FWIW, San Francisco's tap water tastes really good, and it's what I use to make all my beer. Anyone else located in SF county and use the tap water for brewing? I started thinking about the quality of the water I use for brewing a few months ago, but I couldn't find any recent water reports...

I've made three beers so far with Castle Pilsner malt. Each time, I get around 60% conversion; about 20% lower than my average. I've used it on its own and with other grains, and I get the same result. Mash schedules I've tried, with more or less the same results: - 149F for two hours...

In a brew session, when my mash efficiency isn't what I had planned for, I'd like to have have an easy way to adjust my wort before I begin the boil. I know there's a boiloff/dilution calculator, and that's certainly one way to solve the problem. Sometimes, though, I'd rather just add some malt...

The Recipe Editor gives the percentage by weight of each fermentable in the recipe. For example, if I made a trippel with 13lbs pilsner and 2lbs sugar, the "fermentables" portion of the calculator would report that the fermentables comprise 86.67% pilsner malt and 13.33% cane sugar. It does...