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I boiled too hard on my last batch and ended up with 4.5g of 1.080 wort when I was aiming for 5g of 1.065. I added 1/2 g of distilled water and did not check OG. Is there a way to calculate what my OG would have been after that addtion of distilled? I wanna say my pre-boil number was in line...

Hello all- I'm slowly starting to experiment with creating my own IPA recipe. Kind of started with one grain and building up. Last time I just used MO. This wknd I'll add Bolander to the mix. Curious what everyone would suggest as a percentage if I wanted to notice it but not be whacky with...

I have a Scottish 60 in primary now. I was going to take this yeast and put it in a jar in fridge (sanitzing top of carboy before I pour it out) until this wknd and then pitch it into an AIPA. Decanting off the liquid before hand. I can wait and rack later in the week if you think that will...

I've had a 1.5l starter of Scottish Wyeast in fridge for a month decanting. I got sick last time I was supposed to make a Scottish 70. I plan on brewing this wknd. Something tells me just decanting and pitching isn't the best way to go. Any advice would be appreciated. Thanks in advance.

If I was going to cold condition a Scottish 70 for a couple of months at 40ish. Is it better to let it condition and then force carb it or force carb and then let sit. Or maybe I'm over thinking things as usual. Thanks in advance.

How do I email a recipe? I highlight the batch and hit export but the only thing that is an option is back up entire database. Thanks for any help.

Forgot to boil the priming sugar in water before adding to keg. I just dumped it in. Is my beer in trouble? Eagerly awaiting. Thanks.

If I wanted to use priming sugar in a keg for a saison and have it a little more carbonated would 5oz be ok? Thanks in advance.

Had a smoked robust porter score well (high 30's) last winter but didn't place and was told the balance was off with it being too smokey. I've saved a bunch of bottles from that batch do you think I should enter in contest and see if it has subsided? Or does it typically take more than a year...

Quick paranoid question. I have a flip top liter bottle of beer that has been lagering since February. I was venting it every couple of days for the first month. If I gently rack into a couple of regular 12 oz bottles and put a carb drop in each, will there be enough yeast to carb it up...

Hello- First time using wyeast kolsch yeast. Using it on a AIPA. Need help on whether or not I should start, starter with 1L then bump it up next day to 2 or just make a 2L. Mr. Malty says 1.4L with 2 packs but I only have one. Thanks for help.

Hello- I'm working my way through a trial period of BA as I just got a Mac. I'm totally stumped as to how I can lock a recipe batch size and effeciency and then move it up and down and watch grain pound change. I was previously using Pro Mash. I see the scale recipe and and vol buttons...

This is torturing me. Sorry to be a noob. I got a barley crusher so my numbers were out of whack the first time I used it. I'm trying to fig effeciency but not sure if I'm doing the math right. I used the method in Designing Great Beers. I assumed 75% for 5.5g of Rachbier SO after mash...

I made a rauchbier yesterday. OG 1.076 was 10 pts higher (first time using barley crusher). I oxygenated the wort prior to pitching at 47 degrees. 5.5 gallons. Made a 1.6L starter with 2 smack packs of bohemian lager yeast. I'm nervous bc I don't really see any signs of visible fermentation...

Am I crazy? Brand new barley crusher. Just tried to run .5 lb of grain thru it per instructions and the grain just ran thru it untouched. Everything I've heard and the instructions say it is set to .039 thousands of an inch and you don't need to adjust it. Curious how easy it is to start...

In a bind I had to ferment my last beer in my plastic bottling bucket? Am I ok to soak it in PBW to clean it, like i do my glass carboys? Thanks.

Hello all- I'd like to decorate the 1x4 piece of cedar that I'm using for the collar of my keezer with beer labels that I have collected. Curious what everyone things would be the best thing to put on as a top coat. I was thinking about glueing them down then maybe applying a water based...

Quick noob question, sorry. I'm making an 11/11/11 wee heavy this wknd. The scottish wyeast 1728 is from june an the OG on the beer is roughly 1.100. Will it be enough to make a 2L starter on a stir plate or should I bump it up? Appreciate any help.

So I've heard JZ mention on a few podcasts that if he is shooting to ferment at say 50 that he will pitch and maintain temps at 44 for first 24 hrs then let it free rise to 50 where he holds it steady. I've heard him mention the same process for ales. How long does it take for the beer to...

The fact that I'm asking this probably tells you I should not be jumping into this but . . . .ch 15 is open of how to brew and I have my table in hand and can't find bicarbonate. Please help or tell me to put down the water table. Thanks.