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Yep. My water is super hard. I have water troughs in the pasture for the cattle and you can literally watch the mineral scale grow on the sides of the troughs. But oddly enough, this is the best tasting water I have ever had. I have a whole house softener and two separate RO systems. I use the...

Here is my water report: Ca - 128 Mg - 15 Na - 99 Cl - 95 So4 - 36 Alkalinity - 481 pH - 7.3

I’ve read this thread from start to finish. I have e general grasp of chemistry, but some of the things y’all discussed are over my head. I’m planning on brewing a sweet stout soon, and the grist will be 80% base malt and 20% crystal/black malt. The last stout I brewed, I used RO water and built...

Yes. I have secondary regulators and I do water as well. I have a couple of glass carboys. I may have to try a closed loop transfer with one of them and see how that goes. I’m not afraid of using the glass, I use them often, but I do respect them.

Before I knew anything about mash pH, I used water straight from my well. Water pH was 9.0, and I used it to brew a Founders Porter clone.:eek:

Before I started water adjustments, my efficiency was terrible. I also had an astringent flavor in my beer, which is unfortunate because I blamed it on the style of beer that I brewed for those couple of batches. I have avoided those styles like the plague since then. After over a year, I plan...

Is this solely because you can closed loop transfer with the carboys, or are there other reasons to ditch the buckets?

I think it’ll be excellent. Let us know how it turns out.

I’ve done enough lagers that I know somewhere around day 8 to 10 I’m there. But when I first started, I would take regular readings. If your good with santization, you shouldn't have any trouble with infection. Plus at that point, there’s enough alcohol in the beer to kill a lot of bugs.

Switch your connectors and blow gas into the liquid dip tube. If it’s plugged up, this will clear it. Of course, it will stir up all the sediment in the beer, but you’ll at least know what the problem is.

I set the pressure at 5 psi when bottling from the keg. It takes longer to fill the bottles, but keeps the foam to a minimum.

I ferment my wheat beers with 3068 at 62°. I am shooting for a more clove flavored beer and I’m not keen on a strong banana flavor. Even at 62° I get plenty of banana/bubble gum aroma and the banana flavor is fairly strong, but in the background.

I usually let the temp start rising when I’m 10 to 15 points from final gravity. I usually ferment my lagers at 48° and keep it at 62° for the diacetyl rest.

I’m doing an O’fest right now. My recipe looks a lot like what brewing clown is suggesting, minus the caramunich.

I have an Oktoberfest mashing right now. Can’t wait to taste this one. I have a reunion with some old high school buddies in late October. I’m going to let it lager until then. This is going to take some patience.

My theory in homebrewing is to always keep improving. I try to tweak something every time I brew to make this beer better than the last. That being said, I’m looking to upgrade my process to see if I can get better in some areas where I may be falling behind. Currently, I do brew in a bag. I...

I’ve been boiling in my flask on a gas stove. I let it cool a bit and then submerge it in ice water. I was doing this for simplicity and less stuff to clean up. Sounds like I should just boil and cool the wort in a stockpot so as to avoid any issues.

I bought a 5 liter flask from the howmebrew store, and after about 20 brews, it cracked on me. Doesn’t seem like that should have happened. Dang Chinese junk. So where do y’all buy yours? I’m looking for something a little higher quality than the last one I had.

I’m not arguing otherwise. I just came in here to get information. I can assure you that you know nothing about me and my attention or nonattention to detail. Furthermore, you know nothing of the equipment I use to brew my beer. The only thing I can assure you of is you can assure me of nothing...

I’ve really been enjoying this conversation. To a few points that were brought up, the recipes that I’m brewing, I’ve developed myself. If my family is biased, they are biased against me. They’re extremely outspoken. If my beer is even marginally bad, they will dang sure let me know now, and...