Recent content by Hellosluggo

One last question — should I be treating my entire water volume (mash AND sparge), or just the mash water? I realize I could get many different replies... I remember reading somewhere that if I’m sparging with straight RO, salt additions weren’t necessary and I should just be concerned with pH...

Thanks for the quick reply! I'd actually like it to be bitter but not quite as dry as a straight west coast IPA, so maybe we're on the same page? Dropping the epsom salts and sticking with 9g gypsum and 4g calcium chloride gives me a sulfate/chloride ratio of 2.6 and leaves sulfate a hair over 160.

This will be the first time I've tried to build up my water from RO, so I've run my IPA recipe and additions through Beersmith, Brewer's Friend and EZ Water Calculator. Of course, I'm getting a range of results... Was wondering if someone might take a peek and let me know if this looks...

Dunno if that’s an insult or a compliment... but thanks either way!

Nothing a nice chunk of cedar 2x6 won’t fix. Allows for easy mounting of the pump as well.

This is what I have so far... the pump would have to mount over the chiller as it is here. Thoughts?

Quick opinion check: gonna mount my ChillZilla counterflow chiller and Chugger pump on one of these: https://www.healthykin.com/images/Product/medium/5265.jpg My idea is to have the chiller sitting with the cane going thru it (the tubing running “around” the cane) and the pump mounted...

3 Bridges City Homebrew Club Waco, TX 76701 Phone: (254) 366-2209 Email: [email protected] www.groups.yahoo.com/group/3bridgescityhomebrew

Deez nuts are in.

So using 5 Campden tablets and 2.5 tsp Potassium Sorbate for a five gallon batch in this case should be fine with little to no effect on the final taste?

A quick question about using Campden and Potassium Sorbate in cider... Specifically Campden tablets as I've only ever used them to treat tap water as a pre-boil additive, I'm curious if I'm going to end up with a sulfur flavor that I won't be able to get rid of when using it as a fermentation...

Since this will be the first go round for me with cider, I can certainly omit brown sugar... How about an extra FAJC can in place of it, just to boost simple sugars?

By "sterile," I meant boiled.

Recently became interested in doing a cider, so I've read a bunch of different sources and pieced together the recipe based on others I've seen here and around the tubes. Would appreciate y'all giving it the once over and pushing me in the right direction if something seems screwy. • 5...

Yes, please.