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I'll ask there. I'm looking for typical stuff: Ca, Mg bicarbonate, Na, Cl, so I can estimate mash pH reasonably and know if I need any mineral additions.

I looked, but haven't been able to find anything out about the Meijer spring water. Does anyone know the profile of Meijer spring water or know who to contact to get that information?

I did it to the nice grass that's shaded by my driveway.

When preheating your mash tun with boiling water, don't dump it in the grass. The grass WILL die!

No mash out. I didn't heat quickly, and that makes sense. I will have to remember that for next time. Thanks. That really helps.

No mash out. I was just going by the data sheet for 001, but I was thinking that was just typical and could go outside that. Regardless of the numbers, it's still good beer.

Post ferment taste was good. How much are FG and body related?

Thanks. My hydrometer is good; I checked. I'm pretty sure my thermometer is good; it reads 100C in boiling wort. My ferm could be too high; it was in the low 70s. I didn't add any sugar to the mash. The beer still tastes good. I just want to know where my shortcomings are and address...

I just bottled my first AG batch. When I measured my FG, it seemed low at 1.007. My OG was 1.051, and I used WL001. The FG seems a little bit low for the yeast and mash. I mashed at 158 for an hour, and the temp stayed within 1 degree over the hour, which should make it less fermentable...

It's not difficult, but I already figured out 10 ways to improve my process for next time.

I finally had time to do my first AG batch yesterday. It took my about 7 hours and didn't go anything like I was expecting it to go. I have read a lot about brewing and AG, but it still doesn't prepare you for all the little nuances of actually doing it. It was a great experience. Had to...

It was from a recipe on here that the person got from emailing Founders. Sent from my Samsung Epic using Home Brew Talk

Founders for a 5 gal batch has 1.25 lb of chocolate.

Drinking Founder's Porter right now, and wanted to know how much chocolate malt was used. It tastes much more chocolaty than the porter's I've made.

Beers to you!

Is it just me, or does everyone like looking at the recipe of what they are drinking while they drink it? :mug:

You can make a wort chiller for about $20-30, and will make back the cost of ice in just a few brews.

You don't need to let it sit for a long time, maybe about an hour or so. I don't think that would be long enough to lose a significant amount of fermentability. When I started, I used Mr. Beer, and that's how I batch primed. The carbonation seemed fine.

If you just add the sugar, you will stir up the trub. Just let it resettle for a while.

Wet