Looking for advice/tricks/tips on AG

My biggest suggestion is to read A LOT. There is a ton of good info in a book like How To Brew by Palmer. If you haven't read it yet, get it and read it. All the threads here are good reading and there are other websites dedicated to homebrew that have huge amounts of tips and tricks.

 

Whatever brewing software you are using, make sure to readjust input variables every time you brew until you get your brewhouse efficiency dialed in...good luck

 

There's no video, but there is a User Guide that explains the purpose and use of every parameter. There are also "Mouse Over" pop-up tips in most of the cells.

Of course, if someone wants to make a video, that would be cool, as long as it's accurate.

 

There is software/calculators for that, too. I would suggest using RO water as a base and then adding 1 or 2 teaspoons of Calcium Chloride to your mash/sparge water unless you have "good" water with low alkalinity (depending on style brewing of course) Or you can fuck around with the calculators...but at this point you probably have enough other things to worry about . Gypsum and Magnesium Sulfate can also be added to the boil if brewing something hoppy...ymmv...cheers

 

The above generic advice is for a 5 gal batch

 

I don't know how quick they will be at doing that...usually a lab (such as Ward's) is required to reveal what a brewer is interested in. Hardware/feed stores will usually do a quickee for bacteria and aesthetics so they can sell you a RO system

 

I have well water also...and I know mine is bad for brewing...arsenic, and lots of alkalinity. You might have much better well water where you are...good luck

 

I would brew the first batch at least with RO...but heh that's me...You might ask someone else here what the turn around time is for a lab.

 

My advice is to be prepared for a stuck sparge and maybe to take prophylactic measures such as adding some rice hulls to the mash, as cheap insurance. May not be an issue for you, but it's a headache that you really don't need with so much else going on.

 

Have extra hot and cold water available if you don't hit your mash temps exactly...hopefully your mashtun has a built-in thermometer. Keep the lid closed if not stirring (conserve heat)...don't worry about mash thickness...more important to hit temps closely. Watch temp of grain bed closely when adding hot sparge water...you never want it to go over 170*F.

If all this is giving you heartburn, RDWAHAHB

 

^ To keep it simple, and since you are (I think) using BrewCipher...
On the water tab, make sure you specify that you're using 100% distilled water. Then add equal amounts of CaCl2 and CaSO4 until you hit the pH 5.5 you're targeting. In your case, that will probably land you around 50ppm overall of calcium (for the yeast) too (assuming water to grain ratio of 1.5 qts/lb). Done.

Or increase one salt as you decrease the other to tailor the chloride to sulfate ratio. Chlorides -> Rounded Malty. Sulfate -> Crisp Hoppy.