next time I'm gonna get a water kit online and what it contains is some salts and acids to get to the right pH and softness/hardness levels and some instructions, right now I'm not sure about the pH level of my water cause I don't own a digital pH meter.
That's a great next step. I think many of us learn one part at a time very gradually. You seem to be tackling multiple parts at once, so I think your beer is likely to improve pretty quickly!
Also, with water be aware that there is both pH and alkalinity. People here have different opinions sometimes but you seem plenty smart enough to look up both terms, learn the differences, and do what is best in your situation. Knowing your pH can help but if you want to adjust it then knowing alkalinity is also very important. Measuring your pH during the process is good but if you know your water profile and it is pretty stable then you can make adjustments to get in the right area and you will be okay.
If you are learning your water profile then
look into Bru'n Water. It's a tool built by someone here (
@mabrungard) that helps you understand your water profile and make adjustments for each recipe. It takes a little while to learn it but once you do it is VERY helpful
I would encourage you to ask questions about that tool if you have them and we will all try to help. Maybe starting another thread for that is a good idea, though. It's a big topic
There's just one more thing I need to know, I've tried so hard and managed to get a pack of us 05 yeast, this stuff are pretty hard to get in my country due to homebrewing being considered an illegal practice (strict religion rules). Anyway, the instructions say use 50-80 g/hL
That's 0.5-0.8g per liter, I'm a bit confused here, why is there a lower end and an upper high to this? Like what would adding more yeast do to my beer? And since I won't be using even half of the pack, and again because this stuff are very hard to get, what should I do with the rest? Can I just seal it in a plastic bag and keep it in the freezer? (My freezer temp is -20)
Sometimes yeast manufacturers don't give the very best, or most detailed, information. This is probably in part because how much yeast you should add depends on multiple factors that they don't know. There are people here that know more about this than me, but I think that range is likely because your wort might be a different gravity. Higher gravity wort will benefit from more yeast, so you would add the amount of yeast at the higher end of the range if you are making a stronger beer. Even a 7% beer is considered pretty strong. It can also depend on temperature, because fermenting at a lower temperature also can require more yeast. If you are fermenting at the low end of the temperature range then you might need to add slightly more. There is a good calculator here that can help you with how much you need to add. It has some details you might need to search to learn more about, though. Like how many yeast cells are in a packet.
https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/
There are many calculators and many, many opinions. You will figure out what works best for you in time. I would say just add an amount of yeast on the higher end of what is recommended. Adding a little more will usually not hurt much. Some might just say it's a waste of yeast. Adding too little yeast can lead to a bad fermentation and a bad beer, though. I would say that is
definitely a waste of yeast. You will learn more about this as you go. How much yeast you need to add depends somewhat on the type of yeast, strength of the beer, temperature, and some other factors.
Some people will fold over the yeast packet and put it in a bag or something. I know some put it in the refrigerator and others put it in the freezer and both approaches seem to work for some people. I don't do it because I usually use pretty much all of the pack.
Maybe others can add information here. If you do save the yeast be very careful about sanitation once the packet is open. Personally, if I were you I would very carefully save the rest of the pack and put it in the freezer in a sanitized bag. Then I would try to use it relatively soon after that. Probably within a few months.
Just be safe and careful with your brewing. I don't know how much trouble you can get into, but brewing can put off some pretty noticeable smells. Try to have good ventilation and be careful with who is around while you are boiling your wort. They are not bad smells (I like them!), but they are pretty distinct.
*EDIT* Added link to BrunWater