Hello, I treat all of my mash and sparge water at the same time, in one big kettle, with a focus on getting the mash ph in range. I notice when I do this that the predicted sparge ph is sometimes really low, like 3.7. Is this cause for concern? I know the ideal sparge ph is below 6, but I...

I've been brewing Belgians and adding table sugar to create dry beers and up the ABV. Or increase "digestibility" as the Belgians say! Works like a charm. The one thing that always throws me, though, is that sugar seems to really enhance attenuation. I'm trying to figure out HOW much it...

So, first time adding yeast to bottle condition a Belgian beer. Big disaster --WAY WAY over carbonated. Would have been bottle bombs (and still might be), but I opened and re-capped them last night after the bottles all gushed out. (Not sure if the beer will be drinkable, though with low...