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I've been trying to find out the details of my City's water, and have finally decided to give up. When I finally spoke with someone, they said that they "don't test for that stuff" (calcium, mag, sodium, chlor. etc.). All he could tell me was the Alkalinity - 233mg/liter. Is it possible for...

I've made many IPA's but lately they've been "sweeter" than I care for. I really want to let the hops shine on this one but don't want it to become so thin that it's only hop tea. Just wondering if the 60min. clone recipe is a good malt bill for that. 12-13lbs 2row 6oz. amber malt or...

I have a IIPA in the primary and, in a week or so, I'd like to dry hop it. I've used Chinook and Amarillo for the flavour and aroma additions and, ideally, would like to use the same for dry hopping... but.... I'm out of those hops and only have aroma hops that are British. I may just order...

I have a German Pilsner in secondary that already tastes great and looks very clear. I think it's probably ready to bottle but going by the numbers it should probably sit for a couple more weeks. What do people recommend? Oh yeah, I would like this beer to be servable for early December...

Hey everyone. I've already been mashing for 30 minutes and I'm trying to figure out what hops to use. I only have a few types on hand and here's what I'm planning on doing. Grain 6lbs. Canadian 2 row 4lbs. Vienna .5 Crystal 40 Hops .5oz. Chinook 12.5% - 60min. 1oz. Cluster 6.9% -...

I'm looking for a fellow brewer or brewers in the Mitchell Ontario area who are interested in spliting 55lb bags of specialty grains. I'm going to Gilbertson & Page this week and am planning on buying only Can. 2 row unless I can find someone who's interested in splitting up some Crystal...

I'm brewing my first lager tonight and I just want to run the recipe and techniques by the experts. 8lbs Pilsner 4lbs Munich 2lbs Vienna 12oz. Crystal 40 1.75oz Hallertau 60min. Saflager w-34 70 (dry yeast) I'm not sure about the mash temperature but I'm thinking I'll try 152F...

I have a beer that has been in my primary for about 10 days and I would like to increase the IBU's. I've read about people using hop tea to add aroma and flavour but not for bittering. My plan, unless advised otherwise, is to boil some hops for 30-60 minutes and take that concentrated 1 to 1.5...

I'm curious to learn how a decoction mash affects the malt flavour of a beer and so I'm thinking about doing a single decoction for Ed Wort's Pale Ale. I've made this recipe a few times so I think that I would really learn how this technique changes the flavour. I am wondering if those of...

I only have a bit of grain left and am wondering if it would make a decent beer. I have left... 3-4lbs US two row 2lbs Vienna 2lbs Munich 3-4lbs Malted Wheat That's it. I don't think it will make any specific style but will it make a decent beer? I was thinking about using a bit of...

I'm all out of crystal but would like to brew during the next couple of days. I would really like to make a batch on the malty side (maybe a porter, but i'm open to any ideas) and with a slightly higher gravity.(1.060 - 75) I've had trouble finding any proven recipes that don't call for...

I'm going to Michigan next weekend and I'm hoping to buy some of the "classic" beers that I can't get here at home.(Ontario) I've read many discussions about SNPA, Stone Ruination, Dogfish head, and Rogue beers but have never tasted any of them. I'm just wondering what store(s) in Port Huron...

I've found that my beer always loses quite a bit of carbonation, initially, when I chill them. After a while the carbonation comes back, but I'm wondering how long it usually takes for this to happen. I bottled Ed Wort's Haus Pale Ale about 10 days ago and it seems to be carbed nicely. I...

For the first time, I've tried cold crashing my beer and I'm just wondering how I should go about bottling it. From what I've read, I should probably let it warm up for a day or two so that the yeast becomes a bit active and I can bottle condition it. If it's possible to bottle it a couple...

I'm planning on doing my first AG in the next day or so, but I only have a bit of grain left. I won't be going to a city for a couple of weeks and I'm wondering if this half batch recipe will work. 2.5 gallon batch 3.25 gallon boil 3.5 lbs. American 2-row 1 lbs. Munich Malt .5 lbs...

What are some possible reasons for an FG that is higher than anticipated? Does it have to do with the yeast, mashing/sparging procedures, type of water, grain bill? I brewed a few of PMs that had about 6lbs of grain and 3lbs DME. The mash was single infusion at 153-155 degrees, for 60...

I just racked my PM to the secondary and the gravity was quite high.(1.020) I've started using more grain in my recipes and I'm wondering if my beginner mashing/sparging skills are the reason for this. Is it possible that I have a high level of unfermentables and this FG is OK? Here's the...

I'm hoping to brew in an hour or so and was wondering if I could get some input on this recipe. I'm trying a new recipe out.(English Pale Ale) It's the first time not using any crystal, let me know if I'm making a mistake! 3.5lbs Two row 1lb Munich 1lb Biscuit 3lbs DME 1 oz. Liberty...

I am planning on making my first PM brew this weekend. I have used the ice bath method of chilling about half a dozen times, but the last two batches I've just let my wort cool overnight and pitched the yeast in the morning. To my surprise they turned out the same as the other batches and I...

My mash tun is complete (I think). The only thing that I'm not sure about is a T-joint that is made of plastic. I couldn't find an SS or brass one so I figured it would have to do. Eventually will I go to a store where I can buy a brass or SS peice, but until then will the plastic one work...