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That is what has kept me from going to 10 gallons. I don't have the equipment or don't know what equipment I would need.

I agree here. But yes, get your water tested at Ward labs to know for sure what exactly is in your water. Then use Palmers spreadsheet to determine what and how much salts to add based on the type of beer being brewed. Add enough salts to the mash to get your RA in the right spot and to make...

I brewed a clone of Old Rasputin known as Rootin' Tootin' and the recipe calls for Red Star Dry Champagne yeast at bottling time. I am not sure which yeast to get. Red Star has two yeasts that could be considered champagne yeast. One is called Pasteur Champagne yeast used for white wines and...

Thats what I use, Palmer's spreadsheets. Brewed this weekend and I just made the additions to the mash. Added the salts at the same time I added the grains. Palmer never really says when or where to make the additions but I interpreted that they are added just to the mash and not the sparge...

Yes, my city provides RO through the tap water. Here is a link http://www.cityofpascagoula.com/water.htm. Pretty much the only things left in the water are chloride and sodium at 20 ppm each per a water report I obtained. I have a sample on the way to Ward Labs for analysis. I guess I should...

My city provides RO tap water and I think I have a grasp on the whole water chemistry thing. However, I am confused about when to make the salt additions and what volume do I use to calculate the amount of salts to use? Is it post-boil volume, strike water volume, strike + sparge water volume...

Nice, thanks for the pics. Could I fit two 6.5 gallon carboys in there? How may cubic feet is it?

Is it a flat bottom freezer? What about the shelves?

Been looking for something I can ferment my 6.5 gallon carboy in. Wouldn't mind having something big enough for two carboys in case I want to do a 10 gallon batch. So I was wondering what evrybody else prefers or uses. How much cubic feet do I need for fridge and freezer to accommodate at...

I meant to use bags this time but forgot. When you do use bags do you use one bag for all the additions or a different bag for each hop addition?

After 12 days in primary and reaching termianl gravity my brew got a little cool, down to 54 degrees. I was thinking about cold crashing before bottling but I read somewhere that cold crashing will cause hop debris to rise and get into solution. Is this true? I would like to get it a little...

I also did my first AG this weekend and had a blast. I can't wait to brew again. I found this site to be very helpful, http://njnear76.bravehost.com/. I plan on getting BeerTools Pro when it come out as well.

I am planning to have a pre-boil volume of ~7 gallons getting 3.5 from the first runnings and 3.5 from sparge. The 6 gallons is my strike water minus about 2.5 from grain absorption, dead space etc which would leave me with 3.5 in kettle after first runnings. I would then sparge with ~4...

My free, easily accessible, city supplied tap water is RO treated. 95% of everything is removed. The result is <1ppm of everything except chloride and sodium which are both at 20ppm. I think the ph is between 8 and 8.5. I plan on adding about 5 grams gypsum, 2 grams baking soda, and 1 gram...

I have come to the realization that I need the 5.2 stabilizer for my AG brewing on Saturday. My 'local' HBS (1.5 hours away) does not carry it and didn't even know what it was when I asked. I am wondering if there is a substitute for the 5.2 that I could use instead. Thanks for any advice and...

If he uses RO water wouldn't he need to add some minerals back into the water?

Good thread. First time posting on this forum, have been a lurker for a while. Thought I'd jump in and ask a related question. Anyway, is there a way to calculate post boil gravity from the gravity reading taken pre-boil with the wort collected from the mash? Thanks.