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Was that a metric glug?

Good point @Broken Crow . Hey, @Bobby_M consider putting together a premium upgrade package as I describe above.

I may write to kegland suggesting that they (or you) offer a Premium version of the Brewzilla. The heat diffusion plate on the bottom is great. And the neoprene jacket. And the bottom tap should just come with your design of second recirculation piping. And the bluetooth thermometer...

Well, yes, there may be slight variations in the acidified malt you receive. But that applies to all malt. I am content with the general rule of .1 decrease for every one percent of the total bill, added. Having said that, I will eventually look into the Bru'n Water software. Maybe I'll...

btw, about leaks, I have started using yellow gas tape instead of white water line tape. Even when doing water fittings. The yellow gas tape is thicker and has a soft gasket like body to it. Like you say, threads can be deliberately undersized. It's rare to find threads set to close...

Got it. Personal preferance. The preference certainly shows one's personality style. Some prefer the precision and repeatability of liquid acid. Others prefer the ease of just scooping out a couple ounces of malt. Since I already have acidified malt, that's what I'll use.

I see people preferring the use of acidified malt over 88% lactic acid. But if acidifying malt just creates lactic acid, and they are the same chemical, why prefer one over the other?

That photo was taken before I fixed the leak. All tight now. I put a small slice on the neoprene jacket so it's all insulated now. Looks very good. I think this is now a pretty good machine. Looking forward to trying it out in a batch tomorrow.

thx.

Bobby, I don't have acid to add, but I do have acidified malt. For a three gallon batch, a few ounces would be suitable?

My Brewzilla AIO has a metal basket. There is a dead space for wort in between the basket wall and the outer wall. The vorlauf recirculation system does not catch it, as the wort is just pumped to the top of the mash, and drains down to the center hole in the bottom. The dead space...

Right. The rotten egg smell is not part of the recipe.

Seriously though, thanks for your interpretation of the testing printout. Now I know this is basically RO water. I'm going to make a Pale Ale with it. So according to the BrewFather calculation, I should add Calcium Chloride 55 mg/l and a whopping 300 mg/l for the Calcium Sulfide. So for my...

I'm in Canada. But I solved the shipping problem. Just don't test mountain runoff again. So that's free from now on. Seriously, that was the only "wild" water I wish to test. From now on it will be my own tap water through RO and brew based on zeros.

Yeah, the analysis was expensive. More than I expected, at $260 cad. Once I finish John Palmer's first book, I will get the one purely on water, the one with Kaminski. The fun here is the folk in the club will learn about their natural water for the first time, and also enjoy a keg made from it.

This is super interesting. Keep it coming. In the meantime I am reading John Palmer and Scott Jainish and getting up to speed.

Hello all I am attaching a laboratory water analysis that I commissioned. It is untreated ground water taken from a Gulf Island on the west coast of Canada. Our club has an oceanfront camping area. River water runs underground, through the "fines" and we collect it. It is untreated...

Continuiing to get too deep into this rabbit hole. While the zipper method may be ok for hops, it's not as robust as the melting method. For example, you can't use the zipper method for sous vide. You have to use clothespins to hold the zipper above the hot water line.

Hey, those reusable freezer bags do have the proper channels in the back sheet. Just like the usual vacuum freezer bags. That's good. You have to buy a small handheld pump to suck out the air. But it's cheap. Some complaints that that rechargeable internal battery dies after a year...

That would be great