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I would like to raise the level of magnesium in my brewing water with raising the amount of sulfates. Anyone know how? Thanks in advance.

Ph was 7.9, no idea about alkalinity. Wasn't on the report. Beersmith asks for Bicarbonate levels when adjusting your water chem and Palmer makes a point of it's importance in his book. Why would I not need it?

My water report says I have 84 mg/L as CaCo3 of Hardness and I need to know the Bicarbonate levels. Anyway to determine that with data given?

I'm really just looking to try something new and challenging. I'm still have a couple lower ABV beer planed in the coming months as well as some mead.

Right now I use an immersion chiller. But an ice bath of counter flow chiller both work well. You want to cool the wort rapidly to facilitate a cold break. It causes a permanent change in the chemical profile of some of the proteins in the wort. This change makes them not want to stay in...

I agree.

My wife is begging me to make this after seeing it.

No one? Sad...

I'm working on recipes for my January brews. I'm wanting to start some long term brews to be ready next Christmas. Anyone have any advise on brewing really high ABV beers? I'm thinking (17%-22%). Also I do a chocolate stout every year. I've always used unsweetened bakers cocoa, but I've heard a...

5g fresh harvest ale 2g blackberry mead 5g IPA 50809 + 12 = 50821

I live in the country. My family is all like "I don't like dem dare dark beers" when I try to get them to try my pale ale and they are drinking PBR.

Someone changed the brewhouse efficiency to 85% on my spreadsheet I just noticed (and by someone I mean me when I was playing with numbers and forget to set it back). So I built the grain amusing 85% yield because of this when I normally only get 74ish %. This time I only got 63.59% though.

So had an issue in my brewing last night. My OG was way low. It was cold out and I brewed after the sun went down outside. Gain bill was... 10lb. 6oz Briess 2-row 1lb Munich 1lb Crystal 20L 8oz Victory I mashed in 5.75 gals of water. My target mash temp was 153F, I hit 152F. I mashed for an...

Mead is a good way threw primary fermentation (only about 1 bubble per minute in the airlock) and I've decided to add some blackberry juice to it. Should I oxidize it again sense it will be fermenting the sugars in the blackberry juice?

I an being given a few hundred pounds of apples and I want to make lots of cider and some spiced cyser. Problem is money it tight and I don't have equipment to press any ideas on the cheapest method of juicing the apples?

Thanks. So what do you think about. 8 lb Marris Otter 1 oz Cascade Pellets @ 60 Mins 1 oz Cascade (Homegrown) @ 15 Mins .7 oz Cascade (Homegrown) @ 5 Mins Safale -05 5 Gal batch

Looking for ideas on what to brew with my 1st year Cascade. Got 1.7 ounces dried to play with. Any ideas?

It varies from setup to setup. I would suggest making a dip stick that measures the volume and top off with sanitized water if you are short on your target volume. Over time you will learn your boil off rate it and will not need to top off.

I've had this same thing with my 2 1/2 year old son.

Scratch that 100 gal per person per household per year. Just looked it up. Much lower that I thought.