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This is my first attempt at making cider, been home brewing for close to 10 years now . Tasted the cider and it has a sweet but a little tart flavor to it, almost wanted to drink it like it was , but not my intended purpose. I put 5 gallons of cider in a glass carboy with 2 crushed campden...

I’ve read in a few threads about passivation of stainless steel. What is this process and why is it necessary? The reason I’m asking is that I have a 20 gallon stainless kettle from 1948 , the ones that hung in the kitchens back when they made real school lunches. Anyways, my pot has a few pits...

I have my Buckeye Hydro RO system up and running. I have my recipe in Brewfather and calculated out my salt additions. 1) When and where do I add the salts? All in to mash ? 2) Add into strike and sparge water? 3) All into strike water? 4) I don’t have any way to measure Ph , so I’m just...

I just put in an order with Buckeye Hydro for a premium RO system,100 GPD . Now I need to learn water chemistry . The past I have used tap water, then moved to the country with a well and softener, not good to brew with. I’m looking for a brewing program that is easy to use for RO Water...

I brewed a Blonde ale yesterday, put in 2 packets of SO-5 for a 10 gallon batch, temperature was 76F. This morning , I’m not hearing any bubbling. Opened up my chest freezer/ fermentation chamber and I smell bananas. First time in 5 years brewing all grain that I have a bad batch. Never dealt...

I just received my water report from Ward labs and would like you opinions on whether it would be good for an Amber ale. Feel free to suggest any additions that I would need. l need to learn about water makeup and ph , any suggested reading that would help me to understand what is good and...

My head is spinning trying to decide what to do with my well water . Here are my water test results. Straight from the well and after the softener.What is the better water to use ? Or would it be a good idea to use 50/50 well and softened? Which water and any recommended salt additions? Or scrap...

I made a Maple brown ale from a recipe that I developed for an English Brown ale. It has a very subtle maple flavor, very good flavor. 9 gals. maple sap right from the tree 6 lbs Maris Otter 2 lbs crystal 40L 1 lb Munich light Malt 1/2 lb Carapils 1/2 lb Chocolate Malt 1 Whirfloc...

I just racked my American Amber to my secondary/ bottling carboy with 4.5 oz of corn sugar (5 gal batch) so I can bottle. I checked the sg when I was half way through ,racking to the carboy and it was at 1.020 down from 1.054. Is this too high to bottle or should I leave it in my secondary...