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How do you do that, add a little bit of acid at kegging time? This is a new one on me.

My sparge water was exactly the same profile as mash water. The "original recipe" with the white wheat is the one I've done the most tweaking and experimenting with in all my time brewing. Some versions have been good (one came in 3rd out of 51 entries in a local competition, all styles...

Yes, so far EZ water calc has been +/- .1 of my measured values, not bad, and hopefully won't have to break out the meter for every batch once I get more actual measured values of my usual recipes.

Thanks... I guess that explains it. Hopefully it's drinkable.

I do purges, etc with my main 10lb tank, so it's not an exact science, but I think I get roughly one keg per pound of C02, carbed and dispensed, including all extra activities as well. Maybe I've got a small leak somewhere in the distributor or kegs somewhere, not sure. I don't think you should...

My usual wheat beer recipe is about half 2-row and half white wheat malt with a little bit of carapils. I do a couple mL of lactic acid to get the mash pH estimate down to about 5.3x. I did an experimental batch replacing the white wheat with Weyermann dark wheat malt. I wasn't sure how to...

I'd be interested to know your exact targeted profile for the plain water? Sounds interesting. Also any issues getting it out of the keg carbed that high? Seems like it would be challenging.

Interesting, so you are adding some sugar and lemon juice for flavoring... I was wondering if just straight vodka water wouldn't be too boring, even with flavor crystals added.

I hit it with another bit of nutrient, waited 24 hours, and nothing... didn't drop another point. Sent it down the drain then. Haven't tried the diluted vodka route yet.

This is the EZ Water quick sheet.... I took a look at Brun water early in my brewing days and gave up, maybe need to have another look. I think they have an input value required that I have no estimate for, if I'm remembering right. Also two other potential problems: 1) When I recheck the...

I have my backup glass thermometer.... hopefully close enough; it is just slow to respond. So, the spreadsheets are right on the mash target of 5.36; my actual measured value was 5.44. How does that sound? Sample was taken probably 40 minutes into the mash.

Unfortunately my quick read thermometer took a dump so this might be an "interesting" batch.

About to mash in on Azacca. Will be trying out my new ph meter for the first time.

I'd probably give up my kegerator before my ferm chamber. Just kidding, but not really. Once you've experienced the ease of setting a temp with a controller and theoretically being able to walk away for three weeks, you are never going back to an ice bath. Re humidity: I've never done anything...

I have an original Fermentasaurus; it was in that. It was cold crashed for a couple days prior to gelatin being added, and it has been cold ever since. I'm thinking about adding another dose to the keg, but, probably I'll just let it ride. If I do this recipe again I'll probably up my hopping...

It was in the fermenter, so likely little or none made it to the keg.

It is more clear than the picture would indicate. There is some condensation there. Once moderately warm, there is just a little haze; it isn't brilliantly clear like the commercial example, but it has only been in the keg about four days or so.

Boil and cool yes, swirl no.

I did add gelatin to the fermenter before racking, but I wonder if it just kind of fell down in the bottom of the cone and didn't do much.

I've had several liquid yeast packs arrived very hot and all three were fine with a starter. Chances are you're fine... but that is why they put the disclaimer on the website to order liquid yeast in the winter.