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Found this old spreadsheet a friend compiled and shared with me (with his permission I am sharing it here). Most of these date around 2019/2020 - hopefully some of you will find this helpful (as I did!) Sample ID pH TDS Est EC Cations Anions Sodium Calcium Magnesium Potassium Total P Nitrate...

So I always enjoy making obscure historic beers (so far they've been mostly german with a Gose and Gratzer) and this one has piqued my interest. http://barclayperkins.blogspot.com/2010/04/adambier.html What is curious about this beer is that it is soured in the secondary - which takes a while...

Pellets of Mosaic are up!!! They will run out quick... Plus flat rate shipping makes it quite affordable! :mug:

This is quite a technical question... Background on my system (if it matters) I fly sparge with my system and I regularly get 90% efficiency with up to 12.5# of grain (with most grain bills that's around 1.070 OG) for a 6 gallon batch. My water/grist ratio is 1.25 qt/lb, and my boil off is 1...

Currently my saison recipe has 8% cane sugar to help dry it out. I am wanting to replace this with something that may add a slight bit of flavor and more complexity over all to my beer. I was thinking about using flaked maize as an adjunct for this, though I'm not totally sure about its...

I recently tried a vintage Vin de Cereale from Rodenbach and was blown away. It really got me thinking about brewing a beer similar, and a few days ago some friends and I happened into a used chardonnay barrel from a local winery (I believe it's 55 gallons). What I am thinking is doing a...

I'm curious if anyone has experience with brewing big beers with significant amounts of simple sugars in the bill (not like big Belgian beers - I don't want this to be as dry as possible). So I got my hands on a jar of heather honey and I'm wanting to make a RIS in the image of Stormaktsporter...

I had the opportunity to degas and measure the FG of some of FFF's more popular big beers. The reasons being that FFF never really releases any recipe information about there beer to the public, so hopefully this info will aid some people in their efforts to clone these fantastic brews...or at...

A while back I brewed up a big thick RIS... OG: 1.103 FG: 1.028 IBU: 85 SRM: 52 13.5# 2-Row 3# DME 1.5# Brown Sugar 6% 1# Naked Golden Oats 4% 1# Crystal 80 4% 1# Roasted Barley (Muntons 470-560L) 4% 8 oz Chocolate malt (Briess 350L) 2% 8 oz Pale Chocolate (Crisp 200L) 2% 8 oz Black Patent...

A few weeks ago I brewed up a 6 gallon batch of brown ale with 007, OG was 1.050, finished about 1.010. I finally got around to kegging it a few days ago, and now I'm looking to use the yeast cake for an old ale. The old ale OG will be about 1.077, and I'm wondering what all i should do to...

Well, my last few brews have all been over 7% and now I'm looking for a really tasty very low abv beer. I'm thinking something definitely below 4% abv - something that I can have a few of during a brew session and not have to worry about getting all lackadaisical and what-not. Any style goes...

So I'm brewing probably my tenth batch on my buddies brew magic system - this time it's a dark English mild. The brewday went fine - hit my numbers as far as we could tell... The only problem was when my refractometer fracted the hell out - instead of showing any blue it was totally white -...

I'm having trouble figuring some things out about this particular brett strain. I have read that Pizza Port's Mo Betta Bretta uses it and that it imparts pineapple like flavors. Other than a few references like this, I can't find any more information out about this strain. In Wild Ales the...

Here in a week or so I will be attempting my first Flanders type sour beer. I've read that Rodenbach and Petrus aged pale both age on oak, so I would like to try my hand at that as well. Since I will be using oak chips I won't have the luxury of keeping the beer on top of them while the...

I'm having some trouble getting consistent results with the beersmith boil off tool. For my system I have 9% boil off per hour. So If I'm aiming for a 6 Gallon batch with an OG of 1.092 I have a preboil volume of 7.42 gallons. I adjust the boil off/evaporation rate in the details tab. Well...

My buddy just got himself a brew-magic system and we are currently on our 3rd brew and we want to go big. Right now we are looking at brewing up a 5.5 gallon batch of wheat wine with an OG of 1.092. I have never brewed anything this big before - the grain bill alone is 19 lb (with 1 lb of...

After drinking massive amounts of Houblon Chouffe Dobbelen IPA Tripel I've inspired to brew something similar in balance and awesomeness. I'm shooting for a Belgian style beer on the hoppy end where both its yeast and the unique hop can complement each other. 6 Gallon Batch OG: 1.084 (70%...

I recently brewed up a Belgian Golden Strong recipe, got it down to 1.007, and now I'm coldcrashing it for a few weeks at 40 degrees. I used Wyeast 1388 yeast (Duvel's strain), which from what i hear likes to stick around in suspension for a while. I did not have a clean carboy to transfer...

I just had this beer on tap last night and it was quite tasty...very sessionable and I think I wanna take a crack at cloning it. Got this from their website... Based on this I came up with... 6 Gallon Batch: 8.5# Maris Otter 1# Wheat Malt 12oz Munich 8oz Crystal 60 2oz...

So I made a 3000ml starter and let it work its magic for 3 days. After that I put it in the fridge to cool it down so that I could decant it, which I did. Come brew day I ended up not being able to get all the ingredients I needed. So I stored the yeast starter in my fermentation chest...