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I used to use RO water. It was a PITA due to the limited storage capacity of my undersink system and the slow rate of generation. Then I'd have to build up the Calcium and Sulfates with chemicals. My tap water tastes terrible due to the chlorine/chloramine content. Those things are pretty...

The head on the beer is great. Full and long lasting. The mineral determination was made using the EZ Water calculator. I have not measured pH. The RO water is truly low in ions based on conductivity testing. Base city water measures 1180 and the RO water measures 9. (I forget the units)...

I did about 4 batches of extract based (mostly liquid) IPAs from the local More Beer store. They were great. It really didn't take long to jump to the all grain setup. Using the cooler mash tun, big 15 gallon kettle, even a grain crusher. The one difference I've noticed is a difference...

Then I shall wait!

I haven't checked FG in the beer. I figured 2 weeks is a fairly long time for fermentation to still be going on. BUT - this is the first time with this strain of yeast. With the starter - the pitch rate should be pretty substantial. Nothing better to do than wait I guess.

Brewed on 5/21 fermented at 68°F from 5/21 - 6/2. Won't flocculate. Dropped temp to 36 (which took 2 days to achieve). It's been cold for about 48 hours. Added a half pack of gelatin 24 hours ago. Is this simply a waiting game or am I doing something wrong? This is what it looks like today...