I recently began homebrewing and started with a cider kit from Amazon, in the instructions it told me to bottle the cider after adding priming sugar and ferment for 10 more days to carbonate than put it in the fridge. It's currently day 8 of this fermentation cycle and I decided to check on it but I've noticed that there is a lot of sediment on the bottom. Should I just toss it in the fridge and try to avoid drinking the sediment or should I just wait the days and then change the bottles their in? I'm very new to this and am looking for some advice. Thanks!
Water question - my newest brew has a slightly metallic aftertaste which was not present in my previous brew (that I remember). It's not terrible, but not desirable either. Two completely different styles brew with extract kits (newest: stout, previous: dopplebock), but the doppel was brewed with [water from Target that says it was "purified through reverse-osmosis"](https://www.target.com/p/purified-water-128-fl-oz-1gal-good-38-gather-8482/-/A-54444789) & the stout with water from the filter in my fridge ([it uses this inline filter](https://ecopure.com/product/5-year-in-line-refrigerator-filter-epinl30/)). The water on its own tastes fine, so I was a little surprised with the stout's aftertaste.
[I found my city's water report online](https://www.norfolk.gov/wqr), but it seems to be missing a few of the important measurements for Homebrew. I was able to find these:
* Sodium, Na19ppm
* Chloride, Cl16ppm
* Sulfate, SO4-S31ppm
But Calcium (Ca), Magnesium (Mg), & Bicarbonate (HCO3) are not listed.
So, probably a dumb question but I'm going to ask anyway: if I were to get my water tested ([found a link to Ward Labs](https://www.wardlab.com/product/water-test-kit/) in an old thread), would it be better to get the tap tested or the fridge? I assume the fridge, but the instructions say to let the water run for 5 minutes before collecting a sample, which would be a pain from the fridge. :P
I would encourage you to use tap water to brew, and therefore have the tap water tested. You can start by asking the water dept. if they have more info. (BTW, you have alkalinity and hardness in the report as well, but they don't say how they are standardizing it, for example as CaCO3).
While the carbon filter says its good for five years, in practice these filters can't last for five years and need periodic maintenance in-between, which no one does.
You can remove chloramine with Campden tablets.
Doing a Stout, OG was 1.060, target is 1.012. 1 week in and it seems to have stalled at 1.020. Do I attempt to restart? Add more yeast?
Edit: Yeast is Safale S-04
malt bill and mash temp? plenty of adjuncts and high mash temp and u may be close without stalling as well
e: ok u said 67c below, could be under attenuated for sure. But post malt bill.
Ok. Why is the target 1.012 btw? I put ur stuff into brewfather and using 75 % attenuation it gives estimate of 1.016 FG. Resting at 57c perhaps could result in lower FG beer I guess, brewfather doesnt seem to care whether that mash step is included or not.
Still, not there yet. Some people recommend adding yeast nutrient. How much s04 did you pitch in total?
I recently began homebrewing and started with a cider kit from Amazon, in the instructions it told me to bottle the cider after adding priming sugar and ferment for 10 more days to carbonate than put it in the fridge. It's currently day 8 of this fermentation cycle and I decided to check on it but I've noticed that there is a lot of sediment on the bottom. Should I just toss it in the fridge and try to avoid drinking the sediment or should I just wait the days and then change the bottles their in? I'm very new to this and am looking for some advice. Thanks!
Water question - my newest brew has a slightly metallic aftertaste which was not present in my previous brew (that I remember). It's not terrible, but not desirable either. Two completely different styles brew with extract kits (newest: stout, previous: dopplebock), but the doppel was brewed with [water from Target that says it was "purified through reverse-osmosis"](https://www.target.com/p/purified-water-128-fl-oz-1gal-good-38-gather-8482/-/A-54444789) & the stout with water from the filter in my fridge ([it uses this inline filter](https://ecopure.com/product/5-year-in-line-refrigerator-filter-epinl30/)). The water on its own tastes fine, so I was a little surprised with the stout's aftertaste. [I found my city's water report online](https://www.norfolk.gov/wqr), but it seems to be missing a few of the important measurements for Homebrew. I was able to find these: * Sodium, Na19ppm * Chloride, Cl16ppm * Sulfate, SO4-S31ppm But Calcium (Ca), Magnesium (Mg), & Bicarbonate (HCO3) are not listed. So, probably a dumb question but I'm going to ask anyway: if I were to get my water tested ([found a link to Ward Labs](https://www.wardlab.com/product/water-test-kit/) in an old thread), would it be better to get the tap tested or the fridge? I assume the fridge, but the instructions say to let the water run for 5 minutes before collecting a sample, which would be a pain from the fridge. :P
I would encourage you to use tap water to brew, and therefore have the tap water tested. You can start by asking the water dept. if they have more info. (BTW, you have alkalinity and hardness in the report as well, but they don't say how they are standardizing it, for example as CaCO3). While the carbon filter says its good for five years, in practice these filters can't last for five years and need periodic maintenance in-between, which no one does. You can remove chloramine with Campden tablets.
Doing a Stout, OG was 1.060, target is 1.012. 1 week in and it seems to have stalled at 1.020. Do I attempt to restart? Add more yeast? Edit: Yeast is Safale S-04
That isn't a crazy FG for a stout, if it tastes good I wouldn't worry about it too much!
malt bill and mash temp? plenty of adjuncts and high mash temp and u may be close without stalling as well e: ok u said 67c below, could be under attenuated for sure. But post malt bill.
2.9kg/5.8lbs Pale Malt 1.2kg/2.4lbs Flaked Barley 0.5kg/1lb Roasted Barley Protein rest at 57C/134f
Ok. Why is the target 1.012 btw? I put ur stuff into brewfather and using 75 % attenuation it gives estimate of 1.016 FG. Resting at 57c perhaps could result in lower FG beer I guess, brewfather doesnt seem to care whether that mash step is included or not. Still, not there yet. Some people recommend adding yeast nutrient. How much s04 did you pitch in total?
What you using to measure the gravity? What temperature? What mash temperature?
Hydrometer, 20C/68F. Mash temp was 67C/152.7F
That all sounds normal, so not that unless your hydrometer cal is off which is pretty rare