Recent content by Jordan71017

Thanks alot!

Does anyone know (or know a way to calculate) how many points bourbon soaked oak chips would add to the ABV of a homebrew? It's a 5 gal. batch, 5% ABV Porter and I'm going to add 2 oz. of American Medium Toast chips/cubes, that have been soaking in Woodford Reserve Bourbon (42.3% ABV) for two...

@ ao125 Couldn't agree with you more. They seemed content to just sit on their boston lager and seasonal rotation for years while other craft breweries were trying new things. They may as well have been InBev; they were dead to me. I, for one, welcome this new effort by SA. Despite the less...

Will transferring beer from growler to bottle have any other adverse effects besides losing carbonation? Like maybe losing flavor for example?

Good to know. TY

Just curious; why does the growler and beer bottle(s) have to be ice cold?

OK here's the scenario: a work buddy and I have made it our goal in life right now to try every beer on Beer Advocate's top 100 popular beers list. Whenever we come across a beer on the list we always grab an extra one so the other guy can try it too. I was thinking about doing some light...

Thanks! You guys are great!

@ pjj2ba I hear what you are saying but I like to try to clone commercial beers. I want my IBU's to be as close to theirs as possible on my first attempt. Do different breweries use different calculation methods or do they all get their beers lab tested? @ ArcaneXor I don't understand the...

Can you send your beer to a lab to get tested for IBU's? Not sure I'd really do it, just curious.

Thanks to all for your input. It just seems to me that when a beer's IBU's = the ABV times 10 (i.e. 10.2% ABV @ 102 IBU's or 5% ABV @ 50 IBU's, etc.) the beer tastes balanced to me. I'm designing a beer I hope will turn out to be 13% ABV so I was shooting for 130 IBU's, give or take a few.

Thanks!

According to my calculations (I use the formulas in John Palmer's: How to Brew) the IBU's for a recipe I've been playing with are 135. When I use that recipe in BeerSmith the IBU's come out to 158. When I punch the recipe into ProMash it comes out to 248 IBU's. Does anybody know why this is or...

TY to All!

I'm planning a very high gravity beer. If I mashed for 90 minutes would the mash leech more sugars from the grain, as opposed to 60 minutes, or would the extra mash time be redundant?