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I don’t have a whirlpool setup or pump system. Do you think I could just steep for 20-30 minutes at 160-170 , stir every 5-10 minutes and get similar results?

Im getting ready to brew a similar NEIPA and had a question as far as a water profile goes.I've only been homebrewing for a few months so forgive my newbness. Ive recently fallen down the rabbit hole of water chemistry and feel like Im starting to get the hang of it, yet i have many questions...

Thanks for in depth reply, with that said I tweaked the additions and finished with a profile that looks like the following: - calcium: 53 - mag: 2 - sodium: 82( before dilution from sparge water) - sulfate: 57 - chloride: 83 - bicarbonate: 191 How does that look? Should the high...

Hey now everybody, i'm putting together a pilot All Grain Stout recipe using Beersmith and Bru'n Water. I'm having trouble trying to nail down the water chemistry since the PH is estimated to plunge because of all the dark roasted grains. Now in order to raise that PH i'm forced to use Baking...