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I have an 8 gallon Megapot. I like the heavier bottom for better heat distribution, the laser etched marking on the inside and the reinforced band at the top rim of the kettle. I also haven't had any boil overs except the one time I started with 7.9-ish gallons pre-boil for an extended boil...

Never had it, would love to try it. Seems like the only thing setting it apart from other belgian blonds is the use of dried sweet orange peel. I would try the following and see how close you get 90% Belgian Pils 10% Sugar 15 IBUs Saaz @ 60 min. 3 IBUS Saaz @ 15 min. 1 oz. dried sweet orange...

Finally bottled yesterday Belgian Tripel 750mL - 7 375mL - 34 Belgian Singel 750mL - 18 500mL - 1 375mL - 12 330mL - 1 First time bottling in a long time. My process needs some work. One of the things that I used to do all the time, but forgot while bottling the Tripel was, after purging...

One of my all time favorites

Kristall Weiss to finish the night

Breakfast for dinner (brinner) friday. Breakfast sandwiches with Duvel. Pretty great. WARNING: Breakfast not pictured

I produce enough to fill my office on a daily basis, that's got to be way more than 5 gallons.

I spent 5 years with the USS Nimitz battlegroup (USS Princeton CG-59 2002-2007). Your assessment of the Navy experience is spot on, and I miss it for some reason.

Add a little champagne yeast to each bottle? 6 months is a long time. If you do this again just remember to add some bottling yeast to ensure you get carbonation.

I like to use small soda bottles and fill about 1/4 of the bottle with bottling solution (beer and sugar), squeeze the air out without losing liquid and cap tightly. as the beer carbonates this will give you a visual confirmation as the excess space will fill with CO2 and reinflate the bottle...

I set my Monster Mill M3 to 0.025. Works well in a Wilser bag, I could probably go finer. Your 0.020 looks good to me.

Probably Gypsum & Baking Soda. You don't need to add Mg because the wort will provide all that the yeast need. Some people like to use table salt for Na and Cl2, but Baking soda and Calcium Chloride will give you those. I would use minimal baking soda because it will hamper the effect of the...

@Zadkiel Disregard my post in the other thread. The pH drops from the Zerowater water because of atmospheric carbon dioxide dissolving into solution. Happens with all water, but since there is no alkalinity to buffer such a weak acid, the pH drops by a lot. Once you add even a little bit of...

Edit: Wrong Thread

Yeah, trolling you a little because you came off aggro immediately. You know, raise that blood pressure a little. Watching some vids does seem to substantiate the claim, but I am really confused by the numbers in the performance certificate. Even Chlorine says it only reduces by 50% in the...

You do you brother, I smell fish though

Even at max allowable output that would be 5ppm. If QA/QC is letting that through, what happens when a user tests their water, and it is not zero?

Short video showing that not even distilled or RO water gets to the magic zero number. Obviously not definitive lab tested experiment, but a normal everyday home test.

^^^

https://shop.culligan.co.uk/pages/performance-certifications Funny how their performance reads. For instance, they claim that is reduces an average of 99.9% of zinc, but the Max effluent is 50% of the influent. They must have had a really bad filter when that one was tested. btw, yes I read...