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Check out the brewing water sticky in the science part of the forum for AG with RO or distilled water. Good luck and brew on!!

I have switched away from tap water and the gallon jugs of water and went to the 5 gal supermarket RO water jugs for everything (brewing and sanatizing) and mine went away. I have since switched to AG brewing with two stouts an amber lager and 3 IPA'S now without a hitch! Taste your brewing...

I'm interested in the 5gal corny kegs if you want to sell a few separate

Still available?

I'm interested in some of the corny kegs. 5 gal I assume? Where are you located/ estimated shipping? I'm southern Illinois 62466

Fellow brewers, I am interested in any new or used ball lock 5gal corny kegs. I don't mind if they need cleaned or the o-rings replaced but need to otherwise be in usable condition. Thanks in advance!

Any still available?

I WAS referring to using hot water from the tap to mix my Starsan with. I assumed hot would be better than cold so that the "wet heat" would help sanitize. My gas hot water heater produces water that is around 150. Not quite hot enough to sanitize, I know I had never heard anything negative...

"Meta" powder and knife point? What is this?

First of all, thank you all so much for the overwhelming help and quick responses!! So much more fun when you have others that share your passion are are quick to help one another. I don't know much about our local water supply, it is municipal but I live in a small town in southern...

You may have hit the nail on the head Islandlizard, I can't believe that I had never thought to taste the water. I guess I just thought distilled water was distilled water and I had read to use distilled with extract brewing. I tasted some tonight right out of an unopened jug and it has a...

I usually mix up 5-10 gal of hot water and Starsan and let it sit in the fermentor and/or a bucket along with my brew tools (funnel, wort cooler, air lock, bung etc) during the boil until I am ready for them so my contact time pretty long and I do not rinse any of the tools or fermentor just...

Ok so without quoting all of my brew notes here are some of the finer details. Yeasts I have used: Wyeast1056 in all my pale ales and ipa, 1728 in my pumpkin stout, and 1272 in my SMASH. All have been started in a 2000ml starter made from light DME and on a stir plate for 24-36hrs before...

I have been brewing for about a year and a half with about two dozen extract batches under my belt. I brew full boils in a large stainless stock pot and ferment in glass big mouth bubblers in a chest freezer controlled by a Johnson temp controller. I have always been very particular in my...