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That sounds Great! Thanks for taking the time to help review.

I would like to brew a version of Albany Ale with my father when comes to visit us on Guam. Our first visitor from the mainland since I have been stationed here. Original recipe from the early 1900's was found in a newspaper article describing a local brewery's attempt to recreate this once...

Thank you. Yes! You are correct. I dilute the tap water to reduce bicarbonate level. My filtered water report: Ca 34 Mg 4 Na 26 Sulfate 12 Chloride 27 Bicarbonate 138 Alkalinity 118 Total hardness 102 Would you suggest a lower Ca level somewhere in the 50's ppm be more...

Getting ready to brew an all grain Belgian blonde. Using my tap water cut by 50% distilled, along with 3.8% acid malt in the mash will give me the following using additions of gypsum,Epsom salt and ca-chloride.... Ca 60 Mg 7 Na 10 Sulfate 63 Chloride 67 Bicarbonate 57 Alkalinity 47...

Thanks for the advice everyone. The pils malt we will be using is from Wyermann ordered through Morebeer. How would you know if it needs a protein rest? Also if we only add gypsum and ca. chloride that should drop the bicarbonate a little. What numbers should we shoot for. Thanks.

Planning a brew day at my house for our club. We are going to brew an Oktoberfest. Recipe: 5.5 gal batch 5.lbs 15oz Pils= 50% 3.lbs 9.3oz Munich= 30% 1.lb 8.8oz Vienna= 13% - - 9.6oz Caramunich= 05% - - 3.8oz Aromatic=...

Thanks everyone for the replies... That makes sense about StarSan residue because I had it and it's foam all over my wine thief when I took a gravity sample. Thanks

Like the title says... Beginner question I know, but does the grey skin forming on top look normal? Munich dunkel lager yeast: wlp833 O.G 1.053 /F.G 1.011 dice rest was held at 62*deg. for 4 days current temp 48* deg. 3 weeks since pitched yeast still in primary. Thanks