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My beer improved when I moved to RO water. I don't try to match a water profile, I use the guidelines in the Palmer/Kaminski Water book and that has worked pretty well.

We have 8 also, although one isn't plugged in right now.

I set my tank upright on the floor behind the front passenger seat and then move the front seat back to hold it in place. I wrap an old towel around it so it doesn't rub against the seat.

742 + 5 gals International Amber Lager = 747

I have the SSBrewtech mats too.

My kegging day is also much shorter. The kegs are already sanitized and purged. It's just a matter of transferring the beer from the Brew Bucket and then cleaning the brew bucket. I usually clean, sanitize and purge 5-6 kegs at a time. That process does take several hours of a couple of days.

I used a 42 mm bit I got from SSBrewtech, but I also bought my adapter there. It may be a different size than Brewhardware.

You have to have liquid in the pump or it will cavitate. So you will lose whatever liquid is in the lines past the pump. And probably some in the line before the pump since you don't want to have it run dry.

Could be. 36 hours on the stir plate has always been enough. I'm surprised it would be fermenting after cold crashing it.

No, it tasted okay, although it was the first time I've ever tasted one of my starters. Even sitting in the fridge at 38, it had a small amount of foam on top like it was still fermenting.

I've been homebrewing for 30 years and never had this happen before. I smacked a pack of Wyeast 2633 Saturday night. It didn't swell much and I made a starter with it on Sunday and threw it on the stir plate. Tuesday morning I put in in the fridge at 38 degrees after putting a rubber band...

155.5 + 5 gallons of Rauchbier = 160.5

Before I switched to electric, I would brew in the winter in the garage with propane. When the burner was going I'd leave the door about 1/4 of the way up. I would have to bring the garden hose into the garage the night before so it wouldn't freeze up.

I only use it now in starters, but when I was brewing on propane I used it all the time. It allowed me to walk away from the kettle and getting some cleaning done rather than at the end.

I checked on the one I bought from Amazon and it's not currently available. IIRC, I paid about $15 for it and it's been fine. It doesn't have be that accurate.

A 1500 ml bottle of Cuvée de Noël from Brasserie St. Feullien and the Dark Lager book.

MY favorite point is after the first hops addition and everything that can be cleaned has been. That's when I have a homebrew from a prvious batch!

I measured once and my 9 gph sprayer at full house pressure was using 23 gallons for a 90 minute boil. My water cost is about $0.01 per gallon.

That's if you exchange them. If you take them to a place that will fill your existing tank, you should get the full 20 lbs. EDIT - I didn't realize I was responding to an old post.

I've brewed a Dubbel this year and a Spiced Quad for Christmas. The Quad is "only" about 8.7%. I need to try a Tripel next year or late this year.