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I'm not seeing that...

It'd be nice to have a water chemistry calculator and water profiles for ibrewmaster. I make additions for almost every brew.

Just picked up a bottle of froach to try. I couldn't find any gruit beers without hops at my local place though. I found a couple with hops though, so I might pick one up next time to see what it's like.

Awesome! This is exactly what I was looking for. I'll definitely be brewing a test batch - more like 3g. If I were to go with a strong malty flavor w/ a bit of smokiness, and the bogwort for bittering, what would be a good aroma addition? And what's the best way to do aroma additions with gruit...

I have a good friend that is getting married later this year, and I'd love to brew a wedding beer for him. He's a huge scotch whisky fan, and is partial to scottish ales as well. There's one catch - the bride has a hop allergy (lolwut?). I know Scotland has an interesting brewing past and that...

any word on a 2.1 ETA?

Why did he take the 2.0 version down? He could have left it there and let people use the features that were available while he worked on 2.1. :confused:

Haven't had time to try it yet. This time I just wrapped a blanket around the kettle and tried to just use my heatstick. Mash was fine but I still needed the flame for the boil, so I had to remove the blanket. Will need to think more about this.

Nice, thanks Bobby.

Cool - I'll look for it. Thanks!

What kind of cover? I just don't want to burn my apartment down is all, lol.

I have one actually. It works, but I don't really get a rolling boil with it. It boils in the location of the heat stick, but it makes me wonder if all the water is heating evenly.

http://www.mcmaster.com/#high-temperature-insulation/=hq1ngy Looking at the ultra high temperature rolls. I can't get 7g of wort to a full boil on my 14,000 BTU stove top - it gets close though. I'm wondering if insulating the kettle would get me there. Can this stuff withstand almost being...

What if you're not?

Bumping this old thread - I'm not positive, but I think the off-flavor that has been in a few of my beers is DMS. I've been doing 60 min. boils, and both beers with the flavor have been lighter (hefeweizen and belgian blond using belg. pils malt). It's not disgusting, but also doesn't really...

That's where I'm breaking the rules a bit, lol. Plus, I plan to age it quite a bit and iirc hop bitterness/aroma decreases over time. I want to make sure that when I crack it open in a couple years that it's going to be where I want it in terms of bitterness.

Thanks - interesting stuff. I'll look for the 50IBU thread and see what that's all about. Also might try adding the extract later in the boil. I'll be doing an AG mash w/ Maris Otter to get into the 1.060-1.070 range. I like the hop info too - since this is going to lean towards an English...

I'm planning a 1.100 OG barleywine and would like to hop it to around 100 IBUs w/ bittering hops. I can get a vigorous boil in my 10g kettle, so is it possible to hit that number during my boil? I get that higher gravity worts decrease the efficiency of hop saturation - are there any calculators...

One more question: are there any BiaB mash/equipment profiles planned for IBM?

Ok, just bought ibrewmaster for iPhone. I'm trying to import a beerxml file. What's the easiest way to do this? Edit: I emailed the text to myself and copypasta - i'm guessing that's the fastest way?