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Well I didn't lose the desire to brew prior to buying my kegging setup, but I can tell you that I feel it is absolutely worth it. Rather than cleaning, sanitizing, filling and capping ~55-ish bottles for each batch you just do it for 1 keg. I can completely keg and clean up everything for a...

Warming the beer up a bit can help the yeast finish the fermentation and can help clean up any off flavors that might be in the beer. It is pretty normal to see guys warm the beer up to 70F for a couple of days. The yeast will start to slow down as they run out of sugar to eat, that is...

But maybe that is true? Maybe you can pretty much brew any way you feel like and it really won't make a difference? My brewing style doesn't lend itself to side by side batches and blind tastings with triangle tests, Brulosophy does these things and pretty much no one else does (I've seen a...

The Brulosophy guys just did a mash temp experiment. It seems no one can tell the difference anyway so I wouldn't sweat it too much, you'll end up with beer. http://brulosophy.com/2018/08/13/mash-temperature-147f-64c-vs-164-73c-exbeeriment-results/

Well... you are adding Calcium Chloride (CaCl2) in the sheet, you get them both. Don't be scared of a little more calcium then the profile recommends, its good for the yeast and helps clear the beer when it's done. I don't think it has an effect on the final flavor of the beer but don't quote...

Yup, that is exactly what I mean. Calcium will lower the mash pH a bit on its own, so you need to use less acid to keep it in range. Looks like you're well on your way to water adjustment.

That'll work. You still need some chloride to match the profile you have selected, which will add calcium as well, which will drop your pH a bit. But you can do a full volume mash like that.

Well the good news is, less is what you're really after. Just start adding some acid in the Water Adjustment tab to get your pH into range and you're good to go. I'd still go with RO water and salts personally. Keep in mind your water report is a snap shot in time, municipal water supplies...

I live in the same city as you. Very few styles of beer will require more alkalinity than you've already got in Calgary water. Can you post some screen shots from the Water Report Input tab and I would assume its the Water Adjustment tab giving you the error? It could also be an error on the...

Follow the water primer (or download and learn Bru'N'Water), use RO water and focus on hitting your mash pH and you should see an improvement in the final beer. Water is the single largest ingredient in beer, I think we do new brewers a disservice by downplaying its importance.

When you start out adjusting your water you should get some Gypsum (CaSO4), Calcium Chloride(CaCl2) and some Lactic Acid. That'll get you started and is good for the vast majority of beers. Your homebrew shop should have all of these things on the shelf. Once you a more comfortable and want...

I know the guy who owns Brauerei Fahr in Turner Valley. He's got an RO system for his water. Your better off making a water profile for a specific style of beer rather than trying to mimic a specific cities water. But yes, you just add salts back into the RO water to build up the profile you...

Water in Calgary is a pain to brew with unless you're making a stout or porter or some such. I'd start brewing with RO and learn how to add salts back in.

Mosaic is extremely piney? Who knew?!

@BubbaMan you don't need to make a starter when using dry yeast. You simply rehydrate the yeast and pitch it, you make starters when you are using liquid yeast. A dry yeast package will have 200 billion yeast cells in it, that should be plenty of yeast for most beers. A liquid yeast package...

I've taken ambers to group camp trips and such where the majority are craft beer drinkers. The pale or the IPA always kicks first. If it were me I'd go Kolsch, 5.5-ish% pale ale and a big IPA / NE IPA. Good luck!

I've got a couple of recipes I brew that don't add any "bittering" hops until 15 minutes. NE IPA and a hoppy red. Both are delicious. If you're curious try it, it feels wrong but the results are nice.

It really depends on the crowd and what the majority likes to drink. I like to go with a Kolsch for a BMC crowd pleaser, you can turn a kolsch around quickly and they are easy to clear with gelatin, plus they just get better the longer they sit in the keg. I always like to include a IPA or...

6.0% NE IPA hopped with Eukanot, Amarillo, Galaxy and Simcoe (cleaning out the hop drawer).

It will change your pH. The single most important factor in adjusting your water is hitting the pH you are looking for. If you want to be "lazy" about it you can setup Bru'N Water like you are doing BIAB to see what all of the additions at once will do to your pH. As long as it is where you...