What are you doing with homebrew today?

Bulin's Milker Bucket Brews said:
Ordered a test kit from Ward Labs today, figure learning more about water chemistry will be bennificial to my brewing. There are a couple styles that I never seem to get quite where I want them and that will simply not do...LOL
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I just switched to RO water for my last brew. I've never added any brewing salts or anything, that's my next step to figure out
 
SabreSteve said:
I just switched to RO water for my last brew. I've never added any brewing salts or anything, that's my next step to figure out
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A little calcium is beneficial. But like salt and cardamom, the salts can enhance (or ruin) the flavors. Water does affect flavor, but many brew with whatever they have and they still get beer.
 
Herm_brews said:
I will be bottling my latest batch of Herm’s Amber Ale.
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After some observation, I have reconsidered my intention to bottle today. In yesterday’s gravity check, the beer was still about 4 points above expected final gravity. Today, with the fermenter on the counter, I observed slow but steady bubbling of the airlock. As such, I have decided to give it a little more time to maybe drop a few points. Nobody wants bottle bombs.
 
SabreSteve said:
I just switched to RO water for my last brew. I've never added any brewing salts or anything, that's my next step to figure out
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It is not as complicated as it seems at first, minor additions of calcium chloride, gypsum, epsom salt, and canning/pickling salt, in the right proportions can either accentuate the malt flavor, or make the hops sing in a given recipe.
 
@SabreSteve the calculator does wonder for that. Calcium chloride and gypsum will take care of most of it.


Fermenter got abut 4 degrees too high by this morning (7 hours). Got it back down a few. Only 8 points left so I’m not worried.
 
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Trying to get my act together and do some cleaning.
Gotta work with H2O2 and teepol (liquid soap without scent).
Maybe chlorine if things look bad.
It should be mainly dust.... I got lots of dust. Dust everywhere ....
 
Writing a recipe for my sister using the hops I sent her when I moved across the country earlier this summer. I also sent her all my grains, but she's not quite set up for an all grain brew day yet.

https://www.brewersfriend.com/homebrew/recipe/view/1182874/snail-shack-extract

I'm also planning my own brewday for this weekend, hopefully. Hoping for an easy drinking American pale with Centennial, Cascade, and Voss kveik. And drinking the last bottles from my Citra pale batch. Voss is an odd duck for sure, and I'm starting to think I like it better on the green side versus conditioning before drinking. Makes sense given the historic uses of kveik
 
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I've been reprograming my server all day, lost the old one with my temperature readings for brewing and fermenting, the problem is software upgrades make my script unusable so back to the drawing board
 
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