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I have read that you should limit sulfate levels when sodium levels are high. My brewing water has 94ppm of sodium, I have never had any noticeable issues from that, but now that I am starting to adjust my water im wondering if there is a practical limit of sulfate I should stick to based on my...

Just finished brewing a dunkelweizen. 5.5 gallon batch with an expected OG of 1.056. Ended up with about 3 gallons of 1.066... not sure how I managed that one, but I think I accidentally was short on my sparge volume. Made a rash choice to top it off with water and now I have the right volume...

I am working on a recipe for a 5 gallon batch with only 6 lbs of grain, that puts my boil gravity estimated at 1.023. I am a single step batch sparger, and typically brew much bigger beers so I have never given much thought to tannin extraction from oversparging. My online calculator has my...

This is the post boil sample from my first "big beer" is all that just hot and or cold break?

I am planning on using an extra fridge as a ferm chamber for my new 60l spiedel fermenter. Id like to keep it as simple as possible, and was planning on buying an inkbird dual stage controller. I understand that you simply plug it into the wall and the fridge cord into the cold outlet. My...

So i was thinking of brewing an english style ale for party. A 5 gallon batch would almost certainly be consumed in one evening. Would naturally carbing in a sanke sixtel and using a regular picnic tap essentially be akin to using a cask?

So I have a grand total of one extract brew under my belt, but I brew together with an experienced Brewer. We are planning to do an IPA for our second beer together and planning to do a partial mash. I threw together this recipe and wanted to put it out here for advice before I brought it to...