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I let it go at 70-72 for 48 hours and it went from 1063 down to 1024 and I attached my spunding valve and have it set to 12 PSI.

Thanks for the info. Ended up getting it down to 75 and pitched it. Had activity after 5 hours and extremely active fermentation 16 hours after initial. It has gone from 1064 to 1035 in 30 hours. I havent put pressure on yet.

I am just mashing in on my 2nd pressure fermentation. I am doing a West Coast IPA and pitching with Imperial Dry Hop. I am going to be using a Fermzilla All Rounder with a spunding valve. Last batch I attached the spunding valve after 24 hours and set to 10 PSI. I do have the ability to...

Being from BC, I am looking forward to your results with this. Please post with your updates!

I can get the Renew capsules from Amazon.ca How many capsules would I use in a 5 gallon batch? Sorry very very new to the idea of a kettle sour.

I want to attempt a kettle sour using my Grainfather and am having a hard time finding a recommended source of lacto that is available in Canada, more specifically British Columbia. I hear Goodbelly shots a lot, but those are not available here. I have a fridge full of Danactive probiotic...

I brew 10g batches on a system very similar to a Blichmann Brew Easy. I use 2x20G pots and do a recirculating mash, full volume, no sparge. I tried doing water adjustments for the first time yesterday and I didnt hit my pH. I was using Beersmith 3 to come up with my water and acid additions...

No I am removing the immersion chiller and replacing with the counter flow chiller. I am wanting to move from the fly-sparge and instead go more towards a recirculating no sparge mash setup, using the HLT to hold the excess water/wort to heat up as it recirculates through the mash tun.

Need some advice if anyone can chime in. My friend and I brew 10 gallon batches currently, using a fly sparge method. We use the following: Gas burner (Blichman burner) 10G HLT (Blichman kettle) 10G Mash Tun (SS Infussion) 20G Boil Kettle (SS Brew Pot) Immersion copper chiller I used to...

I have taken a shot at reading the water report and THINK i have the values correct. So for Beersmith I need: ph - 7.8 calcium - 12ppm magnesium - 2ppm sodium - 3.95ppm sulfate - 5.8ppm chloride - 0.52ppm bicarbonate - 39ppm I think I am using the correct information from that water report...

Now I am still trying to sift through that water report to fill in the blanks for Beersmith. Uggg taking business vs chemistry for university

Thank you VERY much. We have a pretty high tech water treatment plant in town so I assume the water would stay pretty close each year. Gives me a place to start. Thank you again.

Thanks for the added information. Like I said I have had a hard time getting a water quality report from my City, but they did give me some info from emails: Good morning: Our water consistently has a hardness and alkalinity of 40 mg/L. The pH will range 7.7-7.9. TDS of the water is 80...

Thank you for the info. I assume it would be OK to collect the water the night before if I wanted to start brewing early in the morning.

I am wanting to take the next step in my brewing and start playing with water. I havent been able to get a water report from my city, and to get it tested costs more than the equipment to create RO water. I am looking at these 2...

This. I check every brew day and I find 70-80% of the time it needs an adjustment, mainly just a small one.

Thanks for the input.

I am looking to use up some stuff I have in my brew pantry, thoughts: 5.75G batch size with 5G into keg. Looking for a Pale Ale/IPA ish beer. 11 lbs ESB Pale Malt (Gambrinus) (4.0 SRM) Grain 1 84.6 % 1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 7.7 % 8.0 oz Caramel/Crystal...

Finished my 2nd brew on the Grainfather, and love it. I have some scorching a the bottom, on the raised element portion. I have oxiclean and bar keepers friend. Is the BKF ok to use with the Grainfather? Never used it before, and was hoping to just let it soak and maybe run the pump to...

Awesome, completely overlooked that. Huge thanks.