Search results

I accidentally put in 5 times the ph5.2 stabilizer into my mash. That was undrinkable stuff. Just was talking with a buddy and not paying attention. Tasted like sucking water from a water softener.:cross:

I have had trouble getting wort cool enough to pitch right away. It's warm here most of the year and wort chiller will only get me down to about 88F or so and can take 1hr to do so. I have been pitching and putting into cooling fermentator I built, but of course because of activity remains in...

Is it a good idea to pre boil water before mixing with star san, or will sanitizer take care of whatever may be in the water?

Thanks for the suggestion adjelange, I tried 1/2 teas each of calcium chloride and sulfate Sunday in a chocolate porter. The tanks here are dug out of limestone and the house is built on top. Drains run into tank from roof. There are no freshwater lakes or rivers here, so that's how they do it.

Doing all grains, but you brought up something I never thought of about sanitizing water needing to be boiled. Wouldn't the sanitizer take care of that? I'm using star san. Thanks for the tip. Cheers

We collect rainwater from the roof and it is stored in underground tank. Got samples from using pool test kit. (Wife has pool service, so fairly confident about numbers), Thanks for the tip, much appreciated, I'll look into the primer

My tank water here in Bermuda works fine for IPA's, but what would be (on a very basic level) an addition to make for darker beers? The more I read about water chemistry, the more confused I get. I don't have access to water testing lab for anything other than bacteria as we collect rainwater in...