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So,diluting the well water with 70% RO water and adding the acid, Bru n Water shows the finished water profile to be this Calcium 36 Mg 11.7 Sodium 60.8 Sulfate 89.8 Chloride 25.6 Bicarbonate -4.4 Total Hardness 138

The grain bill consists of 13lbs 2-row 4lbs Flaked corn 1 lb minute rice

This is my water report. The acid amounts are after I've diluted with 70% RO pH 7.7 Sodium 184 Potassium 1 Calcium 118 Mg 39 Total Hardness 458 Sulfate 99 Chloride 76 Carbonate <1.0 Bicarbonate 531 Total Alkanlinity 437

I've just started playing with the Bru n Water calculator to try and get my horrible well water manageable to use. I'm still a little worried that I may be needing to much phosphoric acid to help get my pH to the desired level. What its calling for is 8.1mL for 6.5 gallons of strike water and...

Thanks guys. After playing with bru n water it looks like around 50% dilution with RO water and 1mL/gal lactic will help tremendously. Luckily, I work at a power plant and have an endless supply of RO water. Thanks again, hopefully this will get me on the right track

Yes I do, usually around 5.9 -6

I've been brewing all grain for almost 1 1/2 years. I have been using my well water for the majority of my batches but sometimes would dilute it with RO, knowing that I had hard water. I finally sent a sample in to Ward Labs and got my results back. I've also had a lingering after taste in all...

I just made the exact recipe also. Just dry hopped it this evening. Can't wait

For a 10 gallon batch, do you just double the ingredient, including the hops??

21783 + 10 gal of blonde ale + 5 caribou slobber = 21798

Hey acarter, you're welcome over here anytime on brew day

My buddies new kegerator

I've had mine for about 8 months and I love it. Been doing 5 gallon batches but fixing to start on some 10 gallons pretty soon. [/URL][/IMG]

My buddy and I have just recently started into the hobby, he is doing extract and I'm doing all grain. Anyways we both decided to get away from bottling and start kegging our beer. We both made kegerators, my buddy found an old fridge at work and in a few weeks turned it into a sweet thunder...

I pitched yeast and waited 3 days and no activity at all. So I pitched another vial and within hours I had activity.

Mashed at 158

Thanks Travestian, But I am currently setting at 1.022 is that to far away from 1.010 to go ahead and bottle?

This is the one I used Recipe Type: All Grain Yeast: White Labs Hefeweizen IV Batch Size (Gallons): 6 Original Gravity: 1.051 Final Gravity: 1.01 IBU: 11.9 Boiling Time (Minutes): 60 Color: 4.0 Primary Fermentation (# of Days & Temp): 3 Tasting Notes: Lemon-Lime in your face...

Need some help guys. I've had this hefeweizen in the carboy for 24 days. I had a OG of 1.052 and last reading took was 1.022today . I followed the recipe exactly as it was described and been fermenting around 70 degrees. Any suggestions on why the gravity is taking so long to drop? Any...