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So this is a 3rd gen harvest safale us-05.... 60lbs to hold lid... lol @ pic: https://scontent-a-ord.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10951420_10152783398964753_6984859856259147334_n.jpg?oh=4f8f89871cb945d5d351619cbb88f5cb&oe=552C0CA2

So I am trying to figure out if my water needs any adjusting but this chart is confusing the hell out of me... http://www.hamilton.ca/NR/rdonlyres/5569C3E2-0C02-47F3-8468-8EDF82439D6E/0/2013_Woodward_AnnualMOE.pdf That is my water profile, anything I should be concerned about?? I tried...

Ok, so it has been a while since posting on here but have a question the Gurus can hopefully answer. Here is my grain bill: 4.40 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 36.4 % 2.20 lb Biscuit Malt (23.0 SRM) Grain 18.2 % 2.20 lb Munich Malt (9.0 SRM) Grain 18.2 % 2.20 lb Vienna Malt...

Ok so I have been making AMAZING ales, wheat beers, stouts etc... Finally got a controlled temp fridge setup and did a lager. Techniques and cleaning are the same, but the keg is new just FYI. Mashed for 90 minutes at approx 150F. Gravity looked good at 1.051. Did a long boil (90 minutes)...

So my lager is doing a d-rest (12 days at 53F) and started the d-rest today (will let rise to 65F for 3 days). Then I will check my gravity. But my question is, if my gravity is fairly steady, can I bottle it, let it sit at 60F for a few weeks to combine the lagering/carbing period? And if so...

Ok so I am VERY new at this but started with all-grain to get experience in making AWESOME beer. My first batch was good with lots of mistakes, and ended up being REALLY bitter. Second batch has been in primary for a week, going to leave it for another week than cold crash it for a week then...

Ok so I am going to bottle in a couple weeks, and read a crap load of threads about BOTTLE CAP sanitization and how crazy it would be if you didn't. My only question is this: How come whenever I've let ANY type of beer open after touching my mouth, hair flying around and dust in the air out...

Ok so I BIAB total 11 lbs in approx 2 gallons of water. After 60 minute mash I sparged bag and let drip / compressed all the good juices out for 15 minutes. After a 60 minute boil I cooled quickly and had a total of 2.2 gallons in the fermenter. Topped up to 4.8 gallons with cold water and...

Ok so about a year ago I decided to attempt some home made beer without doing a lot of research... That alone will tell you how it turned out. I bought a coopers kit, cleaned everything but didn't sterilize. Used a USED fermenter bucket from a wine making store, and used raw sugar as a...