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Just get the other style of airlock that is not the “S” style a lot of people use. The 2 piece airlock is much better imo and you can hook up a hose straight to it - that’s what I do.

I go by the phrase "to each his/her own." Honestly, before I started home brewing I was very narrow-minded and was that guy who was just into IPAs from craft breweries (sounds douchie I know....). But as soon as I started exploring these forums I realized how many other styles of beers I can...

Just kegged this baby last night and burst carbed it at 30psi for 24hrs.... just had my first taste and while it’s not fully carbed yet, it is AMAZING! Going to lower it down to about 18psi for a day or two to get it to the point I want. Anyways, aroma is quite “yeasty” like the person above me...

Hello Everyone! While I was pigging out on Yakima Valley’s $7 a pound sale I couldn’t help browsing all the different hops they have. Anyways, many questions: How do you guys experiment with new hops? Where do you find recipes that incorporate these weird hops? What’s a good base SMASH...

DARNNN YOU!! Hey, at least I have an excuse to get a meter!

Thanks! I'm using Bru'n Water so everything is super simple!

What temp do you do the dunk sparge?

Ahh okay... so you just run room temp water over your grains? Cool! Sounds easy enough.

What temp do you guys dunk sparge at? According to BeerSmith it says 168.

What's the consensus on the best best way to sparge for BIAB for best efficiency? 1. Dip the bag in sparge water until met volume is needed? 2. Pour water over bag until volume is needed? The reason why I'm asking is because I have a kettle that won't exactly fit the whole volume so I'm going...

like the title says!

Would you be willing to ship the kettle separate? I’m willing to pay shipping (:

Just keg and you’ll never look back. So much easier and with the time and effort you’ll save you won’t regret it. Look into Torpedo Kegs. Super slim, clean, and most importantly CHEAP! The 2.5g keg is only like $80. I currently have the 1g keg for test batches and the 2.5g keg for my regular...

Still available?

If you go with 100% RO water how do you know what to bring the levels up to? Like how do you know what a certain style needs?

Would I be able to use BrunWater to adjust my starting RO water before I add my grains? I honestly don’t want to make the brewing process too complicated and have to check my brew every second. Also, is there a table as to what the water chemistry is for each style of beer?

I was also looking at BeerSmith's water calculator and didn't actually see a box for pH... is this a mistake, or are the additions of other chemicals already accounting for this? Also, why don't you trust BeerSmith? Lastly, I've looked on amazon and found a pH meter for super cheap... Whats the...

What meter would you suggest? Any good options under $100?

As I dive deeper and deeper into this hobby I’m starting to explore the world of homebrew water chemistry. How many of you guys/gals actually adjust your water chemistry? And if so 1 - how do you decide what to add for your specific beer? 2 - do you start with RO water as a clean slate then...

Yeah, I’ll have to brew it again but revert back to my old water I used to see what is really going on. Do you suggest going with RO water then adjusting my water that way? The East Bay is ever growing nowadays! It’s awesome! Concord is booming along with Walnut Creek, Pittsburg, Brentwood...