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Timely thread as I’m making a starter right now. Over the summer, I decided starters were superfluous and I wouldn’t do them anymore. I don’t have any hard data but I wasn’t thrilled with the results. I’m back on the bandwagon. I agree with the gist of most of the comments. It’s a personal...

I would strongly suggest not doing anything .. yet. Basic rule on water chemistry is if it’s good enough to drink, it’s good enough to brew. If you really want to get into it, great! You can make noticeable improvements. But you have to know what you’re doing. I’m copying mabrungard here but...

Is there a good reason not to test? It doesn’t require much time or sample volume. Seems like an easy check. I use the same samples that I take for gravity readings.

I would strongly recommend not doing anything .. yet. If you want to really get into it. The Kaminski/Palmer Water book is an excellent resource. You’ll also need a testing kit and a pH meter. Utility water reports are not reliable for brewing. Basic rule is if you water is good to drink...

I have a slop sink with an ejector pump as the drain is lower than the waste pipe. It works great. This was a pro job. I like to think myself handy but I’m definitely not a plumber.

You’ll want to read the bottom of the meniscus, not the top. Looks like 1.057. Hopefully that’s a starting gravity in which case you did an outstanding job.

That’s a fine looking pint. Time to make another batch!

The AHA would be the place to look but you ought to be fine. For what it’s worth, I bring my beer to a similar company event. Technically, they pay me to work there but I’m far better brewer than employee.

Whoops. Totally misunderstood. Sorry about that.

I suggest using the saaz at 60 minutes. That will provide some bitterness to balance the sweetness without being overwhelming or adding aroma to clash with the fruit. That being said, I’m interested to see what other folks have to say.

You guys got it. I usually drain into a handled gallon jug but the flask happened to be within arm’s reach and the brain was off.

I wanted to drain what was left in the tubing after dough in. Didn’t notice the other end of the tube was in the HLT. It created a super fast siphon and before I could do anything, I dropped and shattered my Erlenmeyer flask. Looks like it’s going to be one of those brew days.

A Bridge Too Far

All I have is this red one!

Devils Backbone. Must go.

Saisons are your best bet for high temperatures. However can I suggest a cool brewing bag? Very effective for lowering temperature when full control isn’t an option.

That’ll do it. A pound of wheat or rye if you wish. Some folks will tell you grains or paradise and late additions of west coast hops but I prefer to make it more traditional. Brewer’s choice. I pitch at normal temperatures and raise it by two degrees per day.

I had a slop sink installed which is nice for so many reasons. That and a 220 outlet. Propane in a basement just seems like a really bad idea. The previous owners had an old fridge which they were happy to leave behind.

Looks good to me. I like a bit of roast at the end of an Irish Red.