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stpug, I'll be interested in my perception too! I poured the corn sugar solution in to a funnel with a piece of hose attached. The idea was to get solution into the beer with minimal splashing even though I was keeping the headspace full of CO2 by flowing some in at the same time. I've been...

Transferred to the serving keg today. As suggested, I put 4 points worth of sugar into my conical in the morning and waited for signs of fermentation to show. It didn't take very long for the airlock to start moving again. I always transfer into a purged keg. I purge by filling the keg with...

RPIScotty and stpug, Thanks for the guidance. I'll try this out on my next few batches. Once I get the hang of it and make better notes about exactly which grains I purchase, I'll start building my own database to pull information from. Good stuff! I'm always looking to make better beer (and I...

RPIScotty, Nice spreadsheet! I'd like to start testing the DI pH of my grains for a given grist. Any quick/easy guidance on this? Does mash thickness matter? Thanks, PlinyTheMiddleAged

I finally got a chance to try out the spreadsheet that @RPIScotty put together. The predicted pH without NaMBS was slightly lower than what Bru'n Water predicted. The modest amount of NaMBS that I added (50 ppm) isn't predicted to impact pH very much - drops it by 0.05. I used DI pH values that...

I recently brewed a Dark Lord clone (from Jan 2016 BYO). It requires two separate mashes; the second one has a lot of dark roasted malts. I prepped for my brew day using the old version of Bru'n Water and targeted a pH of 5.6. A few days later, Martin sent me the new version - I plugged data...

I dry hopped this morning. Fermentation was slowing based on airlock activity. I did my usual practice of pulling the airlock, trickling in CO2, and adding the hop pellets through the airlock port in my conical lid. I'll probably transfer to a keg this weekend. I'll follow the advice earlier in...

dyqik, I agree - I thought about the dough in difference this morning. Although I gave the mash a few gentle stirs over the 60 minutes, maybe I did have dough balls. However, there was nothing floating on top of the mash so I assume the amount of un-wetted grain was small. But, I did stir far...

Weezy is right. Everyone says just go try this - it's easy. But it may not be cheap for everyone to try this on a 5 gallon batch. The stainless steel chiller is the tough one - I happened to already own one so this was indeed easy for me to just try. But then the LoDO crowd says - just do the...

Weezy, I hear you. I have the exact same concerns with that original PDF and the early tone of that thread. That whole thing about "IT" drove me nuts. However, once other (calmer) individuals (like @TexasWine) joined in and spoke highly of the results, I thought I'd give it a try. And the...

Priceless, Yes - I've seen the thread on RPIScotty's spreadsheet. Thought about trying it out. But I didn't want to change out from Bru'n Water. Maybe tonight I'll track down Scotty's worksheet and plug my water and grain bill in to see what it says relative to Bru'n Water. I really like...

Warning! Long post follows! If you haven't seen the LoDO (Low Dissolved Oxygen) thread over in the Brewing Science forum, it is an entertaining read full of some interesting ideas and a bit of drama. Basically, the folks that started that thread advocate the use of practices that limit...

Chuck, If there's no room for a second line, could you run a single line off of a CO2 bottle at soda water pressure into the fridge. Then split that single line with a Y inside the fridge. One branch of the Y goes to the soda water keg and the other goes to the second regulator set to beer...

TBillionaire, Monkish!!! They are putting out some nice NEIPAs! I brewed up a DIPA based on the original recipe here (just increased the malt bill until I got to about 8% ABV). I actually thought what I brewed was as good as or better than some of the examples that Monkish releases. If I recall...

Sounds like it is plugged into the wrong side. I'd try plugging something into each outlet - like two lamps. Hold the temp probe in your hands and make sure the cold side lamp lights up when the temp goes over the limit. You might have to wait for the delay to let it turn on. Cool the probe down...

Is there a self-closing option for those? I have the 650SS too (great for simple balancing) but would like the self-closing option the OP asked for.

Use the high temp - there's probably not much difference in needed sugar between 76 and 82. Like someone mentioned earlier, once the beer is warmed up, the CO2 is gone. It doesn't come back when you cold crash.

I'm local - I work by LAX. When can we meet? Does today work for you?

Sieve182, I think Microbus is right - if you want to use real fruit but don't want red, you might try golden raspberries.

Don't worry about the negative bicarbonate. You are correct - it's the pH that counts.