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I was not clear in my use of "fluoride." I'm referring to added fluoride to the water supply and not naturally occurring. According to those who think fluoride is an issue, one (added fluoride) is more toxic than the other. (naturally occurring) I edited my posts above. From the fluoride...

I guess I'll just accept that if water has been altered but has no impact on brewing flavor that water experts don't waste time on such things. The logic here is that if something impacts beer flavor and brewing performance, discuss it, otherwise, ignore it as this should only be a concern if...

Historically brewers did not use artificially fluoridated brewing water. There are people out there that won't touch tap water for drinking because if it. (I drink the tap water occasionally and brew with it occasionally. This thread is to bring this issue up and the questions that revolve...

I'm not really trying to so much start the debate on fluoride but rather point out that it's dumped in virtually all water supplies and there are some valid questions a brewer may have about it. Sure it may not effect mash pH, etc but it's in the water. I own the book "Water" and I know that a...

When reading books like "Water" and reviewing "Bru n Water" it seems fluoride either gets completely ignored or gets maybe one sentence to the effect of "supports healthy teeth" (amusing). **Added** fluoride is in virtually all water supplies and there are tons of studies on water fluoridation...

That looks interesting. I'm stuck in my ways. Once I think I know how to do something I don't like to jinx it! I will look at this process the next time I enter something in manually which I do a lot. While I can make the recipe parts work out for me, the mash and strike temp data is something...

I'm guessing your bottles are used commercial bottles that you've cleaned? Sometimes the sediment on the bottom of those bottles can be hard to get off even with a bottle brush. Hold them up to a good light source and look through them. Some things to try if you suspect infection during...

Try replacing the bottling wand, checking connections, and running water through the bucket as a test. Next replace the spigot and check for a proper seal. Also, if you keep the bottling bucket covered with a lid (as you should) play with how the lid sits on top of the bucket as you use the...

How do you "create an equipment profile to match the recipe?" I have a few different equipment profiles defined depending on different batches sizes and methods (BIAB vs MLT). There is no thought of any recipe when creating this profile but rather values for volumes, boil off, losses, specific...

It depends on how well the brewing process was executed. I typically get most ales out of the fermenter in 2-3 weeks. I suppose one could sit for double that (4-6 weeks) without a problem. I'd move most all ales out of primary after a month at the most and either package it or move to a...

If my goal was to just make beer I'd ferment in a toilet using bread yeast, no it would just be a wild ferment, and I'd use grape nuts for the grain bill. Some of my beers I've put great effort into might as well been done this way. I'm constantly refining my process and when a beer comes out...

You could wrap your kettle with insulation to boil greater amounts on the stove. There is a thread by flyguy that goes into that. You probably won't get 6 gallons boiling but you may get another gallon or so. If you can get 3 gallons to boil you may try a 50/50 split boil or Texas two step...

Check out the free copy of "how to brew" online. There is a section on mash efficiency that should help you.

I'm working through this now. My issue is most likely water, specifically high alkalinity and problem with mash pH, particularly on lighter ales, pales and blonds, etc. Is your refractometer temperature correcting? Your gravity should be going up as you boil off, not down. It takes virtually...

I'm in Edwardsville. Brew on!

I've set up a one gallon BIAB profile in beersmith that will use about 2.2 gallons of total water. The batch size is about 1.25 with getting a fairly trub free gallon into the fermenter. Now for the dumb questions. 1. Can I get RO water fairly easy at the store? I do not have an RO system at...

I'm using less than 1/2 of a 550mg finely crushed tablet added to about 6 gallons. 1/2 of that added while strike water is heating, the other 1/2 added while the sparge water is heating. Considering 1 tablet treats about 20 gallons I am hoping I'm not over doing it. I think my water may be...

The standard questions, What kind of water did you use? Yeast? What did you prime with and did you rack the beer onto the priming sugar? What temp are the bottles being stored at? How did you cool it and to what temp? The "milky" texture may be chill haze/proteins that have not settled. The lack...

Part of the joy of drinking a well hopped delicious IPA is when the glass is done and it's a bit later and you let out a good healthy burp, the kind that fills the nose, and all the hop aroma comes back. Mmmmm!

IPA's are a broad style. My favorite is the IPA from O'dell brewing. I enjoy the hoppy ones too as in Stone's Ruination. Not all IPA beers are extremely hopped. Not all hoppy IPAs are well made beers. I don't think it's a fad. The hop genie is out (or should I say in) of the bottle. There I...