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I hope to get an RO system set up in the house someday, but just not in the cards right now. I do have a softener and the water off the softener tastes fine to me and no problems with hydrogen sulfide fortunately. Will keep you in mind if I decide to pull the trigger on an RO system down the road!

I am comfortable working with acids as a chemist, but also don’t have a bottle of concentrated sulfuric acid sitting around haha. Thanks for the advice! I’ll play around with my water some and see how it turns out

Thanks for the tips! I was thinking I may need to cut with RO at the very least. What styles have worked well with your water profile?

So I just moved into a new house that is on well water. I ordered a test kit from Wards and decided to get a profile for the well water, bypassing the softener system, as I assumed the sodium would be too high with the softener (we have very hard water). I was wondering if there’s any hope for...

I came across a deal on this water chiller on Amazon (https://www.amazon.com/Active-Aqua-AACH25HP-Hydroponic-Chiller/dp/B07BHHP71C) and was wondering if this would work as an alternative to a glycol chiller? I would plan to use it for 2-3 carboys (5 gal) at most and would be using it at 70-80...

Hi, I’m relocating the the Newtown, PA area for a new job and was just wondering what that area is like as far as homebrewing goes? Mainly I guess I’m curious as to what homebrew shops are around as well as homebrew clubs? Also are there any places that one could suggest for getting CO2 fills...

Either way, the gravity hasn't budged since I last checked it a week ago and krausen had dropped completely a week ago, so it's looking pretty final to me

It could still be going. That's just where it is currently sitting

Target OG and FG were from Beersmith predictions, which were in pretty good agreement with the BYO magazine recipes as well.

I recently brewed a couple 4 gallon batches on my Grainfather that had the same issues: Batch 1 Grain Bill: Key Lime Saison (from BYO magazine recipe) 5 lbs 9 oz Belgian Pilsner 3 lbs Maris Otter 8 oz Caramel 40L 5 oz Flaked Oats 14 oz Lactose Mashed at 150F 60 min Used Belle Saison yeast...

Actually, looking at how many cells you would need for a 5 gallon batch at 1.067 and a typical pitching rate of 0.75 million/mL degrees Plato, you should need about 232 billion cells. I know Imperial claims about 200 billion cells per pack, so if you had 100% of your cells alive, you would be...

What is the production date for your yeast?

I'm going to be giving this a shot this weekend, then fruiting it with some Goya frozen guanabana pulp

As far as peanut butter goes, we were thinking of adding a couple jars of PB2 in secondary, along with some light roast coffee beans to try and get more coffee flavor and less of the bitterness of the coffee.

A buddy and I are talking about getting together to brew a RIS that we plan to add peanut butter and coffee to. We are currently working on formulating a base for this beer and are thinking we want to make a RIS base that is more on the sweet side to complement the peanut butter. This is what...

Just emptied another keg last night and need a good cooler weather beer to take its place. I currently have an imperial stout and a pumpkin beer going, but was wondering what another good cold weather beer to brew would be, preferably with a shorter timeline from grain to glass. Thanks in...

I'm in! I'd like to try the Goose Island Bourbon County Stout All-Grain Clone!

Where I go, it is $20 for a 10# fill and $12 for a 5# fill. They also do 20# fills for $25.

Yeah you're right. I suppose stratification wasn't exactly the term I was looking for. I racked over to keg for bulk aging and tasted a sample after siphoning over and it definitely had a more balanced flavor after that mixing of top and bottom.

There was this thread: https://www.homebrewtalk.com/showthread.php?t=271159 I traded a few strains with one of the guys by spotting some yeast slurry on sterilized filter papers, and it worked out pretty well.