This^^^. In fact, I threw my pH meter out when the electrode needed replaced because brunwater was always at least .01 within my pH and most often exactly on. No need to spend the money.
AND, I’m not sure if @mabrungard could make it any easier. If you add minerals that contrast each other the cell turns red.
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Oh nice. Does it have water profiles built for certain styles from RO water or do you have to build every profile yourself? Do you guys use RO inline filters?
Better. It has profiles for the SRM of the beer and if your targeting malty, balanced, or hoppy. I ABSOLUTELY HATE TARGETING BY STYLE OR CITY. YOU HAVE NO IDEA IF A BREWERY TREATED THEIR WATER. AND. AND (yes 2 ands for emphasis). BREWERIES HAVE BEEN DOING SO FOR A VERY VERY LONG TIME.
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Yeah seems odd how sections in books devote so much to water profiles… I would think it would be much simpler… Surface water… Soft, but may have more pollutants… Well water, harder, more minerals collected. Now go out and brew!!
I use well water… We have a lake about 1/4 mile from us which I doubt affects our water much… We live on a bit of a hill and the soil is sand to maybe a bit gravel-ly… My water is somewhat hard. So in the winter when the ground is frozen, I don’t need as much correct… Not as much alkalinity to over come…
Summer it depends… After some rain storms, I’m adding more than if it hasn’t rained for a while… Did I say there’s concrete pretty much surrounding our well too?
See, it’s simple!! 
Sneezles61
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You should install a peat bog near you’re well. That will raise it’s acidity 
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There’s a new one: “Treat your groundwater.” LOL I love it!
Not too far from us is a big bog… Go fetch a few buckets and give it a whirl… 
Sneezles61
How do you think some snow melt would fair? Glacial lakes
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There is a freshwater spring near my house I’m itching to try. Probably not much different than my delicious well water.
Haha I always think about going backpacking just in search of some water that I stupidly carried miles just to find out sucks. Wouldn’t have to go that far though, here in Oregon. Might taste like salmon eggs though
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After 2 weeks not brewing. To busy. And tired. Me gonna brew tomorow a heffeweizen. And a saison.
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Up north of me there is spring at Nopeming… Water gushes out of a pipe… No pumps no nothing… I brewed with it quite a long time ago… I swear it must be from the same aquifer we are tapping into…
Hey Grantme, I’d be trying some of that snow melted water… After all it’ll be boiled… Sneezles61
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My latest brew is FGed at 1.016. I think I put too much golden naked oats in. This is sweeter than anything I’ve made in a while. A little worried
How could you balance the sweetness? Boil some high AA hops, cool that then add a little at a time to bring down the sweetness… Dare I say… Balance? Sneezles61
Yeah I would but the 10oz of hops I used in this were grown and given to me and I have no idea of their AA. Maybe I need to taste (leaves to find lost thief)
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Strong Rope : J.J. Bolleracks Big Brown Ale
NY State Pilsner Grains
Grains
6 oz. Chocolate Malt 350˚
6 oz. Carabrown Malt
10 oz. Caramel 40˚ Malt
10 oz. Caramel 80˚ Malt
1.25 lbs. Rye Malt
8.5 lbs. Excelsior Pilsner
Hops
1 oz. Chinook 10% AA 60 min.
1 oz. Cascade 7.2% AA 5 min.
Yeast
1 package Wyeast 1728 Scottish Ale Yeast or
1 package Omega OYL-016 British Ale VIII
Maybe I’ll call it the stink bug IPA since a stink bug flew into my strike water just as I turned on the burner…
Pretty sure I pushed start on the mash timer…yet here I am an indeterminate amount of time into the mash wondering why the timer is at 00:00…welp…if that’s the only thing that goes wrong I’ll have beer…
Recipe Specifications
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.057 SG…my gut check estimate is 1.064…
Estimated Color: 3.6 SRM
Estimated IBU: 79.7 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 82.9 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU Volume
4 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 42.6 % 0.35 gal
4 lbs 8.0 oz Pilsner Malt (Avangard) (1.7 SRM) Grain 2 42.6 % 0.35 gal
1 lbs 4.0 oz White Wheat Malt (2.4 SRM) Grain 3 11.8 % 0.10 gal
5.0 oz Acid Malt (3.0 SRM) Grain 4 3.0 % 0.02 gal
1.00 oz Grungeist [2.70 %] - First Wort 60.0 min Hop 5 10.2 IBUs -
0.50 oz Citra [13.60 %] - First Wort 60.0 min Hop 6 25.6 IBUs -
0.65 oz German Magnum [14.00 %] - Boil 60.0 min Hop 7 31.2 IBUs -
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 8 - -
1.00 oz Grungeist [2.70 %] - Boil 5.0 min Hop 9 1.8 IBUs -
0.50 oz Citra [13.60 %] - Boil 5.0 min Hop 10 4.6 IBUs -
1.00 oz Grungeist [2.70 %] - Boil 2.0 min Hop 11 0.8 IBUs -
0.50 oz Citra [13.60 %] - Boil 2.0 min Hop 12 2.0 IBUs -
1.00 oz Grungeist [2.70 %] - Steep/Whirlpool 20.0 min, Hop 13 1.0 IBUs -
0.50 oz Citra [13.60 %] - Steep/Whirlpool 20.0 min, 170 Hop 14 2.5 IBUs -
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 15 - -
1.00 oz Grungeist [2.70 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs -
0.50 oz Citra [13.60 %] - Dry Hop 5.0 Days Hop 17 0.0 IBUs -
Mash Schedule: My BIAB 6 gal
Total Grain Weight: 10 lbs 9.0 oz
Name Description Step Temperat Step Time
Mash Step Add 18.00 qt of water at 159.3 F 150.0 F 60 min
I would guess anywhere from 45 to 90 minutes won’t make a stink bug poops difference.
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Brewing a recipie based off of the megaladon imperial red today. Gotta say, its got me thinking about last year when I brewed this beer, I was doing extract and I was so green I forgot to add the bittering hops. I’ve had a blast this year learning this hobby and just wanted to say thanks to all you guys that have been so helpful with your patience/wisdom. Cheers.
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Its all for the hobby… You too,mill be passing on your findings… Cheers! Sneezles61
