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^Slam dunk, K.I.S.S. principle approach. Costs about $1 per gallon in my local market.

I agree in principle, I just am not trusting that machine to be maintained and/or to do exactly what it purports to do. I use RO water produced from my well water at home. It performs well given the source, which is extremely hard water. The resulting RA in my RO water is 24 ppm and it...

Water is so fundamental as a beer component, that my bet is on this source being your root cause despite all the other things you’ve improved. Are you hitting your gravity reasonably well? I ask because that water source, while sounding good on paper, might have high residual alkalinity (RA)...

I have also used 1469 a lot, with a recent round of three different beers to relate. First, a 1.045 bitter with an all-malt grain bill, 73% attenuation. A brown porter with 11% invert #3 sugar, 1.053, 79%. Finally, a quasi-Imperial stout with both invert and treacle, only 67%. That one was a...

I'm going to play with this a bit in some other water software and see where it goes. That 4.9 pH is surprisingly low. Did you mean to enter 20L for your 5 lb of Munich? Most Munich is in the 6-10L range. I'm not a Bru'n Water expert, but does "Total Batch Volume" just help determine the...

First, don't worry about the bicarbonate number at all. Ignore it. The pH is what matters. The bicarb is not a flavor component, it just represents the amount of alkaline buffer for reference. Second, there is nothing wrong with sodium in the beer, especially with dark malts like the C80 you...

If the yeast take up the O2 immediately, then it doesn't really matter if they are already in the wort when the O2 is generated, or tossed in literally 30 seconds later. The O2 has no time to harm anything and is immediately put to use. Just don't aerate and then spend any significant time...

Sucks that you are still seeing no improvement... I think your newly revised oxygen handling is fine given your equipment. O2 avoidance has gained a huge focus on HBT in the last couple of years, and rightly so. BUT... if it was truly so important to completely eliminate O2, then nobody could...

It's even easier than this, in that you don't have to match anybody's numbers. Most of the software, including Bru'n, makes matching a water profile an optional part of the process. It's fine to do that. But in reality, a profile is just like someone's recipe. You can match it, approximate...

At room temp, which is basically where 1084 thrives, what are you accomplishing by imposing pressure on the equation? It sounds like a solution in search of a problem, to be honest. I would want the subtle ale yeast esters in that type of beer. if you are explicitly trying to dial out the yeast...

You can do it either way, although just before is a bit easier, as you’re not frothing up the yeast. Pouring the yeast in is fine. No need to mix it.

You've got it, dude. :) It's not a precise thing. Get as close to the desired target as practical, but don't obsess over the exact number. There's a fairly wide margin around the values you can be comfortable with, at least in the concentrations we're looking at in this recipe. If you still...

The reasons are - one; the Primer is a high level guideline to drastically simplify and generalize, and this is an actual recipe. Two; you should measure in tenths of a gram, not teaspoons. Three; get rid of the acid malt, because it serves only to lower pH. Add some back later, but only if...

Yeah, I noticed that in your "Hi from London" post. Sorry about that! Try the Speidel 12L fermenter, just about perfect (3.2 gallons). Or you can install one of these reliable spigots in a plastic bucket.

Yep, no doubt there are cheap or free options... I'm just advocating for transparent plastic, lids that allow for advanced techniques like pumping fermentation CO2 to a keg, and the invaluable spigot for transferring. May be worth the $25 or thereabouts for general integration into the brewery...

Forget the odd 1.5-2 gallon size. You don't need to size the fermenter so closely to your 1 gallon batch. A 3 gallon fermenter is perfect for 1-2.5 gallon batches, and there are a few commercial options with sealing lids, airlock ports, and spigots. 3 gallon Fermonster with spigot is probably...

A bit more to the point about what might be happening after a one hour rest at 152°... there is still beta activity happening. Many pro breweries mash for 90-120 minutes in order to produce more fermentable sugars, even if the mash started higher. And always if the mash is conducted on the low...

Could have meant to say 168, although the Celsius conversion follows the typo. Nevertheless, ~170ºF is the norm for a mashout, so you did not technically perform one, and the recipe's directions are misleading. Following the recipe, 152º for 60 min. and 158º for 10 min., I would not expect...

(Assuming you used a hydrometer, so that SG can be trusted, but do answer that question.) Mash temp, fermentation temp, and yeast strain are important variables here. What are the temps? I assume you used WY1056 as per the recipe. You're at 62% attenuation, vs. the "expected" 75%. If you...

Yes, the thermometer height can be an issue. I don't have the SS thermo in my kettle, so I use an external BBQ thermo with a wired probe. I have fully insulated my SS kettle with two layers of Reflectix and an insulated lid that I made. I dangle the probe into the mash through a small gap on...