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It is a Pale Ale - Hops: Magnum .5oz for 60 (or 45) Pearle .5oz for 30 (or 20) Cascade 1 oz for 10 Cascade 1 oz at flameout Cascade 1 oz dry hop

All-Grain recipe with a 60 min boil. When adjusting a recipe for different AA %s, can you adjust the boiling time of the hops (say bittering from 60 min to 45 minutes, flavor from 30 min to 20 min etc) or is necessary to adjust the amounts used? Does it make a difference?

My efficiency drops when using a large grain bill. How do you adjust your grain bill to make up for the lower efficiency so that you achieve your intended OG. I am doing an AG Celebration Clone that calls for a total grain bill of 13-15 lbs and an OG of around 1.065-1.069.

Thanks. My procedure was pretty much the same, pitching temp, areation, etc. The only thing that was different was the quite high mash temp. So, this time, I am going with that reason. But I will pay much closer attention to details and make better notes for all future batches. I have done...

I brewed a stout about 3+ weeks ago and ended up with an OG of 1.044. After three plus weeks it is stuck at 1.018. I messed up the mash temp and mashed at close to 159-160 degrees. Could this have something to do with the fact that I am not getting down to where Beersmith says that I should...

Am I correct in saying that the more you boil off, the higher your OG should be because of less volume?

The last two AG beers had what I believe to be small increases in SG from "Into the Brew Pot to Into the Fermenter". For example I did a Pale Ale that had a Pre-Boil SG of 1.043 and an OG of 1.048. Beersmith estimates were 1.036 and 1.051 based on 75% efficiency. I did a strong boil for 60...

For my 60 min clone my grain bill was 13 1/2 pounds. My 90 min clone recipe was 17 pounds. Hops were Amarillo , Sincoe, and Colmbus (substitute for Warrior)

I agree. I think that I'll stick to a 60 minute addition only. Do you think that 3 oz is overkill?

I have seen several recipes and they vary. One that I like uses 3 oz of E. Kent Goldings at 60 minutes and that is it - no flavoring hop additions. Others spread them out as with other recipes. Guinness is not a hoppy beer so I am assuming that the hop flavor should not overwhelm the roasted...

I would like to get better head retention in the AG Guinness Clone that I will be brewing. I don't believe that I can simulate the nitrogen infused Guinness but would like to get a nice creamy head. Here are the base malts that I will be using. About 65% Pale Malt, about 25% Flaked Barley...

I am looking at a few recipes for Guinness and some call for Acid Malt. I looked on Northern Brewer and didn't find that term. What is it? And does it go by a different name? thanks

No. I have been following what I believe is Bobby Martin's techniques of a mash out with near boiling water to get about 1/2 my boil volume followed by 2 equal sparges to get the remainder. This brew was a Pale Ale using a total grain bill of 9.5 lbs.

After hanging around in the lower 70% range, I brewed Thursday at 84%. The only thing that I did differently was that I put the grain through my mill twice. Mayabe I need to adjust the settings. :)

Congratulations for getting started in this great hobby. And its great that you can laugh at your mistakes. There will be pleny of them. I know. :)

I have never had any problems with just throwing the pellets in. I do use a paint strainer, as do many, when transfering to a secondary. That seems to clear things up quite nicely.

The recipe that I am following has the Coriander in for the last 10 min and the orange peel for the last 5. I did a very coarse crush of the Coriander - lightly rolled with a rolling pin.

I have some notes concerning a Blue Moon Clone and they state that the "dried, ground Valencia orange peel should be 1/3 the weight of dried coriander." I am going to brew a batch tomorrow and use that ratio. I'll see how it goes.

I have been brewing for 2years now - still a beginner. After bottling, I wait a week and give my bottles a swirl to mix up the yeast then let em set for a month total. The yeast has always been very fine, powder like when mixing - sort of milky like on the bottom of the bottle. The yeast in my...

I am about to find out. By my stupidity I was short 6 caps when I bottled yesterday. I dug some out of the trash :), cleaned, sanitized, and used them. I'll let everyone know how they worked after a couple of weeks.