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Is it ok to dry hop with orange bitter and sweet peel?

So I've tried online website calculators, home made calculators and Beersmith 2.0. They all give different water amounts when all the info is plugged in exactly the same. Weather it's strike water, sparge water, or pre-boil volume. Can anyone show me the long way of finding the total water...

I made a rye pa and it went fairly well 10lbs American pale 2 row 2lbs rye 1lb crystal 40 1lb rice hulls. I mashed at 152.5 for 60 mins and here's where things got funky. I left a thermometer in the tun (10 gallon cooler) and when I opened it, it read 155. (Strike water of 166 and 4.7...

I've come up with my first recipe... Curious as to any thoughts on my hop sched. 60: 1/2oz warrior 50: 1/2oz warrior 40: 1/2oz centennial 30: 1/2oz centennial 20: 1oz citra 101oz citra 0: sim or Dry hopped with citra. Let me know what you think

I'm bottling a belgian and it's supposed to be close to a Duval. I've heard 5oz is to much. What would be a good amount then?

I'm looking to get one, can anyone point me in the right direction so as I don't happen upon a piece of garbage. What's good and bad etc...brands....

I have 8 kits under my belt and have used both dry packets, liquid, and made starters. However I have not made a starter from dry yeast. Can anyone tell me if all I have to do is rehydrated the yeast and then pitch it to the mini wort, or do it pitch just the dry yeast to the mini wort? All...

I've done 6 extract brew kits and am in the process of going AG...now I need me some mead....and advice on who offers a decent kit to start out with?

I'm looking to purchase an outdoor burner or two...any suggestions on a couple that aren't complete garbage?

Depending on the beer being brewed I really fond I like 3-4 weeks in the bottle depending on style etc etc. My question is...if you carbonate with co2, or force carbonate a keg at 30 psi and rocking will your beer taste the same? Or is letting it gradually carbonate in keg with a serving psi...

I'm making the move to legging...which is better and why? Or is it just a matter of opinion.

How long should you cold crash your homebrew for?

I have 1oz of centennial hops that will be going on the secondary when the time comes. I will be racking to a 5 gal glass carboy. Now...do I just drop them in and when im racking to the bottling bucket put a paint strainer bag over the auto siphon, put them in a muslin bag and tie some fishing...

My OG was 1052. And my fg is 1013. For anyone who's tried this brew, do these numbers seem good?

Is this something that's ok to do? I've not dry hopped or cold crashed a home brew before.

Brewed an NB deadringer IPA today and it looks like a reverse black and tan...I pitched the yeast starter and checked back a couple hours later and it was looking light on the top and darker on the bottom. The airlock is bubbling away...

Should there be this kind of color separation?

NB Dead Ringer IPA.

When I pitch my yeast starter do I stir it up a bit to mix in the yeast cake on the bottom when I pitch it on brew day? I used a 1000ml flask.

A stout, ESB, IPA, and red. So....do I try it????