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Hey Lee, My names Ty. Congrats on getting into brewing. Your going to learn a lot and hopefully have a blast in the process. Although i'm not from the Tundra of Toronto, I know a thing or two about snow growing up in Chicago. Re-located to TN where a blizzard is a flurry or two. Stay warm and...

I can appreciate this statement. I feel there is a lot more you can invest in to improve the quality and consistency of your brew before you jump to a kegging/keezer system. I'm still bottling, but can see the advantages of not having to sanitize, fill, and cap 40-50 bottles every batch.

I'm about to start my 5th batch and am already thinking about a keg system. Started seriously considering it around batch 3. I think both kegs and bottles have certain advantages though.

If you can't do the full boil its not going to be detrimental to the batch. However, you may have slightly less hop utilization. I would add an extra oz of Citra at 60 min.

People will argue over using a secondary fermenter or not. I have done both. In my opinion, a secondary is not necessary for the majority of brews. I feel like any benefits of a secondary are not worth the added risk of infection. For my upcoming brew, I will not use a secondary and dry hop by...

Well said Redpappy. Whatever you end up doing, make sure you take detailed notes during every step of the process. I feel like that has helped me develop a lot.

I'm about to brew a Zombie Dust clone (link below). It uses 8oz of Citra, 3 of which are dry hopped. I don't know if you have had Zombie Dust before, but its a hoppy APA that's big on Citra flavor, but not as extreme on bitterness. It might be something to consider if you want to attempt dry...

Thanks for the response. For this batch I think I'll take your advice. What are your thought on the water for when I make the leap to all grain. Is my source water workablem Should I blend RO water with my source water? Or just build my water profile from RO? My overall goal is to not cut...

I am planning a 5 gallon Zombie Dust clone partial mash (recipe below) and am a bit confused by the alkalinity of my water. I got my ward labs results back (also below) and have been playing around with it in Bru'n Water. I understand that my alkalinity is high in my source water. I figured...

So do you think this water is worth altering or should I go the RO water rout?

With the little knowledge I have on water chemistry, i did notice that the alkalinity seemed high. At this point i'm just trying to figure out what all my options would be.

I'm just starting to get into the chemistry of my brewing water. I received my Ward Labs report today. What do you guys think? pH 7.5 Total Dissolved Solids (TDS) Est, ppm 370 Electrical Conductivity, mmho/cm 0.62 Cations / Anions, me/L / 6.7 7.0 ppm Sodium, Na 11 Potassium, K 3...

I moved to Tennessee about 3 months ago and ended up living 45min east of Knoxville. Any brewers in this area? I'm about to make the switch over to all grain brewing and was wondering how the water quality is. I just sent in a sample to Ward Labs but am curious if anyone has had success in this...

The home brew store is definitely your best bet. I don't think you will be disappointed with the carbonation. Take notes during every step of your brewing process to refer back on later. It's all a learning experience. Happy brewing!

Regarding your bottling wand, yes there should be a clear hose that connects the spigot of the bottling bucket to the end of your bottling wand. If you have a home brew store near you they will have hose/tubing you will need. In a pinch, you could go to the hardware store and pick up some clear...

Yes, they are sitting on top of my refrigerator in plastic Rubbermaid containers. I have a digital thermometer sitting there and its reading 68-69 degrees consistently.

Thanks for all the insight. I checked the bottles on day 7 of conditioning and two had burst. I have them in plastic containers on top of my refrigerator. It's now day 11 of conditioning and no more have burst. For some reason I think the priming solution settled to the bottom of my bottling...

I just bottled 5 gallons of hefeweizen yesterday. Fermented for 15 days at around 68 degrees. I used an online priming sugar calculator to calculate how much I needed. I ended up going with 6.3 oz of corn sugar to bring 5 gallons to a co2 volume of 3.3. Looking back, I'm thinking this may have...