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Hey guys, today me and my mate celebrated our 2 year all grain anniversary by brewing a slightly spiced wit for the very first time. In these two years of brewing we were observing our brewhouse and whatnot and we came to the conclusion that 2-4 litres of our batch would always end up being...

I ended up using less hops and I boiled for 60 minutes. I'm bottling on Friday, let's see how it turns out :)

I'm using brewmate for my recipes. I thought that adding water might compromise hop utilization, diluting the wort and whatnot, but I guess that's not the case :p I'll probably take the short route though, and boil for like 10 minutes and see how it goes with more hops, thanks!

Thanks mate! One more question. Since I will boil my hops in only 4 litres of "wort", how long do you think I should boil? An hour will give a huge boil off rate, and adding more water during boiling is a bad idea IMO. Can I add some high IBU hop like Columbus and compensate with more hops for...

Hello guys, I was thinking about a little experiment I want to carry out and I'd like to hear your opinions. For about a year I've been brewing using the BIAB method only. Before that I was brewing using prehopped kits. Since here in Greece the weather is quite hot I was thinking about making a...

Sadly there are no campden tablets here in Greece, no homebrew shop brings any :( I don't mind running the water slowly, I can start doing it 30 minutes before my session. This is good news, I'm using bru'n water so I'm leaving my data intact! Thank you guys and thank you Martin for your awesome...

Hello guys, I just got into water chemistry, got my water report from my water provider. I also use a 5 μm activated carbon filter for chlorine removal. In a recent BBQ meetup to my LHBS we were chatting with some folks and they mentioned that the carbon filter changes the water chemistry a bit...

Thankfully, in Athens Greece where I live, the water is slightly deficient in minerals, which is good because you can always add what is needed :p . My profile: Ca+2 - 46 Mg+2 - 5 SO4-2 - 25 Na+ - 5 Cl- - 7 CaCO3 - 136 With water pH being 7,7 and total alkalinity is estimated to 136 (using...

I've never used a ph meter, but I intend to in the next brew day. I also don't have any other thermometer to confirm my temps, but the adjacent strips on my fermenters confirm the temps shown by my digital one. When I put the digital thermometer's probe in my grains (before adding in kettle) it...

I'm actually using a digital thermometer and I always take temps after evenly stirring the grain bed

It actually mellows out quite nicely, but isn't it odd to have to wait 2 months after carbonation for a 4-5% beer? :P Thanks for the tips, I'll get back after brewing this beer with the EZ adjustments

Yes, exactly this! But it doesn't make sense, because my mash temps are on point, I don't squeeze the grain bag exactly for that reason and I've tried getting my grains from different shops. Maybe I'm oversparging, my strike water is approximately 6lt/kg but that's what biab is for?

Yes, I've tried with or without acid or salt additions and I still get that grainy flavour. The guy at my LHBS tried some of my beers and asked about my boil, of it's vigorous enough and whatnot (he percieved it as DMS). The boil is extremely vigorous (I'm using propane) and I always boil 90'+...

Thanks for this great spreadsheet! I just started looking into water chemistry in order to fight that slight grainy/astrigent flavor I get in my beers, even though I've used different malts from different LHBSs and after brewing different styles of beers. In dark beers I don't get this flavor so...

Thanks! I formulated my recipe using BrewMate, and 10% of flaked oats gave around 6 gravity points. I just threw them in the mash with the grains completely uncooked. I'm not concerned with grav points since I used DME and got the OG I sought. But I really hope to get the "oatiness" in this...

Thanks guys, I added 200 grams of DME to half a litre of water and boiled vigorously for 10 minutes. Once it hits room temp I'll carefully add it to the fermenter, it just started bubbling. I hope it ferments out properly. Thanks a lot!

Hello guys, I need some help. Today I brewed my first American stout that I plan to get to a local competition in the coming months. My attempt was to brew something like the classic Rogue Shakespeare, with an estimated OG at 1062 (I always get easily to 65% eff). The grain bill asked for flaked...

Guys, one last update as promised. Since my last comment in this thread we brewed more than 200lt of beer :D we brewed some barleywine, an imperial stout, a session ale and my very first lager (doppelbock)! In the American IPA competition we scored 12th out of 30 entries. We didn't made it to...

Thanks for the great input. Here in Greece Mangove Jack's products, both yeasts and prehopped kits are considered premium! Yet I find it weird that I haven't seen any reference from homebrewers in the US, UK etc. The main complaint about dry yeasts is the lack of variety, so either brewers use a...

Final update guys.. yesterday we bottled the beer after 4 days of cold crashing with gelatin. It came out really clean, with an amberish color. I bottled cold so I can minimize any chill haze proteins getting back in the beer. After bottling I kept a sample of 200ml approximately that I kept in...