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I live outside Philadelphia, and I was wondering if anyone knows what region in the brewing world our water is comparable to. I only treat my water with campden tablets. I know it's not soft water. I'm just getting curious about water chemistry. Thanks

What is the best all around dry lager yeast to use on any lager style? Going to brew a pilsner in a month or so then a amber lager after. Hoping I can reuse yeast from first brew

Brewed a stout on 8/28. OG was 1.055 yeast is S-04 krausen dropped no airlock activity after 10 days so I checked gravity it was 1.014. Went to check it next day and it looks like it started up again so I left it, next morning airlock is bubbling. Wth. Has this happened to anyone and is this a...

Hi I designed this recipe and wanted to get some feed back if you will. 5.5 gal batch sparge brew day 13# pale malt 1# crystal 40l 1# crystal 60l .5 warrior 60 .5 topaz 30 1 fuggle 15 .5 warrior, topaz, 5 1 fuggle 5 Too bitter?

First time using beersmith and it was awesome. Brewed a oatmeal stout and it was the smoothest brew day yet. I mashed in a little low 153 but all the amounts came out perfectly. I'll never brew without it. As far as the water profile I use campden tablets to get rid of the chlorine. Can't wait...

Never mind

IIIIIIIIIIIIIIIIIIIII'm 50 Just started brewing and I love it. I've been reading a lot of the older posts and I'll try not to repeat any old questions. I'm on my second A/G batch, it's a wheat. Adding raspberry puree in secondary in a couple weeks. I've learned a lot from Yooper and Revy...