flingdingo
Well-Known Member
So I haven't visited the site for a while, because, well...I haven't brewed for a while. I know, I know, I'm a bad human.
I started brewing with my brother-in-law, at his house because they have a wine cellar that is 68-70 degrees year-round. Good times were had, but I found myself doing most of the work, especially the clean-up. Oh well, no big deal, I was brewing beer. After a while, every time we made plans to brew, he would have some excuse not to, come brew day. It's been over six months since we brewed a batch.
Well, after spending the month of September trying to start brewing for the holidays with no luck, I collected my equipment from his house, bought the rest of the stuff I was missing (he bought the kettle and misc stuff, I bought a kit from the LHBS) and will now brew at my own home. For now, the "brewery" will be a bedroom closet which stays around 70 degrees, but an old fridge is in the works.
Okay enough of the rant, on to my questions...
At the bro-in-law's house, their water sucked. It etched glass on cars, and tasted VERY metallic. They always drink bottled water. So, we always brewed with bottled water.
At my house the tap water tastes fine, which, I'm told, means the beer will taste fine. Do I really need to pre-boil the tap water? I know I need to get rid of the chlorine, but won't that go away during the regular boil? Or does it attach itself to the wort in the boil?
It seems to be a waste of energy to boil twice, so I may just stick with bottled water. What do you guys think?
Next, I have a packet of yeast that I bought in March for a brew that never happened. It has lived in the fridge the whole time, is it still viable? I'm tempted to brew a starter and see what happens, but wanted some opinions first.
I'll be posting a lot more in the future, I plan to move up to all-grain soon, and will have tons of questions. I'm glad to see the site is thriving, over 1500 people have joined since I was last active.
I started brewing with my brother-in-law, at his house because they have a wine cellar that is 68-70 degrees year-round. Good times were had, but I found myself doing most of the work, especially the clean-up. Oh well, no big deal, I was brewing beer. After a while, every time we made plans to brew, he would have some excuse not to, come brew day. It's been over six months since we brewed a batch.
Well, after spending the month of September trying to start brewing for the holidays with no luck, I collected my equipment from his house, bought the rest of the stuff I was missing (he bought the kettle and misc stuff, I bought a kit from the LHBS) and will now brew at my own home. For now, the "brewery" will be a bedroom closet which stays around 70 degrees, but an old fridge is in the works.
Okay enough of the rant, on to my questions...
At the bro-in-law's house, their water sucked. It etched glass on cars, and tasted VERY metallic. They always drink bottled water. So, we always brewed with bottled water.
At my house the tap water tastes fine, which, I'm told, means the beer will taste fine. Do I really need to pre-boil the tap water? I know I need to get rid of the chlorine, but won't that go away during the regular boil? Or does it attach itself to the wort in the boil?
It seems to be a waste of energy to boil twice, so I may just stick with bottled water. What do you guys think?
Next, I have a packet of yeast that I bought in March for a brew that never happened. It has lived in the fridge the whole time, is it still viable? I'm tempted to brew a starter and see what happens, but wanted some opinions first.
I'll be posting a lot more in the future, I plan to move up to all-grain soon, and will have tons of questions. I'm glad to see the site is thriving, over 1500 people have joined since I was last active.