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he wants it to branch it into seperate starters without having to take a calc value and replace starting values. and +1 to your microscope comment. no point in refining an estimate if it will still be an estimate of equal accuracy. I am missing the real convienience factor since it is so fast anyway

Thanks all! I always hit the correct o2, and pitch rates. I hit target FG quickly but always let it sit around "to be safe". From now on, I am going to keep my good practices, let it sit around for a few days or a week after Gravity stops dropping and move it on.

Skip secondary. adds an unecessary extra point for possible contamination, oxidation and makes you clean another carboy. unless you have a sanitizaion problem or bad practices, you can let your beer sit in primary for months easily. My coworker let his kolsh sit in primary for a year and said it...

I use a mini fridge and a chest freezer with a temp controller. But without this, get a rubbermaid cooler and add water in it close to or lower than your desired temp (assuming the beer is warmer than the water) The water surrounding your carboy acts as a buffer with its extra thermal mass...

Im just not sure why you would put any extra time into this. I think his calculator is neat and consise. all I do with it anyway is jot down each size starter needed onto a post it note anyway to take to the stove. I would have to imagine you must really make a lot of split step starters...

Huh? Yeastcalc has everything you need IMO. I split upfront. so If I brew 12 gal batches and have a fresh vial, I split it and "start" with 50 bil cells, and change my desired batch to 6. everything is done x2. if you wanted to split after the first step, take the new total of cells, devide...

Agreed. its all about proof and what works for me, that being said... Which school of thought pertains to your methods sir?

Overpitching IMHO is bad and the first thought to cross my mind is how are you providing O2 to all of the yeasties? They all need specific conditions met, including elements like oxygen, zinc, etc. its like throwing a overpopulated 3rd world country in a small lake. Not everyone will get a...

Treat this as a poll (from someone who does not know how to properly set one up) Which type of fermentationist are you? a) keep the beer in primary for a month and let those happy yeasts clean up after themselves or b) the beer has hit final gravity after 6 days, let it sit for 2 more and...

Now if I'm making a batch for myself to eat the pb really helps the flavor!

I make these every brew day but tweaked the recipe to require less ingredients. 4c grain, 1c flour and 1 egg. Dogs go crazy for em like this, so why waste pb?

yeah. its pretty intimidating. So Since I was basiclly dilluting my existing profile to match munich's for the last few brews, then on the dortmunder profile it states a sulfate of 330ppm and Chloride 130ppm. going from 18/8 to 330/130 is pretty intense.

Just to correct my understanding, using the Brun water spreadsheet to set up water profiles you select the region you want to emulate as far as sulfate, chloride and sodum, and you make minor adjustments in order to hit the right mash PH by adjustments. I have essentially done this to a...

or if you cannot read the screenshots (and I dropped the ph slightly to avoid over alkaline water) this is my brewing notes for this 6 gallon batch -80% RO water to achieve 5.5 mash ph (at room temp or 5.2 at mash temp) in mash: -1.6g baking soda (NaHCO3), 1.6g Calcium Chloride (CaCl2), 1.2g...

I will put a touch of gypsum in my latest house pale ale and see if that is what it is missing. as far as the water profile for my next dunkelweizen recipe. I am currently tweaking the additions and just darkened it up to 19.6 srm. Is my soon to be made water profile too high in alkalinity...

My aha moment was that its not until I punch in the °L that the acidity contribution is calculated. Thanks!

I really appreciate all the help guys. I have been digging through books for months now trying to wrap my head around all this. my last immediate question about what malts add malt acidification. in Bru'n water spreadsheet it only allows input for 2 Row Pale Malt, Munich, Crystal 40L, Special...

this is the screenshot removing lime and lactic acid. I would assume out of the three water profiles listed I would be best off with the 2nd one as it has a higher Ca, bicarbonate and a lower Cl. but perhaps I am putting too much emphasis on upping the bicarbs, and am too fearful of having that...

Fantastic information! Thanks a lot. I am going to fire off a few questions for you that should help me. Ill start by saying I have the inferior ph test strips and was hoping to ball park it in the software than even mess with the strips. If this is too risky I will not brew today. I have been...

I am prepping for a munich dunkel so I am using the munich boiled recommendations from the spreadsheet. In order to prepare for my first lager and first water adjustment I am trying to apply this chemistry to a dunkelweizen and a hefe. could I use this half distilled with the additions as...