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This is kind of a rambling rant, but I hoping someone might be able to tell me if it sounds right or if I am misunderstanding the situation. I also had a question at the bottom if anyone knows: I recently followed the directions in a BYO article to dechlorinate brewing water and after doing...

I asked my water department for the concentration of calcium carbonate and I got the answer: 160 mgl. After doing further research I have noticed that multiple measurements are expressed as CaCO3. Calcium and magnesium can both be expressed as CaCO3. My questions are: Can total alkalinity...

Hello, I have been having some problems with my brews going bad. They generally start out pretty well and then go bad usually 2-4 weeks after primary fermentation is complete. One of the things I noticed (while they still tasted good) is that they didn't seem very potent. So I started...

I received a Mr Beer kit for Christmas and I have since been pretty psyched about brewing beer. I brewed up my first batch and it wasn't too bad. It was a Pale Ale mix that used half malt extract and half malto dextrin. It was a bit light, but still had character to it and didn't taste...

I was reading Dave Miller's brewing book as well as John Palmer's online brewing guide, and there were a couple of things that confused me. Both reccomend cooling the wort after its done as soon as possible for several reasons. To provide a cold break, prevent oxidation, and to prevent...

Like many posting here, I just starting brewing. Currently I'm using the Mr Beer process, which is pretty simple. It uses a single fermentor and instead of using an airlock it just uses a screw top lid that lets air out through the threads but supposedly will not allow any air in. About 3...