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You need to do a couple batches and take notes of volumes and losses to create your profile. Defaults are just that. Defaults. You need to create your own.

Used the Hydra for the first time today. As advertised it took 5.5 gallons from boiling to 68 with 54 degree tap water in just under 6 minutes! Wow!! Well worth the $$$. Thanks Jaded!

I admit that I didn't read the last page of posts, but have you tried your buddies water? Also, how about your cooling process? How long does it take you to cool?

Received my Hydra yesterday. Looks awesome! Thanks Jaded for your answers to my emails.

Maybe you can find one with a glass heater between the panes. Otherwise you will probably have huge condensation issues.

They have responded to my other questions that I asked today about my setup promptly and my order has shipped. I am sure they were just busy as stated above. My friend has one of their chillers and loves it, so I can't wait for mine! Thanks Jaded!

I had to email a second time and they finally responded this morning after a week. I hope they ship my chiller I paid for.

I make a similar beer like this and use pale chocolate to give it a chocolate flavor with much less roast. English crystals change the flavor as well. Denny's 1450 yeast gives it an awesome mouthfeel.

That looks good. Did you really mash at 160 or is that a typo? If you want to try something different next time without the English twist , give wyeast 1450 a shot.

price is good and includes some good items, but shipping ruined it. $88 to ship? ouch!

Fermentation chamber should be tops on the list. Save a few bucks a week and you will have one soon. Ask swmbo for $20 for gas and put in $15. Put the $5 away for future brew use! She will never know. It works. I did it for years.

Anyone using these? Looking to get another kettle and they seem nice. http://www.bru-gear.com/Induction-Direct-Fired-Kettles_c_8.html?AffId=1

Thanks Martin. There is only two pounds of the aromatic. I figured it wouldn't matter much, but had no idea what to do with the adjunct.

Brewing a hoppy brown ale tomorrow using Flaked Barley and Aromatic Malt. When entering into Brun Water, what grain type do I list flaked barley as? How about Aromatic Malt? Base malt, since Briess lists it as a Munich malt that has diastatic power, or crystal malt?

I do it all of the time. After the boil starts, I move the flask so it is about 1/3 on the burner to keep the boil going without causing a huge boil over and an angry SWMBO.

I use http://www.yeastcalculator.com/ . It has several options depending on who you believe is correct in their thinking. I start using Kai's theory and my FG started coming out closer to what they should be. This is the old Yeast Calc that used to be available and disappeared a few years...

PA finally has come out of the stone ages and 12 packs are legal, thank god! Raleigh area wins awards for business and schooling ( I realize you're done with that).

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Yooper you have to come to Baltimore so I can introduce you to real crabs with JO spice. Not that stuff they put on them in Texas! Besides, I already have our room booked a block away. And you have to get to Max's on Fells Point! Hubby's welcome too btw.

Log in to beersmith.com. Someone there will have the exact answer. Or use the cloud. Or export to stick and then import. I think that's how I did it.