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Just wanted to post a response I got regarding the issue mentioned above. This answer came from the water company: Total Alkalinity is the combination of bicarbonate, carbonate and hydroxide.* In most natural waters the levels of carbonate and hydroxide are extremely low or non-existent...

With this grain bill, you should be near 1.048 based on Beersmith. If you didn't get a good enough boil you may not have concentrated the wort enough to increase the gravity to the proper post boil gravity and the extra water is thinning it out. Do you recall you pre and post boil volumes? How...

I have never done it, but you can add sugar to the fermenter if you really feel the need. As long as the yeast are alive and healthy they will eat it up, but you are now risking changing the flavor profile of the beer you were shooting for. Priming sugar IMO would be the best option if you go...

Unless your sanitization process is terrible and you are getting bacteria or wild yeast, it is most likely those drops. All is not lost with the others conditioning. Those should prove or disprove the drops as the issue. It is something with those drops that causes the soda fizz issue. They...

Then it is fermented and your yeast did what they were supposed to. Now the issue is the low OG. Can you post the recipe you used or a link to the recipe so we can see what you used? Sent from my iPad using Home Brew

Take a gravity reading and report back. Gravity readings will tell you what did or didn't happen. Sent from my iPad using Home Brew

I would bet money it is the NB fizz drops. I used them and had soda fizzy beer. The bubbles when pouring sounded exactly like pouring a soda and disappeared very quickly. The beer was very carbonated like soda. I removed them on the next recipe and it was gone. I started a thread a while back...

Leave it alone and don't touch it for 3 weeks or more. Beer in the early stages tastes totally different from the final product.

I'm in! Sent from my iPad using Home Brew

Dry yeast doesn't need a starter, normally that is just for liquid yeast since it would be so much more expensive to buy multiple packages. If I remember correctly, using a starter with dry yeast may cause them to rupture their cell walls causing issues with viability, I could be wrong but I do...

Well, since the gallon jug is working out, I will use that for the standard 5 gallon batch. The 1000ml flask I will use for my small batches - 1 or 2 gallons.

Thanks. My wife works at a cigar distributor and I have lots of boxes laying around. Glad I was able to finally find a use for one of them.

My gallon jug is working perfectly for my yeast starter. Glad I saved the cash and was able to make this work.

I ended up diluting it as after I cooled it the gravity was even higher at 1.052. I added some water and got it to 1.038. Thanks for the input.

I am making my first starter as I type this and I just took a gravity reading and I am a little high, 1.045. Should I dilute this down to under 1.040 or leave it be? Sent from my iPad using Home Brew

Try this for your chilling issue. Get yourself a little submersible pump ($15) and load up a cooler or something similar with ice water. Submerge the pump, run the pump tubing into the wort chiller and start the pump. I live in southern Florida, so my water is warm water as well. I run the...

Beersmith is a definite necessity in my book. It allows you to brew YOUR beer designed by YOU in addition to standard clone / other peoples recipes. Another idea, ask for different commercial beers. This way you can try what is out there and see what you may like that you have never had and more...

If 1.035 was the expected FG, what was the expected OG? That seems high as an FG.

How long do you pre-boil the water for? Is it just bringing it to a boil or do you have maintain a boil for a specific period of time?

So is phosphoric acid the best way to correct the water or are there other options?