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If you have a separate temp controller for each fermenter it could work. It may be easier to have one pump and solenoid valves for each fermenter depending on how many you have.

Sounds right to me. How much salts are you adding? Too much of some of that stuff can give off flavors. The minerals here in the TX Hill Country are really high I dont need to add salts, I have to cut my water in half and acidify. Dave Millers homebrewing book is where I think I saw water...

I bought into the "water is the last thing to worry about" advise and drank alot of astringent beers. My brews were clear with a lacy head and tasted great on the front end then on the back end bang tea bag in the throat. Turned out to be too high a ph during sparge. Solved 2 ways 1. BIAB with...

I used BRY-97 for the first time a few batches ago. It broke the record held by WLP-400 which was 52 hours. The 97 took 68 hours.

Are you sure your element is 220V? Without a nuetral all returning current from your element is going to ground. Will trip a gfci every time.

Welcome!

Pyg, You can decant the beer and put what you have in a starter and see if it takes off. Doesnt look like much but you may be able to grow it. I know some guys top crop, when I wash i wash yeast from the trub.

Chrisbrewer, Are you treating your water first then mashing? I used to do that and had all sorts of problems. I changed my process and things went much smoother. I used brewers friend to give me a idea of what I might need and let my mash tell me how much. I dough in, take a sample after 5...

+1 on the spray aerator

Not so much. This water works well from pretty dark ambers all the way down to light lagers for my palate anyway. The brewers friend calculator gives targets for styles. I just have way too much bicarbonate and was getting really bad astringency from sparging. Im not trying to make european...

Start by calling your water company. Ask for the following in parts per million: calcium, magnesium, sodium, chloride, sulfate and bicarbonate. Then check out the brewers friend water calculator. This will really help. I learned that I need to cut my tap water in half with distilled and add...

If your water up in lakeway is anything like the water here in the western hill country (300-375) bicarbonate, you will need more than a little MW in the sparge water to keep your grain bed PH in the 5's. I have been experimenting with chocolate wheat and C60 with a pleasant flavor profile.

Bugs have to hitch a ride into wort. Seriously doubt anything got through a foam stopper. IMHO, Wake it up, smell it, if it smells right, pitch it.

Welcome bergen! What is herbal beer?

Depending on the style, take a walk on the Euro side. Hallertau, Fuggles, Saaz or Tettanang

I've had black n white sediment in cider before when i've used champagne yeast. It looked like fine grain sand no globules. Taste it.

If I plan on bottling a full 5 gallon batch of beer, i always rack to a 5 gallon secondary for at least a week. I know many here say it's unecessary, but we drink right out of the bottles and I have very little bottle trub when I do it that way. Ive gotten it to the point that we can drink the...

You can harvest from the starter or your brew after you rack it out of the fermenter. I personally dont like messing with my starters, I wash yeast after its done.

I use a piece of pipe insulation and use an ace bandage to hold it to the Carboy.

I did an interesting experiment for my 4th of july brew this year. The whole damn fam comes to my place on the 4th for river fun and bbq. I take my beer to all the family events an only my dad and nephew ever enjoy my beer. This year I made a batch that was based on the centennial blonde recipe...