Search results

Here is my water report from Fort Collins, CO. I have been using this water, undiluted, and then adjusting per the stickied primer thread. My beers have gotten better since following the primer, but I still think they could be better. Based on this, should I be diluting a bit with RO...

I'm brewing a Boch this weekend and this is the first time I'm going to try water adjustments following the primer. I think my water is fairly soft and wasn't planning on diluting with RO water. Please let me know if this looks like a good start or if you'd suggest any changes. Thanks...

I am putting together a recipe for an Irish Red Ale. I'm looking for comments and suggestions...thanks. Type: Partial Mash Batch size: 5.5 gal Grains: 5lb Pale liquid extract 1.5lb Munich malt 1.25lb Vienna malt 0.5lb Crystal 30 0.25lb Crystal 60 0.25lb Chocolate malt 0.25lb...

I am putting together a recipe for an Irish Red Ale. I'm looking for comments and suggestions...thanks. Type: Partial Mash Batch size: 5.5 gal Grains: 5lb Pale liquid extract 1.5lb Munich malt 1.25lb Vienna malt 0.5lb Crystal 30 0.25lb Crystal 60 0.25lb Chocolate malt 0.25lb...

I'm entering a recipe into Beersmith and using it's calculations to figure out how much corn sugar to add. I type in my desired volumes of CO2 and then the beer temp. My question is, is the beer temp the conditioning temperature or the serving temperature? Thanks!

I'm looking for suggestions for a partial mash IPA recipe. I can mash about 4 lbs of grain. For the rest of the fermentables, I'd probably use pale malt extract. I'd also like to try out dry hopping for this brew, never have done that before. What hop variaties do you like in an IPA. My...

About three weeks ago, I bottled my first homebrew; an extract based amber ale. After one week, I put a bottle in the fridge over night to see how the carbonation was progressing. As expected, it was pretty flat. It also tasted a bit watery. After two weeks, I did the same. There was...

I just finished getting my second brew into the fermenter. I am a little concerned because my OG was very low. My recipe was: 6 lb pale malt extract 1 lb crystal 40 malt .5 lb victory malt The specialty malts were steeped at 160 F for 30 min and then strained into the brew pot. I then...