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The following is my water report. What can I brew with this high of calcium and Magnesium? I know I can reduce my alkalinity with lactic acid but adding anymore gypsum or calcium chloride will push my Calcium higher. Alkalinity, Carbonate (CO3)........................... 1.3 to 1.7 mg/L...

If I want to create 6 gallons of wort should I be adding only enough salts to get my concentrations correct fornthe finished 6 gallons? Or should I be adding enough salts to compensate for the grain absorption? As in, if I get a gallon of absorption should I be treating my a water as if I were...

I used 11.4 pounds of pilsner and 1.1 pounds of white wheat for this mash. I use Kai's spreadsheet and distilled water to figure out my water additions. According to the spreadsheet with a 4 gallon mash and 3.7g CaSO4 3.4g CaCl 1g of baking soda, 2.7g of Epsom Salt and 6 mL of lactic acid, I...

I had one keg set to 8 psi with 5 feet of beer line and a plastic picnic tap. There was only about 2 pints of beer left in the keg. About 30 minutes after pouring a glass I came to the garage and heard the co2 regulator humming. Opened the freezer and saw the last two pints on the floor of the...

I have a question about salt additions using John Palmer's spreadsheet and my process. Currently I build my water using distilled water. I have been calculating the amount of salts I need to get my mash to the correct RA using the spreadsheet. Current example of a Hefeweizen I am brewing. 4...

First off, does anyone use of these regulators? Secondly, are you able to adjust the pressure with "real time reflections" of the pressure gauge? On mine I have to increase the pressure by 2 full turns before the gauge shoots up roughly 15 psi, there is no indication of pressure changes in...

I brewed an Irish Stout on Sunday July 16th and pitched the yeast at 4 pm. As of Wednesday July 19th at 4 pm there is no fermentation activity. FYI.. I am fermenting in a glass carboy so I can see that nothing has happened. I pitched wyeast 1084 with a manufacture date of February 2017 on...

Does this color look normal for a hefe in the fermenter?

I made a 5 gallon batch of a Hefeweizen. I pitched 2 packs of Wyeast 3068 on 02/18/17 and have been fermenting at 62 degrees. All of my reading has pointed to over pitching and cooler temps will produce good clove and a hint of banana, however I'm worried I won't get any banana. After a...

Can anyone help me understand how to convert the extract recipes in this book from their 7 gallon boil volume down to a 4 gallon boil volume?