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If I add the DaVinici sugar free syrups at time of bottling...will the preservatives in the syrup stop the bottles from being carbonated?

Yea i figured chlorine would be an issue from public tap. i'll make sure to get that removed...but it's good to know I can just use my tap water instead of buying deer park.

Okay, great so I can just plug these numbers right into EZ water or Bru'n water. perfect. Thank you!

I got my water report...can someone help me with the numbers I need. They don't seem to be in PPM like i've seen elsewhere, so I'm confused. Maybe someone could point out the numbers I need to be concerned about.

good to hear they took some feedback and improved the process :mug:

Oops answered in the Similar threads.

So I bought a 3-Piece airlock i took out middle and attached a 1/2" tube over the center piece to use as a blowoff. I also cut open the bottom of the airlock plastic to make it a more straight shot into the center piece (as the bottom was pointed with 3 small triangles cut out...i assume this...

i ended up getting all 8.75 up to 170°, dumped in all salt additions. stirred. looked like the dissolved? then added 3ml of lactic acid to the mash. the only issue i had is that maybe the cooler i have is not very good at holding heat. maybe someone with same cooler would know if someone...

i did this and it went fine, 76% effeciency, so good deal.

Nevermind, I just rolled with it and did it all in one. I hit all my numbers sooo...Yummmm...:D

I think this is stupid and may be answered in the actual spreadsheet for EZ Water Calculator 3.0...but want to make sure... I can add all my Mash and Sparge additions prior to doing everything. Like if I'm using 8.75gallons of water and both what it's telling me for Mash and Sparge into that...

Cooler is good i guess incase a bottle pops...don't know what the probability of that happening is...never has happened to me. But I put em in cooler because it would be easier to cleanup if that ever did happen (if actually does happen).

The data you have is more than i've seen. Looks like a lot of information, but I'll see how this one goes. If it goes well, I'll hardly have to do step starters anymore and may have just been doing it out of one way to read the data.

i have really good vision haha...no... just by going by date using yeastcalc...which i've been reading that those calculations are probably off too. i don't know if that means the calculations are estimating a lower viability or a higher viability than what the calc is coming up with.

lol...i think i did the absurd, and dropped my 27% viability yeast into 2L. I didn't notice any issues so far. after 24hrs...the solution was creamy/milky and looked just like any other one i've ever done. i don't have a microscope...so maybe it's bad...don't know.

yea i had older yeast from dec 2nd. so it ran nonstop for about 36hrs. hopefully it'll be enough. maybe it'll balance out and i'll rdwhahb...since i was shooting for a number way over what i needed.

if i got max usage out of what yeastcalc was calculating, then i still would have ended with about 100 billion cells too many. So I think i'm going to be good now looking at it. but for numbers you asked 13.5 inoculation rate, og was 1.040 and temp was room temp around 70, maybe slightly...

so you think i should have left on longer? any idea if brinign out of fridge and putting back on plate?

so when using kai option in yeast calc...is there any difference to length of time spent on the stir plate...i usually leave for about 24hrs. This one I just did I left on for maybe 36 hrs then put it in fridge this morning. So an extra 8hrs or so than i'm used to. Also, I used a smack pack...

not sure what you mean. Are you saying that's what the option Troesters accounts for. If thats the case this seems better.