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This is Kal's recommended water profile for schwartzbier: "Water treated with brewing salts to our Balanced flavour profile: Ca=50, Mg=10, Na=16, Cl=70, SO4=70. (Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favour flavour / maltiness or bitterness / dryness"...

I've used them for years. I put in rotating racking arms. I can pressure transfer all of the beer off the yeast cake. Add a quart of distilled water, swirl, and pressure harvest all of the yeast cake. They are also perfect size for storing full sacks of grain.

Attached are my local water reports. I plan on using Campden to remove the Chloride and the add back as needed. However the sodium content is 73.6 ppm. Would you recommend using partial or total RO water?

This post is over 10 years old. Is this still a recommended water profile?

Anyone tried this one...

Was that a plastic fermenter?

This what I was referring to. Rehydrating in about 4oz sterile water an after the recommend 30 min wait, pitch it into a 3.5l starter and let it ferment out to produce enough slurry to harvest before pitching in 11 gallon wort.

I use these for fermenters. I mostly brew ales and occasionally lagers. For the lagers, I have a refrigerator controlled by a Johnson A419. In the past, I have taped the probe to the outside of the fermenter insulated with several layers of bubble wrap. Would a thermowell through the lid...

Can rehydrated dry yeast be used to make a large starter?

I'm thinking about a kolsch grain bill with some of this US-05/LalBrew New England blend yeast harvested from a Blue Moon clone.

Since distilled water is sterile, I keep a jug on hand for harvesting yeast slurry.

I recently bought a gallon jug of distilled water for the car radiator. $1.16

Thanks for reminding me about looking into water treatment. I know the brewmaster at one of the Craft Breweries in town. I'll find out what they do on the water. Now, back to my question on uses for US-05/LalBrew New England Ale yeast blend (post #1395)

We have multiple water sources in James City County. Four treatment plants using aquifer wells, desalination plants (R.O), and reservoirs. It's tested for quality and contaminates of course but the make up varies by demand and is not consistent. I do use an activated carbon water filter. I...

Update 11/26/22 total of 2 weeks in the fermenter Terminal gravity spot on at 1.010. The taste and aroma are great right out of the fermenter. Kegged and lagering on CO2 at 39F Now a good problem. I have a bountiful yeast harvest. This is 1200 ml (500ml yeast) of US-05/LalBrew New England...

Fresh Fullers slurry I got a several weeks ago. US-05 from last week

After further consideration, there's a local craft brewery nearby that uses the Fullers strain. I got some slurry from them from them several weeks ago. I'll just get some more. I have some fresh US-05. I can just use both of them if I want to. Overthinking the process is giving me a headache

I'm thinking about decanting all but the bottom layer and making a 1 liter starter see if it takes off and the aroma.

The porter has been in the kegs at 39F only a week. I typically age ales 3 weeks before serious sampling. We'll see.

I understand what you're saying but in this case there are 3 layers under the liquid. These are the pint jars from the gallon jug after I decanted all except 2 pints. I could be wrong, but the middle layer looks like trub to me.