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Thanks for the recipe. I might try this as my first batch that did not come with the BBS kit or their recipe book (Chocolate Maple Porter with the kit, and currently an Everyday IPA and a Smoked Cherry (Ale) in the fermenters. If I do this, would I essentially follow the same kinds of...

It just needed to be said. :D

Goodness No, divrguy, would not want to waste wort. I like the idea of doing a test boil to get some starting values. But I will start paying more attention to the outcomes from future brews to get some real life idea. One of the great things about the BBS recipes is that you really don't...

Alright, recognizing that there are so many factors, it does make sense to establish some kind of general baseline with just water. So, to at least I should use a liquid volume that approximates what a boil would start with. Any idea what might be (so called) typical when a boil starts with...

I am in the middle of my 2nd every brew - a 1-gallon Everyday IPA (all grain, from Brooklyn Brew Shop Beer Making Book). Big time fun. So I think I will head out to my lhbs tomorrow to pick up another carboy and a few other items so I can get started on a 3rd batch of something. Anyhow - I am...

So do you do these boiloffs with just water, or with wort while actually brewing? For the latter, my question becomes how you measure what is left of a given wort after boiloff without risking infection? As far as the mash tun dead space, I suppose that is just knowing exactly how much you...

I am in the middle of my 2nd every brew - a 1-gallon Everyday IPA (all grain). Big time fun. So I think I will head out to my lhbs tomorrow to pick up another carboy and a few other items so I can get started on a 3rd batch of something. Anyhow - I am eager to learn, and would like to start...

Thank you. Very Helpful - will give at least a general target to look for. I hope to get up and running on Beersmith soon, but I don't quite understand enough to set up proper preferences on equipment and such. I imagine that will be a helpful tool with these kinds of questions.

Yikes. I am on my second batch of brew - being new to this all - a 1-gallon Everyday IPA from BBS. It has been fermenting in my dining room since Sunday night, and the room temp is about 73F. Too warm? What might happen because of this? I probably could put it downstairs where it is closer...

My readings were well on both sides of that mark, which leads me to think that the reality is probably pretty close to that. Seem like a safe assumption? Obviously I have a lot to learn as regards technique so my worts will be closer to one gallon post-boil and before top-off. Any idea...

Everyday IPA 6.8% ABV Recipe from the BBS book, including their instructions with some minor alterations that detail my procedure. 60-minute mash of 2.5 quarts heated to 160F, dropping near 150F within 1 minute of adding grain. Steeped between 144 and 152F, heating as needed. I did...

It was 1 gallon - right out of the book, but I don't have the recipe in front of me as I am at work. Maybe I can post that later, as gcdown suggested. I did try a hydrometer reading with the post-boil wort at a bit under 70F. I did not measure volume accurately, but I may have over-boiled...

I recently made the Chocolate Maple Porter that came with my BBS kit. Now I am doing the Everyday IPA from the BBS Recipe book using ingredients from my lhbs. The kit, nor the book, publish expected OG or FG. I am trying to us my hydrometer to monitor my progress and learn more about the...

I am doing the Everyday IPA from the book, not the kit. So I bought ingredients from my lhbs. The book does not mention OG or FG. Would anyone let me know what hydrometer readings they obtained either from the boxed kit or from lbhs ingredients. Looks like I had a hydrometer reading of...

I just opened the first bottle of my Chocolate Maple Porter that came with the kit my family got me last year. Took me a long time to get around to it because I had the idea that the 2 weeks primary ferment/2 weeks bottle conditioning was rigid and I always had things going on. Now I now that...