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can you recommend anything, or point me in the right direction? I currently have a (faucet-connected) PUR filter, but I've read that those in reality don't reduce chloramine at all. I would need something that can work in an apartment (as opposed to outside of a house on the main water line or...

wowzers. okay. talked to some local homebrewers and apparently the water here is so full of chloramine that you can actually smell it. i always wondered why it smelled like that. sigh. well at least now i know! maybe i will just go with bottled spring water even for the boil... guess i...

Hey, how big is a tablet? I have it in powder form... about how many teaspons should I use for 5 gallons?

I started brewing this fall and I've pretty much decided that the majority of my batches have come out with a medicinal flavor. One didn't have it too much but I can't really place what I did differently. At first I thought it was the one-step, so I switched to Iodophor. Then I thought it...

If I do a week in the primary, then a week in the secondary, can I then go ahead and rack to the keg to cold condition in the fridge? Do I really need to give it 2 weeks in secondary, or can the first week of conditioning serve the same function as the second week in the secondary?

yeah but remember (if I understand correctly), if you add more water, relatively, to your kettle, your hop utilization will go up, which will be a relative factor.

I'd like to know that too. One thought though... I'm a noob but it does seem like you'd have trouble with temperatures... say you do the fermentation at 45F and then lager at 35F... your (drinking) kegs are gonna be pretty on the cold side for drinking.

Victory needs to be mashed, no?

I brewed a Fat Tire clone approximately 5-6 days ago. Yesterday, fermentation had slowed to under 5 bubbles/minute. Today I racked to a secondary fermenter. When I opened the primary, there was the ring of krausen around the sides like I usually see, but there was also foam on the top. I...

if you use that recipe, you'll have to do a partial mash to use the Munich malt...

yeah my first few batches were in the mid 70's. On the little thermometer strip on the bucket, that is. They too had the medicine/banana taste. A honey wheat was sooooo medicinal/banana, it's horrible. Someone on here said you have to actually add +3 to +5 degrees to that to determine what...

Good call. thanks

Good point. That raises another question, though: if you keg, then put in the fridge to force carbonate, then remove from the fridge to condition more rapidly at room temp, do you hurt the flavor by going from warm>cold>warm>(ultimately)cold? If not, I don't see why everyone wouldn't just do...

What is the point of using unmalted wheat? It it generally used outside the Belgian style beers? Is it simply steeped as a specialty grain?

What's confusing here, is... people say, treat kegged beer the same as you would bottled beer... But if I recall, after you prime and bottle beer, you have to let it carbonate at room temp. Whereas people who are kegging will track from the secondary, into the keg, and then put it into the...

Well, there is certainly force carbonation, if you're kegging. Otherwise, you could get some carbtabs or the like, which you drop in at bottling time, and dissipate into co2.

So... is there a summary of the system? If not I'll re-read the entire thread, but I was wondering if it were finalized yet.

are honey wheats particularly susceptible to banana or something? i mean even moreso than non-honey? in wheatbears in general, is it the wheat, or the yeast that's causing so much banana? how to fix? lower temps? or just a longass waiting time??

that could work. does it matter if like, 1/4th or 1/2 of the bucket is in water/ice, and the other half isn't? since the yeast is kinda constantly churning the beer, will the cooling distribute okay? or would the top half be a different temp?

My apartment stays kinda warm, so I've been using the wet towel + fan method to bring down the temp of my primary fermenter. Without it, the thermometer on the outside of the bucket says like 74-77, with the towel, it says 67-68. Adding +3/5 to the inside, i guess that means its fermenting at...