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Hey Everyone, I'm new to using BeerSmith and am having some trouble setting up a double infusion batch sparge. I started with one of the pre-set double infusions and checked off the appropriate batch sparge options. I had to add more water to my mashout because of an error I got saying that...

Hey All, I decided to try my hand at making some alcoholic lemonade, which should be more like lemon-wine when all is said and done as there is no malt in it. The recipe is pretty simple, what do you all think? 2 packs rehydrated montrachet wine yeast (red-star) 5.5 cups of freshly squeezed...

So I use a 9 gallon brew pot and a 10 gallons MLT for batch sparging. I recently got beersmith and on my second batch i set 1.24 qts/pound of grain. It called for 3.41 gallon of mash water, 2.71 gallons for batch sparge 1 and 4.80 gallons for batch sparge 2. The boil volume is suposed to be...

Anyone know how to put apfelwein ingredients into beersmith? I'm new to the program and can't find apple juice/cider anywhere on the ingredient lists.

After a few years of extract I went to all grain as of last week, yay :-). I decided to do an imperial IPA because imperial beers are just one of those styles that is sort of difficult to do with extract and super $$$. Anyway, I put it in the primary on the 3rd with an OG of about 1.082 and...

Just dowloaded some free trial for BTL and Beeralchemy. I just went over to all grain and I do not know what my efficiency was for my first batch. My primary concern is calculating this and using a brewing program that I will continue to use for all brewing tasks. I couldn't figure out how to...

I did my first AG batch last night, Ive been doing extract for a few years and finally decided to move up. I have a few questions though. I did an imperial IPA with 14 pounds of grain, thats about 4.2 gallons of mash water. If I wanted to end up with 6 gallons in the boil that does not...

Hey everyone, can you take a look into this thread and let me know what you think about the idea of the volume of water changing the isomerization of hop compounds. I don't see how the volume of water would be able to variably switch around isomers. Maybe someone can help clear this up...

I am starting to get the parts for my keezer build. I really want the quality of a Perlick faucet but I also want to use tower taps. Has anyone been able to find Perlick faucets on tower taps or can you only upgrade to them down the line?

Hey guys, I am planing out the specs for my soon to be kegerator and want to know if there is a certain length of tubing that works the best for the line running to my cornies to the faucets. Thanks.

Hey all, I want to install a duel tap on a chest freezer with a temp regulator; this will be my first time doing it though and I just want to make sure this size chest freezer will do the trick. Thanks for your input...

Has anyone ever dryhopped their hefeweizens and liked it? I just brewed a traditional hefe fermented on oak chips, not very hoppy or anything. I have .5 oz of saaz laying around and would like to use it, what do you guys think?

Hey all, what lambics have you had success with cultivating yeast from? I don't want to put effort into sanitary cultivation and find out a week later the beer was too pasteurized for success due to yeast stress. Thanks! Best, Brett

So I've never really had the time to cultivate a lambic yeast from a bottle and find that the sanitation problems that could occur may not be worth it. I was thinking about buying a lambic, drinking almost all of it and then pouring a liter of starter wort into the bottle and securing it with...

Can we get some discussion going on what everyone thinks the best way to force carbonate your beer is? I've been doing 2 full days at 22 to 25 psi and am just not very happy with the results. What advice can you give to get a beer from a keg that is carbonated as well as a condition-carbonated...

I just brewed my Black Pepper Dark IPA last night and I totally forgot to take a hydrometer reading because I flaked out a little. If anyone has one of those computer calculators that can come up with an OG from a recipe I would love it if you plug this in and tell me what my approx. OG is...

I've decided to add some black pepper to my IPA. Having never used such an additive, I don't know how much to add for the last 5 min of the boil without overpowering everything. Im using 2 oz of sterling for bittering and 3/4 oz cascade for aroma. I saw a black pepper porter recipe with 1 oz...

This is a pretty simple IPA that I took some advice on with how to make it a little bit more interesting. Let me know what you would change. 7.5 pounds light malt extract 1 pound crystal malt 120L 1/2 pound toasted barley 2 oz. sterling at 6.6 % AA (60 min) 3/4 oz. cascade at 5 % AA (2 min)...

I brewed a cream ale and when I was bottling I used gelatin as a fining agent. I just opened the first bottle and there are large chunks of [protein coagulation?] suspended throughout the beer. Is this a result of the gelatin? The beer has no off flavors and tastes great, just stuff suspended...

I am about to make a pretty classic IPA and I wanted to spice it up with something different maybe for the last 5 to 10 of the boil or even for the secondary. Any ideas?