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Got one of the spirit ones and a stainless sheath to protect it. They can be off. The good part is they are easy to correct with a chart. Not sure about the cheep ones. Would not trust a cheep one and when you get them test them to see how they read in ice and boil. Also check mid range. I...

Can you find the Southern Hemisphere brew from Sierra? If not, too bad as it is a fine brew made with Kewi hopps.

The best part of BIAB is it is SIMPLE. That is other then it works just fine the way it is. When you start to complicate it then it is no longer simple. Sparging is an extra step not required for traditional BIAB. It also introduces the potential for disaster from over sparging and the need...

What about helium in dive mix? Remember from the old days of Jacques Cousteau and the deep dive bell. The divers sounded funny because of the Helium (and the French accents). It may have something to do with the depth and the decompression time that makes it safe.

Only thing I can add is make sure the bag does not rest on the bottom of the kettle. I use a round thing made to cool cookies or cakes. Pull it out just before the boil.

You can not just go to the store and buy 4 liters of distilled water for 1 buck or 2? Must be a USA thing.

A mid colored malty brew or a mid colored hoppy brew? That is why I do not like blind additions. Additions should be made for a reason.

Follow the calculator you are using. If you find it does not work then try a different one. As to how much acid to add? I have water very similar to most all the water I have read about in OZ. I have never had to add acid to a light colored beer. It could be you have unusual water. It...

I am using Palmers sheet version 2.3 and other then WITs I get the predicted results. I BIAB and have never even thought of the difference. I do a full style specific pH and taste addition at the beginning. Have never had any issues with the expected pH and have only once added a few drops of...

Use one of the calculators that is out there. I use 2 different ones. Palmers is just about as easy and good as any. Can not find the link to the other one. It is a lot more complicated and the results have been similar. The only exception has been with wheat beers, I brew mostly WITs. I...

Guess you did not like my advice. Three weeks in the fermentor will not do anything bad for your beer. In fact it can only improve it if you are the type of brewer that bottles or kegs as fast as possible. This is one of the problems we have with local breweries. They start out with every...

Just let it set for 3 weeks. It will hit terminal by then or you have sick yeast. If that is the case it wil not matter what kind of mometer you have to drop.

At the cost of replacement kegs a brewery will not give away kegs that can be fixed. They have all the equipment and knowledge to pull spears. I would guess they got rid of them because the rim of the connection is bad and will not seal. The other possibility is they are perfectly good and...

Read the post. He added store bought 'natural jiuce'. I agree he has way to much yeast kiler in it. It could also be the 'natural jiuce' he added had preservitives in it. Never can tell what they put in 'natural' products these days.

Not a cider guy. Are you sure the 'natural juice' did not have any preservatives in it? For SO2 info try this link. http://www.cider.org.uk/sulphite.html

Each to there own. I find that calculating additions is easy if you have an idea of what you have and want. Will it get me to 5.2? Have no clue as I use strips to measure. In fact the only beers I have had problems calculating are wheat beers. Not surprising as the calculators are designed...

Balance Balance Balance. Yes you can get a good idea of how much to add to get the pH level for a beer recipe. It may not be spot on but better then batting in the dark. Following the advice of someone that says to have acid ready to balance the pH in a stout may cause you problems. Dark...

Recipes for water are a tricky thing. While there is basis for the calculations used there is no ideal formula for any beer. Treating water is done for 2 reasons. To try and get the pH in an acceptable range, and to influence the flavor. As you can see from the responses neither of these...

Sour beer, not sanitizing, and temperature. The reason why I asked if Colonel was joking was because the post left so much to question. Just about everyone agrees dark beers are much more forgiving then pale beers. The post inferred that dark beers can be brewed with out temp control. "I'm...

Your joking right?