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I made a cider/apple wine 4 weeks ago with pasteurised apple juice, some apple juice extract and safale s-04. Starting gravity about 1.050 and gravity a week ago was 1.002. It smells OK. Almost like white wine with a touch of apple. And its really clear. But, there are still some bubbles on...

That's actually how I do right now. And sure, it works. But i would prefer to minimise the dead space and skip the hassle of the extra water. I'm batch sparging and even if I circulate the water at the beginning and end of the mash , the dead space will still be filled with water (or thin...

I have been using a bucket in bucket mash tun for a couple of years, and it works pretty good. The only thing I really dislike about it is the fact that there are always a couple of litres (halv a gallon or so) of water under the grain bed, thus not being a part of the actual mash. I would...

Thanks alot! I will start with just the Gypsum for my upcoming brew (I like to change just one thing at the time, otherwise it's hard to tell whats really making the difference). The next step will be acid malt or lactic acid in the mash :mug:

I thought about that too. It would certainly help me hitting my preferred mash PH, but I'm still stuck at a really low level of Ca. If i add gypsum and/or epsom my Cl and/or SO4 would also get up. But maybe that's okay as long as their not to high? I'm referring to mabrungard's post that said...

Thanks for your reply. As i see it my main problem is that my mash ph will get to high in a light beer, and my Ca levels are to low. But how would i get the Ca levels up without the Cl and S04 also getting up?

The Epsom salt was just to get the PH down a bit more. If i add gypsym to get down to PH 5.5 my Ca levels will get over 150.

Anyhow.. I tried the EZ Water calculator and if I add gypsym and epsom salt i get into the range 50-150 in Ca, and my mash PH gets down to about 5.5 (from ~5.65 that I got from some of my latest grain bills). I got up to the upper lever of S04, but still within the max 350 range. So Gypsym and...

Is there an updated recommendation? In the book it says recommended Ca 50-150 ppm?

Just to clarify: The numbers in the far right column are not the numbers of my water, It's the highest number allowed by our food administration. My numbers are found in the middle column.

I just started looking into my water quality. The full chart of my water can be found here: http://www.vasyd.se/SiteCollectionDocuments/Vatten%20och%20avlopp/Dricksvatten/Malmö%20Juni%202012.pdf It's in swedish though, but here are the numbers that I have seen other people post: pH: 8.3...

Okay I see, I will check out the calculator. Thanks alot!

Nothing? Maybe Spotify is not as big in the US? :D

But wont i get a bunch of unfermantable sugars from steeping the specialty grains? I always thought you got more unfermantables from steeping grain than from malt extract? Good toughts on substituting with water. I didn't even think of that.

I guess almost every brewer out there likes to listen to music while brewing, so I started a collaborative Spotify playlist. The idea is that all the brewers of Homebrewtalk can help make the perfect playlist for homebrewing. Just add your favorite brewing tracks! Link to playlist...

Has anyone tried this recipe, but skipping the malt extract? I like the idea with the specialty malt and the hops, but i would like to keep the ABV down to, or under, 5 %.