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When I look through recipes often times there will be a half a pound or so of crystal 25L and maybe another half pound of 40L. What is the real benefit here. Couldn't I just use more of one to achieve the same amount of unfermentable sugar and color or is there some other thinking behind this...

I tried to put hazelnuts in the boil for my porter and I'm getting none of that flavor. I want to try and make my own extract but I have a few questions I couldn't find answers to anywhere. I want to impart as little flavor as possible from the added liquor so I am thinking of using grain...

So I calculated all of my strike temps for my various rests but I have read some different techniques on how to batch sparge. On byo.com I read that people like to take the first runnings then add the next amount of water, restir, and then drain it off. But John Palmer seems to think you should...

I'm going to make a pale ale and in the secondary for half will add different things. Original Gravity: 1.058 (1.045 - 1.060) Terminal Gravity: 1.014 (1.010 - 1.015) Color: 8.1 (5.0 - 14.0) Alcohol: 5.68% (4.5% - 6.0%) Bitterness: 44.1 (30.0 - 45.0) Ingredients: 9.0*lb (85.7%)...

So, I've come to a brewing dilemma. I made my first extract beer and I can't decide what I think of it. It may be ok, maybe a little bitter from the water I used, but it could also be infested with bacteria and clearly terrible. I feel like I have a very narrow pallet when it comes to truly...

Another recipe I tried to assemble. Let me know what you guys think. Size: 5.04*gal Efficiency: 80.0% Attenuation: 75.0% Calories: 458.17*kcal per 16.0*fl oz Original Gravity: 1.102 (1.075 - 1.110) Terminal Gravity: 1.025 (1.010 - 1.024) Color: 12.05 (12.0 - 22.0) Alcohol: 10.18%...

This is my first all grain recipe. What do you guys think? Size: 5.04*gal Efficiency: 80.0% Attenuation: 75.0% Calories: 239.67*kcal per 12.0*fl oz Original Gravity: 1.072 (1.026 - 1.120) Terminal Gravity: 1.018 (0.995 - 1.035) Color: 42.88 (1.0 - 50.0) Alcohol: 7.08% (2.5% - 14.5%)...

Does the IBU number account for the actual perceived bitterness based on how sweet or malty the grain is or does it just tell you the IBUs? Is there any way to gauge what the actual bitterness will end up being or do you just have to estimate. Also, how accurate would you say any of the programs...