Search results

Ok what are the negatives about brew all grain with tap water and using no chemicals. We moved in July and haven’t had time to get water tested. I have a beer that I have been watching a pale ale. And all the flavor and aroma hood are all going to bitter. Is this do to no chemicals added?

Ok well I brewed a 5 gallon watermelon wheat last month and when kegging I put 1 ML of watermelon extract in. And I thought that it was pretty much right on. Well I just poured a pitcher of it yesterday and wow the flavor of the watermelon changed it was almost like a strong cream jolly rancher...

so I brewed a beer with 2 row honey malt 6.5 gallons and put in 5 lbs of fruity pebbles after 10 days. And left in for weeks. I just bottled 4 gallons lol. And if I didn’t tell you I put fruity pebbles in you would have no idea. Really disappointed I guess I’ll need to try 10 lbs next time...

Ok so I’m just now getting ready to go all grain. And my buddy is always using chemical stuff is it that big of a difference before I spend more money. I use reverse osmosis. Anyone do one with and without and really see a difference

ok so all of my beers have been foamy when pouring from tap. I got a party tap and put 10f of line on it to try that. I have bumped co2 to 17 foam dropped it to 10 foam. I am so lost. Please help. I went to picnic tap b/c I don’t have a fan for tower. So I tried to delete that issue

Hey. I’m getting ready to brew my white stout today I was wondering when to add the white chocolate extract. I noticed that it is thick like syrup. When I put a drop in the beer I was drinking it pretty much balled up and sank. So I’m kinda weirded out about it.