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Anyone around here good at analyzing this stuff? Bethesda's water is provided by the Potomac tap, data for Potomac tap begins on the 5th page. http://www04.wsscwater.com/file/General/Reports/TapAnalysis/TapAnalysis2012.pdf Just very generally here are the yearly averages. GENERAL WATER...

If you can PM me, I would definitely be interested in the mash tun.

So, I definitely rolled with the BYO extract recipe today and the OG came in around 1.073....pretty displeased at the moment. Going to order up the grains for the Old Vasily recipe and give that a shot. Is it possible to pull that off using a 3-4 gallon boil and then topping it off up to 5?

Hi Folks, I just wanted to pass this bit of info along from Northcoast Asst. Head Brewer Ken Kelly: "Most people will have a hard time believing this but we carbonate the Old Rasputin up to 3.0 It is such a full bodied beer we feel this level of carbonation makes it a less cloying more...

I don't mean to hijack this and beat a dead horse, but I just had a friend from Canada move to DC who got me into homebrewing and when he suggested we use tap water to brew I poured a glass and handed it to him. He told me it basically tasted like an indoor pool. Some areas chlorinate the hell...

I trashed it after it fermented. It didn't have a sourish smell to it from what I could tell through the airlock (mostly just smelled like beer and the wit), so we'll have to see.

Hey Folks. I ended up being that person....I came home on the 2nd day after pitching the yeast to find a nice layer of Krausen on top of the wort and the airlock bubbling away. I will be checking the gravity of the beer on Saturday/Sunday (approx 9 days after pitching the yeast) to see how close...

I am not entirely sure how it was stored prior to shipping, but it was kept at room temp (4 days @ about 68) before use, mostly because I didn't realize it the kit was coming with a liquid yeast. It shipped from the West Coast so who knows what temperature it was at during transit. Anyhow, I'm...

Hey Gitmoe. The pack was from March 2013.

Thanks for the insight guys. I'll give it about 60 hours or so and if there is nothing whatsoever I'll spin over to my LHBS and grab a liquid yeast (they carry WLP liquid yeasts so believe equivalency will be either #500 or #530) and pitch it directly the minute I get home.

Hi Folks, After combing the contents of the "OMG Did I ruin my batch" I believe I have an issue that wasn't clearly addressed there. For my first batch of homebrew I am using a Williams Brewing Belgian Wit 5-gallon extract kit. It arrived with a Wyeast 3787 High Gravity smack pack that I...