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This may sound like a "duh" kind of question, but I'm attempting to brew a golden stout but curious what kind of water profile I should be going for? I'm thinking I should just go with a traditional stout profile, but not sure if I need to account for the different malt profile. Here's my mash...

Hey all, I've been brewing for quite some time, but never really got around to checking the PH figuring using RO water would give me a decent base. While I've never had an issue with my beer, I know there's always room for improvement. Any suggestions on PH meters you've had good luck with? TIA!

Hey everyone, I'm jumping back into the hobby with both feet after having a crazy 18 months (thank you never-ending home renovation projects). By some miracle, the SO has granted me permission to spend some $$$ on new homebrew goods, so I plan to take full advantage of her offer... I just...

Hey all, So I just brewed up an imperial pumpkin milk stout last week and pitched my starter slightly above fermentation temp (78 degrees), although I rapidly cooled this down to 60 and went from there. The 'from there' part included using my kegerator without any control over the...

So yesterday I whipped up an imperial pumpkin milk stout, OG of 1.071. I pitched the starter at 79 degrees and stuck it in my kegerator so it would drop in temp a bit...18 hours later I go to check on it and it's at 50 degrees! I don't have a controller (yet) so it was a crap shoot from the...

I'm in a pickle here, deciding to use RO water as I have been for all of my extract batches (now moving to BIAB), or to put a carbon filter on my tap water and go from there. I like the idea of the carbon filter, knowing that my area (San Diego) is very capable of producing excellent beers...

Hey all, So I recently got back into the brewing world and whipped up an extract batch w/ specialty grains 2 weeks ago, working out the rough patches of my technique in the process (lessons are sometimes best learned the hard way right?). Now with the fever in full force, I wanted to step up...

Hey guys, It's been awhile since I've had the time and space to pursue my quest of brewing the world's greatest batch, and now my addiction has seen a comeback of epic proportions (hello northernbrewer.com.....meet Discover card). Anyway, in my ambitious quest I've had a couple of...

Here's my scenario: I recently brewed an Oatmeal Stout, being wary of cleaning / sanitizing every surface the beer would come in contact with to prevent off-flavors. I pitched the yeast at 73 degrees (let the beer chill in a sealed carboy overnight before pitching...), and got vigorous...