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thanks Josh !! a fellow indiana brewer ! i want a RO filter ... but ... money dictates all and those aren't cheap. in the mean time it sounds like the ambient mildly hard water is better than the treated mildly sodium water.

my ice is made from sanitized water over the course of a few days before brew day. ice / water chills much faster than pure ice due to increased contact area... but the big thing to keep in mind is that MOVING water moves a LOT more heat. otherwise you get hot and cold spots in the sink...

i know those errors look linear, but they are actually logarithmic, and as such correcting for them will not be possible entirely. extend it out to 1.1 SG, and see what the linear regression tools give you ( it wont be linear, might read as quadratic due to rounding limitations in Excel.)...

thanks bja ! i assume the difference is minuscule. just with seeing how many people put minerals into their water... i didn't know if it was something the yeast needed etc.

okay new question... ... my wife has put in a somewhat commercial kitchen. one thing we have is a dishwasher with a certified steam sanitizer. it's 180 degrees for 30 minutes in steam, under some mild pressure. i've always just used that for all my sanitizing, that's at least as good as...

i'm definitely going to do this now. it's not the hassle of doing it, it's that, i didn't think there was any source of infection using clean caps out of a bag. not compared to the 300 billion yeast cells i'm adding. how did people make beer without it getting sour in the olden days ...

i live very rural, have a small well, and the water tastes great... it doesn't leave stains on anything (i have an iron filter) the question is, is it better to run softened water (containing sodium/potassium) for my wort, or is it better to run raw well water (which has limestone...

i love gadgets... ... but the only reason i even brew is to save money on beer. gadgets cut into that savings by a lot.

that sucks. thanks.

i use https://brewgr.com/homebrew-recipe-calculator to hit my expected IBU's. the hops feature on it is great and has every hop i've ever heard of. also great for predicting OG.

i thought single malt, as in ... one specialty grain. i didn't even think to count LME with my newbie ass.

... do people really sanitize their bottle caps? i would have never have thought to. ... and you know what i do ... i mouth syphon ! every time. i don't even own a wine theif. (i do rinse my mouth and lips with 70% alcohol) am i asking for trouble?

oh i may have missunderstood what qualifies as a smash... yes there is 6 lb LME in all of them

all aiming for 7 - 8 % alcohol, and 50 IBU's. doing this to try and get an idea how each flavor changes the beer.

did crystal malt and phoenix hops. (belgian monestary yeast) chocolate malt and fuggle hops. (edinburg scotch ale yeast) munich malt and willamette hops. (belgian monestary yeast) these are all in the concrete floor of my cellar right now, holding steady at 63 degrees. wish me luck !

big tip about cooling the wort ... ... cool it to 120 or so before adding the ice. if you put the ice in right at freezing, it's almost a waste. i actually use the sink sprayer attachment and spray down the outside of my brew pot with water until it's down a good ways... then plug the sink...

it was a good joke.

and mine is typically 2% more ABV than what i buy on the shelf.

+1, me too. i compare my beer to a beer that costs 2.50 a bottle here. not to budweiser prices

never bottle without taking at least two gravity readings.