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I just read a thread from 07 where HBT was discussing maximum hop utilization. Someone linked an article that said theoretical IBU limits for a small 5% alcohol beer is about 80 IBU's but when you increase alcohol and available carbohydrates theoretical IBU limits go up. How does this work...

Anyone know how much 2 row I need to convert all this? 2.00 lb Munich Malt (9.0 SRM) 1.00 lb Oats, Flaked (1.0 SRM) 1.00 lb Roasted Barley (300.0 SRM) 0.50 lb Aromatic Malt (26.0 SRM) 0.50 lb Chocolate Malt (350.0 SRM) 0.50 lb Special B Malt (180.0 SRM) From what I understand is the...

Hey Everyone, Im wondering where you guys find your local water mineral profiles. I've found this: http://www.talgov.com/you/water/pdf/2010_wqr.pdf Its a "water quality report" sadly the only brewing related stat I could find on it was sodium. Any tips on where I can get some other...

The thing I'm worried about is the specialty grain. I'm just not sure what a good base grain to specialty grain ratio is. I like my IPA's hoppy and citrusy but is there going to be enough malt backing for all these hops? C/C incouraged Thanks! Recipe Specifications...

In Beersmith under "Dry Yield Fine Grain" for honey it says 75%. From what I understand dry yield fine grain input is the percentage of how fermentable an ingredient is. Which makes sense because table sugar is 100%. Under Honey, dry yield fine grain is 75% but from what I understand...

I'm trying to brew a wheat wine based off Terrapin's Gamma Ray. One thing I'm wondering about in my recipe; am I using too much honey? The only time I've used honey is in a cider so I'm not totally sure how much "honeyness" it adds to a beer. This is my recipe so far: Recipe Specifications...

I made a cider, my recipe is: .5# crystal malt 20l 2# Honey 1 gallon water 4.5 gallons apple juice (1.05 SG) .5# molasses s-04 yeast yeast nutrients I took a reading of 1.062 SG during pitch and now I'm reading 1.009 SG. Thats about 84% apparent attenuation. By that recipe is my...

Is there a calc out there that can tell me what the SG of my wort will be when I dilute it or add more sugar? Right now im brewing a cider, the juice is 1.05 SG, i'm steeping some grains so I have a gallon of water, I want to know how much honey/molasses to add to the boil portion to my entire...

I got my bags of corn sugar and a random bag of LD carlson priming sugar mixed up. Is there a difference? Does anyone know if there is a difference? the small bag of priming sugar had 5 oz in it, I ended up using 3/4 cup. Am I good?