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Howdy! I hope this thread will serve as a diary of my latest brew. Executive Summary: Brew day went better than expected. I was a little nervous about performing my first double decoction. I ended up obtaining a higher efficiency than calculated of 84% and overshot both preboil and OG...

I've noticed a metallic tinge on the finish of a few of my beers. This includes a blond ale, pale ale and hefe all with varying degrees of this off flavor that I've brewed with 100% source water (forced through a carbon activated filter). Here is my water profile: Calcium = 23...

I'm looking for some advice on what water profile I should shoot for on my upcoming Hefeweizen. Any help you fine brewers can provide I would sincerely appreciate. Here is my source water,...... Here is my water profile: Calcium = 23 Magnesium = 5 Alkalinity as CaC03 = 73 Sodium = 13...

Howdy. I've searched around the forum quite a bit and couldn't find this specific scenario. If there is a pre-existing thread to this effect I apologized! Brewed a Sierra Nevada Pale Ale clone (5.5 target volume in fermenter) yesterday (aka Bastage Panty Raid Pale Ale). Pre-boil...

Fat Squirel Brown Ale Clone. Starting gravity was 1.051. Safale US-04. I was foolhardy and racked to the keg too early. I'm out of brew on tap so I was hasty to get this ready for quaffing. Beer was in primary for 14 days. I assumed it was done. I had racked half the beer when I took a...

Good Evening, I'm making a Saison (aka Tres Bon Saison) with Wyeast 3724 Belgian Saison™. The package says the temp range is up to 70 - 95. The temp is 94, double checked with two thermometers. It's in the range, but is it ideal? If not, what temp should I shoot for? A little...

Brand new here, but not new to brewing. I'm still a power noob by any standards. Got started when I met a local brew hero in Steven's Point that runs a Brew Supply store. I pounded hard for a year or two and then my life changed a lot, got married and bought a house. I'm ready to get...