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Our city uses Chlorine Dioxide for disinfecting the water supply and I have a question about how to remove it. In Martin Brungard's Water Knowledge page, in section 4.1.5, he says the following: "The design of an activated carbon filter system for chlorine compound removal is relatively simple...

I have some locally grown pale ale malt with high levels of beta glucans. A beta glucan rest is necessary to prevent a stuck sparge and to improve efficiency but I've got a quandary I was hoping you all could help me with. I've brewed a hazy with it and it's a lovely hazy beer but it occurred to...

I'm planning to brew a robust porter as the first batch with some locally grown and malted barley that the maltster informs me is high in beta glucans. I'm planning a 20 minute beta glucan rest at 113F then a 60 minute sacc rest at 152F. For this beer I'd normally build my water to target a mash...

We grew some barley at the farm associated with the college where I work and after having it malted we found out it is quite high in beta glucans. The maltster recommended a beta glucan rest at 113F and I'm planning to do one for 20 minutes. For the beer I'm brewing, a robust porter, I'd...

I've moved to the country and need to adjust my well water for brewing. I've always been fortunate to have seemingly decent city water for brewing so I've ignored water chemistry till now. I've been reading Palmer and Kaminski's book and Martin Brungard's water knowledge page but I need to brew...