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I'd just like to give a thank you to this thread and the more expert home brewers with helping water adjustment questions. I just started looking into this after half a year of AG brewing and have learned a lot in the past three days. Anyways, there is also an article by the OBC on water...

I was planning on using sweet cider. Looks like the secondary would be a best option. Just was hoping it wouldn't dry it out too much.

I used safale 04 english yeast, it was slurry from another beer that I had on hand so I used it to make a starter.

I tried my hand at brewing an organic amber, since the organic malts that were available at the brew store were pretty limited I kinda threw something together which I thought might be an amber but after trying it, it doesn't have much maltiness to it. I want to enter it into a competition next...

I was thinking of making a pretty simple wheat beer: 6lb 2-row, 5.5lb white wheat, and .5lb carapils with 1oz cascade (60 min) plus adding half a gallon of apple cider into the fermenter with the wort. Has anyone tried something similar to this? I'm curious to see how it affects the flavour...

So recently I brewed a strawberry blonde and using 5lbs strawberries that were pureed and added to primary about a week and a half after fermentation was complete and then let sit for another 2 weeks. The problem is that there is no strawberry flavor or aroma. Is this a problem caused by not...

The fermentation is done, been about a week and a half in primary. The temperature gods have been good to me so far but today it got to about 80 degrees in the closet I keep my primary in. Does this present a problem with the beer since it has finished fermenting? I checked the temperature...