For anyone looking at this in 2020.
Brew this. What a great recipe. I used London Fog yeast and it came out great.
If you see this Airborneguy, THANK YOU!
I have had good success with dark beers using my tap water in the past, and it has usually been my lighter beers that suffered which is why I'm deciding to jump into to using RO water.
I am close to Toronto, and have a tap water profile available from them. I'm not sure if it would be safe...
Thank you for the reply. Unfortunately, I do not have a report of my tap water.
When you say a gram of CaCl2 and a gram of CaSO4, are you referring to the mash water only? Should this be added to the sparge water as well?
Disclaimer: I am diving head first in water chemistry and doing my best to not be overwhelmed. Please excuse any newbie mistakes.
Below are screenshots of all relevant info placed into Bru'n Water. I hope that I am inputting everything correctly for a 100% RO water base. If anyone can please...
Just wondering, is there a specific reason you had T-58 for the yeast in this recipe? The description notes a peppery flavour profile. Not sure if that would be something I am looking for.
Does anyone have any experience with WYEAST German Ale - 1007 in this beer?
Thanks for the recipe...
I use brewer's pantry http://brewerspantry.com/... Nice for me brewing extract in a small apartment they mill grains for free.. I am also close enough to them to pick up my order rather than get it shipped so that helps
I have a quick question regarding the DME. Is it important that the DME be Muntons brand? Would Briess Sparkling Amber DME work the same or impart a different flavour?
Appreciate any input.