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Mash at 158 moves along pretty quickly. If you didn't test for conversion there is no way to tell. Did you check your thermometer?

Yeast bud, but brewers? I can see why you are having trouble with the science texts. :D

So does this make it the same as Dark Munich? http://braukaiser.com/wiki/index.php?title=File:Charts_base_malt_DI_pH.gif To be honest I've never seen any one say that the lightly roasted malts should be considered base malts for this purpose. I can see why people say to use base/crystal as...

You basically have water close to RO so the primer should work for you. What AJ is recommending is a balance of chloride/sulfate. Personally, I push all my beers to the malt side but that is my personal preference. You just really need to push the chloride and/or sulfate up to to a...

If you have the water report simply plug it into the Brewer's Friend calculator and see where you are at with your tap water.

Is there a reason to NOT just put the lime into some water and see if it raises the pH instead of dropping acid onto it? I mean if you want to know if it will raise your pH that is the way I would think to approach it.

I always suggest that once you have a water report that you plug the numbers into one of the many free applications and play around with it. I use Brewer's Friend for convenience but take your pick. I know it lets you blend waters to match profiles.

Sounds like you've answered your own question. That thing looks full of yeast for me.

I always leave my gravity sample out. Nothing new here.

They start out with more malt?

Brewmakers used to throw all kinds of crap into their beers. This is the reason for the German purity laws. It is postulated that the introduction of glassware, especially when it became available to the masses, drove the demand for clear beers partly in response to the widespread...

Basically, yes. Calcium chloride also adds calcium instead of sodium. Win/win. AJ has talked about this quite a bit.

Check out the water primer. They guys in Munich may well be using acid malt to get the desired results. They may not be brewing with the published water profile. The mash profile needs a certain pH range. Period. If you don't measure that you are only guessing. Also, try other calculators...

As someone that is supposed to cut back on sodium it is alarming what now tastes salty to me. It is surprising how many prepared foods depend on sodium for flavor. That said people aren't expecting sodium in their beer so don't look for it as much.

6.5 gal is too big to secondary in if you are making a 5 gallon batch. You want as little head space as possible.

Given the meter is listed for pH 0 to 14 why is there even an option for "Sample was out of range"? I would really like to know what they thought you could test under zero or above 14. Having the manual blame you/sample is a bit bizarre.

Unless you know the judges and respect their opinions don't worry to much about it. I have a hand full of people whose palate I trust AND know I will get an honest opinion from. While contests and judges are well meaning palate fatigue and alcohol play a big role. You may be chasing a ghost...

To answer the original question. One day while driving home from Pittsburgh I happened to catch "Science Friday". The guy being interviewed said that the odor you smell at a public pool is not chlorine, but chloramine which happens when chlorine is exposed to organic material. Now put that...

Sounds to me like you bought a package of dead yeast. You brew shop owes you.

Copper in the boil is a plus. Copper once fermentation starts is a NO. This is only from reading. I know people that get away using it in jockey boxes but that is pretty short term.