I've been brewing all-grain batches for some time. With my water source, I'm generally getting good results across multiple styles. To date, I haven't done much with water chemistry. Which styles ...
I am thinking on buying an immersion chiller and from other threads I've thought of using the post-chiller hot water for cleanup, and I've also heard of using the water (after it starts to cool down) ...
Back when I started homebrewing, I used a Pur filter. I've since moved and my kitchen sink won't accept any sort of filter. I've brewed a few batches with just Fairfax County, VA tap water, and not ...
How do you calculate parts per million (or billion) from grams and volume? I ask this in relation to figureing out how to translate water report information into the recommended ranges of certain ...
If I'm making a 5 gallon batch of beer, how much water should I use for my wort? Papazian's book says to use 1.5g and add it to 3.5g of room temperature water already in the carboy. I see how this ...