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So, admittedly I'm having a tough time trying to adapt the water out of my tap for lighter (color) beers. If anyone is interested in seeing my numbers here is a link: https://www.homebrewtalk.com/showthread.php?t=372370 Also, if anything I'm typing here seems out of whack, please let me know...

I have 1 pound of Nelson Sauvin pellets from the recent delivery of group buy hops that I am looking to trade for 1 pound of Citra or Mosaic pellets. Anyone interested?

I have a high OG lager recipe (1071) I've been planning to brew and I'm wondering if it would be worth my time and effort to bump up the grain bill a touch to get another smaller beer out of the mash. Maybe something in the 1038 to 1045 range... Has anyone done this with a lager recipe? My...

Took a quick look this morning at my hop cones on my CTZ & Centennial bines. I didn't have time to take a picture but the cones that are at about head height have the lower 1/3rd of the cone chewed off at a diagonal angle. Does anyone know of a pest that would actually chew/eat the cones...

So I know the NZ hop harvest occurs in March/April since their growing season is opposite ours. If they harvest in "our" spring of 2014, is that the 2014 harvest? Regardless, how long does it take for their harvest at the beginning of the year to reach distributors and vendors in the U.S...

Anyone here? I always assumed it would be frowned upon. Kind of like bringing your own food into a restaurant. However, what if you brought it in to share? Give the bartender or other patrons the opportunity to sample? *Disclaimer* This may not be legal in all locales.

OK, I've been ill so maybe I'm missing something and if I am please tell me. I recently kegged a 5 gallon batch of APA that was heavily hopped and dry hopped with pellets, then cold crashed for 3 days. The yeast I used was also not a particularly flocculent strain so the result after 2 weeks...

Wow, I mean wow. 4 weeks ago I brewed an AG Sculpin IPA clone using Denny's yeast instead of a good West Coast yeast. Kegged it about a week ago, burst carbed, and so far after a few samples, I think I'm in love. Very smooth mouthfeel after a good carb on it, hints of malt and crystal...

Anyone have or know where to find a water quality/profile report on Hinckley Springs water? The delivered big blue bottles...

OK, we know these: "Water chemistry of classic brewing cities Pilsen Dortmund Munich Vienna London Burton Dublin Calcium 7 225 75 200 52 268 118 Magnesium 2 40 18 60 16 62 4 Sodium 2 60 7 8 99 54 12 Chloride 5 60 10 12 60 36 19 Sulfate 5 120 10 125 77 638 54 Alkalinity 14 180 152 120...

Does anyone do this? I have a VERY high bicarbonate level in my tap water: Bicarbonate, HCO3: 335 ppm, but relatively low calcium levels (61 ppm). Reading the Bru n' Water knowledge page I see that is is possible to bring my bicarbonate levels down to +/- 185 ppm by boiling and stirring...

I have a cider fermenting now that is going to be bottle conditioned shooting for 2.7(ish) volumes of CO2. Simple recipe: 3 gallons of fresh unpasteurized orchard cider 6 cans of AJC 2 gallons of Spring water 2 lbs of light brown sugar On Saturday I mixed the above in a 6.5 gallon...

:drunk: Ok, seriously... I was wounded in a freak brewing accident a week ago where I found myself stepping over a pile of wood in my garage/brewery in a much too hasty fashion which caused a mis-step, slip and landing on said pile of wood. The jewels took a hit but survived, however, I...

Ok, feel free to use this as a place to vent about your co-workers. No need to use names in case you work with fellow brewers. Let's hear the stuff they do that bugs you. I have a co-worker that smokes heavily and is a close talker. Bleh. Another one of my co-workers uses words like "moot"...

Have Dark Lord 2013, looking for a case of Heady Topper (6 four packs). Can also add other FFF brews or Chicago craft beers. Available beers for trade other than DL: Dark Horse Brewing Co. Plead The 5th Imperial Stout 18th Street Sinister DIPA Spiteful Brewing G.F.Y. Stout Great Divide...

I have washed much yeast, harvested yeast from bottles, and pitched on yeast cakes. What I have not done (and this is my question to any of you that have) is siphoned my yeast out of primary after cold crash so that I can add gelatin fining in order to keep my yeast and beer clean. Sounds...

happy carboys. <br>

I've never had a sour/lambic beer. I have no idea what they taste like but I do know that the beer I bottled last night tastes... funny. Flashback to January 6th 2013, I have an 11 gallon batch of tangerine IPA (tangerine zest in the boil 2 oz. @ 10min.) split into a pair of 6 gallon carboys...

So far 3 APAs, 2 IPAs, and 1 Belgian Red that I have brewed have turned out darker than the recipe has indicated it would. My first thought was mash/sparge temps. If I had a thermometer that was not reading correctly I might be over-heating my mash and extracting tannins. Thermometer...

Batch Size - 11 gal All-Grain Est. OG - 1.063 Est. FG - 1.013 Est. SRM - 7 Est. IBU - 55 Brewhouse Mash Efficiency - 77% Mash Temp - 154F Batch Sparge to 12.25 gal 60 minute boil 13 lb Briess 2 Row 5 lb Vienna 3 lb Sucrose 2 lb Carared 1 lb Victory FWH - 1 oz Centennial...