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I like honey and ginger. I use Grolsch bottles, and add 1 tablespoon of tea from a new batch, 1 tablespoon of honey and 4 gms of diced ginger root. I let it secondary ferment for 10 days to 2 weeks then refrigerate for 2 days. Very carbonated and delicious!

Northern Oak Brewery opens to the public on Wednesday, September 9 at 4 pm. Eight beers on tap and a full kitchen.

What about sending a water sample to a third lab?

The framing should be completed this week and the windows set on the 19th. The metal roof will follow shortly thereafter.

I calibrate my Hanna HI 991001 meter with 7.01 buffer and then 4.01 buffer per the instructions. If I leave the probe in the 4.01 buffer after calibrating the pH will increase from 4.01 to 4.05 over the course of a couple of minutes, then stabilize at 4.05. If I rinse the probe after...

Chloramine in your tap water is a common cause of phenolic "band aid" off flavors. Get yourself some campden tablets. 1 tablet treats 20 gallons of water. You can break them in half, quarters etc to treat smaller volumes of water. Charcoal filter is effective in removing chlorine, but not...

Are we to assume DI water here AJ?

Definitely going forward. We have done some minor work in the last month inside the building at the back of the lot - putting up interior walls to form an office, lay out where the 2nd cold room will go and other minor things - none of which are visible from Saginaw St. We don't have heat, and...

My partner and I are waiting for financing from our lender. We expect the loan to be approved within a few weeks. Once approved the construction of the 62 seat tap room and 10 barrel brewhouse will resume, and the brewing equipment will be purchased. We are planning to open in the fall.

I preformed a test mash for a barleywine I am brewing tomorrow and measured the pH at various times in order to compare my readings with the predicted pH readings from Mash Chemistry and Brewing Water Calculator v1.5 (pH 5.48 predicted) and EZWater 3.0 (pH 5.44 predicted) I scaled the grist...

Here's what I got back from Ward Labs for Holly, MI Ca: 93 Mg: 37 Na: 83 SO4: 48 (SO4-S 16 x 3) Cl: 146 CO3: 12 HC03: 368 Total Alkalinity, CaCO3: 323 Total Hardness, CaCO3: 387 TDS: 642 pH: 8.1 Cations / Anions, me/L: 11.4 / 11.6 Is it even worth blending with RO, or...

You just replied to a guy who replied to a year-old suggestion.

Are these numbers correct? I have never seen values that low in a posted water report. Does your city run it through a giant RO machine before it enters the mains? :)

What are the maximum amounts before softening is needed? Is it only Ca and Mg that is of concern? Can you point me to a brand/supplier for this? How much feed water is needed to end up with 1,000 gallons of RO water?

Does the AE in secondary at the same time as dry hopping cause the dry hop aroma to be pushed out of the air lock? Have you tried AE in primary, then rack 1 or 2 weeks later onto hops in secondary?

Excellent advice.

Just to be sure I'm understanding what's being said - If I desire 100 ppm of Cl in my beer and my total water volume is 10 gallons, I add the appropriate amount of, say, calcium chloride so that I have 10 gallons of water with 100 ppm of Cl in it regardless of the fact that after grain...

I'm going to be opening a 10 barrel microbrewery. The municipal water supply is from 4 production wells operating in the same well field, at a depth of approx. 210 feet. I spoke to the Dept of Public Works which is in charge of the water supply and received a DEQ report which contained the...

I'll amplify my answer and state that I prefer grams as that is also used in the 3 popular water chemistry models. Electronic digital scales are cheap and accurate enough for my brewery. You can check your scale by measuring the weight of a nickel coin - they are 5 grams.

What about asking them to tighten the gap if they're only going to allow a single pass?