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Well...I brewed it yesterday with the additions listed. It's still gonna be beer :). I will look into my calculator, and others further.

Correct. It is a BIAB. That is the total water volume of ~10 gal. The first pic are the numbers listed in the starting water. The second pick is the recommended additions, lactic or phosphoric.

It does. Here is the water from a report. Here is what it says to add.

Geez...that's double. I think I should play it safe and go with 4ml if that. I should be playin with water profiles on simpler beers I would imagine.

New to water profiling. I am comfortable with the sulphate/chloride additions once the correct PH is reached. I just want an opinion of my additions to bring down the PH. Boston water is at about 9-9.5 PH. My calculator asks for 2.3 ml Lactic acid at 88% or 25ml Phosphorus acid at 10%. Does...

What I meant to say, and clearly I didn't, was that I read the Speidel will pull a lot of sediment through the spigot. The tip I read was to put like a 1" board under the front to coax the sediment to the back, away from the spigot, as it falls. Clearly you have a lot of experience with these...

Its an ale so hopefully it will drop on its own in the next four days.

Fermentation is done.

I just dry hopped. Yeast was still mostly on top. Didn't want to stir as it is done fermenting. I will just do a normal autosiphon. Using a new spiedel fermentor with a bottom valve but they are known for clogging with sediment. (there is a tilting technique I haven't tried yet) Just a...

Subject isn't great. My equipment didn't show airlock activity so I thought I needed to repitch. I did with dry yeast. Long story short it had been fermenting fine. Now I have dry yeast floating. To mitigate the transfer of dry yeast to a bottling bucket, should I drain from the fermenter...

Im in.