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Doing all grain... Unfortunately, this being South Africa... our municipality doesn't want to release a water report, I suspect because the water isn't all that great. I have access to ground water that has been tested, I just have two concerns about using it. There is a little bit of sediment...

So I am contemplating using 100% RO water for some of my lighter brews and adding the necessary minerals back. I live in Africa...and my water source, albeit generally ok, I suspect is vary variable. (currently it is coming out the tap a little brown, tho this isn't the norm tbh) is this a...

I brewed this at the start of December; and at first it was a bit green and tasted a little sweet. The head retention wasn't great. Fast forward to 4 weeks of bottle conditioning and its really good. Sweetness is gone, and theres a strong coffee flavour. Good head retention... mmmm

Brewed this over the Christmas holidays, extremely warm here in South Africa at the moment, so dumped it in the swamp cooler and hoped for the best... Opened my first on yesterday, only 5 days since bottling, OMG it is incredible! Thanks for an awesome recipe

Ok, so I have a slight problem with my cold crashing setup. I have recently increased my brew size to 30 liters, and because of this I have split my fermentation between two PET buckets. They can't both fit in the fridge at the same time. Would it be ok to cold crash one for two days and leave...

Ya, I have extract brews left to drink, so my pipeline isnt completely poked, I will leave it for a bit. That being said, it wasn't undrinkable, just unexpected.

I did BIAB, and I have a cake rack to keep the bag off the bottom of my keggle. The was some direct heat applied during the mash (it's electric so I am using a 3000 watt element), but I was careful to stir at these times. Fermentation was at ambient, fairly static at 19C, definitely no major...

I rehydrated in luke warm water for about 15 minutes. Pretty much followed the instructions on the packet

Ok, so I just tasted my first all grain. A simple heffeweizen, 60% wheat, 40% pils, brewed with danstar Munich yeast. So the funny thing is it has a bit of a smokey taste. We measured everything during the brew, and although I don't have the measurements with me, as I recall it the mash ph was...