« on: July 10, 2015, 02:27:49 PM »
Avery brewing does: http://averybrewing.com/brewery/recipes-for-homebrewers/
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I brew with RO water. My tap water is pretty much liquid dry-wall, so it's not well-suited to brewing. I have made adjustments in the past with Palmer's spreadsheet. I was always successful, for the most part, but I stopped making adjustments when my product began to go south, just in case I was over-adjusting the mineral additions.
Guess what happens if we serially repitch a starter versus serially repitching yeast cropped from a normal gravity beer? If you guessed that the yeast culture loses vitality more rapidly, then you are correct.
Actually, yeast cells consume O2 whenever it is available, which is why the "Don't rack to secondary because it will oxidize your beer" mantra is yet another home brewer created myth.
I think a wort chiller might be added soon, maybe a glass carboy. What would you recommend?
Thought I would show pictures of my twins.