Search results

I posted to Beersmith forum below: I had several issues with the latest upgrade at 2.3.6 and decided to uninstall the entire program. I had originally been running Beersmith off of a flash drive and it was working well. After the uninstall and after deleting the recipe directories associated...

http://www.denverpost.com/business/ci_29756242/ab-inbev-adds-devils-backbone-brewing-craft-brew?source=rss

After ro water is produced how long is it good for? In other words, if I were planning to brew today and couldn't; how long could I realistically store the ro water?

"Whiter Shade of Pale marries two bold beer styles: the Belgian Wit and the IPA. 2-row and wheat malt provide a soft base beer for intense fruity and spicy esters of the unique Belgian yeast strain while enhancing the strong hop aroma. Whiter Shade is a refreshing IPA to enjoy during the...

My LBHS doesnt carry brown malt. He suggested subbing amber malt in its place. I have a porter recipe that calls for 1lb of the brown and would like to sub 1 lb of amber in its place and add 2 ounces of carafa III dehusked to resolve the slight change in color. #1 would the amber be an...

Would you or has anyone used this profile for a BoPils? If not any recommendations?

Just finished the install of my new ro system and have finished the flush/discard of the first 3 to 5 gallons. Just pulled a sample as it was filling my storage tank and checked the ph. My tap water is about 6.5 to 6.8. What is coming out of the ro system is about 7.0 to 7.2. Is this normal...

I have good water, but recently our municipal supply has had severe issues with the water treatment facility and had to change to another source which is good water but without another report I don't know what the water is actually like. We've had periods of very high Chlorine smell and know...

My municipal water supply recently changed due to a major malfunction in the water pumping system. I would really like to brew and know the water is different. I'm being told approximately 30 - 45 days for the repairs to be completed. I want to have a new test done when everything is complete...

Anyone tried it? Any ideas on a recipe. Had a few this past weekend. Tastes allot like a stout but dryer and hoppier. Would really like to build something close. Any ideas? Sierra Nevada's description: Bright hops pierce through roasty darkness. Blindfold blankets us in darkness yet...

The title says it all. I have and ounce each of port soaked and bourbon soaked, both of which were French medium toast oak cubes. What are the opinions?

I recently brewed a Ruination clone that SHOULD have needed 1lb of sugar added at flameout to get the ABV where needed. My pre-boil and post boil gravities were very high. All my volumes were dead on. I generally maintain a consistent 72% - 75% mash efficiency. This brew hit 86%. This recipe...

I have a recipe for an big IIPA that I want to age. The recipe is just FWH bitterness and a little 10 minute flavor addition for a calculated 110 IBU's. Knowing that no aroma will be maintained I won't waste my time or hops but I would like to add a little more dimension by adding a mild smoke...

Not sure if this is the proper place to post this but seemed logical due to the science nature of this forum that the possibility of getting better response would be probable. Would a Laminar Flow Hood be a good product to use in yeast prep and propagation? According to documentation it...

I've noticed that I tend to end up with about a 1/2 gallon less post boil volume than Beersmith gives me in an 11 gallon batch. Whether it is from too vigorous of a boil or evaporative rate I can't say, but it is fairly consistent. I changed the boil off rate from 1.25 gals to 1.75 gals and...

After allot of research on this forum and some of the actual brewery websites that make good Vienna Lagers I have concocted a recipe that I would appreciate a critique of. I plan to brew 09.28.2014 and would really appreciate any CONSTRUCTIVE criticism that you are willing to provide. I DO...

I have a Noble Pils clone in primary currently and am about to finish my D-rest. I have plans of lagering for 4 - 5 weeks and would also like to dry hop with each of the noble hop pellets. What is the best way to dry hop a lager without causing clouding/hazing issues. I do keg, so I could rack...

Like the title says. Has anyone tried it that would like to comment on a potential recipe. This is what is posted on Samuel Adams site: HOP VARIETIES American Cascade, Simcoe®, Chinook, Centennial, and Amarillo MALT VARIETIES Samuel Adams two-row pale malt blend, Caramel 60 YEAST STRAIN...

I've read about never dry hopping past 7 or 10 days in secondary because of grassy flavors, but have also read where people put dry hops in a keg and leave them until the keg kicks. So what' the deal? How can you get by with the hops remaining in a keg until it's done? Is it the Co2 or what?

does this site seem extremely slow the last few days. I don't have issues with other sites, just this one. Anybody else?