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I'm looking at brewing a maple porter. I am planning on using the sap from my sugar maple out back as my brew water. Typically that is 98% water. Does anyone have any suggestions based on past experience, or brew knowledge? This will be a basic porter, all grain recipe. Thanks in advance. -Kevin

Happy to say I have finally got back into brewing after a short hiatus. Started with a pumpkin ale mini mash. The smell was awesome. I created my own recipe, so hoping it comes out as great as it smelled during the boil. I'll keep ya posted.

The results are in, in case anyone has entered and is interested in knowing how they did. This may be old news to some, but I learned of this yesterday. I am happy to say that I placed third in the German wheat and Rye category. I made a Weizenbock...

I made an English bitter today, and think I have added too much water, which makes my OG way off. The only difference in the recipe I did was change one of the hops. This shouldn't affect my OG(I don't believe). I made sure the temp was correct before testing, the hydrometer looks to be in good...

Well my Irish red is very tasty I must say, however I have a question about the clarity of my beer after refrigeration. I have my beer perfectly carbonated, so I have been chilling a few brews. I pulled one out, and the clarity it once had is now gone. What has happened to my brew?