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I have the 102. It seems to work though I think it is a little slow but I have no other frame of reference. The hourglass that indicates a stable reading seems to be a tad on the optimistic side but I've learned to work around that by basically ignoring it. You can also ignore it during...

Blame what you understand the least is a common occurrence, not just water treatment.

WOW. Who knew water could make such a difference in beer taste. Someone should write a book.

Given his budget restrictions, frost free is probably out of the question. As a retired appliance repairman I gave up trying to get one on Craig's Liars List. People trying to get you to pay them to haul their junk away.

Salt normally just comes plain or "iodized". I think Kosher salt would be without additives. A quick lookup shows some salts contain anti-caking agents if that is what you are referring too? Normally though, you don't add salt to beer.

Also, if one goes bad you have one left if you start with two. That stuff does happen.

The yeast LOVE those temps. They are fine.

Have you tried other calculators? I don't use that one so don't know how well it does. If the error is consistent it really doesn't matter though. Adjust accordingly.

But you said it is getting stronger which hints at an active process so infection, getting worse, would be a good guess here.

Looks like low mineral content so it should be easy to work with. Gypsum additions will help with your hoppy beers. Calcium Chloride if you want to sweeten things up a bit.

How are you defining the start of fermentation? If you have a carboy it is easy enough to look in and see if the wort is cloudy with yeast. Lack of bubbles in the airlock does not mean fermentation hasn't started. Most people seem to be happy with no lag phase even though you don't get the...

I have used a coffee filter with a band to keep it snug. This is mostly to let air in. Chris White suggests allowing air in until the krausen falls. I use this for my starters also. So far I haven't had insects/fruit flies in my fermentation fridge. I soak the filter in Starsan and wring it...

So am I. If you know you want a certain profile that is OK. If you assume you want a certain profile because that is what some predetermined 'authority' says you need, that is a different story. Matching your taste and some profile are two different things. It has been demonstrated that some...

Store some old newspaper there if you still get the paper edition. It is excellent for humidity/odor control in this situation. Plus, if you line the floor, easy spill clean up.

Salts are 'as needed' and 'too taste' so I'd be leery of letting a program do that. If a program uses salts to balance mash pH then I'd tend not to trust it at all. We had a local Italian restaurant I couldn't eat at because all of the food was too salty. To a certain extent the need for a...

Last I heard hot side aeration was a myth and I was roundly criticized for suggesting someone look into it even though they had the classic symptoms.

Like I have posted. There are reports of exactly this kind of thing happening. Different yeasts will have different tolerance levels to StarSan or any other sanitizer. Please familiarize yourself with the difference between sanitation and sterilization. Sanitation does not guarantee 100% kill...

https://www.homebrewtalk.com/f14/re-using-blow-off-yeast-star-san-solution-results-259646/ Given the number of anecdotal reports of yeast starters and such surviving StarSan baths I'm not going by manufacturer claims. By it's nature sanitation is not sterilization. You expect some to...

I remember someone posting they thought StarSan was a fraud because it didn't kill his yeast.

If the carboy was upside down when you dried it out you should be good to go. You could turn it upright and put a cover over it also. But, like others, mine is still somewhat wet. I turn my upside down into a bucket so there is still some starsan covering the opening until I'm ready to fill...