Recent content by 1HW

RO is close to distilled in terms of purity. RODI (Reverse Osmosis / Deionized) is the same as distilled in terms of purity (both just get there via different mechanisms). I would treat RO water the same as distilled in terms of Beer Smith profiles. If you have an option to brew with all RO...

As others note, the first sign of oxidation is loss of flavor and aroma. Remedies: 1. Become fanatical about oxidation prevention measures. Given your screen name, I suggest this option if you're intent on making NEIPAs on the regular. 2. Be aware that NEIPAs are notoriously quick...

Alkalinity (expressed as CaCO3) is your buffering capacity, so Q1 and Q2 effectively ask the same question. Generally speaking, hard water has higher alkalinity. From our friends up north: Having said that, water softeners remove hardness, not alkalinity. To reduce alkalinity, one would...

I can actually fix that for you. Listen to this: This song will replace the song not-to-be-named in your head. It's also unlikely to get stuck in your head. Songs are more likely to get stuck in your head if they have a short repetitive section (think Chili's Babyback Ribs...

I'd just let it go if it's already fermenting.

A drywall cutter would probably do the trick, as would a dremel, or perhaps a router. All more expensive than a 3" hole saw if you don't have these on hand or can borrow from a friend.

Agreed. A 3" bulkhead seems pretty aggressive for a thermometer probe.

Agreed, pure distilled water (or RODI water) begins its life as neutral 7.0 pH. The problem is that it will not measure as such with a pH meter because 1) distilled/RODI water has no buffering capacity, and 2) when exposed to CO2, the unbuffered water will acidify. The pH swing can be...

Great replies...let's keep em coming. If we all work together, we can end the Scourge of Fall Pumpkin Ales.

Philly Sour yeast is a notoriously slow starter. If you look at the pH and S.G. time curves, the pH reaches terminal value more quickly than S.G. This is also why they advise that you not co-pitch it with another yeast. The "other" yeast will almost certainly outcompete the Philly Sour yeast...

Way back when we started brewing, we promised ourselves that we would never, ever brew a pumpkin ale. If we did, our friends and family were to take that as an indication that we had gone mad, and they should immediately seek power of attorney to make all future brewing decisions on our behalf...

Distilled water has nothing to buffer against swings in pH, and as @dmtaylor said, when distilled water comes in contact with CO2, the pH will decrease. The important piece, as others also note, is building a water profile that will result in a 5.2-5.6 pH mash.

Here's a review from last December.

Even if this wasn't the cause of the bad batch, we should take all possible steps to ensure sanitation. There are so many other factors that can influence how our brews turn out from one batch to the next. The more we can keep our practices consistent from one batch to the next, the easier it...