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I'm about 12 batches in and have used bottled spring water for every batch. Even got 2nd place in a pro-am for my 4th batch an ipa! I'm on city water and am tired of buying bottled water. Is it safe to use my city/tap water?? I know it's treated but what have your results been?

Thank you very much. So WLP007 would be the equivalent of WY1098 if I understand correctly - seems to be some confusion on the forum about this conversion, but the term "dry" in descriptions for each of these yeasts seals that inference up for me...

OK, I can't figure this one out and need some help. I'm trying to identify a proper yeast strain that will match this general description, which I was provided during the course of research recently conducted on a recipe I'm about to brew. The description: Use a high flocculating...

OK, I can't figure this one out and need some help. I'm trying to identify a proper yeast strain that will match this general description, which I was provided during the course of research recently conducted on a recipe I'm about to brew. The description: Use a high flocculating...

So there's no spice addition to this wonderful brew??

Thanks everyone. Almost two weeks In and the fermentation is still working, have a nice high krausen and regular bubbling. Did the best I could do to raise the ferment temp over the first week and now just going to let nature take its course. Given the brew date it looks like this one will be...

I found an herbal tea tonight (no "tea" in it and no caffeine), by Celestial Seasonings and it has all the right spices in it. Tastes pretty good too, worthy of a pumpkin brew and a tripel but with more thought put towards this tripel I will defer any more spice/flavor additions until later on...

There is plenty of info out there on the characteristics of the Tripel, including it’s history, a few clone recipes and even a podcast or two – which all combined provide a good general overview of the brew process and profile for the Belgian tripel. From malts to yeast strains, even adding...

That's correct we will make a spice tea using the same powdered spice mixture on bottling day so we can season everything to taste. Using actual "tea" is now a great idea inspired by the question here as I'm sure to be able to find a pumpkin spiced tea! Pumpkin saison sounds delicious as well...

OG 1.083 on a 10 gal batch. 27.25 lbs pilsner 9.6 oz aromatic 9.6 oz biscuit 9.6 oz munich 20 2 lbs sugar 2 pie pumpkins, roasted in oven and the meat mashed with the grains. 90 min mash at 149. Hops were tettnang, willamette and saaz. I called 47 IBUs but I know I'll lose some in the process...

Haha! This idea just occurred to me tonight and I couldn't decide if it made the most "sense" to mash the the whole pie or toss the whole pie into the boil kettle and then filter it out via paint strainer bag. My initial thought put me on team "throw the pie in the boil kettle". How'd the brew...

I sure did not experience either of those issues j straight. The tubing I used (from Home Depot) is substantive enough to let the holes be holes and to stand up to the high sparging temps. When I drilled the holes through the tubing I did have to clean things up with a toothpick to make sure...

Didn't count the holes. Used two diff drill buts til I figured out the right size then just drilled around in a pattern that made sense to me trying to evenly space things out. Ever so often I'd test the contraption by running water through it and keeping it level at the same time to see how...

Thanks fellers. I was on team yeast as well, thinking its yeast urs floating on hop trub or on its own. Just wanted to check, doesn't look like little bacteria colonies, but then again I have never seen an infected batch.

Swirled once to sink these bits and just found em again a couple hours later. Infected??

I'm doin the pre boil reading after I've collected all my run off. Maybe beersmith is doing the reading before the sparge water comes into play.

Your response makes sense thank you but there's no top up in this one. Boiled the whole batch. And now post boil gravity is higher than pre boil gravity. Gettin ready to move it to primary after wort chiller finishes its duty.

Beersmith indicates preboil gravity in my recipe to be 1.128 and post boil starting gravity to be 1.070. What I don't get is how can the gravity decline from preboil to post boil. It's counter intuitive to me, shouldn't it be the other way around?

Try the water bottle thing.

Also could be perceived as a weather system with high and low pressures. Cool liquid warming up (with the capacity to absorb more gases) and cool gases warming up will naturally force more gases into cool liquid. Though I'm no physicist but this is just my take on what I've seen and so i strive...