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You can find another water calculator here: http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/ It's pretty intuitive and takes the Ph impact of your grain into account. Good luck.

OK, one last word encouragement. I'm sitting here doing a side-by-side comparison Founders Breakfast Stout and a mocha espresso stout that I bought as a kit (all grain) from Love 2 Brew, my local homebrew shop. As I indicated earlier, I've been brewing for about 11 months and this was my third...

I have been brewing for about 11 months and have made about a dozen batches, the last few all grain. Assuming no equipment limitations, I suggest that you get the Palmer book mentioned earlier and the Gordon Strong recipe book. The beginning of Strong's book discuss his gold medal winning...

You can do a pilot study by finding a a yeast that will tolerate your higher ABV, put a bottle or two into an appropriately sized plastic soda bottle so you can monitor firmness (i.e. carbonation), add yeast and see what happens. If it works you can expand the effort.

With good planning, another toy or two and maybe a little Starsan you may be able to use the same pump to aerate your wort.

It works great. You just have to consider the dimension of the hose that will work with the pump and the dimension of the hose that ill work with your immersion chiller. As a prior member mentioned, you must have enough HP to get the water through the hosing and the immersion chiller. The...

10 more = 576.5.

Funny thing, I just tallied this up last night. 60 gallons of 10 different types so far. I did the mocha espresso stout and west coast IPA twice. So, that brings the tally to 21,422.

Mocha, soon to be expresso, stout.

I think the fruity flavors are from the yeast but I don't think the yeast effects color.

I drafted the annexed checklist for use during all grain brewing based on my reading of Palmer and others and the comments made here to make sure i don't miss a step. Your comments and suggested additions/deletions are requested. Thanx for the input. Tom

Here is the grain/hops I used in my Irish Red: 7 lbs. Maris Otter - 3 lbs. 2-Row Pale - 8 oz. CaraRed - 8 oz. Caramel 60L - 4 oz. Roasted Barley Hops - 1/2 oz. Nugget - 1/2 oz. Fuggle

I had never heard about stirring the mash multiple times during the mashing process. In my vast experience (2 all grain batches) I have only stirred the mash when adding strike water and then again when adding the sparge water. Admittedly, my efficiency has been low. (Hence, reading this...

Since your brewing problem is being diagnosed by describing off tastes, I thought you would like to review the annexed excerpt on the topic from John Palmer's book. See http://www.howtobrew.com/section4/chapter21-2.html Good luck.

I think there is a misunderstanding. I put my boil pot in a tub of ice water to help chill the wort. I am going to add the ice blocks to that water not the wort. I may also pump 68 degree water from my pool through the wort chiller to drop the temperature at first sending the returning hot...

Crush the campden tablet before adding it.

I am planning to freeze milk containers filled with water for my next batch rather than buy ice. If need be, I can cut off the bottom of the container and the ice block should come right out. Alternatively, I can drop the container onto my patio from about shoulder height before cutting open...

So, what are good levels for the various variables listed on a water report?

OK, thx.

I think you solved the mystery. I used a Wyeast Irish Ale yeast 1084. The Wyeast website states, "Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C). "...