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Hi all, I recently stepped up some pacman from some Rogue dregs, and after reaching 2L of starter I noticed the ring of yeast at the top looked "hairy", like the soft bristles of a comb, only shorter. The ring was pure white and held together; you could only notice the "hairs" moving if you...

Busty Brunette Blonde (Ska True Blonde Ale Clone) 2.5 gallon boil, 5 gallon batch 4 lbs Pilsen DME 1 lb. Wheat DME 1 lb Munich 10L 4oz Honey (or 1/3 cup) (last 20 min) .5 oz US Perle 6.5% (60 min) .5 oz Tettnang 4.8% (30 min) 1 oz Cascade 6.4% (5 min) .5 oz Tettnang 4.8% (5 min)...

Hello all, I'm a big fan of doing my calculations by hand for my recipes (PPG, attentation, IBUs, etc), and I was wondering if there is a formula for estimating FG /%fermentables/attentuation based on mash temp. I realize this might be difficult/impossible to calculate due to the various temps...

Hello all, I've got my first partial mash brew day coming up soon and I'm still not settled on what temp to heat my sparge water to. I'm planning on using a second pot for the sparge and just dunking the grain bag in for 10 minutes (as in DeathBrewer's tutorial). However, while DeathBrewer...

Hello all, I'm planning a partial mash brew for my next batch and in all of the tutorials I've checked I can't seem to answer one question. After the mini-mash and sparge, do you cool down the wort sample to a reasonable temp for taking a hydro. reading or read it hot and add a point for each...

Hello all, Looking at recipes for milk stouts at the moment and I'm having some difficulty calculating OG and FG properly when lactose is involved. The wiki says that lactose is partially fermentable, while members in posts on this forum have stated that it is completely unfermentable. I saw a...

Hey all, Just a quick question. Will adding wheat DME (or LME, for that matter) add haziness to the finished product in a manner similar to that of flaked wheat? Thanks

Hello all, Brew day for the Ska True Blonde clone draws close, and I'm having last-minute paranoia about my recipe. I've actually got all the ingredients already, but looking at BJCP guidelines and commercial examples has me worried. Current ABV is expected to round out 5.9% with ~13 IBUs...

Hello all, I'm two weeks into carbing my bottled SNPA Clone recipe, and I simply couldn't resist chilling and taste testing one. What I found was a reasonable amount of carb given the short conditioning time, but to my taste the beer was incredibly bitter/hoppy. To me this beer tasted far...

Just curious about how long most people here primary for. On a side note, I've now got a .1045 Irish Red with Notty fermenting right now, and while I bottled my previous SNPA clone at 3 weeks, I'm considering bottling this red at 2 weeks. Any opinions on this given my yeast choice, gravity...

Hey all, I'm planning the recipe for an upcoming attempt at Ska's True Blonde Ale and I'm torn between adding specialty grains or not. My worry is that without them the beer will be very bland and/or "watery". The issue with this is that steeping grains may darken the color beyond the shade I'm...

Hey all, I'm trying to calculate my expected OG for an upcoming irish red recipe and I've realized that 2 of my 4 specialty grains are mash-only: 0.5 lbs Caramel 40 L 0.25 lbs Briess Special Roast 0.25 lbs Dingemans Biscuit 0.25 lbs English Chocolate Malt 6 lbs Gold Malt syrup...

Hello all, I recently discovered hopville and have been happily tweaking away with it's recipe calculator. I was just browsing the featured recipes when I noticed that none of the OG,FG, or ABV calculations in them seem to match mine. For instance, this recipe...

Hello all, I'm trying to convert an AG recipe to extract, but the recipe is given in terms of percentages. How does the math go in converting this grain bill? OG: 1.047 FG: 1.009 ABV: 5.1% 2 row 64% Carapils 9% Munich 20L 6% Red Wheat Malt 3% Honey 4% of the malt bill as a total...