New answers tagged water
In general, you need to start preparing for temp controlled fermentation as well as good yeast management practices. That includes starters and learning to pitch more yeast that you would for a normal ale. A good alternative to lager brewing is to start with styles like Kolsch or American Cream Ale. These beers usually are light in color and flavor and ...
To save time, I top off my brew to 5 gallons just before bottling (with water that has been boiled and cooled, of course). I'll be adding the priming sugar at this stage anyway, so I just bump up the amount of water used to dissolve the priming sugar enough to top off my brew.
When racking from a primary fermenter to a secondary vessel, you will leave behind a non-trivial amount of "stuff" so the volume in the secondary will be less than the volume in the primary. If you start with five gallons in the fermenter you won't have five gallons left to bottle, but it isn't any more concentrated than when you started. If your OG and FG ...
You can top up if you want, but you don't have to. Boiling the water and cooling is necessary, since boiling both sanitizes and releases dissolved oxygen, which would prematurely stale the beer.
Not completely useless, but also not reliable. There are some expensive labs that can analyze your filtered water, but really it's the ratios that you will want to worry about with brewing. A consumer carbon filter (or what have you) will take out some of the chlorine and minerals from your water, but I'm guessing the majority of mineral ratios will remain ...
It depends on the type of filtration system you use. Some just remove particles, some remove all minerals and basically leave you with RO water. I don't know which type you have.
Top 50 recent answers are included