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Great Yopper, My next brew will be a lager...I will follow your recommendation of 100% RO and 5 grams of Calcium chloride.

I did my last batch with 100% filtered water with activated carbon and 1/4 campden tablet and it was great... I measured my water with a TDS and it has 270ppm. Before I tried with 100% RO and salts but I discover that salts will not dissolve at all and probably are producing me that...

Yes, for that reason I added 3ml of lactic acid and my mash moved to 5.45 approximately. I understand that for a pale ale with 40IBUs and medium body, that PH would be ok....

I never tried 100% RO. Actually I read many sites telling that 100% RO will produce a flat beer, so I tried to adjust my water with salts, and the reason to use some alkalinity salts and some acid salts, was to adjust the chemicals composition on my water according with Brun's water...

I just finished brewing my Amarillo+Simcoe+Citra Pale Ale. I take advantage of this brewing to test my PH meter. Following is the procedure I followed and the conclusions for the PH. First, I calibrated my PH Meter with 2 samples 4.01 and 7.01 Then, I measured my water PH. That water...

Answers: 1. I use a Braumeister, it works as a BIAB system with direct heat. 2. I have read many times that PH cannot be read during mash temps, but in practice, I have calculated PH with this Phmeter with ATC, after mashing, so I read it at 122f aprox. and have taken samples, cool them and...

I just finished carbonating a SMASH Citra Pale Ale, and it was the best beer I prepared. It does not have any astringency flavor, and the main difference between this beer and the other, was that I use water filtered using an activated carbon filter, and campden. I guess all the salts added to...

I am using a Ph meter Milwaukee with ATC. I read PH on real time directly from the mash, but I also took a sample and let it cool to room temp and the PH reading is the same, so I think it would be ok. I use a Braumeister so my making temps are under control...

Recipe: Sierra Nevada Pale Ale Style: American Pale Ale TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 25.71 l Post Boil Volume: 23.23 l Batch Size (fermenter): 21.00 l Bottling Volume: 20.00 l Estimated OG: 1.049 SG Estimated Color: 12.5 EBC Estimated IBU: 34.6...

This is one of the recipes... but most of my beers are very similar... American Pale (Amarillo, Citra, Simcoe) Style: American Pale Ale TYPE: All Grain Recipe Specifications -------------------------- Boil Size: 25.71 l Post Boil Volume: 23.23 l Batch Size (fermenter): 21.00 l...

Hi folks, I feel my beers have astringency, because I cannot drink them for long...it has a good taste, but I have to drink it sip by sip... I thought it is astringency and according with Palmers book, it is caused by a too long mash time and/or Mash Ph out of range 5.2-5.6. I think most...

I started brewing this year, on march, and brewed 16 batches of 5 gallons each one...(80 gallons) 45,218+80 gallons of Ales and lagers.... =45,298

I totally agree...if you didn't release the pressure on your keg, it still has a high pressure on its head space. You must close the valve of the co2, release the pressure on keg, and open the valve of the co2 but reducing it to 3 or 4 PSI. Just in case release again pressure, because the...

Hi guys, I am still brewing on my Braumeister 5Gallon system, and I am happy with my current equipment, and additionally, I ferment in plastic carboys inside mini freeze with a temperature control. Then I Keg and force carbonation. If I decide to start brewing a 50 Gallons system, obviously...

Actually I bought a bottle filler and use it sometimes to fill bottles from fermenter + priming sugar, but you can remove the head and use only the tube as shown in the previous picture. http://www.amazon.com/dp/B007VFBLNC/?tag=skimlinks_replacement-20 If your pressure is high, then you...

Kombat is totally right. Actually mashing is not an electronic device with On/Off switches. There is a lot of enzymes that will work at any temperature, but some enzymes will be more active on certain range of temps, and other enzymes will be more active on a different range of temps. As a...

First fill a bucket with water and Starsan and immerse your bottles for a couple of minutes, then let them dry and put into freeze to cold them. Then I use a tubing with a thin rubber stopper and insert this tube into the picnic faucet to fill the bottles. I just found this image on the web...

I use these ones. http://www.amazon.com/gp/product/B004B4TS1S/?tag=skimlinks_replacement-20 Its range is perfect...from 36 to 78.

I agree with hannibalmdq... those stick strips are very accurate. I use them in all my fermenters, but I also isolate the probe into the fermenter using an square of metalic sunshade for car, and it is measure the same temp than the stick strips. I bought some temperature probe, but I never...

Two important points. The first one, any yeast will hate fluctuations on temps, so if your temps are changing you would have some off-flavors for it. Remember that any yeast need to be happy to produce a great beer! Second one, is that S-04 need to work on a warm temp, typically close to 68 or...