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I'm actually in Somerville, and from some local brewers I heard the water in this area is much better and doesn't need much help compared to Boston. Thanks for the idea of checking the water reports, though

So I haven't had to pay much attention to water in the past, had nice clean mountain water, but recently moved back to Boston and found something interesting with my water. Here is what my hot(top) and cold(bottom) water looks like: I don't know much or enough about water, but my best guess...

I realized my lack of information. I'm an all grain brewer with way too much money dumped into my set up to not understand the extract/liquid aspect. This is apparently a milled grain

Forgive me if this has been asked before, I couldn't find it, but I was recently looking around for a clone for Sosus and one I saw had them adding .5lb wheat malt to the boil. I've been at this brewing thing for a while and I've never seen this before, did a search and didn't come up with...

I know both Pliny and Enjoy by don't use Citra, just like the hop profile of those beers and had a lot of Citra lying around. I dont want to knock a beer or a brewery, but I was not a huge fan of Heady Topper for having what I remember as the same flavors. I usually use warrior for my IPAs for...

Thanks for all the responses. I went a little bat**** buying Citra hops a year ago and ended up with way more than I needed, hence the time. The grain bill was 10 lbs 2-row, 1 lb wheat, 8 oz 15L, 4 oz 60L. According to beersmith, my IBUs should come out to 60.5. I'm a big IPA guy, work in a...

I keep the hops in my fridge in a sealed container. I will say it has been a little while on the Citra, maybe 9 months, but aroma still smells good. Hop profile went like this(all Citra and only Citra): .5 oz @ 60 1 oz @ 15 3 oz @ 5 2 oz DH (7 days)

OK so I couldn't find any posts about this. Pardon me if I'm reposting. I've been brewing for a few years now, on the all grain train for a while now. Never have had an issue with grain profiles, and usually pretty close on gravities. Stouts and wheats I have no issues with, but IPAs? I...

Thanks for the replies. Like I said, I wish I had done the research before I started brewing. I'm probably switching it to the secondary tomorrow, I think I'm just going to try roasting the nuts a couple times and throwing them in there and see what happens. I keg so I'm hoping it will just...

So really sorry if this has been discussed, my searches came up with recipes, and in those pretty much every one said roasting the nuts multiple times to remove as much oil as possible, then run them through the boil. My thought is I love the W00tstout by Stone, and love the hint of pecans...

Thanks for the replies. Beersmith was telling me 164.1 degrees, am I getting lied to? And I do understand the boil will kill anything, but that doesn't mean it wont effect the flavor, which was my concern (which I see I didn't completely state clearly)

So I finally made the jump to all grain, went with a 10 gallon igloo setup. However, I noticed when I was cleaning it that there is about an 8 inch gouge in the plastic wall. Its not very deep, but doesn't take much to hide baddies. I know how bad that can be for fermenting, and went all...

So I've searched the forums, and everyone seems to complain about having a drinkable metallic taste in what is generally a porter or stout. Plus I didn't want to bump a thread from 2008 so I just decided to ask. I went to bottle an Imperial IPA last night (going to be my last time bottling...

I cant seem to find an answer in the search to this, so if I missed a thread please go easy on me, I made a mistake of not searching for a collar and I heard it haha So I partial mash brew only due to space limitations, do the whole 50 pounds of light DME at a time. I have no experience with...

I finally figured out what a collar was, that is even better. did you attach it to the lid or the base?

thanks for the tip, a hinge seemed like a better way to go about it. Ill search more, just got a little too far into my stash tonight haha. Ive been a bartender for over 10 years, got 30 beers on tap where I've worked for the last 4... lift with your back, right?

I'm finally getting into kegging, and it being my offseason I want to build a kegerator. The plan is to get a 7 cu ft chest freezer, able to hold 2 halfs or 4 ponys. Im going to have 4 taps, and I hope to build basically a bar over the freezer with the taps. Now here is my question...

That's the weirdest part. It tastes right, smells right, nothing seems off. I keep it in a closet, so its not like sun was hitting it either

so 90 percent of the beers I make are IPAs/Stouts, but I've made a handful of wheats with no issue. I split a batch, making one a regular wheat, another a wheat IPA. When I went to rack them, the color was right where I wanted it, including the cloudiness. I went to bottle tonight(I have...

I have been leery of using bags for hops. I just have this strange thought in the back of my mind that it doesn't get through the wort as well as it would just rolling through the whole boil. And as to leaving them in the fermenter to be removed with the yeast cake, cant that add off...