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I didn't measure the temperature, but it wasn't hot. I put it in an ice bath for a few minutes until it seemed about room temperature.

According to Bru'n with my water report(ph 8.2, 105 bicarb), I added 6mL acid to a blonde to get a 5.35pH for my mash. I just got a cheap pH meter, calibrated it, and took a sample at 15mins and it said 5.05pH. At 30 mins, I heated and stirred a little more thoroughly before this sample, but...

Yeah, that was part of my point. If your system is balanced and the faucet is cold, what's the point of the flow control? Just for a couple seconds on the first pull? Otherwise the 630 can do that cheaper with less potential issue. Have you run a 3-3.5vol beer on the 4ft line with it always...

Yeah, it looks like the 650SS are the ones with the sulfur issues because of whatever different stainless they use inside it. I don't have the issue with the 630. I started out with the 650 and a 15ft bev-seal ultra barrier line and have been cutting it down. I down to 7 feet on the 650 and...

Has anyone figured out how to make the Perlick flow control faucets work better? Most threads about them, people like them, though there are some with complaints. I have 2 630SS and 2 650SS faucets and am deciding what to get more of. My current complaints with the 650SS: -More resistance: they...

I do have 107 bicarb and need to add 0.85ml lactic acid/gal, so the hydrochloric and sulfuric acid additions would be good. Hard to tell, but maybe the supporter version of bru'n supports it? Not sure to what extent, if you can pick the %/molar concentration, etc. Probably easier (and...

Ok, I know some styles want 100+ ppm calcium anyway. Should I always just add calcium then unless it starts to go significantly >100ppm and minimize and sodium or magnesium additions? Or are there limits to Na and Mg where they definitely won't cause an issue (e.g. <20ppm Mg, <60ppm Na). Thanks

What are acceptable mineral levels before it starts negatively affecting flavor? I guess it would matter by style, so maybe for a blonde, IPA, and stout, mainly in regard to calcium, magnesium, and sodium. For example, I'm planning on a blonde with the yellow balanced Bru'n water profile: My...

Yeah, I figured adding water would just dilute it too much. And since the cider is apparently so sweet, diluting it with that wouldn't help all that much. I'll probably try to cold crash it around 1.008 and see what happens. That would keep it at 9% at least.

This is my second batch, I just kegged the first one and pitched some of the slurry into my new batch. I put 5 gallons of cider in a 6 gallon bucket and blindly put in the same 2lbs of brown sugar I put in last time without measuring the cider first, but these must have been much sweeter apples...

+5 = 6,394.5

I will give that a shot, thanks.

I just used biab calculator and followed its numbers. I brewed BM's centennial blonde first and hit 77% full volume. I thought about trying the pour over sparge, but I use a pulley to lift my bag and it seeemed like it was going to be hard to do. This was the zombie dust clone and the...

Ok, if I can just add extra sparge water without issue, then I'll do that for higher grainbills. Maybe in the future I'll get a 15gal, but I've only done 2 batches so far. And yeah, I just added water, didn't heat it, after mash-out right before boiling.

I bought a 10 gallon pot and matching bag thinking it was going to be big enough, but it's not even close for high gravity beers. My last batch I just kept out a portion of the mash water, mashed with less water, then added the water prior to boiling. Is there any issue with this? It was just...