water addition

hey fellow homebrewers, so I’m making a sweet strawberry mead and I think I added too much fruit and honey and not enough water. It’s only been 2 days into fermentation and I realized this is only going to yield maybe 2 liters of mead at most. Is it too late to add a bit of water?

Hello all, I recently received the results for my well water test from Ward Labs. Can anyone tell me how to interpret them for adjustment prior to brewing? Reading through some older posts, it looks like there might be some website or program we can use where we input the Ward Labs data and...

Hello all! I am brand new to home brewing beer (just got my set up in December and have only bottled 6 batches so far), so be kind if my question is silly. I love dark beers and IPAs and had been reading up on the neurotic quest for a lovely mineral'd water for a perfect ale. I'm very lucky that...

Hi all, I recently purchased some Calcium Chloride flakes online - was about to start my mash in yesterday online to find that it hadn't dissolved too well and left some rather non-CaCL2-looking deposits behind with it. I stopped what i was doing and went online to research once again what i'd...

Soooo I might have set my sights a little too high for my first attempt. I have a lot of the information I need to make a gracious (yet probably a fail) attempt at a decoction mash. One thing I’m having a problem with is amount of strike water and sparge water I need. Anyone have any advice or...

I have a quick question, when adding salts to kettle instead of the mash (for flavor instead of adjustments) should I add at the beginning or end of boil? If for beginning of boil, do I calculate for boil-off and add more salts? Say calculate for 7 gallons instead of 5? I feel like end of boil...

Hey everyone - I recently got my local water report and noticed that it contains two calcium measurements and I am not exactly sure which one to use. Can someone let me know which I should use and why? Thanks,

For 5, 6, 10 & 12 gallon batches, a typical recipe has us boiling approximately half the finished quantity, then adding (pre-boiled & cooled to sterilize) water to the desired finished qty/OG. Ex: 5 gallon batch: boil 3 gallons of wort, end-up with ~2.5 gallons, add water to 5 gallons and/or...

I'm working on making a Kolsch and would like to get some advice on a proper water profile. This is my tap water profile: Ca: 20 Mg: 13 Na: 21 SO4: 9 Cl: 64 HCO3: 60 Ph: 8.2 I'm using Bru'n Water software to make my adjustments. I see there is a Cologne profile but I also see Martin...

Hello friends, newbie here. So far I've tried making blackberry wine (which I think I racked off much too soon) and apple wine (which is fermenting away in the demijohns right now). For my next batch, I fancy having a go at making potato wine. I'm taking my lead from this slightly bonkers...

Hey everyone, I was previously using local well water to brew with, and had some great results, but our well yield has dropped significantly since my last couple brews, so I've been using RO water (without any additions) with just OK results. I'm interested in building up my brew water from...

I'm interesting in doing a 5 Gallon Batch of a hefeweizen. I just bought the grain as well a brewing bag to clamp over the sides. I know i need to not tie it off and clamp it so i can stir to avoid clumps. My question needs a little background I only have a 5 gallon kettle, If i was to make the...