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Here was my water report done a couple of months ago from Ward Labs, for help with comparison. I was told by some folks here and other forums that my water profile would hurt the flavor of lighter beers (lagers, wheat, pils, etc), but I have to be honest with you...I've tried using water...

s-04 is a great yeast for stouts imo I've made a couple cream stouts, oatmeal stout with that.

I'll probably do a Pumpkin beer next year. Decided to skip this year because it just seemed like there was pumpkin everything out. More than usual lol. However, this one was wonderful when I brewed it a couple years back. Cheers! :drunk:

I just brewed this on Monday. This will be the 3rd time I've made it. Everyone loves it. I plan to primary it for 3 weeks to a month, then secondary for like 4 months before even considering serving it. Definitely well worth the wait in my opinion. From brew to glass last time was 6 months...

Here's a copy of mine on beersmithrecipes.com from my old setup. http://beersmithrecipes.com/viewrecipe/680187/rasputins-beard-ris I am planning to make this again within the next week or two with my new rig and see if I can improve the OG. Supposed to be 1.107, but I think I got 1.090ish...

I never do high heat on the MLT. It's usually on lowest or near lowest setting when the temp drops. I turn it on for like 2 minutes, then its off for another 15, rinse and repeat. I'd love to do the temperature controller, but that'll have to be next year when I get a few extra bucks again to...

With 2 runs under my belt on my new single tier system, maintaining mash temps have been challenging with the direct fire. I notice I need to turn on the flame every 15 minutes for like 2 minutes, rinse and repeat. If I get side tracked, it's off by a lot and I have to readjust.

Cool setup. Wish you luck with it. Happy Brewing!

Any thoughts from the water guys?

Bobby has GREAT prices on grains, compared to my local shop. He's a little bit of a drive, but totally worth it for me. If you're in the area, I recommend going to see him :)

Testing my water profile and additions.

Extra pics

So I messed around with a free water calculator and got these results with my water + 50% diluted w/distilled + 5g of gypsum... According to these numbers on that spreadsheet, I fall within Palmer's Recommended Ranges. /shrug Starting Water (ppm): Ca: 97 Mg: 26 Na: 32 Cl: 142 SO4...

Buying bulk grains is the way to go. Now if only the Philly area had another bulk buy going on...

I was reading mabrungard's Bru'n Water page, and it talks about reducing alkanility by adding acid reduces RA. Does this mean adding a little bit of acid malt to the mash would help in my case...

Yeah it worked out really well. I loved that cooler mash tun. Served me well for 3+ years. I've since moved into a single tier system, but definitely recommend that way as well. Very little liquid left behind after the sparge.

That's what I'm wondering. No one complains about my beer. Wondering what I'm missing out on.

Kettles and cables were separate. Everything else included and assembled :)

I've been brewing with this water for 4 years. Think a simple carbon filter will get me "better" water? http://www.homedepot.com/p/GE-3-4-in-Inlet-Whole-House-Water-Filtration-System-GXWH04F/100471282