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Many thanks to everyone for their contributions. I like the images posted by Claudius B, I think I’ll whip out a router or a wide wooden bit and remove half the thickness from my 2 x 5, so the wider profile on the inside will allow me to attach a nut with a socket to secure the shank. My metric...

… never thought about a thread gauge- didn’t realise they were so cheap. Will pick one up 👍

I picked up a Guinness tap and lager tap from a bar sale and want to use them in my keezer build. I removed the taps from the stands, but the shanks are quite short. I thought the best way to proceed would be to drill a hole in the collar and fit a threaded insert, so I could screw the tap in...

White glass marker 32 batches, works a treat https://www.amazon.co.uk/gp/product/B00CJCU7ZU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Thanks, I decided add a 1.5 kg can of light lme and added some of my wort to thin it out, boiled it, cooled it and added it to the fermenter. Not ideal but hopefully get something drinkable out of it

I have just put my wort into the fermentation vessel, measured the og and found it is way off, 1032 rather than 1062 as i forgot to add some of my grain. (3kg golden promise) I have read that you can adjust the OG with DME, but as this is so far out, I wondered if it was worth pursuing this...

Thanks, I will keep my acids separate. For ease of measurement I have diluted each down to 10% before making my wort/sparge additions and just readjusted in my brunwater calculations. it was brunwater spreadsheet which suggests phosphoric acid levels may be above flavour threshold if used...

thanks for your input. RO water doesn’t seem to be as available in the UK as in USA, however I think will stick with the acid additions anyway, as apart from my high bicarbonate, my other mineral levels are pretty much where I want them, so no need for further adjustment

i am just getting into water chemistry - as i have always tended to brew darker beers and it was only when i had less success with lighter brews that I realised I needed to do more. I have very high bicarbonate levels ~347ppm and total alkalinity of 285. Using the brun'water calculator, adding...

is there a 'preferred' method of getting the right pH, ie acidulation over pre-boiling, or is it an individual preference thing ? i realise adding acid leaves other ions in the mixture, but it seems easier (and possibly cheaper) than pre-boiling the water

familiar with the other brewery :-) and the associated pubs.

oops, my bad, I just looked at my report again and alkalinity is recorded like so... Alkalinity (as calcium carbonate) as 284ppm to find bicarbonate, do I just multiply by 1.22 (to get 346.58) ? thanks to everyone for their input

I think you are right, my total hardness as calcium carbonate is 408, but as outlined in an earlier post, this is due to a calculation if I understand correctly, the reported total hardness expressed as either calcium or as calcium carbonate is not the true hardness due to calcium, but a value...

thanks for the link, this is where I got my water report. for my particular postcode, sulphate is 86.2 and chloride is 61.3, so a ratio of 1.4, which is moving towards slightly bitter but still balanced

i may be misinterpreting my water report, here are some numbers (ppm) total hardness as calcium 163.2 total hardness as calcium carbonate 408 calcium 150 magnesium 8.44 pH 7.38 The calculated total hardness from cire's equation would be = 150 + (8.44 * 1.65) = 163.92 which is pretty close to...

in answer to cire, I live near Bury St Edmunds in Suffolk (Home of Greene King) water report gives total hardness as calcium at 163ppm and hardness as carbonate as 408

I live in an area with very hard water, bicarbonate level is about 498ppm. Other salts make the water fairly similar to burton water I have had success with darker beers, brown ales porters etc, but never had as much success with pale ales, and am quite new to looking at the water chemistry...

Cheers to everyone from their input Making a pale Belgian next, pretreating with a bit of metabisulphite. Will let you know how I get on

this time I bottled, but the taste is there after fermentation. I also keg some brews, or a mix of both I use an inkbird thermostat and fridge so temperature is well controlled. On this occasion (batch 17) I used a kveik voss yeast which i top cropped from my last beer and fermented at high...