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I live in Concord MA. water profile here has been excellent the last several years for brewing. just add a little gypsum for hazy IPAs. last year, town switched water sources and now the amount of Na and Cl has skyrocketed. new water profile is below. my question is : is this chloride so...

Been skimming the threads and haven't found the advice I'm looking for yet. We've been brewing some sours for couple of years now and have had some good luck. Last fall, we purchased our first 12 gallon barrel. we made a 11.5 gallon golden ale sour below and transferred to the barrel 2 months...

Using Monastary Ale Yeast from WL (500) for a Russian River temptation clone. OG = 1.076, nice temps - started at 68 and slowly climbed to 74 10 days, gravity only reached 1.03. seems like pretty low attenuation. If I see no further change by tomorrow, I was planning on pouring it into...

Just wondering if people have experience using Magnesium sulfate to raise sulfates rather than gypsum (calcium sulfate)? I can get plenty of MgSO4 from work for free.

I've been brewing for 9 years now, but am trying my first sours this year and wanted to hear some opinions. I brewed a 10 gallon batch of sour blonde then split it up for two different sours, see below. My question, it's been 3 months and 1 week since I added the fruit and Lambic. The taste...

So, I harvested about 1/3 of my cascade and centennial hops today. they look great except after leaving them in the bucket for an hour, I see tons of aphids crawling out. I was planning on getting some insecticidal soap tomorrow which should get rid of them. my question is: will the soap...

Just curious what people's experience has been. I started oxygenating my wort before adding the yeast because prior to that, my fermentation was pretty inconsistent and short (1-4 days). Now that I'm oxygenating, my wort is fermentating 6-10 days. Talking to the guy at Harpoon Brewery, he...

Before the thread gets derided, I'm not looking to start a microbrewery business, this is just a passionate hobby. But, I've been looking into getting a permit for small brewing and selling. I'd love nothing more than to find one of the local restaurants and have them sell my beer as a "local"...