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You can also create folders in the My Recipes/main page of Beersmith. Then, cut/paste the old version of the recipe and assign a new version number (and date) to the new recipe on the design page.

I use a 1/2 barrel Sanke (15.5 gallons) as my HLT, primarily doing 5 gallon batches. Based on this (https://www.brewpi.com/what-is-ideal-herms-coil-length-theory-experiments/), I went with a 25' x 1/2" OD copper HERMS coil, exiting through the bottom, and constantly recirculating/whirlpooling...

Just wanted to say thanks to the OP. I used this to get my "Cask Ale" fridge to hold a corny right at 50 degrees without needing an external controller. The liquid temperature variation is very small (1-2 degrees either way at most) and it's working a treat!

It looks like the OP's website is down, but if anyone is still looking for this, the Wayback Machine has archived it. Here's a link: https://web.archive.org/web/20190326120147/http://www.shegoguebrew.com/p/yeast-strains.html The search function doesn't work, but you can easily just use your...

What kind of system are you running? That looks pretty similar to my grind (.040), but I run a HERMS system that's constantly recirculating, so even a little too fine can be a real problem. If you're doing BIAB, you could probably go quite a bit more fine. If you're doing a single infusion...

At the risk of further frustrating A.J., I wanted to try to post a summary of the basic steps here to check on my understanding and, perhaps, provide a more digestible summary for other chemistry-impaired users. Is this correct? -------------- 1) Add enough acid (assuming water pH is > pHz...

Great looking setup! I'm curious, though, how the discussion to add a urinal went :D

As other have noted, check all the way back through the system. I pushed some cider back through the gas line a few months ago, and when I opened up the regulator last week there was a syrupy, sticky, funky mess. Easy enough to clean up, but no way would I want gas pushing through that long term.

Another recent returnee here. I spent 3-4 years as an avid home brewer in the late 2000's, then life, career, etc. put that on hold. Now that things are on track, it's a lot of fun to be back. I'd imagine a lot of folks from that era of the home brewing boom are in similar positions. It's so...

This is very helpful, thank you! I think I'll back the invert 1 off a bit and try a touch of darker crystal the next go around. I want flavor, but not sweetness.

What would you say the difference is between a little medium-dark (80-90 L range)crystal and no 2 invert? I want a little more of those medium dark caramel/toffee sorts of flavors next round, and those seem like the two primary options.

This beer has changed a bunch in the last 3 days. A lot of the peach/apricot/apple has mellowed, the malt character of the beer is now more pronounced, and there's a bit of yellow cherry/plum character emerging. I've read about others saying that 1469 sometimes makes a big turn around 2.5 - 3...

So, 2 1/2 weeks on and this one is in the keg. Based on early samples, the body is a little light as it finished around 1.008 . I'll chalk that up to miissing my planned O.G. The yeast esters are fairly strong as well. It still needs a little time to condition, but it's pretty tasty for a...

Damn, sorry to hear about this. Karl (I assume is still the current owner) is a great guy, and I had a lot of good times at both the old and "new" store locations when I lived in East Lansing in the mid-2000s. As strong as that club is, though, I'd imagine things will keep moving forward. I'll...

Thanks for the thoughts! I ended up with 1lb of invert as I missed my predicted mash extract just a touch on the low side. OG was still a little low even with the bit of extra invert sugar (~1.037) - still working out a new system. Ended up with predicted calcium (80 ppm), chloride (89 ppm)...

Thanks for the suggestions! Here's the plan: Pull the invert back to .75 lbs, lower mash temp to 150, add .5 lb Crisp M.O., and add a bit more CaCL2 and CaSO4 to bump the calcium up and lower the sulfate/chloride ratio to ~ 2:5. For fermentation, I'll need to do some reading. The general...

Good afternoon, I've been working on restoring an Angram beer engine, and now that it's up and running I need a bitter! Inspired by the Shut up about Barclay Perkins blog entries regarding draft bitters in the 50s and 60s, I'd like to shoot for something right on the low-mid end of the draught...

It's been a while, but the wife and I have had really good luck with Musselman's Premium juice (not from concentrate, not pasteurized) and good ol' US-05 fermented in the 60-63 degree range. We've been able to catch it on the way down when it gets to the right level of dryness, cold...

Another +1 for the 50A. I just went through a 50A build and, comparing components, it really wasn't an appreciable cost difference for the flexibility it provides.

FWIW, I have 2 heatsinks, 1 each for SSRs controlling 4500w and 5500w elements, respectively. They're mounted externally via a 1/8" aluminum plate (SSR --> Plate --> Heat sink). The heat sinks warm up quite a bit when the SSRs are firing, to the point that I'd not want them anywhere near...