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As anyone had success using a 1/2" bottle filler? I've tried but it left too much head space and created a lot of foam. I was going to try again with a thinner wall tube to reduce the head space. Is it worth trying?

I have a lot of iron in my water, so I can't use it for brewing. Can I use Distilled for yeast washing?

I'm brewing a Wheat PA with 9 lbs of pale and 4 lbs wheat. I'm starting with Distilled and building up to Ca 111, Mg 18, Na 38, Cl 34, SO4 348, RA -58. EZ water says my my pH will be 5.76. If I adjust with 4 ml Lactic to get to 5.5, the RA goes to -322. Should I worry about this?

Has anyone made a cider with piloncillo (Mexican brown sugar)? I made a 4 gal batch using 1/2 lb & Windsor ale yeast. It finished at 1.004 (highest FG ever) & tasted great. Wondering if it was the yeast or the piloncillo?

I ferment in a closet that has a constant temp in the low 60's. I started my brown ale at 65F and used at temp controlled ferm wrap to get it up to my intended ferment temp of 67F. But, After 36 hours the temp was up to 73F. Should I have pitched at a lower temp?

I'm planing to brew Janet's Brown. I can't use my water due to the iron content, so I'm starting with Distilled. Tasty has posted his water profile (Ca 110, Mg 18, Na 17, SO4 350, Cl 50), does this sound right? The sulphate to chloride ratio is 5:1 and there's no HCO3.

I'm doing my first all grain since moving. My water tastes great and is clear, but it's apparently high in iron. As all my appliances are rust stained. Should I try to filter or start with distilled and try to build what I need?

Does cold crashing have any benefits, other than clearing the cider?

I have 4 gallons of cider that has finished fermenting and now would like to back sweeten. I plan to prevent refermentation with potassium sorbate. Can I add the PS to the primary, let it sit and then rack to a secondary and sweeten or should I rack off the yeast, then add the PS? And how...