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I had a reverse osmosis system put in at our place. Where do I start to understand and start building up my water profile now? Water coming from my RO reservoir is like starting from scratch correct? Thanks!

Once you build up your layer do you ever have to do it again? Also do you know the best way to clean aluminum pots? I know there are a couple cleaning agents that should not be used on them. Thanks for the advice!

I have six gallon carbon that I have used for many brews the past year. I noticed this strange mark on the side of it last night before I started another brew. It is kinda gray to black and a slender slash about one to two inches. It does not appear to leak or anything. But I ended up putting my...

How would I use the bottling bucket as a mash tun?

Okay so I feel dumb for asking this but what is BK? I really don't know and a couple of people used it in this post.

So what would be the best move. To change all of that stuff out for new equipment? Do I need to change out my glass carboys too?

So I usually leave the beer in primary fermentation for ten days my old ale I did for fourteen because it was a really heavy high alcohol beer. Then I usually let it sit in secondary for three weeks sometimes four. I had a five gallon batch and three fourth cups of corn sugar. I chilled the beer...

its definitely not me opening the bottles too soon. The longer I let them sit the more it seems to happen. I have let my porter sit for three months now and it was foamy as ever. Tasted fine still, took along time to settle. I usually let my bottles sit in the fridge for a week or two at some...

Does anyone use a kitchen colander to help them with partial mashing. I have been doing partial mashing for a couple of brews now and have had success, but I am just trying to improve my techniques. I will usually mash in my brewpot for about forty five minutes and then use the tea bag...

On some of the last brews I have done when I open the bottles they seem very over-carbonated. I am not sure why they are doing this. They do not explode or anything and the beer tastes fine it is just annoying if anything. Foam will come up out of the bottle though, so pouring the beer takes a...

I did not take that in a condescending way at all, but yes I do know what specialty grains are. I have used them in all of my recipes, but I will look into the beersmith program. Because that is the one thing I have a hard time grasping is how much specialty grain to use on my recipes. Hopefully...

Okay so I understand what you are saying, but still have a few misunderstanding of how to convert a recipe. Lets say for example that I want to do this porter recipe which is an extract recipe. Okay so the recipe says it takes three and one third pound of amber malt extract. Three and one...

So I have been doing all partial mashes this summer. All i would do was use 2-row as my base malt and most of the beers made were light beers anyways. So the recipes would call for light malt extract and I would just use more grain than just all extract. How would I go about using a porter...

So I have a question about a set up for wort chillers. I have one wort chiller right now and it does work quite well. I was talking to a local brewer briefly and he was mentioning how many brewers will use two wort chillers one in an ice bath and the other in the wort. I am just curious how you...

I made an IPA a couple months ago that came out pretty good. But I really like a good hop flavor to these beers and thought it could be a little stronger and have more of a hop flavor. So how would I go about adding more hop flavor to a beer. Does it depend on the type of hops that I use...

Thank you for the advice. But I am just wondering so then what really is the difference between a partial mash and all grain? Because I could technically get an extract recipe and use as much grain as possible and as little as the DME possible correct? Thanks again.

I have a question about converting from an extract recipe to a partial mashing recipe. How do I know how much grain to use in a partial mash compared to the amount of dry extract. I was also wondering how much grain I can use compared to dry malt extract. Should I go half and half or try to...

I am in the process of fermenting a Porter right now. I have been reading up on how you can carbonate with brown sugar and was thinking of trying to do that with this porter batch. Would this be a good idea? Also if I could do this how much brown sugar would you recommend using would it be three...

Just wondering how you know when primary is officially done so I can do a dry hop. Right now I still have a lot of foam and bubbles and the airlock is bubbling every 15 seconds still. I know that it is still fermenting, but was wondering when I can consider it done with the primary fermentation...

So I have been using dry yeast for my first three batches. I prepared the yeast for this last batch and it seemed to go okay. I just want to know the best way to prepare dry yeast? What temperature and how much water should I use. Then when I add they yeast do I need to refrigerate or keep it...