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For the brewers that build thier water from scratch, I thought it would be interesting to see what water profiles people like for the style of beer they are brewing. Although there are some suggested profiles in programs like Bru'n Water, I am sure not everyone abides by those suggestions and...

I live in Escondido which is north San Diego County. Below is my water report from Ward labs. It doesn't come from the same treatment plant as where you will be living but looking at the 2014 annual report, it's pretty darn close. I found the Miramar annual report for you here...

From what I have read in the past a general rule of thumb is not more than 1.5ml per gal. However, anything over 2.0ml per gal should be avoided. So it sounds like you are right at that threshold of being OK @ 1.8ml per gallon. As everybody said, if it taste good so be it....RDWHAHB. If you...

Ok, PM me with your email address and I'll send it to you.

I actually got the chilling process down to just over 4 mins. I realized the temp sensors take 5 to 10 seconds to stabilize so I was able to shorten up the time by 30-40 seconds. This is only a testament with the DudaDiesel B3-23A-30 plate chiller. I am sure once I get dialed in I can probably...

Unless you need a smaller footprint of a 2 tier, I would go single. Aside from the expense of a 2nd pump that's the only advantage I see. Also, if (or when) you go automation you will definitely need a 2nd pump anyways for proper temperature control.

There wouldn't be a link per se but I could send you a file of the drawing. You will need Sketchup to open it though. May I ask why you would want the file to this?

Thank you very much you 2. One more question for Martin..... I have the support version of Bru'n Water and when I add pickling lime it changes the sulfate and chloride in the finished water profile. It didn't do that in the free version, is it supposed to do that or am I missing something?

I keep reading on how you should only add pickling lime or baking soda to raise the alkalinity. But I haven't read about using those 2 minerals to add just calcium or sodium. Sometimes when using Bru'n Water you can only add so much CaCl2 and CaSO4 to bring the chloride and sulfates to where you...

Thank you, you just don't see people making beers this way and just needed more info on the character of this concentration. Maybe IPA's is the craft brew of choice nowadays. I have often asked why they have 3 times more IPA's on the menu than brown ales and the answer I get.....it's what sells.

Thanks for pointing me in the right direction. The rest of your message I have read a thousand times and didn't answer my Q's.

So I am starting to really wrap my head around water profiles and the effects to each mineral. We've all talked about sulfate to chloride ratio and its effects with some being 5:1 (and higher) but I have yet to read anywhere of the effects of just the opposite. I understand the ideal range for...

This is definitely true so bare with me I am glad you confirmed exactly what I was thinking and will make that input adjustment. The example shown was the default for RO water in the Bru'n Water program which why it shows salts left in. This I would agree more so with percentages than...

My goal wasn't necessarily just to get it within 1 ppm but really to reduce the margin of error for things like absorption rate, water consistencies and I am sure we have been off by a quart of water filling our kettles.

Well AJ, with a little trial and error on the mineral input it's not hard to get it perfect. Here is an example..... While I agree with McKnuckle that is it more useful to use your brewing skill/knowledge to learn how the water profile affects the beer taste for certain styles, I am not...

As the rest of my brewing process is perfected, I have been learning about water profiles. Based on my crappy water report I will just end up starting with RO water. Now that I am pretty sure that I have figured out Bru'n Water and what it entails, it's time to perfect the water profile...

I sure can. Here you go!

Hmmm, here is what's coming to mind.......You can use a BCS460 which is 4 PID's in one (maybe a little overkill for what you need). You hook one for the meat temp and one for the smokehouse temp. Once the meat temp reaches the desired temp then it can shut everything down. Just place one temp...

I used 1 1/2" 14 ga. (.083) tubing. You can build a stout stand with 16 ga. (.063) if it is structured properly. I chose 14 ga. purely for the ease welding, more meat to grind on and possibly drill and tapping. What I mean by ease of welding is that using 16 ga, if you don't cut your...

Actually just found out about a week and half ago. Since I knew I was brewing shortly after I found out, I wanted to be easy with what I knew will work instead of maybe dealing with process files not saved, idiosyncrasies, etc. I will be updating it now though.