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What the eck? Bru n water is calculating my PPM CaCO3 as 365 ppm!?

Awesomenessness! That CaCo3 is going to be all important! Thanks! Gonna continue my yank ways and acidify the sparge water with Phosphoric yes and will jump over to Bru n Water now and input what I have! Can't believe we got there and thanks again! New Franglais Pale Ale here we come! Cheers.

I do make a wicked dry stout yes 👍 so far I have gleaned the following: ph 7.8 “Titre alcometrique” 9.8 f Nitrites 0.03 mg/l Sulfates 26 mg/l Chloride 17 mg/l Nitrates 6 mg/l Organic carbon 0.9 mg/l Couple of good bits of info there. Can any one better versed than me create a profile with just...

Gotcha. Just pulling your leg you big Northern Monkey ✌️I'm from Devon originally so everywhere is Northern for me! I probably listen to way too much Brulosophy looking for confirmation bias but I'm not a complete cowboy and, amongst other things, always check mash ph and dose with phosphoric...

Thanks for the reply Northern (from Kent) Brewer 😂 I should have specified that this is a 150L batch. I have until now chosen styles that suit harder water but have a commission for a Pale that I have hitherto avoided here as; 1) I couldn't square the ecologically irresponsible decision to fly...

I have no access to a water report here in France. They only offer microbial analysis. I know I have "calcaire" hard water. Lots of dishwasher deposits on glasses. Classic stuff. I can only ESTIMATE for a NEIPA profile. What he heck should I do? Tempted to leave it as it is.

I ferment Fermentis BE-134 low. Start at 60 and raise to near as makes no odds 70 as possible. Always finishes right and with a refreshingly clean, dry finish. Last brew was 100% Pilsner malt, 22 ibu (Strissesplat 1.8 aa) 1.050 sg and 1.003 fg with fermentation high of 67. Yeast starts cranking...

What are your techniques for topping off? Not ingredients wise etc but actually PHYSICALLY. Pour it in? Break up pellicle? Underlet? Hose into the carboy? etc etc

This sounds good. The picture you shared isn't openable. Could you be a legend and re share a photo of the set up? Cheers!

I'm also looking for a way to run my beer line (3/16) into my racking cane (7/16) for forced transfer. Currently I have dug the 3/16 line out with a stanley knife and hold onto it whilst transferring and I'm frankly sick of that. It was interesting work digging out the tubing whilst bleeding...

My aforementioned 1.5 day attenuation with primary was with Nottingham.

I was aiming for a dryer beer, just as a slight experiment into dryer IPAs. My 66oc is on the lower end of the scale and favours Beta Amylase, which, as I'm sure you know, leaves more fermentable sugars. That coupled with the added .5lb of sugar had me expecting a low FG....just not this...

I know. You're right. All these things are healthy. I just panic when gravity drops below 1! How are you doing your abv calculation as I keep coming up with higher numbers? I'm using: https://www.brewersfriend.com/refractometer-calculator/ Cheers.

I seem to have a beer that, according to my calculations, is at 0.9 and still fermenting. How is this possible?! Here is the recipe and my process: 25 litres 12 oz Melanoidin 11 lb 2 row 1 lb Cara Pils 3.7 oz acidulated .5 lbs sugar (after mash) Mash Ph 5.4 at 120 OG at 1.063 137 IBUs 66...

Rye malt adds its own particular "body". More like a slickness. I find it also changes how carbonation feels on the tongue. Rye is responsible for many a stuck mash so beware!

I just reached 1.013 from 1.060 in a day and a half. 2 packs Nottingham, dry pitched into 5.5 gallons at 65. Pitched two as Mr Malty suggested 1.4 packs and always pitch a but more when pitching dry to account for yeast shock death. Fermentation kept at 65 in my fridge with temp controller...

So frigging happy to read this. Thanks!

Thanks both. Makes sense to me. I imagine the sparge will differ depending on what type of mash is done also. Thick vs thin etc. The imagery of simply measuring the runoff and sparging appropriate amounts for topping up whatever is still needed is crystal clear. Thanks. I've only done...

How much sparge water should be used and why? Things must have to be accurately calculated to not effect the FG? Either less water used in the mash to compensate or less for the sparge? Not yet done my first All Grain and want to be sure on everything. Thanks in advance!