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Finally getting around to brewing Janet's Brown after reading/hearing about it for years. Based on some old threads floating around the internet and a few articles, I found that Tasty used this water profile: Ca-110ppm, Mg-18ppm, Na-17ppm, SO4-350ppm, Cl-50ppm I use RO water and usually...

Morebeer is by far the best. I have lived up and down the East Coast and Southeast and I can always rely on the standard free shipping to arrive in 2 days. Their customer support is awesome too.

Wrecking Bar is by far my favorite. Always something new to try and the food is ridiculous.

Use gelatin

I just cold crashed and kegged an IPA with 5oz of pellets in the dry hop. Most of the Hop matter dropped into the cone within the first 24 hours. Some hops are still in suspension which i find typical but I will hit the keg with some gelatin to clear it.

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Not saying it doesn't matter...just saying that most new brewers have much bigger problems to fix before worrying about water chemistry.

Unless your water taste bad coming out of the tap, it probably isn't an issue. I would perfect everything else and then to take your already good beer to the next level get into water chemistry. My water sucks and tastes like chlorine. I just use RO water with simple additions. You don't...

I got a hold of a Heretic Shallow Grave and thought it was awesome. I found the ingredient list in the more beer kit and a few random recipes on the BeerSmith cloud (which do not appear to be accurate) but wanted to see if anyone has tried brewing a clone of this or has a good recipe. Thanks!

Funny you mention Stone, their Enjoy By 07.04.17 is still all over the shelves here....I laugh every time I see it. It's in the name of the beer!

Brewed mine as well yesterday. I ended up going with 68% pilsner 18% Munich 10% Vienna and 4% Acidulated. 24 IBUs of Hallertau with WLP830 and should finish out at about 6% ABV. I'll update how close it comes to a Wiesen.

Was previously thought to be the best beer selection in town.

Just moved to Montgomery AL. The beer scene is pretty weak here so when I saw Heretic stocked at the local Wholefoods I was pretty happy. I have only had it once while in San Fransisco and loved both beers I tried. I would never have expected to see it here. I was super excited until I...

Brewing my attempt at a Festbier on Sunday. Like you guys, it's been difficult finding a lot of info. After reading a few articles I may add some Vienna Malt (I'm not necessarily going after the Paulaner version). Really awesome the guy even emailed back once!

I have done both and always received useful feedback. With some styles (like IPA) unless the competition just happens to line up perfectly with a beer you brewed you will do much better if you deliberately plan your brew day so the deadline is at your beers peak. If I brew a beer and am on the...

The butterfly valves are much more sanitary and easy to clean. They also have a better feel and look. If you aren't going to ever use the coil, it may be better to get the standard and upgrade the parts you want (I didn't price that out). The 3in opening on the brewmaster lid is a huge bonus too.

I have both the brewmaster and standard versions (14 and 5 gal). I ended up upgrading the standard version myself which cost more in the long run. I did not use the cooling coil for the first 6 months. The sample port, butterfly valves and improved lid by themselves were worth it in my opinion.

Wanted to check to see if anyone has any experience with Weyermann floor malted bohemian wheat versus Weyermann pale wheat. I'm making a pretty traditional hefeweizen and usually use the pale wheat. I came across the floor malted variety and it peaked my curiosity.

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