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I just had my first Celebration of the year. The beer is much different this year. Hop bitterness is subdued, and the color is more red tinted. Beers change from year to year, but this is very different IMO. Being here in IN, I wonder if this came from their new NC plant? I didn't say...

Here is my starting profile. I've been doing total replacement for light beers and I'm brewing an 13 gallon batch of IIPA with a SRM of 8.6. I would like to do a dilution to keep some minerals. How much would you dilute, or would you start with total RO and build? pH 7.6 Total Dissolved...

I brewed 12.5 gallons of Brown ale today. i blended my hard tap water at 50%. I set all additions in Bru'n water. Hit my ph 5.3, then when I looked at the sparge water it said I needed to use 6.3 ml of phosphoric 88% in my sparge water. Having never used any acid, I filled my syringe and...

I've made a Pacman starter from a packet of older yeast (June 11). It took a while to get going on the stirplate, but all was normal. I went to step it up since it is for a 12.5 gallon batch of APA. When I decanted it before adding more DME, it smelled really strong, like vomit. It had sat on...

So what happens when your freezer dies after your lager has been in primary for 12 days? I checked the gravity of my OFest WY2633 and Helles Bock WY2206 and they were 1.014 for the O'Fest and 1.018 for the Helles Bock. When I checked the samples the temp was at 70, so the freezer has been...

I have soome pretty hard water so I'm doing an 18 gallon batch of cream ale, 4.4 SRM tomorrow. Built the water from 100% RO to get -51 RA. (from Palmer) I went to Palmers spread sheet and built the same, but noticed it didn't say anysthing about sparge water additions. Inserted the Palmer...

I'm going to be brewing Yooper's Surly Furious, and was wondering about my RA and how it interacts with hops. My past IPA beers have had a harsh bitterness and wondered if it is coming from my alkalinity. My version of her recipe, SRM 16.9, looks to fit perfecly into Palmers RA for this beer...

I'm doind a 16.5 gallon batch of Celebration. Since my water is so hard, I thought it is just as easy to build it. I got my water info from threads here and listening to Steve the SN brewer on their water used. Using EZ I came up with Ca-84 Mg-10 Na-24 Cl-32 SO4-197 Alkalinity-59...

I'm brewing a 12.5 gallon Brown ale batch next weekend. My basement is staying between about 58 over night to 62 during the day. I don't have a ferment fridge yet and wondered what you keep the ferment fridge temp at? I know I will get some temp rise during active ferment, but do you think my...

I've some real harshness in my IPA beers in the past. I've read Kai's and Palmer's info and have used the water profiler sheets as well as EZ. Hopefully someone can tell me if I'm in the right direction. Starting Water: Ca 60 Mg 16 Cl 39 Na 26 SO4-S 16 HCO3 184 Total...

I'm not going to be able to brew for several months. I have been growing my yeast on a stir plate, since it was all around 6 month old. Will the yeast show infection even though it is refrigerated? I decanted and used basically a washing yeast style. Washed out of flask with cooled boiled...

I want to insert a temp probe into my 100qt Extreme cooler through the outside wall. My question is how much of the probe needs to be in the mash to give acurate readings. I have a Blichmann Brew Mometer with a 5" stem and wondered if it would give me acurate mash temp readings. By the time I...

This may be a dumb question, but I've noticed that everyone is entering the HEX at the bottom. Is there a reason for this? I thought of plumbing to the top of the coil and exiting out the bottom. And then let gravity empty the coil when complete, by cracking my tri-clamp to give it air.

I have 3 vials of WLP 320 with use by April 12, 2009. What are the chances they are still good? I found them inside my crisper of my garage fridge. I just don't want to waste my time if you guys think they are done.

I bought an all copper CFC off ebay. The wort line is 3/8" and saw where some people using a pump, whirlpool back into the boil kettle. After whirlpooling and cooling the batch then go to the fermenter. Will I be able to get a whirlpool with 3/8"? Other than keeping the break out of the...

What is the conversion of malted grain to flaked grain? I asume you can convert grain to flaked grain, or is there a diference between them. I have plenty of whole grain wheat and rye, but most recipes I see call for flaked.

20# 2-Row 1# Chocolate 1# Crystal 120 1# Munich .75# Flaked Rye .75 Flaked Wheat .75# Roasted Barley .25# Black Patent 1oz Centenial FWH 1oz Chinook 60 .75 Chinook 40 1.5oz Pearle 30 1oz Cascade 10 Safale US-05 yeast My first attempt at making something of my own. I figured it...

I need a bit of help on building my structure. I do 12 gallon batches, batch sparge, and have a few questions. My boil pot is 25 gallon custom pot I had given to me. It is 17" in diameter and 26 inches tall. I use a 100qt extreme cooler mlt. I'm going to use a converted keg for my hlt. I...

How do you set your utilization in Beersmith? How do you know what you get out of you hops as far as IBU?