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After 40 or so batches using grocery store distilled water i got tired of hauling 8 gallons of water home every time i wanted to brew. At the rate I use distilled water the unit i bought would have paid itself off already. I also use RO water for my coffee maker and my fish pond so i use way...

Thanks for the link Rodent! Some info there I wasn't aware of.

If I remember correctly, the navy moved 4 sweeps from the east coast fleet during the war. All transported on that heavy lift ship. Our ship could only run at 14 knots. War would have been over by the time they got there on their own.

I am not sure where or when this was taken. we were home port in Tacoma WA. during my time aboard. The Implicit was the last of the MSO fleet to be decommissioned.

USS IMPLICIT. MSO 455 Our motto was WOODEN SHIPS AND IRON MEN! You needed an iron stomach to survive on one of these.

Before buying this I was using distilled from the grocery store. I got tired of lugging 8 or so gallon jugs home every time I wanted to brew. Not to mention the additional cost per batch. This should pay for itself rather quickly. I also started using RO water in my coffee maker.

I recently purchased one of these. I am very happy with the system so far. Takes my tap water from a TDS of 300 down to ~8. My municipal water system uses chloramine and after filtration it is undetectable using a commercial pool water test kit.

I also use a kitchen sponge with the scrubby side that is safe for non-stick cookware, and plenty of hot PBW. I do this with both the BK and Fermenter. Both are SS and that scrubby pad wont hurt the surface.

the highest temperature your beer saw during fermentation is generally the temperature used for calculating priming sugar.

Tool Undertow. Can't wait to get a copy of Fear inoculum!

That is for a 5.5 gallon batch.

My house ale is a Maris Otter / Mosaic SMaSH. 11LB.Maris Otter 14g Mosaic @ FWH 14g Mosaic @ 60 28g Mosaic @ 15 28g Mosaic @ WP/ hop stand WlP001 or WLP007 Yeast (I preferred 007 but both are great) Mash @153 Ferment @ 62°F - 64°F Very drinkable. I try to have this on tap at all tiimes.

I will gladly pay a little extra at my local shop. The staff are very knowledgeable and willing to take time and answer customer questions. The advice and service were very helpful to me when I was just starting out. I had no experience and nobody to teach me. They have an excellent supply of...

I JUST got one of these. I went from 9' of line.to 3' and it works as advertised. I'm using this on a keg of Hefeweizen under fairly high serving pressure and I can dial it down to a nice gentle pour. I plan to.get 2 more.

Welcome to the obsession! Two and a half years and 40 all grain brews into it and I have gotten to the point where I never worry about SG compared to someone's recipe. I know my system and efficiency and adjust from there. 5 points from expected gravity is excellent for your first AG brew! RDWHAHB!

This is Lindsie. Unfortunately we lost her recently at 12 years old. She is such a sweet and loving soul. Miss her so much. Under the table you can see one of our other family members, Natalie. She is a Cairn Trirer- Chihuahua mix. She is a rescue we got from Texas through a dog rescue named...

On my second batch. I know my tap water is awful so some other water source is a must. Went with distilled water and build the profile I need. I am still making minor adjustments to my water profile with each batch to find the ones I like the best.

Did these while brewing my house IPA.

USA.

I have done many pork shoulders. I usually start mine at 325-350° for the first hour, then drop to 275° for the duration. Normally finished in around 8 hours. The higher start temp seems to kick start the process and they don't take nearly as long.