Supposed to be pretty rainy here the next few days but right now its 55 and sunny, gorgeous day!
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Luck is just probability taken personally.
Oh yes. But all I do is add salt. Not sure about the neutralizer... In fact it's never been serviced in three years. Been wondering about that, so I'm gonna bust out the owner's manual.
I have a whole-house water softener coupled with RO. Produces 7-14ppm water. Excellent for extract, and with AG I back-mineralize up to 25-50% tap.
I have a bag that says "Burton Water Salts" with no instructions or manufacturer. It's been with me for 4 year and has never been used. Anyone got an idea how to use this?
There's a good chance it's from LD Carlson.
Sounds almost done. You could probably take a quick taste now to get an idea how it's doing.
I like this yeast better anyway. Not quite as dry. A little fruitier, a little less sulfury.
|Name/Forum Name||Twitter ID|
|Mark Gres/Mark G||@markgres|
I have found that rousing it once or twice a day (e.g., swirling the primary) really helps, because it is so flocculent.