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I have been using EZ Brewing Water for years and love it. However, I've started incorporating Potassium Chloride and Table Salt in some of my recipes to minimize calcium while boosting chloride. Is there a brewing calculator that supports these two salts?

I have started using sugar and carbonating naturally in the keg. I generally complete my 10-14 day primary with ales and then give them a week at room temperature to get mostly carbed up. My question is, can I ferment a lager at 48 for 10-14 days (or whatever your lager schedule might be)...

I've got a Gose recipe that I like and I'm looking to add Passionfruit to it for an upcoming wedding. Something along the lines of Wicked Weed's Tropicmost Gose I plan on using Goya's Passionfruit pulp: They come in 14oz packages and I'm trying to figure out how much is too much. The...

Hi All, I decided I wanted to re-use an old yeast cake from a sour to ferment 3 "side gallons" from an 8 gal batch. I figured it would be a mix of the dregs (Brett B) and the original saison yeast I first fermented with. I, very stupidly, did not think about the fact that this cake is...

Recently I made a simple pale ale that would generally need about 2 weeks to finish fermentation. My questions is, how early is too early to cold crash? I took a gravity sample after 5 days of fermentation and the beer is at target gravity. I understand that racking a beer off of a yeast cake...

I recently finished my keezer project. I drilled holes for four taps but I'm only running two right now. I've currently got grocery bags stuffed in the tap holes for insulation. I've seen some similar projects on here before where people have secured a nice metal disk in the empty faucet spots...

So I've just done my first bulk order of hops from Nikobrew. My plan is to first brew the great Zombie Dust clone by skeezerpleezer, then pouring Yooper's DFH60 on top of the yeast cake (I plan on using WLP002 as a sub for Wyeast 1968 -- but both second brews use Pacman and I willl use this if...