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Last December I brewed a very simple recipe for a Wee Heavy, and according to Beersmith the est OG should have been 1.10. During the brew session I boiled down in a separate kettle 2 gallons of wort to enhance the caramel character/flavor (I know I could have just added some Crystal malt, but...

I use the Bru 'N' Water spreadsheet to calculate water profiles and additions, and if your water report includes all necessary levels, then you shouldn't have a problem figuring out the RO/tap water ratio needed for your brew. If you don't mind posting the water report it would help.

Thanks for the tips, will have to remember try that stubby setup.

A recent batch of an AIPA was done fermenting, temp controlled fridge with temp probe, and was starting to cold crash for a few days to settle things out and prepare it for kegging. Unfortunately I forgot to remove the blowoff tube and cap the carboy, and as it chilled about a half gallon of...

I agree that RO/distilled is necessary especially when brewing lighter styles AND the tap water has high RA. The water in my area, Kendall county IL, is high in calcium and alkalinity. I could make a decent dark beer, but anything hop forward always had an astringent quality. I have gone...

Great question as I am planning on brewing an IPA, but am not sure what character higher sulfate provides other than the crispness? What would a 300 ppm sulfate taste like compared to 150ppm, assuming same grain bill?

Good suggestions, I did use the wrong yeast and will see how this turns out and alter the next batch.

I brewed this recipe over the weekend and it smelled great, looking to do a simple dark hoppy wheat beer. Thoughts? 10 lbs Pale Malt (2 Row) 69.6 % 2 lbs Wheat Malt 13.9 % 1 lbs 5.8 oz Wheat, Flaked 9.5 % 1 lbs Carafa I 7.0 % 2.00 oz Chinook [13.00 %] - First Wort 90 min 2.00...

A dark American wheat hopped with Chinook and Cascade sitting in primary.

Another cc fraud victim here. I had purchased an item from MW in April, In July there were fraudulent charges. I caught it quickly and everything was secured within a few days. Biggest thing to remember is to use just one cc for online purchases and nothing else. Easy to spot irregularities and...

Switching from 4ft 1/4in Id beer line to 8ft 3/16in resolves any pouring problems with 10psi @36f

I was a bit confused because he said he doesn't bother with proper CO2 volumes. Thanks for the clarification.

Lhbs said to carbonate most styles of beer, chill keg, set to 25 psi and in 3 days lower to 10 psi and its ready to go. I have a temp/Co2 volumes chart and nothing aligns with the advice. Any thoughts?

Thanks! I agree with the suggestion, done.

A beer brewed for a friend.

.5 lb roasted barley...total 15.5lbs.

Mash temp was 156f @60min. The grain bill was 15lbs 2row and. 5lb roasted barley. Mash vol 5gals, and batch sparge with 5g with 175f water. I collected a total of 8.8g water and boiled for 3hrs down to 5.25g. Cooled wort and refractometer showed 1.92. I then added my 2l starter, OG down to...

Just too a sample of a wee heavy, with an OG of1.085 multiple readings. After 9 days of fermentation it is at 1.012@ 67f. Ferm temps started at 63f and at one week bumped up 2f each day. Flavor and aroma is what is expected but the gravity reading seems too low for this yeast. I did pitch...

Just an update, the brew is not lost as the aroma and flavor is cleaning up nicely. Waiting is the hardest part, like Homer waiting for his handgun.

I agree the molasses will probably overrun the rest of the flavor profile. The black patent could be eliminated all together, it won't do too much color wise and may add an ashtray flavor. Just some suggestions.