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That looks pretty cool. They sort of glossed over the amount of evaporation you'd get running that in your kitchen though :) You'd need some type of hood.

I do full volume mash. PH last mash was 5.5. Due to my water not being great I do 90% RO, 10% filter tap water and some salt additions(gypsum, calcium chloride, and Epsom salts). Maybe the flavor im bothered by isnt oxidation.

I've noticed what I think is oxidation in my beers. I'm going to send one into a competition to get an expert opinion, but I'm pretty sure that's what it is. I do biab. I've been transfering to secondary (if I do one) and to the serving keg with co2 so I'm pretty sure its happening in my...

Mine used to be tighter. It's slowly gotten like it is now due to trying to get in all the spots cleaning it.

No I don't recirculate, but that's a change to my system I'm considering. Currently I stir every 20 or 30 minutes and sometimes move the bag around to try get the water to move. I have to apply heat a few times to keep my mash temp up. This doesn't really work. I have an rtd measuring temp...

Sorry to go off on my own tangent but there seems to be a lot of experience with these elements here... I use a 5500 ULWD Camco with an Auber SSVR. Is the response non-linear? I typically boil 7-8 gallons of wort with it set to 8 out of 10 on the dial. That is a very strong boil. If I run...

I want to start with a base of distilled or ro water. I've been reading a bit on water adjustment but the one thing that is eluding me is do I want to add salts based on my final water volume or my starting water volume? I do brew in a bag and will start with between 9-10 gallons for a 5.5g...

I've been trying to input the numbers from my well report (#25) into the brunwater spreadsheet and can't get the ions to balance. Does anyone in Madison use the excel sheet? I do biab and because of the large water volume and our high alkalinity my mash ph (measured with a calibrated ph...