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Using filtered tap water, but have a water softener. I read that soft water is bad for brewing. Is there anything I can add to brew water?

Thanks for your help!

Ah!!! That makes total sense! Light bulb just turned on. Feeling much better about our process now. And not feeling so good that we have 5.5 gal of Oatmeal Steriod instead of Oatmeal Stout!

Brewed an Oatmeal Stout. All went pretty smoothly until we took the post mash/sparge gravity. Target OG = 1.060, 5% ABV Here are the stats: mashed 12lbs British Pale Ale malt (plus another 3.5lbs of oats, chocolate malt tec.) @ 154 degrees for 90 min. sparged twice at 170 degrees. ended up...

You should be fine. However next time increase the boil time a bit beyond the 60 min mark.

It's a winter spiced (winter warmer) ale.

It's been in primary 5 weeks with the last week of that at 74 degrees. It's been stuck at 1.028 the past 3 weeks.

OG of 1.094 used a yeast with 70%attenuation. Don't have to worry about bottle bombs here do I? Plan on bottle conditioning 5 gal beer with 3/4 c. priming sugar dissolved in 1 c. water.

OG of 1.094 FG of 1.028 how do I figure this?

Brewed a strong winter spiced ale. OG 1.094 - now at 1.029. Used Wyeast 1028 London Ale with attenuation of 70%. It's been 4 weeks, should i bottle now? Or do i run the risk of creating bottle bombs? Also, the glass carboy was exposed to some diffuse sunliight. What should I expect from...

After 5 weeks I used a yeast nutrient to get it going. Does that factor in at all?

After 7 weeks in primary fermentor it's ready to bottle. However i won't have the time to bottle it for another week. I have since turned the heater off in the room where it was fermenting. It's about 68 degrees now. Is it ok to wait to bottle or am I running the risk of the yeast falling out of...

Cleaned all the bottles before-hand and sanitized as we bottled. Some bottles still had star san foam in them when we bottled. Could this be a problem?

Kept it at 68-72 degrees. Put boiled priming sugar into bottling bucket, then added the beer. Gave it a very gentle stir. Then bottled.

Fermented a brown ale for 3.5 weeks. Bottled using 5 oz. priming sugar into 4 gal of beer. After 3 weeks of bottle conditioning have little to no carbination. What gives?

Not sure if anybody can calculate estimated OG, but the recipe called for 8lbs of liquid malt extract and 1lb of steeped crystal crushed specialty grain. 2 days into fermentation it calls for 1/2lb of brown sugar.

Start out with 4.5 gal in brewpot. At the end of the boil end up with 4 gal. Transfering all the liquid, minus the hop pellet sludge at bottom of brewpot into the fermentor. End up with 3.25 gal and recie calls for cool top up water to 5 gal. This is an extract recipe with steeped grains. My OG...

Brewed a saison 5 weeks ago with an OG of 1.072. It is now 5 weeks later and it's at 1.026. I have a space heater keeping it around 80 degrees, however we had a power outage and I forgot to turn the heater back on. The temp dipped down to around 70. I forgot you're suppose to heat it back up...

yes star san 5 star

Just sanitized bottles and put them on the bottle tree. They are not dry yet and still have some of the sanitizing agent bubbles in them. Should we wait until bottles are completely dry before bottling? Thanks, :-)