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You asked for feedback... 9 fermentables - muddy mess You have ~45 percent roasted malts which is crazy, crazy, high. This quantity of roasted malts would probably create a very harsh beer. Guinness is only about 10% roasted barley. I am surprise it is even drinkable. Given the acidity of...

Had it - meh. Tastes like your run-of-the-mill Blonde Ale, which is a crowd pleaser but nothing special. Scarcity principle at work. Scarcity Principle in Social Psychology Psychologists have been able to draw a connection between scarce goods and behavioral tendencies of consumers. According...

Per Jamil Zainascheff starter article (https://www.homebrewersassociation.org/attachments/0000/1235/MAzym07_YeastStarter.pdf): "Q: CAN TOO SMALL OR TOO LARGE A STARTER CAN BE BAD FOR THE YEAST? Parker says putting a fresh vial of yeast into 500 milliliters of wort and letting such a small...

WY3787 and WLP530 are the Westmalle strain and Westmalle's Tripel is one of the great beers of the world. According to "Brew Like a Monk", Westmalle significantly under-pitches their yeast in order to more fully coax out the amazing flavors the yeast gives off. Per BYO..." At American...

Buy something like this... https://www.amazon.com/Weighmax-Durable-Stainless-Digital-Shipping/dp/B01MT86A1I Estimate the weight as 8.34*FG*gallons Cut your gas diptube to about a 1/4" for insurance. This is what I do for 5 and 3 gallon batches that are kegged.

^Agree. As long as efficiency is reasonable and your not a commercial brewer I am confused by all the focus on hitting high efficiencies as well - like it is a badge of honor. The focus should be on hitting your intended target OG without unconverted starches entering your brew kettle. In my...

Hitting your mash temperature every time is a matter of consistency of process and knowing your system. Below are some best practices that I have found that work for me. Note, I do 5 gallon batches with a cooler mashtun and batch sparge so you may have to upsize some of the quantities. Use a...

If the pursuit of knowledge is your objective, read this great article from Morebeer, which is how Pilsner Urquell is made - the grand daddy of all Pilsners. Just two ingredients - Pilsner malt and Saaz. It will shed light on the history behind the temperatures in your mash schedule. The...

^Fuller's London Porter is one of the benchmark English Porters of the world. It is the number 1 ranked English Porter on BeerAdvocate and has the sweetness you are targeting. The great beers of the world usually have fairly simple recipes. To make great Porter you don't need vanilla, peanut...

Ca, Mg, Na, Cl are all ok, SO4 is low. The big issue is the bicarbonates which are high which will make it difficult to brew lighter styles without using acidulated malt or acids. Cutting your source water with a few gallons will help with the bicarbonate level but will lower your Ca, Cl, and...

^By going this route you can also change your lines to EVA which are so much better than clear beer tubing. Your first pours will not be oxidized. I made the change and the difference in the quality of the first pour was huge.

Given the 49 IBU, as you suspect, you won't have a Brown Ale no matter what you do. It will still be malty given all the specialty malts, just with a lot of bitterness. Hop Aroma is an important attribute of a Brown IPA - see style guidelines below. That said, it is really up to you on...

My beer program does all the calculations accounting for system water losses, points, volume changes associated with sugar or syrup additions, and whether the adjuncts are added to the kettle or fermenter. After entering a batch size, target mash efficiency, target OG, grain bill and adjunct...

Understand. Just never saw it brought up in any thread before and I have read a lot of threads :). I would guess that most just do an iodine test or nothing (like me) and move on to lautering.

Over the past 3 years of reading thousands of posts, I have never seen a thread that even mentions conversion efficiency. I think it is just assumed to be 100% as anything less implies your mash did not convert all the starches which should not happen unless something serious goes wrong during...

This was my first Tripel so I have only used WLP530. I kegged and aged it about 6 months before tapping, so I cannot say how long it takes the phenol/spicey flavors to develop. I did drink the hydrometer sample, and as I remember, it had the phenolic expression prior to kegging.

It turned out amazing. Comparing it to the real thing it was oh-so-close. Exact same flavor profile (malt, hop, IBUs, phenols - no banana) except for the phenolic expression which was spot on just a little more subtle. That said, I had some tasters say they enjoyed mine more as it was a bit...

"Grain bill is 9.5kg of pale malt, 1.5 of CaraRed, 1.5 CaraMünch Typ 1 and 1kg of wheat malt." Westmalle Tripel, the benchmark for all Tripels (in my opinion), image below - note the color. Use the lightest candi-syrup or sugar. Alternatively, table sugar will provide good results too...

Some thoughts, but first, per the Rye River Brewing Company's website... As a new brewer, do not fall into the more malts is better trap. The best beers in the world are often made with just 1 or 2, maybe three fermentables. This is a confusing recipe for an Irish Dry Stout which is often...

While not looking through your formula. For mash efficiency, the goal is to capture the volume that you will be able to calculate the wort points (sugar content) collected versus the maximum possible wort points that can be extracted. That said, it should be your preboil volume (the wort...