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Have you played around with the EZ Water spreadsheet? That gives a good sense of how the different additives will play together and might give a hint as to whether you could get away with just using the two. Bobby_M has a good tutorial on his youtube channel about playing with/interpreting the...

Yes. Tap water is fine for star san.

Did you at least use the water!?

+100 indeed. I'm impressed that you're even thinking about how to clean an ale pail with your apartment caving in on you. That's devotion!

How are you calculating your strike temp? For example, if you're using software and calibrated your MLT's heat loss without pre-heating, then choosing to pre-heat will leave you with higher temps...

Thanks all. I had the exact same thought, which is what made me ask. I'm still amazed that liquid water expands so much when heated...

Anyone? Maybe I can simplify since I wasn't very clear in the OP. I set a 6 gal final volume. I set 1 gal evaporation per hour. I set a 1 hour boil. To me, that should make a pre-boil volume of 7 gallons. Beer Tools Pro tells me my volume should be 7.25 gallons. Why?

I'm pretty sure this is a really stupid question, but I need to ask it anyway. When I'm setting up a recipe in BTP, I see a bigger volume going into the kettle than the numbers account for. For example, a "Brewing Classic Styles" recipe has a 7 gallon boil and a 6 gallon final volume...yet...

And give the bottle a test underwater after you crimp it to see if any gas escapes.

+1. Rdwhahb.

If you worry about breakage or weight; buy a better bottle.

are you brewing extract or all grain? water is much more important to all grain brewing because of the mash pH. there are also many other aspects of your process that can play a role in clarity before i would suspect water. cold break, fermentation temperature, time, yeast strain, etc. all of...

Welcome! All grain can be a serious investment, so if you're still on the fence about whether you want to really get into the hobby, it might be a good idea to start out with a beginner equipment kit. You'll hear a lot of talk about all grain being "pure" or "better" but a lot of folks can brew...

Good form.

It's a rite of passage. Explaining it takes out all the fun.

At this point you should be more concerned with getting the flavors of the lysol out than the beer smell if you're going to be using that bucket again. Bleach or oxiclean free will both work...just rinse the crap out of that bucket afterward to get everything out. At some point the bucket will...

I'm not sure the hop tea idea would make a great addition since the beer has already fermented out. I think it would taste like beer with hop tea added, rather than one overall flavor. I'd say drink it at 17 IBUs and try the recipe again knowing to make the adjustment.

What 109 year old is drinking beer? They're all hooked on Thunderbird wine...

I would add to the above with the suggestion that you and your friend switch who is using a secondary and who is using only primary (either for one test or switch back and forth multiple times). It may just be that he executed better on that particular brew day, and that's why you both voted for...

I don't think JZ ever advocated a super quick brew-to-bottle schedule. They were talking about when the beer could be packaged (i.e. when FG had been reached and was stable). I never heard him say it was a good/better/best way of doing things -- just that after 10 days you have beer, and if you...