Recent content by timdmyer

Oh bummer, I do have a camper filter I'll give that a try. Honestly I don't even know where to start with water adjustments, any pointers?

I've been brewing all-grain for about 2 years and up until this point not really done much with water. My tap water tastes really funky so up until this point I've always bought spring water and have gotten decent results. However I'm tired of spending an extra $10 dollars on water every time...

I've heard on here that the addition of sugar contributes to dryness, but I was wondering why that is the case. You'd think that at the end of ferment there would be the same amount of unfermentable sugars left over.

14lbs 2 row 1lb carapils, wyeast Trappist high gravity 3787 yeast with 2L starter, 4 lbs sugar. Mash 152. OG: 1.08

First off, thought I'd mention that this is my first post! Anyways, I brewed my first Belgian Tripel a little while ago, and earlier today I bottled and took a gravity reading and was shocked to see that it fermented all the way down to a gravity of 1.00. When I tasted it it wasn't bad but...