Recent content by EternalBrewboy

So I recently started developing my own extract/partial mash recipes with the use of BeerSmith and brewed my first, a Hefeweizen, yesterday. The recipe was as follows: 5 lbs. Wheat LME 1.6 lbs. 2 Row Pils 0.25 lbs. Crystal 20 1 oz Hallertauer Wy 3068 Beersmith showed that all my...

What are the proper levels of chlorine and other wonderful by-products in the water used for beer? From what I can find the water in my area has >0.2 mg/L of chlorine (0.7 and 1.1 for both readings in December) and anywhere from a 6.5-8.5 pH level.

That's a nice simple solution that I'm certainly happy to try. I guess I've been mislead by the various "How To" sources I've read, or maybe I haven't read as thoroughly as I thought I did. Since I didn't let my second batch sit and clean itself up, can I just leave it in the secondary and...

Ahhh well, it seems like there are various things that I can do better/right that will certainly help my future batches. Thanks for all the input and help everyone.

I just remembered something that might have had an effect on this, although I suspect if it had any effect it would be more of an infection issue. What I've read from John Palmer proposes that I boil and cool the water that I'll be adding into the fermenter with the cooled wort while Papazian's...

I live in downtown Vancouver.

My first batch used a dry Ale Yeast from the local homebrew store and this current stout is using White Labs Irish Ale yeast. The IPA has been bottled for 2 weeks now and the stout was racked 5 days after pitching my yeast. I'm just worried that I shouldn't have to keep these bottled just to...

About a month ago I took the plunge and started home brewing after doing a ton of research (reading both John Palmer's book and Papazian's). My first batch (a malt extract+special grains IPA) seemed to do just fine throughout the whole process and I was completely satisfied with it by the time I...