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Wow! That it quite the hard water. I'm in Bend, Ore. so I'm not totally sure (our water is pretty much distilled water), but I've been interested in water mineral quality's effect of beer for a while. I would try picking up John Palmer's book Water: A comprehensive guide Or go here. Good Luck!

This thread has immensely helped my brew day tomorrow. Thanks guys! 🍻 Sent from my iPad using Home Brew

A thing of beauty! Sent from my iPad using Home Brew

7 taps ready for game day! Homebrews are fermenting, but I've got some good stuff in there in the mean time :) 20 pound CO2 tank, shelf space with strong brackets above for cold crashing/bottles/cans/lagering. Seven taps on side. Sent from my iPad using Home Brew

Ohhh sorry, I thought you were referring to my post. Yeah, to the original poster: what was the verdict on your cloudy beer. Turns out mine were really over carbonated, so I had to dump them anyway.

I just posted that photo, but so far it hasn't—it looks just like when I bottled it about 10 days ago.

I had the same problem, but in the fermentor it looked fine. It wasn't until I racked it into my bottling bucket that it came out cloudy. Now, it looks like the picture I attached (I figured I could semi-cold crash in the bottle). I'm more shocked because I used irish moss in the recipe. My...

This one is finished up and very nice! I wish I would have left it in the primary a bit longer because it's a little sweet. But, the unfiltered honey really comes through and the lavender adds a nice, subtle nose to it. I'll be making this one again for sure.

That's what I was worried about....dang it. But, I was hoping the earthy qualities of the Scottish yeast would use the lavender to its advantage.

The original recipe called for heather, but we couldn't find any in the spice shops around Bend. I am worried that it's going to taste like some soap, but only time will tell. Relax, right? You'll have to tell me what the heather turns out like.

I know this sounds like a girly beer—and hell, it might be—but I wanted to get a nice clean beer to start the spring with. Here's what I used: 3# Light DME 3# Wheat DME 1# Caramel 20°L 1# Raw, Unfiltered Clover Honey 2 oz East Kent Golding Whole Leaf Hops .4 oz Lavender Wyeast 1728...

My first couple of problems really didn't have a problem with diacetyl, but my last two have had some serious problems. The first one, I think I pitched the yeast at too high of a temperature. But the last one, I got the temp down to 67 for pitching and fermented at 65 (Amber Ale with American...

Thanks guys!

I was just wondering about adding the honey flavor to a beer. Thinking of trying something new, that's all.

I searched around and didn't see a thread about this. Is it possible to use honey as a primer for bottling? It very well could be a disaster, but I figured I would see if anyone else has tried it.

I've used it in extract and it works just fine. Haven't noticed any problems.

Update us when this one is ready. I'm brewing an IPA now looking for the same result. I'll post the recipe later.

Once it's in the fridge, the yeast is dormant and its good to go. I usually hold it in bottles for two weeks before putting it in the fridge. On that note, I think you're ready to migrate that beer! I look forward to hearing how it turned out.

I used an ale yeast (not a Belgian, sadly). My OG was 1.034, and no starter. I did some calculations too late with brewer's friend and they said I should have used a starter yeast. The yeast was about 6 days old, so all good there.

I'm going to elaborate on this a little bit. I'm about 4 days into fermenting and there is very little action going on in the fermenter. There was some krausen on day 2, but not a lot since. Here's the catch—I also have a heat problem. I put the yeast in after cooling the wort to 70...