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I'm doing 1.61 gal for mash water and 2.43 gal for sparge water. You are correct, those are the numbers the Brun calculator gave me for my RO water. I don't have a way to compute them otherwise.

I'm new to using RO water for brewing and I want to brew a Czech Pilsner. I'm using Brun's water calculator and here is the recommended water profile using the PseudoBohPils profile in the caculator. Calcium: 20 ppm Magnesium: 0 ppm Sodium: 8 ppm Sulfate: 15 ppm Chloride: 35 ppm Bicarbonate: 0...

I've made yeast starters before and they always have a light brown color. However, yesterday I made one (Wyeast 2278) and it has a nasty dark gray color. The only thing I did different this time was us RO water instead of tap water and use a new pot from the store which I rinsed out with water...

I've been using my tap water treated with some campden to brew for a couple years now but I would like to use RO water and build the water profile for my beers. I was told I should use a ph meter to measure the ph of my mash. Ph meters are more expensive than I really want to spend and I read...

I'm going to start brewing with RO water instead of whatever is coming out of my tap. I usually make a starter for all my beers. Is it OK to use RO water for a starter or do I need to add any minerals or salts or anything to it?

Just bought some reconditioned kegs and need to clean them. Is it OK to scrub them with the scratchy side of the sponge or will this risk scratching the surface and possible infections like in buckets?

Hm I have 0.28 oz of ginger root. I guess I'll use that in 1 gallon of apple cider. Do I have to worry about any sugar from the ginger? I don't want bottle bombs.

I'm only doing 1 gallon so I don't want to taste that much otherwise I won't have any left over to bottle! So I'm looking for some general guidance, e.g., use X oz of ginger root and let sit in the secondary for Y days, just to give me something to start with.

Any ideas?

I'm making 6 gallons of apple cider and would like to try adding some ginger to 1 gallon. I'm planning on racking 1 gallon of it to a jug and then adding some ginger root. A few questions: 1. How much ginger root should I add? 2. Should I peel, slice, and then boil it in some water first and...

Use a calculator like https://www.northernbrewer.com/pages/priming-sugar-calculator I tend to go for 2.5 vol of CO2 for my cider. Works well.

I want to do a cold crash in my primary fermentation bucket. I'm expecting that as it cools it will suck in oxygen (through the airlock). Is there a good way to prevent this? I would put it in a keg but I don't have an extra one.

But what you say contradicts post #14...

So don't do what post #2 says?

This is very true. I found out the hard way. Was expecting to fit 2 based on the data in this thread but could only fit 1...

When you purge after filling a keg with beer, do you need to turn off the gas at the regulator or the tank before venting with the pressure relief value?

This implies you also bottle condition in cold temp... how do you get it to carb?

It seems better to first bottle then allow it to carb at room temp for a couple weeks and then lager. That way you don't run the risk of not getting it carbed since the yeast has fallen out and you also don't go from room temp to lager temp back to room temp and back again lol

I'm planning on brewing a koslch which I want to lager and I will be bottling it. My question is: should I rack to a secondary, lager in a carboy, and then bottle or should I first bottle and then lager in the bottles?

It seems quite the coincidence that it happened right when I connected my liquid line...