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I am trying to wrap my head around adjusting my water for mashing. I will be using all RO and adding salts to the mash only no sparge additions. This is what I have come up with for a cream ale style brew. How much of an impact will it have if the Chloride/sulfate ratio is this low ? Any...

I have it fermenting at 64 degrees right now and will try to keep it in the mid 60's til complete maybe raise it up to 68 last few days to help clean it up. Hopefully keep the banana esters low.

Making a cream Ale that called for s-05 yeast but I grabbed T-58 by mistake. Anyone with any experience have an idea what can I expect from this yeast.

Thanks everyone I've gotten a wealth of knowledge in just a few hours. I am sure I am just over complicating this way more than I need to. But the more prepared I get the smother my brew day will be.

Thanks for the great info everyone. After researching the honey malt a little better I have decided to reduce the qty down to .5 lb and increased the 2 row up to keep the OG about the same. But just to make sure I understand: My preboil volume is 6.38 gallons, using a single sparge...

Thanks for the quick reply. Yeah I didn't type that very clearly did I. The 150 degrees is the target temp of the mash not the strike water. My calculations show 165 also. I also went back and changed the efficiency to 75% and I see my error there too. Just to make sure I understand I...

Getting ready to jump from extract to AG. I am feeling brave enough to give it a go. I would like some feedback on my recipe if anyone is so inclined. I will be using a blue 5 gallon igloo cooler with a stainless braided drain tube for my mash tun 5 gallon single infusion batch sparge, 60 min...

Do you still have the bottles? I would be interested in a case.