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I'm considering using Campden tablets (potassium or sodium metabisulfite), to remove chloramine and chlorine from my water, but am wondering if this is the same as the "sulfites" that I see listed on bottles of wine that give me headaches when I drink them.. I dont want to solve one problem and...

In a hard cider?? I want lacing on the glass.. Serving on a home draft system.

I have alt least now identified the off flavor in several if my last brews. Four of my recently brewed beers have chlorophenols from my city adding chloromine to the water supply. Three are kegged and one is bottled. Are there any ways to remove chlorophenols from kegged beer?

Ok, so for about 60 batches (yeah, it was a good run), I have produced beers without off flavors, except maybe some acetaldehyde (and that one RIS where I used too much extract).. all kinds of styles and both lagers and ales. Now, 4 out of the 7 last brews, a 1) Rye Pale Ale 2) Roggenbier 3)...

I am putting together a roggenbier recipe that has 36% rye malt and 6.7% rye flaked.. for reasons outside of this recipe, I am consider using no rye malt and 42.7% rye flaked.. how would that affect the recipe, If at all?

Does an acid rest do anything other than drop the pH into a healthy range for the mash? I tend to do a decoction or single temp infusion mash, but rarely with an acid rest, and my pH ranges from 4.8 to 5.2. Would I gain anything with an acid rest for a hefeweizen recipe where I'm trying to...

Ok.. I took a break from brewing.. in January and February of 2016 I got my brewing WAY ahead of my drinking.. 8 batches to be exact.. and now its time to mash in again.. I have a fair amount of grains that have been stored in Ziploc freezer bags inside containers and kept in a cool dry room...

So.. This weekend I will keg and bottle a 10 gallon batch of Kölsch. The bottle conditioned bottles will of course have priming sugar added while the keg will go straight to the taps.. Should I let them sit 2 weeks at room temp to carb first, then lager? Or the other way around?

I was given a package of crushed steeping grains by my LHBS that came out of a Brewers Best kit, but he didn't remember what the kit was.. So, I have put this recipe together with some grains, hops and yeast that I have sitting around built around the first 3 grains listed below thinking it...

I bottled an Oktoberfest with priming sugar and am lagering at 38 deg for 6 weeks.. Could I reasonable expect it to be fully carbonated by then??

Sort of a click-bait question, because I know there are no fermentables in Amarillo hops, but today I racked an IPA to secondary after 2 weeks and it had reached a FG of 1.009, with an estimated FG of 1.010. I sprinkled an oz of Amarillo on top in secondary, and now, 4 hours later, I have...

http://www.nbcnews.com/news/us-news/anheuser-busch-halts-beer-production-provide-water-texas-oklahoma-storm-n366361

How much does water (wort specifically) expand or contract as it is heated to a boil or cooled after flameout? What is the formula?

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Ive brewed a few beers with SG higher than 1.080 that are not making it to the finish line. Stuck fermentations ending in 1.025- 1.045 when they shouldn't have been.. What have you done to make sure you get a complete fermentation??

So, when I buy beer that is expensive and a style that tends to benefit from cellaring, I like to drink 1 or 2 cans and set the rest aside for a year or two.. which brings me to Oskar Blues Ten Fidy, a RIS. Does anyone have experience showing that canned beer cellars just as good as bottled...

So this time last year I made (3) 1-gallon batches of JAOM. Each batch used a different yeast, namely RedStar bread yeast, Lalvin K1-1116 and Lalvin EC-1118. I fermented at room temps (72 ish). Each batch has different flavor elements, but I wonder if part of what I am tasting are fusel...

Is it better to store corked wine bottles with mead or corked belgian beer bottles with beer upright, or on their side like wine bottles?

I found this jar while hunting in my family's woods and know the history of the area, it may be as much as 50-70 years old. It is a 2 qt mason jar and I want to use if for various things. I have rinsed it, washed it with Dawn, let it sit in PBW for a week. Unfortunately, a whitish film remains...

I made a german roggenbier, a rye ale, that used WLP 300 Hefeweizen yeast to keep it true to style, then went to bottle it yesterday. So I looked up a priming calculator, several of them actually, and to carbonate a Dunkleweizen (the category this beer fits into), the calculators called for a...