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Look up Ward Labs for testing.

We were on a farm using well water that was a little alkaline. Even though I used acid per Bru’n water, I struggled on lighter beers until I started using RO. Try using bottled RO on the next batch. You need some calcium in that water also and BeerSmith can calculate that. Cheers

I recovering from Covid also. My taste is off as well. Galena at 60 for bittering is fine. I wouldn’t hesitate to combine Galena and Crystal, but would probably send them in at 10 rather than 45. Mid 40’s IBUs is a bit much for a lager, but I like them hoppy also. I know you said it isn’t...

HB Altbier. This keg just keeps giving. Sure helps to have 4 different HBs on tap.😊

I figured portability might be a constraint. There are universal 5 stage portable countertop units available for around $150. So it appears price is also driving this choice.

Why not just get a standard 50 GPD 5 stage under sink RO system? Did I miss something here.

Agree on the starch. Similar to the use of flake corn or rice which can dry a beer. Another thing is the use of a high DP base malt combined with minimizing speciality malts and Crystal malts. Convert all the proteins and leave little nonfermentable sugars.

All good points here. I use most except adding sugar, but would do that on a higher FG beer. What OG and FG are you targeting? What type of beers?

Irish whiskey with an Irish beer. It’s a natural.

Smithwick’s and Jameson at Nine Fine Irishmen. :)

Maybe this is better resolution

The boss and I are at Pub 365 in Las Vegas. I ventured out and had a Cucumber Kolsch and an Imperial Stout. The boss had two WC IPAs; one was called Atomic Duck IPA from Able Baker Brewing. That was the bomb!!! Here is a pic of there top shelf cooler. Drool on my friends.

I got a Stout CFC. Used it 3 times. Outstanding!!!

HB WCIPA Not clear enough in my book. But tastes great.

No complaints here. In fact, they are awesome. Been using them for many years. I like the use of FedEx. If they switched to USPS I would look elsewhere for brewing supplies.

I like it. Maybe bring the Crystal down to 5%. I don’t know about the sugar since I usually don’t need it to get down to 1.010 at 6% ABV with a step mash. Cheers

Me too Bobby. When filling a keg with CO2 from the fermenter, what about the air that is initially in the top of the fermenter? Seems like assumptions must be made about purity of the CO2.

I like to keep the mash and ferm temp low. Chico yeast. WCIPA has changed over the years. If going old school, 4% c40 is okay. 50% of IBUs from bittering hops @ 60 with the remainder at 0, WP @ 165 and DH. I also like to start the mash with a 10 min protein rest at 135. RO with around 100-120...

HB Altbier. Brewed this on 10/23 so been in the keg for about 2 months. It’s really great with the chocolate coming through now from the Carafa. Can’t wait to make it again.

What Bourbon or Whisk?