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That was what I was thinking too because I know this beer has a nice sweetness to it. I think I'll bring it up to 1.5# of Crystal. I'm using Briess 2 row as the base malt. BeerSmith lists the SRM at about 11. I'm not as concerned about the SRM as I am the taste of the beer. The mash temp is...

Hey guys, I'm brewing a SN Celebration Ale clone in a few days and am using the recipe from December 2012 issue of BYO. The recipe they give is: 12.5# 2-row 15oz Crystal 60 That's it for the grains. Doing my research and listening to the BN where they tried to clone the beer, they...

That sounds like a plan. I'm in!

The possible sweet smell could possibly be from overshooting your OG. Since you got a slightly higher extraction rate then the kit originally called for that means there was more sugar in your beer for the yeast to consume and turn into alcohol and alcohol is sweet. Unless you adjusted the...

1.How long did you age the beer before you bottled? 2.What temp did you mash at and for how long? 3. What OG were you shooting for?

Lloyd, I've been to your homebrew shop about 8 months ago and I bought a mash tun. I've used that thing non stop ever since. Your customer service was excellent and you even gave me a Mistuck Creek pint glass that I still use. There is nothing like a LHBS in my opinion. The only problem I have...

Does anyone know if someone in the area carries Wyeast? Not that I have a problem with White Labs, but I'm looking for the Roeselare Ale yeast because I'm going to be brewing a sour beer. Most of the places around me in Northern NJ only carry White Labs. Reading up on some of the previous...

WOW! I didn't realize there were example profiles on your water calculator. Thanks for the heads up! I will be trying to target the Amber Malty profile...Thanks Martin

Hey Haputanlas, I'm going to be brewing an Irish Red tomorrow and looking up water profiles. Here is what I put together, let me know what you think. Thanks! Calcium Magnesium Sodium Chloride Sulfate Chloride / Sulfate (Ca ppm) (Mg ppm) (Na ppm) (Cl ppm) (SO4 ppm) Ratio 52...

Hey guys, going to be brewing an Irish Red Ale tomorrow and need some advice on what water profile I should go with. I have to add 1.5ml of lactic acid to my mash water to bring the pH down to the appropriate levels, but doing that brings my RA down to -80. Does anyone see a problem with this...

Hey, I'm going to be brewing the Surly Bender clone soon. What water profile did you end up using? How did the beer turn out?

Hey, How did this beer taste? Did you age it for as long as you mentioned? Did the dry hops hold up that long?

That's exactly what I saw! No krausen and it looked like a boil. I plan on keeping it in the fermenter for 2-3 weeks and either racking it to a secondary on top of cacao nibs that I have soaking in vodka. Or my other option is to go right to the keg after 2 weeks and putting the nibs in in a...

I'm sorry, that was a typo. I made 2 2-liter step starter and decanted the last second one. I'm assuming that I was at least close to pitching the proper amount of yeast being that there was hardly any lag time and an extremely vigorous fermentation when I woke up the next morning (about 15...

I want to give everyone an update on how my brew day went and thank everyone for the help. I bought 6 individual gallons of distilled water and didn't realize that in a one gallon jug of water is actually more then one gallon. Long story short, I boiled off a good amount of the extra water...

I am not sure exactly what my exact numbers should look like. I diluted with distilled to bring my Na down to under 20ppm. I added calcium chloride to bring my numbers minimums. Ca is about 50ppm and Cl is less then 100ppm. I am not sure what else to do with my water to hit the right numbers. So...

So I am finally going to be brewing this beer tomorrow! I picked up 6 gallons of distilled water out of 9.5 total gallons. I am going to be using 5g of CaCl2 and 1 ml of lactic acid. Sulfate is low but from my understanding that is OK for this style of beer (imperial stout). Let me know what you...

Nerver mind, Martin Brungard already mentioned that the sulfate is not necessary

I figure experience will dictate what direction to go in in the future. I will use lactic acid to get my pH on track according to EZ water calc. A question I do have is that when I dilute, it is going to bring my sulfate levels to about 20ppm. Is there a problem with this being so low because...

ahh I understand, but what I meant by that is I don't want my beer to turn out undrinkable. :rockin: