I've been using the same model, omit in celcius. The performance should be the same. I have haven't had any problems at all with mine. I have 2 of them... One on my keezer and one in my fermentation chamber.
OP here....
I definitely noticed and improvement on my mash efficiency, but I also have now noticed a "salty" taste, more if an after flavor where my mouth feels weird after drinking one or two brews.
I am
Ditching the 5.2, and going to a RO system. Quite frankly mash efficiency is not as...
Just an update from the OP.
I purchased an RO system and am doing an experiment.
I did 2, 5 gallon batches of a brown mild. One using 5.2 and the other using the to water and advice from the water chemistry spreadsheet and no 5.2.
I have not done any actual pH tests yet, since I am now...
I'll give you that...
But I am excited to tweak this aspect of my brewing methods. I actually was looking to buy an RO unit for my house anyway about a year ago. Now I have more of a justification to do so.
Just out of curiosity, with using the 5.2 it was said earlier about salty beer... I...
Ok...
Not really sure where you get the idea I am ignoring info. I have a system right now that works for me FOR THE TIME BEING! I am gleaning information slowly to improve it over time. I do plan on taking advice from this post when I can afford the proper equipment and have water...
Thanks all for the input. I think I will continue doing as I have been for the time being... Using Camden tabs and 5.2.
I do have a small crash bag RO unit from when I was in the navy ( I was a submariner). We had these units for crash bags and I am not really sure of their capacity or...
Hey out there in beer world... I'm planning on doing my first decoction mash soon and was wondering about something.
I normally use tap water for my brews (public city water). I normally add one Camden tablet and one tablespoon of 5.2 ph adjuster to my water for mashing and sparking. (Not...
I did a scotch ale this past weekend using east Coast yeast Scottish heavy yeast. Fortunately when I got it I was able to meet the guy who runs ECY. He told me that the yeast does great under a highly dextrinous wort. This is why I went so high. I was shooting for 158, but came out at 160...
I like to dry my grub out in the sun, then I chop it up and snort it! Just kidding. Look up how to wash and preserve yeast ( freezing/ glycol). That's another art form in and of itself!
**UPDATE**
Well I made another DME starter/propigator batcg today for the yeast dregs. I decanted off the cleared wort and put the new starter wort in. I set a little aside for a small taste test, and HOLY $hit Batman!!! It was like eating one of those sour warhead candies!
I think I...