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I use the "inventory aware" setting for batches, and in the older version of BA it was super-clear when I had already adjusted. Now it looks just the same, so even if I go ahead and click "adjust now" on a batch, the adjust now button still shows up on that batch. Any advice? I feel like I...

I've only been using liquid yeast and starters for my last 6-7 batches or so, and for all of them I've only needed up to a 1.5 liter starter, so I've pitched either a smack pack or prior slurry directly into the full starter volume of wort. Now I want to make a larger starter, and some of the...

I have found an astringency in pretty much all of my AG beers, and I'm wondering about the cause. I did have thermometer issues for a while, but I'm pretty sure I worked those out and now get an accurate read on my mash temps, so I don't think I'm extracting tannins by sparging above 170F. I'm...

Has anyone tried subbing table or brown sugar for candi sugar? I'm thinking of brewing a recipe I saw for Hop Rod Rye that calls for 1.5lbs of amber candi sugar, and I've got everything I need except that one ingredient. I did see the thread here about making your own, but if there's a close...

I just tried a bottle of a Cascade Blonde that I brewed a while ago (in primary for 3 weeks and bottled 4 weeks now). It's the first beer that I've brewed that had any noticeable buttery off-flavor (it truly tastes like artificial butter, so I assume it's diacetyl). So, I'm wondering whether...

I cracked open an SNPA clone that I brewed about 6 weeks ago, and the color seemed a little light, and then I got to wondering about the role of mash efficiency in color. I assume 80% efficiency, but actually got more like 83%, and the original recipe was based on 75% eff. As I understand it...

I can't figure out which of my thermometers to believe at this point, because the readings diverge as temps get higher. Anyone have advice on what it going on??? Here are the details: #1 is a metal dial thermometer, #2 a Taylor 9842 digital waterproof thermometer, and #3 is a lab thermometer...

I've only been brewing since July, and most of my recent brews have been small 3-3.75 gallon batches made with simple grain bills (AG or PM) of US 2-row or MO and a modest amount of crystal 20-60 for APAs or ESBs to experiment with the effect of different single hop schedules. Now I want to...

Well, I popped an early bottle of my first all grain effort (a 3-gallon batch of a basic Cascade APA) after only a couple of weeks in the bottle, just to see how it was shaping up, and boy was it thin. Coincidentally, I was looking into getting a digital thermometer for mash temp readings to...

I've seen folks here quote $27 frequently for a 55 lb. bag of 2-row at NCM, but I only see it on their catalog for $35 from Canada Malting Group. Am I missing something?

I'm looking at stock pots in the 40-quart range, trying to find one that is as inexpensive as possible, but not too cheaply made. I found this aluminum model that is 4 mm thick for $44: http://www.webstaurantstore.com/40-qt-standard-weight-aluminum-stockpot/40760378.html I don't really...

I saved all that money on my 5 lbs. of hops from HopsDirect, but oh-oh, now what...funny how expensive saving money can be!!! I've read lots of praise for the Foodsaver on HBT, but they make a whole bunch of models with a wide price range that I assume are fairly different, so I'm wondering...

Hi all, As a newbie with only 6 batches under my belt (but with a full-fledged obsession already...yikes!), I've been wondering about the use of low AA hops as bittering agents that I see in a lot of recipes. Most of what I've read about bittering hops (in Palmer etc.) seems to say that...

I know that 2-row can be oven-toasted, and I'm looking at doing that for a couple of recipes. Can one still do it if the grain has been pre-crushed, or does it have to be the whole grain? I don't yet have a barley mill...

So, on my first ever brew, an extract SNPA clone recipe that I brewed back on July 8, I learned that sad truth that my smooth-top electric stove was NOT able to seriously boil 3 gallons of water in my 21-quart canning pot. I decanted some off to a second pot to do side-by-side boils, I tried...

The specs say that Pacman's optimum temps are in the low 60's, but that it's range is down to 49F. Has anyone fermented with it at temperatures close to that low? I'm thinking ahead to my basement in the New England winter, which has a nice steady (but cold) temperature of 50-55. I'd love to...

Hi all, Having done a few extract brews so far, I'm looking to do my first partial mash with something close to the 3-gallon stout recipe copied below, but I have a question about using adjunct grains in the mini-mash (flaked barley in this case). The article that I learned about partial...

Hi team, I'm a new brewer with 4 or so batches under my belt so far, and I'm looking to do a dryish stout for my first partial mash. My question is, does this recipe look appropriate for a relatively dry stout? I'm not crazy about sweeter stouts (e.g. Sam Smith Oatmeal Stout), so I'm aiming...