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I should mention that I was out with my gallons per day estimate (my maths was wrong). I could still easily fill a 30l bucket in a waking day, but it won't be a 100GPD rate in my case, probably due to my low water pressure. Best guess is something like 60-70GPD from my 100GPD system. One other...

Honestly, I could hardly believe it. I know that a 90% reduction of TDS is normally considered working, so at 400ppm, anything less than 40ppm would have been OK. From what I have read, I guessed I would hit about 15ppm. It was only the other results, which are totally believable, had me believe...

Alsace, France, on the German border, so not the same :-). Same problems though. See system I bought above.

Yes, I might be sensitive to it. I'm the only one who's noticed. I find my best beers are Belgian, and flanders water profiles are the only ones with elevated sodium levels, so no surprise there. On my first "test", I'm pushing the sodium right down. I'll see how it comes out, with the potential...

Hi. The 4 stage one I bought seems to be out of stock from the supplier. In any case, it's the same as this 3 stage one in the link below. The one in this link misses a resin stage AFTER the RO filter. I understand that 4th stage sort of finishes the job, polishes up, but the RO filter is doing...

Just bought a really cheap RO system from the bay, 52 quid, and a cheap TDS meter, 5 quid. They both work great. 4 stage, 100GPD. Tap water @ 400ppm Brita filtered tap water @ 140ppm 1 year open distilled water @ 5ppm Just opened distilled water @ 3ppm AND reverse osmosis water @ 0ppm I...

Hi. After suffering with the poor standard filter on my Grainfather, I realised I could fit my 12 inch bazooka. The only thing is, it's a bit too long. I'll need to cut a bit off the end and roll the end back down. I worry a bit that it might be brittle. Has anyone any experience of reforming...

After several decades of brewing, I just invested in 2 extra fermeters. Now have a grand total of 4. So now, at a cost of 15 extra quid, maybe I can have a bit more patience.

For me it was like buying a supermarket pizza, or making your own. You can get some good supermarket pizzas. The first few of your own might not be so great. But the freedom you then have, to play around, just opens things up to a whole new level. Then when you hit on some recipes that turn out...

Ha, just randomly dropped by and caught this reply to a comment of mine from years gone by. Well I can report back, my bottle of starsan is indeed still going strong. It came with 16oz, and there is 12oz still remaining. Still brewing regularly; 2 brews in the last 3 weeks. Still use a syringe...

I'm deep in the process of testing. 1 brew, 1 step. Step changes such as acid in mash only, no mash out, reduced sparge water temp. Still, first brew has something. It only comes through after a few drinks; less of a flavour and more of a mouth feel. I'm forming the opinion that it's...

AG clone of La Trappe Quad, next to the real thing. Clone recipe was the easily found one off brewers friend. It's in the ball park, but a bit one dimensional. Grains seem ok, but something is off on the hops. The recipe has all saaz, and only in the boil, but something else is going on with...

My Grainfather stalls the boil heat-up process about 20C above finish of mash temp. That's very weird isn't it? While I were doing mash-outs and using the app, it stalled for about 30 minutes at 95C (6 times). Recently I started to skip mash-out and do a completely manual run, and now it stalls...

AG#27. 8th on my Grainfather. Citra Amarillo pale ale. Process is tied down now, with smooth fast transitions, and all was finished before 13:30, cleanup & all. I prepare the grain and mash liquor the night before, set deferred heating for the morning, and mash-in within 5 minutes of waking up...

Yes, the HERMS/RIMS remark is a good one. I was just thinking out loud. Out of interest though, in such a system, what proportion is the sparge water of the total water? In the grainfather, it's about half, which means you have loads of sparge water. To be honest, I do wonder to what extent...

Yes, I have similar thoughts. In my old 3 tier system, one of my best beers was one of my worst for efficiency. I think in the grainfather, the constant flow of wort through the grain, while returning great efficiency, could well drag out tannins also. It won't all be through that, and certainly...

Hi. Not enough further brews under the belt to say for sure, but I didn't pick up any astringency on my last 2 completed brews. I have decided that any focus on efficiency is ridiculous until I first brew beer I like to drink, so I have decided to ditch all the activities I carry out mostly for...

I was in "clear stock" mode while designing recipes, and decided to brew 2 identical, fairly simple bitters, one with predominantly Fuggles, and the other exactly the same, but with Styrian instead. As these 2 hops are cousins, I thought it a good way to see which I prefer. Wow, they are very...

It's an interesting subject. I've been brewing 23 years and about time I lifted my understanding a bit. All I'm currently doing is adding acid to reach mash pH target, and calcium to reach an often quoted minimum of 50. I've never really properly tied down which calcium to add, or how much (I'm...

And I guess a good first question is to double check my current treatment plan. My next 23l brew will be a fairly golden bitter, 12.2 EBC, 25 EBU, 3.9 ABV. I aim for at least 50 on the calcium, and in doing so, I aim for a balance in the sulphate/chloride ratio (to match this beer style). My...