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I'm looking to have an American Brown Ale kegged and ready by Saturday, Oct 17. Ill be brewing tomorrow, so no time for a starter. I'm aware of the mild ales that were brewed within 10 days, but was looking for something more. I was thinking something like a Moose Drool clone, but really...

I think you and I are searching for the same beer. I think my mistake was going after the English style. I should have been going after the American style. I made a mixed pack of 6 different browns Humboldt Hemp Brown Lazy Magnolia Nut Brown Against the Grain Brown Note Point Burley Brown...

I'm kind of in the same boat. It ended up tasting like a bland Newcastle....which is already kind of bland to me. Its carbing up now, so maybe itll change once that happens. BTW, I hit the OG at 1.054 and finished at 1.015 (higher than what I wanted). Used S05 instead of notty.

Awesome. thanks. Ill PM you. I attached an updated version of mine. It scales for both added base malt and same ratios as original. I'm in the process of creating some drop down menus for grains and hops. I just installed a menu for the carb volumes. Its still a work in progress, and...

Ive brewed it twice in two weeks. I havent kegged or bottled it yet, but both of mine came out thin and bland. I dont know what happened. I scaled it down for a 2.25 gallon batch: 3.304 lb Marris Otter 76.59 % 0.367 lb Flaked Oats 5 Min 8.51 % 0.184 lb Victory 4.27 % 0.367...

Thanks for the info. I'm leaning towards what you are suggesting. Adjusting just the base malt for <10% efficiency change, and ill re-evaluate if somethings larger. To me, its odd that there's no consensus on this, other than "I do this, and my beer tastes fine". It seems like a pretty...

In thinking about it further, would this not apply to Hops also? The original 5.5 gallon Lil Sparky Nut Brown calls for: 1 oz @ 60 Min of 4.5% Fuggles 1 oz @ 15 Min of 5.0% EKG My hops have different AA% (Fuggles are 4.7% and EKG is 6.3%), so convert for same 5.5 gallons Fuggles = (4.5% * 1...

Spreadsheet with calcs attached. Its the "Recipe Adjustment" tab.

I am making a spreadsheet that does all my calculations for me in order to learn everything I can. I know Beersmith and other programs are readily available, but I figure building my own will help me understand the questions "Why this, or why that?". I'm getting confused in making my "Recipe...

Thanks! Looks like those last two have heavy duty handles compared to the other ones which look to be spot welded. That makes a huge difference if you are toting around hot or boiling wort.

I have a nice 3 tier setup, but due to having a child I have moved inside and am doing stovetop BIAB in my 4.5 gallon starter kettle. I'm making 2.25 gallon batches. I actually enjoy the smaller batches, which I didn't expect. However I am looking to add 1-1.5 gallons for each brew. All I...

I brewed yesterday and decided to keep up with everything. Brewday was kind of a mess, so I am trying to record all kinds of info and get in a rhythm. The recipe was a modified lil sparky nut brown: 2.25 Gallon Batch (BIAB) 100% Distilled Water Starting volume = 3.60 gal 3.304 lbs Marris...

When should we be focusing on a pH of 5.4 or so? If you just mash the base malt, then I would assume you would tailor you acid additions and salts for just that 60 minute mash of base malt. The pH differs throughout the mash though, and if you add roasted and crystal malts during the...

My water comes from a different source than the rest of bHam. Were on the west side, or Mcalla area. Here is the water report. High Alkalinity is the reason I went to RO/Distilled. That, and just the ease of building your own water from scratch and taking the guess work out of it. pH 8.5...

The reason I am asking is that I am wanting to hold off on adding some chocolate and crystal 60 until I mash out. I'm doing a 2.25 gallon BIAB Nut Brown with 100% distilled water. The recipe is a scaled Lil Sparky Nut Brown: 3.3 lbs Marris Otter 0.4 lbs Oats 0.2 lbs Victory 0.125 lbs...

Here is my recipe and inputs/outputs from my last brew. Its a scaled down lil sparkys nut brown.

Thanks Martin, I always enjoy reading your expertise on all this. Had a couple questions: 1.) Since buying a pH meter I have found all my brews to be between 5.1 and 5.3. I figured this was acceptable, but would this be considered too low? 2.) My meter is a Milwaukee MW-102 and it takes a...

I recently brewed a Nut Brown (Lil Sparkys) and I think I have a little problem with bitterness/astringency/harshness. Its not overly bad and the beer is 9 days old, so it might fade. Its not a pH problem since I use RO water and additions to hit the correct pH (5.25 this time). I have a...

Just bumping this thread as I did a Sous Vide Cooker 2.25 Gal BIAB this past weekend. I woke up and started the cooker and was able to walk away and know my strike temp was held for as long as I needed. I just had a child, so i could spend some time with her while its heating. I don't have to...

Would cold crashing the fermenter prevent that from happening? The reason I ask is because my dog chewed through my deep freezer power cord (thankfully it was cycled off) and I moved it from 66 degrees to whatever the temp is downstairs. It was kept like that for 5 weeks or so at room temp...