Recent content by GreatLakesBrewer

I use an Excel spreadsheet I created to calculate everything I would need on and before brew day that is adjusted for my system. But other than the mathematical formula I use my book collection coupled with input from the internet than adding my own little tweaks.

Hello all, I have a question relating to calculating Tinseth's formula for IBU's by hand. I'm creating a brewing spreadsheet and would like it to be as error free as possible. In the Formula: IBU = Utilization * ((AA% * Oz of Hop * 7490)/Gallons of Wort) Utilization = Bigness factor * Boil...

It was my understanding that HSA was debunked for lower gravity beers that didn't require much aging, but that it is something to be concerned about when you venture into the realm of say an old ale or a barley wine. If I can eliminate some steps to my brew days then i'm all for it. I...

Yes, you can. If you over stir your mash oxidation can happen. Here is a link from BYO: https://byo.com/stories/issue/item/1435-successful-mash-conversion-tips-from-the-pros Although I stir quite often and have never had a problem with oxidation.

You can actually back into your pre boil efficiency if your sure that your readings for volume pre and post boil are correct. I'm going to assume that your pre-boil reading was inaccurate because you said you didn't correct at all for temp. Post Boil OG: 1.061 @ 5.5 Gal. Drop the O.G...

Wow, that is a lot of information to digest. Thanks for the link. This will keep me busy for quite awhile. Great Info!

Thanks for the response, that was essentially the heart of the question. I wasn't sure if someone would consider pilsner malt under modified. I know it has a lower lovibond than many other malts so i wasn't sure if this fell into that category.

I was hoping for something simple like this. I have been looking through recipes and have seen many brewers on this forum doing multiple rests(they were also using rye and wheat, but i wanted to see if there was an ulterior motive behind their schedule).

I'm am attempting my first try at a Saison and was not sure what temperature i should mash at for a grain bill using pilsner malt exclusively. I've never used this malt before so i wasn't sure how low i could mash at(i would like this to be quite dry) without significantly affecting the...

I would move the Chinook to 60, and move the 30 min addition of cascade to your later addition for 3 oz. at 15. I would also move both of the Willamette additions to 10.

Yeah you weren't joking about recently then.

For the 1187, did it take any longer to ferment than your usual choice?

How did the Burton IPA turn out?

That could be interesting, I've never made a California Common.

I'm comfortable using either wet or dry, my primary concern is that the yeast itself produces an interesting profile.