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Hang on, I'm looking at the wrong town name (same name different county).

Whoa, you are THE MAN. I Googled "NJ Drinking Water Watch profile" and found the site. Searched for my town, and now I have more data than I know what to do with, and it looks like they retest every few months and it varies a good amount. Here's the latest year's data: PH: 8.0-8.1 Hardness...

This came from their website (American Water). Can I just email them asking for the missing parameters? Also, given the alkalinity and hardness, would adding gypsum make sense?

I like the idea of using an immersion chiller and pump to maintain mash temps. Do you have a temperature controller or do you monitor manually and turn the pump on and off?

Here's what I have from my water company: pH 7.9 – 8.1 Total Hardness (as CaCO3) 280 - 310 mg/L Fluoride ND mg/L Sodium 43 mg/L Iron ND mg/L Manganese ND mg/L Lead 6 ug/L Copper 0.18 mg/L Nitrate 1.96 – 3.58 mg/L Arsenic ND ug/L I gather I have really hard water and it...

This...

Actually - that's one scenario I hadn't thought of, force carbing a new keg with an existing keg already on. That makes up my mind, manifold it is. Thanks you.

I'm looking to add a second Corny keg to my existing setup. Are there any advantages to using a manifold (~$35 for a 2 port) vs splicing in a Tee fitting to the existing hose (~$5)?

I'm sure it probably is mostly that. When I took a sample for the OG measurement, it looked a lot lighter in the sample tube, though still darker than I expected. I basically followed the recipe I downloaded off of Northern Brewer, but added the carapils like I do with all my beers. I...

I brewed a Cream Ale yesterday with the following grain bill: 7 lbs Rahr 2-row 0.75 lbs Gambrinus Honey Malt 0.25 lbs Biscuit Malt 0.5 lbs Carapils I was expecting this one to come out a medium golden color, but it's almost as dark as the American Amber Ale in the carboy next to it...

Thanks. I'll probably just get the pils then.

How would this recipe turn out if I used 2-row pale instead of pilsner malt? My wife wants me to brew a hefe, but I don't generally keep much pilsner malt around.

I didn't literally mean the yeast cells were mutating, sorry if I wasn't clear on that. I was more wondering if the American Ale strain is just extremely high powered.

I am definitely going to get a flask and stir plate and start making starters at some point, just haven't gotten around to it yet.

I always pitch at that temp and have never had any problems with off tastes, though the krausen doesn't usually form until much later when the wort has already cooled to ambient.

So I brewed an AG American Amber Ale yesterday. Picked up some hops and yeast at the LHBS. I had heard good things about Wyeast American Ale - LHBS only had one pack left and it was already inflated. He told me all of the American Ale Yeasts he gets from Wyeast come pre-inflated but that he's...

I would definitely throw a little something someone's way if they could hold a sack for me until the weekend.

On a positive note, they do offer $10 off on order over $100 and $25 off orders over $200. That's a step in the right direction. Bump those rebates up a little and maybe offer a real big one at the $500 level and it starts to get competitive again. Then I might start thinking about going in...

Come to think of it, I kind of like the idea of buying it in 10lb bricks since that's about what I use in base grain per batch. Much easier to just grab a brick and dump it into the mill than to measure our 10lbs from a sack. Hmmmm.....

Look, I'm not here to criticize anyone. People can sell for whatever they want and people can buy or not buy. It's a free country. My only point is that if someone is going to start a business to exclusively sell bulk grains over the internet, you'd think they'd find a way to make it cheaper...