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Yes, Orlando - and I realized after cleaning the sides of my HLT that perhaps the way you are describing is the way to go. Thanks for the heads up, though. I still think this one is most likely to be better off in water-quality than my last several beers, but I was likely leaving some of the salts b...

Congrats

Yeah - that's weird.

I'll be there.

Yeah - I brewed a stout. Had similar problems trying to get my hose to thaw so that it would not send those lovely ice chunks into my chiller. I did not have any problem getting my wort cooled - problem was getting it not too cool to pitch. Had to pop an airlock on it and move it inside for quite so...

A sweet stout.... fermentation was kicking off yesterday, so I'll let you know if it is any good in about 5-6 weeks, haha.

Yeah - I'm not concerned with an infection from water - anything pre-boil generally gets cleaned and dried - just more concerned if it got moldy or something that might impart some flavor I don't want or affect my mash...

Hey Chris - Strangely enough, it's called "Donuts and RO Water" - it is a small little shop that is split in two (a donut side and a water side). It is in the shopping center with Big Lots! at the other end of the strip. Guy uses Lewisville water supply but then runs it through RO filters ...

Yay - I found a place in Lewisville right on 1171 that sells RO water at $0.30 a gallon. Brewed my first batch using it and some mineral additions today, utilizing various calculators and whatever. Noticed a little bit of cloudiness in the water (Is this normal?). Assumed it was from the chalk or wh...

now let's say I shoot for OG 1.050 and I want 5 gals and based upon what you stated above I want 250 gravity points now earlier it was stated that LME was approximately 37 gravity points per lb so for my basic recipe I want 6 3/4 lbs of LME? Now if I was doing non-full boils say I ended up with a 2...

Gotcha - and I think that may very well be the direction I'll be working towards, once I can produce something more drinkable with minor alterations to process (one variable at a time...).

Thanks, this helps quite a bit, and I'll certainly be referring back to this post as I head down the road.

Phil - can you explain to me the process of the acid rest?

When does it occur - and how do I go about doing it if I generally do a single infusion mash? Can it be done there?

Thanks,
Cameron

Glad I'm not the only one needing a primer on some of this stuff, and Phil - thanks for the vast info... So what I am gathering is that I might be better off utilizing 5.2 in the mash OR trying the salts, minerals, etc. in the mash and/or sparge water, but doing them both will possibly not result in...

Once I get my water issues figured out (only one problem to fix at a time so that I'm not trying to figure out which changed variable messed up my beer worse than it was...), I am also taking a look at sanitation and whatnot. I have never had an infection (knock on wood), but I also find that I am l...

So, after tasting this lovely flavor in various beers that I have made now, I am convinced I want to do some experimentation with water. I checked out the water calculator that Wayne sent: http://www.bonniebluebrew.com/brewcalc/water-nacl-choose.php And I get the concept of adding these chemicals to...

And if you're real savvy, you can put a picture of yourself...

I have heard mine is creepy - I think it just looks thirsty.