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I use a Wilserbrew bag. Way less trub than my old bag. Good price and quick delivery. https://biabbags.webs.com/ Type Wilserbag in the search here you will find only good reviews.

I’ve thought of incorporating this into my brewing as well. I’ll be adding a half a campden tablet, some salts and lactic acid to my mash water. I do full volume BIAB so I’ll be treating 8 gallons. Do you know if there are any problems making those additions 8 or 12 hours before mashing?

Thank you. I made some adjustments and got the pH down to 5.31. Leaving today and I’ll be out of town for work for two weeks. I plan to brew this one when I return if you think this looks ok.

Thanks for pointing out the post boil volume, I’ll change that. Is it better to get the pH down than to match the desired water profile? What are the best additio Thanks, I was wondering about that.

I used the data from the Fort Worth utilities web site for my existing water profile. The latest data is from 2016 and its spread across a large are so the accuracy is probably poor. The grain bill is for a Blond Ale 5 gallons batch BIAB 8 gallons mash 1.53 OG 20.2 IBU 5.8% ABV 3.9 SRM Bru’n...

Should I substitute baking soda for chalk? If so, at what ratio?

Why don’t you want to add chalk? What is the negative affect? Why do most calculators have it as an addition? I just started using water additives using BeerSmith and for 8 gallons of mash water it calls 1.8g chalk along with 7g gypsum, 1.9g calcium chloride.

It’s been two months since I kegged this beer. It keeps getting better tasting each week. I’m not suggesting that you don’t purge your keg befor carbonation, just saying that so far it hasn’t ruined the beer. I’ll report back in another month, if it lasts that long.

You are correct. It just needed a little more time.

I think your right, the CO2 is heavier than air. You have a CO2 barrier between the beer and the air. Just purge it out.

Thanks, Wilserbrewer. It sounds like more patience is required then.

It’s been in the kegerator at 35 degrees at 12 psi for over two weeks and it has very little carbonation. It tastes great but not carbonated. Could this be caused by the oxygen that was in the head space? Should I turn the pressure up a bit for a while?

Get something sharp and prick the tiniest hole that you can make in the cap. It will still spew foam but maybe won’t stir up the sediment as bad. You can regulate the leak somewhat with what you used to make the hole. I had the same thing on a ginger beer. It didn’t totally solve the problem but...

That would explain a lot. I haven’t noticed an improvement in the taste with campden tablets. I’ve tried 1/2 tablet and whole tablet in 8 gallons for a 5 gallon batch. No detectable difference.

Do you add anything to the distilled water or brew with it as is? How would you know the composition of the distilled water or do you have it analyzed? I’m not liking the flavors that my water is producing either.

Thanks to all for the input. I guess it’s wait and see. If it turns terrible I’ll dump it, if not I’ll drink it. I hope it’s a lesson learned and I that won’t make that mistake again. But, I’m sure there will be other opportunities for other mistakes.

Good point, 2 months is about right for the life expectancy of a keg. It should be fine for that long.

I siphon from the bucket to the liquid post on the keg. I even purge the keg when I make sparkling water for my wife. Duh!

I made a Chocolate Porter and everything was going too good. I hit my OG and FG within a point or two. There was more trub than I expected so I only got about 4.5 gallons in the keg, but only .25 gallons short of target. I didn’t cold crash so the wort was at 70 degrees. I hooked up the Co2 and...

Good find. I’m a big fan of Craigslist. Just last Saturday I searched Co2 bottles on Craigslist and found a 20 pounder for $40. I bought it and drove straight to Home Depot and exchanged it for a full one for $32.