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Hi Folks, Is there a way to change all of the pricing on a particular item in beer smith at one time? For instance, all of my yeast profiles are set to $6.00 a pack. I would like to change them all to 7 without going through individually and changing them. Cheers, Beers!

Thanks for the info. I have tried all of this except the sugar additions. I have heard good things about lactose. I'll give that a shot. Cheers!!

So, I have been working to create a rich creamy Porter body like St Peters -old style porter. I have tried the usual Quick oats and german wheat. I think my porters are good, but they lack that super smooth creaminess I love. Any suggestions?

So essentially, the beta rest is slower , but more complete( i.e. no more dextrin) the alpha rest is more aggressive , but leaves non-fermentable dextrins , which as we all know, contributes to a fuller body/mouth feel. I guess, I thought maybe there was sugar cleaving action that was exclusive...

Thanks, But I do wonder, would it increase the fermentability some to do say, 30 min at 145 then ramp it to 154 for 30min. I know the ranges overlap, I just wasn't sure if this was practiced at all.

Howdy all, Quick question. Speaking strictly of the mash, if I want to brew up a dry beer, and I mash at 145-150 for some given length of time, do I then need to move up into the alpha region and mash there for a given length of time in order to finish the sugar cleaving? Or can I just brew in...

Do you guys heat up the mash before vorlauf to denature the enzymes? I'm just wondering if Beta amylase will become active again and produce a dryer than expected wort.

Check out John Palmers online book. I think you will find a good start there http://www.howtobrew.com/section3/chapter15-1.html Cheers

I have a march pump and a burner under my tun. I suppose I could recirculate with that during the mash and them vorlauf and sparge. I have been adding whirlflock to the boil as well, but I have a very basic draw tube in my boil kettle. Hmm, maybe some additional filtering after boil. Any...

Graduate, Thanks, I vorlauf as well, but I don't filter as I move into the boil kettle. I like that idea. I will definitely give it a shot next time. Does anyone have any experience with recirculating during the mash? And how they keep the temp constant?

Yeah, I'm getting full conversion. My Original and final gravities were as expected. Thanks for your thoughts though

Hi folks, I'm new to all grain and I have been using the 15gal mash/lauter tun that More Beer sells. I have been having difficulty clearing the wort using the traditional recirculating techniques. I drain off several gallons,compacting the grain bed and then begin a constant filtering cycle...

Hi My name is Stephen. I am new to the world of All-grain brewing and have just finished my first batch and my second batch is in a vigorous fermentation. I hope to learn and share all I can!