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Another question for Martin if you're still tuned in... Plugging the grain bill for a 5.5G batch into Bru'n Water and dialing the Calcium Sulfate up to the amounts previously mentioned (3.6g/G), pushes the mash pH to undesirably low levels. Even if one were to add a lesser amount to the mash...

Recipe Type: All Grain Yeast: Conan Yeast Starter: Yes - See Notes Batch Size (Gallons): 6 Original Gravity: 1.080 Final Gravity: 1.016 IBU: 84 Boiling Time (Minutes): 60 Color: 5.5 SRM Primary Fermentation (# of Days & Temp): 10 Days - 64F up to 68F Secondary Fermentation (# of Days & Temp): 10...

You'll be fine. I routinely ferment 5-5.25 gallons in a 6.5 gallon carboy for several weeks. No problem. What's the brew?

I would say for primary, that's no problem. For an extended secondary, you may want to rack to a smaller container if possible.

Have you fermented a brew using Conan yet? It really brings some unique notes that cannot be overstated.

7/8" or 11/16". All of the Cornys that I've come across recently are 7/8" so I'm not sure if that is the more common size. Get a deep socket in each size if you're not sure.

Your calcium, magnesium, alkalinity and hardness numbers are very similar to mine in northern VT (Lake Champlain deep source water). Easy to work with for IPAs. Get Bru'n Water and play around with it. Calcium sulfate and calcium chloride additions usually get my mash pH were I want it as...

I have a Haier 5cu ft chest freezer that I scored for $50 on Craigslist. A 6.5G glass carboy with airlock fits perfectly. With a collar, they can be used to hold different configurations of Cornys and carboys if you want to go that direction. With the Johnson Controls setup, it maintains the...

No worries. Wheat beer yeast strains in particular are known for this. Wyeast 3068 produces an abundance of sulfury-smelling compounds which generally condition out. Watch your fermentation temps and let the conditioning take care of it. That being said, I'd be careful about having a...

Did you whirlpool/hop stand at or near 180F? I brewed this 2 weeks ago and the sample taken before dry hopping was intensely peachy and tropical owing mostly to the large amount of hops dropped into the whirlpool and the yeast. The dry hops seemed to have taken over the peach notes for the...

There seems to be a split decision on dumping everything in the fermenter or carefully siphoning around it. The Brewing Network did a segment where beers made using both techniques were judged and there was no clear winner. Try both and see what you think. Irish moss does work in a similar...

+1 on all of the above. Water chemistry and hop stands have VASTLY improved my IPAs.

Harvested Conan from 1 can of fresh Heady. Stepped starter up to a target of 300B cells. Blew the stopper off of my 2L flask on a stir plate. Crashed, decanted and pitched at 63F. Increased temp in 1F increments to 68 after 5 days. Recipe was a Lawson's Finest Double Sunshine clone (Citra...

For those assuming that the sheet is accurate, I would reason that the treatment is for the full liquor volume, not just the mash water. They brew 15bbl batches (~465G) so it's reasonable to assume that 776G would be the total liquor volume to begin with. Dividing the grams of CaSO4 added by...

Fantastic brew. We've almost polished off the whole batch already. Your carbonation looks spot on.

Yes, certainly wasn't planning on adding CaCO3. I understand the hardness level indicated is related to the Ca and Mg amounts found in solution. Would still not shy away from 450ppm+ sulfate levels on an experimental basis either. PM me about a possible trade.

Haven't emailed them in this regard. Might be worth a shot. So, the general consensus on sending in commercial beers for the purposes of gleaning info on their construction? I don't think it was a total waste of time and money but I also don't believe it brings us much closer to...

I've been learning my way around Bru'n Water for all of my adjustments. Really nice program. It would be nice to be able to specify target hardness, sulfate and other parameters and then have the program calculate the mineral additions for you rather than the other way around. Is there a way...

Ah, I see. Haven't lived there in 18 years myself. Vermont has me spoiled rotten! Back to the Cl though. Perhaps its a consequence of increasing the hardness of the liquor? The source Cl indicated is basically negligible.

The Mg and K weren't particularly eye-catching. Any thoughts on the Cl levels? I wasn't aware that malt contributed much to those levels. Braufessor, not a problem to send in a can. It was the least I could do after lurking around here for a while and gathering TONS of info about brewing...