bag. The bag was great but being able to set the carboy in and not have to worry about switching ice packs is awesome! Not to mention the GF likes having the freezer back haha I found a used 5.5 CU freezer off of CL for...

Water chemistry is important and can make a good beer an excellent beer. With that said, there are a lot of new brewers that start to worry about water chemistry before the basics like fermentation temps, recipe, pitch rates, boil etc. I have brewed about 15 all grain batches and am now...

I have been using the Cool Brew bag for around 4 months in a closet indoors. Ambient is around 70* to 80* but it can hold a 6G carboy at 68* with one 2 liter bottle of ice and at 64* with a gallon bottle with very little temp swings (2* I have a thermometer with high/low history). Overall...

The valve on the first pick screws off. Take that off and replace with a barb for your gas line. I have been using the same regulator. Sent from my iPhone using Home Brew

You did not need a new regulator but to change the connection on the existing regulator to a barb or a splitter if you want the ability to serve two kegs. The valve with the red handle comes off with a wrench, when you connect your barb use Teflon tape to avoid leaks. Sent from my iPhone...

Thanks for the quick replies guys! It's been a week and a few days and there is still krausen remnants floating up top. I usually secondary (to free up my 6 gal fermenters and dry hop) so I was thinking maybe it would be better to get it off of the yeast? I wish I had a way to keep it at 67*...

Awesome! Congrats on the brew and welcome to the hobby! My first beers were some 1 gallon batches then I quickly went to 5 gallon extract then all grain. I started in January and have 11 5 gallon batches under my belt. It's an addiction! Sent from my iPhone using Home Brew

Hello, I brewed a Deschutes Fresh Squeezed clone around a week and 3 days ago. It fermented at 67* for a week then I moved it out of my Cool Brew bag into my beer closet still in the primary. The weather here in NorCal spiked and today the fermentor is sitting at 76*! I know that during the...

I bought the same kegerator off of Craig's List and had to make a few modifications before it would work the way I wanted it too. It comes standard with a small air hose with a green female to the regulator, this will never fit on a pin-lock connector. Remove that small valve from the...