to CGREEN water mods?

Hey good stuff last meeting! to bad I had been drinking so I dont remember a damn thing! I will be brewing an imperial stout (extract kit from midwest). I have brewed this kit before and it was great. This time I will rehydrate the yeast. I know you talked about modifing the water, is that only if it is filtered? Any other suggestions? Thank you in advance!

Sorry for the delay in response. I had to shoot to Philly Tuesday morning and I got back last night.

Lets start from the top. You know the saying, teach a man to fish and all that.

Please post the complete recipe and we can start there.

6lb dark lme
6lb amber lme

8oz chocolate malt
4oz carmel 120
8oz roasted barley

3oz glacier bittering
1oz willamette aroma
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munton's 6gm dry yeast + dry champagne yeast into secondary
I did not rehydrate in my first batch.

Looks pretty good. I am going to look into the contents of the amber and dark extracts to get a better grasp on the true recipe. We are going to change that yeast if you don't mind. I am not a supporter of champagne yeast in beer. I will post again this evening with what I think will make this the best it can be.

are you doing full volume boils? Also post the AA% for the hops please.

No not a full boil aprox 2.5 gallons. Then top off with tap water. Glacier hops are 6.0 and the willamette are 3.4

Use 100% distilled or reverse osmosis water. Those water filling stations at the grocery store are cheap and you can take a carboy or bucket for transportation. You will need to get some calcium chloride which is found at homebrew/wine making shops, Epsom salt which you can get at any major drug store and some NON IODIZED salt. Canning salt is the way to go here. DO NOT USE TABLE SALT EVER!!! Once you get all this add the following to your boil:
1 teaspoon calcium chloride
1/2 teaspoon epsom salt
1/4 teaspoon canning salt

I will cover the theory another time. Let me know if you have any questions.

what about the champagne yeast in the secondary? midwest told me it was for pitching into a high abv environment, up to 17%. But then said it can also be pitched just before bottling for proper conditioning WTF I force carb anyway!!!!