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Ok, I will check out the dilution tool to see if it can help. I know I should have diluted it prior to pitching but like you said too late now. Should I pitch another pack of yeast or just let it ride?

1lb C-120 14lbs of 2-row supposed to be 70% efficiency on BS.

I made a BIAB Belgian IPA recipe similar to the Belgo recipe on HBT. Instead of getting about 1.060 for OG I got 1.080 with 5.5 gal. I didn't think too much about it at the time and went ahead and pitched the yeast (Wyeast 1214). Fermentation has already started. I have a few questions. 1. I...

I have a little chocolate at home, I will certainly throw that in. Thank you for your help.

This is my first attempt at a Black IPA and really am excited about it. This is a recipe I came up with, and any input would be great. Thank you. 12 lbs 2-row 1 lb carafa III dehusked 1 lb crystal 40 .5 lb Munich 18g Magnum at 60 28g Simcoe at 15 28g Amarillo at 15 28g Simcor at 5...

Reviving this thread again. I really like this beer and would like to get a good recipe for it. I have created a recipe from their website list of ingredients. let me know what you think. this is for a 5 gal batch and mash at 156. 15.43 g Chinook [13.00 %] - Boil 60.0 min Hop 8 24.6 IBUs...

Ok. thanks guys for the help. always looking for ways to improve my brew. hoping to get the chiller for christmas.

mashing in pot on the stove. mashed about 152 for 75 min and sparged for 15 with sparge temp of 170. no vorlaufing and i don't know mash pH. it was in fermenter for 2 weeks before kegging. 1 week for primary and 1 week for dry hop. so it seems like this is caused by pitching too high is that...

it took about an hour or so to get to that pitching temp using an ice bath in the kitchen sink; a plate chiller is definitely in the works. my past beers have been pretty clear for the most part it was just this one. I would have thought that with the high floccing yeast that it would help as...

Seemed to be cloudy when it was going into the keg.

I need some help on determining why my beer is so cloudy. I changed my process a little bit and my beer turned cloudy. Here is a little background. I am doing partial mash, partial boil, 5 gallon batches. It was a pretty plain pale ale recipe using Wyeast 1272 (american ale II), supposedly high...

i agree on that one. thanks for the help

partial boil. again the equipment to be upgraded soon.

beersmith has an OG of 1.052 and final of 1.013

yeah it makes more sense to go that route. maybe an oz of each.

yes it is 5 gallon batch. right now just don't have the equipment to do all grain. hopefully get most of it for christmas.

Just started combining things i thought looked good for an APA. let me know your thoughts. thanks. Grain 5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 52.6 % 2 lbs 12.0 oz Light Dry Extract (8.0 SRM) Dry Extract 5 28.9 % 8.0 oz Munich Malt (9.0 SRM) Grain 3 5.3 % 4.0 oz Caramel/Crystal...

or you could use a sumif. something like this. =SUMIF(B2:B19,">1") you could use it to get total for hole and per person. Hope it helps.

good call on the Special B. i had a little here at the house and thought it would work but yeah the maltiness of it isn't something I am looking for. the chocolate i meant to put 4 oz. i have half of a half pound bag here so i guess just put the 8 oz instead. in taking that out it really...

Hey guys, i have just started experimenting with creating my own recipes and wanted to get your thoughts on a Nut Brown Ale I have created. thanks Partial Mash Batch Volume 5 gal Boil Volume 3 gal Amt Name Type # %/IBU Grain 4 lbs 1.6 oz Light Dry Extract (8.0 SRM) Dry Extract 5 45.1...