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Hi, Click on the "Brewhouse Efficiency" button in any open recipe. Its right next to the place where you enter the actual efficiency number next to the help button. Cheers, Brad

It should be fine! Brad

As others have said -either the secondary or key. You can use less hops if kegging it since it is in contact much longer. I put together an article on dry hopping here. Cheers, Brad

Welcome, We're happy to have you here! Brad

Hi, Twoheads hinted at this, but you can do this kind of search in BeerSmith - if you have a collection of recipes (say the recipe packs), you can run the "find" function from the "Edit" menu to search by a list of ingredients or all ingredients you have in inventory. You can also loosen the...

Welcome! We're happy to have you here! Brad

Secondary aging will help reduce sediment in your final bottles/keg. In the secondary both yeast and tannins will drop out of the beer which will improve the overall flavor. Cheers, Brad

Hi, I recommend boiling it for a short time (15 minutes) to eliminate any possible chance of contamination. I put an article together on late extracts a few months ago. Cheers, Brad

Congratulations! You will never go back... Brad

Welcome to the forum! We're happy to have you here. Brad

Hi, I ran it through BeerSmith, and for 4.25 lbs of grain, a single step infusion mash would be 5.31 quarts of water at 166 F to reach a step temperature of 154F for the mash. Cheers, Brad

Hi, In general you can scale the recipe amounts up or down and it will work just fine. The challenge comes when you change equipment or brewing techniques, as altering boil size or other parameters can change your IBU, mash, color and other settings. That's why a lot of people use brewing...

Hi, You don't need a protein rest - a single step infusion mash is fine with that amount of wheat and malt. The Maris Otter will give you a slightly different character, but it will likely come out just fine. For orange peel and coriander - I use 3/4 oz of each and only add them in the...

Yes, Apply some gas to the keg and then release the valve on top a few times to purge the oxygen out of the keg. After that, I personally just pop it in the fridge and set the pressure somewhere between 10-12 psi and let it sit for a week. It will fully carbonate, and then you can adjust...

Hi, Dry hopping is fine in the primary as long as the primary fermentation is over. I usually do mine in the secondary, but either is fine. I prefer pellets because they are easier to bag (if desired). Cheers, Brad

Welcome, Glad you have decided to join us - jump in and enjoy the conversation. Brad

Welcome, We're happy to have you here. Brad

Hi, 2 months is fine. The problem with dry extract in a plastic bag is that the bags are permeable and the malt with eventually oxidize. Heat accelerates this, of course, as does opening it which exposes it to both air and moisture. I would be reluctant to use anything over a year old...

Hi, Welcome to the forum - I personally prefer irish stouts, and have some recipes and tips on that link. We're happy to have you here. Cheers, Brad

Welcome, We're happy to have you here. Brad