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Again, thanks. And again, I lacked clarity... I was more concerned with my alkalinity and overall water hardness. Additions of chalks would therefore be an attempt to increase the HCO3ness of the water. Obviously, you can't simply add ions (wouldn't that be nice!) so I was thinking of...

Thanks, Yooper. I am monitoring pH in my mash. Gypsum was added due to our incredibly soft water here. We have almost no ions in our water and I wanted to boost my calcium without blowing my chlorides sky high with CaCl2, at the risk of having a little higher SO4. Would have liked to use...

Thanks, WhiskeySam, for pointing me in the right direction. Appears brown malt has zero diastatic power. Now I feel like a dern fool. Consider the mystery solved. Again, thanks.

I know it gets a bad rap but I like the secondary still for some beers. I put my pumpkin in secondary - for some reason it always seems gunkier than other beers and getting it off of the primary junk seems to help. I also cold crash the secondary. Takes longer when bottle conditioning, but...

I'm tempted to do this one AGAIN, with MO this time, to see what happens... I made a really good DIS a few years ago and haven't made it since...I guess that's karma. Got one shot at a good batch. The only other thing that I can think of is that something got in my fermenter (both batches...

Yeah, used brown malt instead of MO. Mashed at 152 (actually dead spot on for the second one, about 153-ish for the first), therm calibrated about 3 weeks ago, and checked off of my alt therm. Wort grav was spot on on both batches (whole wort at mid threes range, after being sparged down to a...

Sorry, should have been more clear. By nothing, I meant unchanged grav readings, no airlock activity, and no krausen observed. I MAY be jumping to conclusions on the second batch, as I haven't taken a reading on it yet (like I said, only 48 hrs on that one) but I took numerous readings on the...

Hi all, Long time lurker first time poster. I've gotten a lot of information off of these boards over the past couple of years but I'm completely stumped on this one and I'm hoping maybe someone has some insight. I recently brewed a Dry Irish Stout and the beer failed to ferment. I pitched...