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I want to try to make my next batch of beer from using my tap water. It tastes fine, I dont really smell chlorine, but wanted to treat it to be sure.

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Yes I use Beersmith, but I don't know the make up of the water I'm using.

Is bottled spring water ok to use to brew a stout, or should I add anything to it. I know eventually I need to tackle water chemistry, but all I been really focusing on is technique since switching to AG. I have brewed 3 AG batches now and have just used bottled spring water. Thanks.

Going to roll with it exactly like I posted. Hoping to be able to brew it on Saturday, if not it will be brewed next Saturday and I will follow up. I appreciate the advice!

Yes, the only specialty malt I added was Carapils and crystal

If you notice most of those hops are late additions (Hop Bursts) They arent being bolied long periods of time. Im looking for full flavor and aroma without the bitterness that much hops would give me in long boils. Its just shy of 82 IBUs. Nugget Nectar, and hopslam are both over that amount...

Would you then up the MO to get the OG back up?

Taking a shot at an IIPA recipe. Plan on possibly doing this on Saturday. This is a 3.25 gal. recipe Grain: 5.5lbs Marris Otter Pale Malt 1.5lbs Vienna Malt 1.5lbs Munich Malt .75lb Crystal 40 .5lb carapils Hops .5oz Columbus pellet 60min 1oz Cascade pellet 30 min 1.5oz Cascade...

Beersmith is the best $29 I spent since getting back into brewing. Makes me feel like I almost know WTF Im doing..lol. It accounts for everything, and I have hit my #s each of the 3 times I have brewed with it, and those are my first 3 all grain batches.

6205.5 + 9.75 = 6215.25 APA 2weeks ago 3.25 Blue Moon Clone last week 3.25 Cenntenial Blonde Yesterday 3.25

What is the proper way to do this? Amounts, time etc.... Thanks again.

Will using gelatin and cold crashing to clear my beer, stop it from carbing up in the bottles? I really like having clear beer, but dont want to drop the yeast that will carb it up out to the point it wont work. If not, what would be the proper procedure for doing this, and what is the best...

Just brewed this tonight. I have never had a beer this clear going into the primary. Hit my Beersmith #s dead on. Just was really suprised to see it this clear out of the brew kettle.

LOL....I'll let ya know how it goes.

Equipment washed and sanatized, Strike water on, MLT preheated. Grains crushed, and most important, homebrew is in the pint glass. My sat night brew session is on! Brewing up Biermunchers Centenial Blonde tonight. Need a nice low gravity everyday beer!

Just finished my last of 2 6 packs that my took up from Harrisburg Pa. Im going to a store that has 2 more sixes put aside for me tomorrow as long as this snow stops. Id love to brew a clone of it, but dont know if one exists. The recipe seems to be top secret.

https://www.homebrewtalk.com/f12/caramel-cream-ale-2435/#post19258 All you will need to know about a Carmel Vanilla Creme Ale is right here. One of the most infamous homebrews ever..lol I brewed it a long time ago, and plan on doing an AG version real soon.

I needed the 5 gal carboy for a Blonde Ale Im going to brew tomorrow so I racked this into a 3 gal carboy after one week in the primary. I cant believe how close the original recipe (scaled to a 3 gal batch) is to the original. I think the only thing I might do next time is just add a small amt...

Since going to all grain, all I am brewing are 3 gal batches. I have been either just using packs of dry yeast when I can or just a room temp vile of WLP. My question is for a 3 gal batch is 1 vial too much yeast?, or am I ok doing it this way, or on the other hand should I still be making a...