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I too tend to over think things as well! When I first took the dive into brewing water, I read the book Water: A Comprehensive Guide for Brewers. (Water: A Comprehensive Guide for Brewers (Brewing Elements): Palmer, John J., Kaminski, Colin: 9780937381991: Amazon.com: Books) To be honest, as...

Update: I know you have all been losing sleep, wondering how this beer developed....... so you're sleepless nights are over! Basically, the fermentation stopped, or slowed to a snail's pace after a couple of days. I made the decision to add glucoamylase to the fermenter, and the next day she...

If you do ever decide to increase your gravity, leading to a higher ABV, make sure that your yeast can handle the higher ABV as well. Yeast can tolerate only so much alcohol. If the alcohol content of your beer becomes too high for the yeast during fermentation, the alcohol can kill off your...

Up for sale is my original all-grain setup. System includes two custom 15 gallon stainless steel Bayou Classic kettles and much more! See below for pictures and details.... - Brew Kettle- with whirlpool port, thermometer, pickup tube port, and 2 stainless steel ball valves, lid included. -...

Lol, just when I think I finally have this thing called brewing all figured out! 🤦‍♂️. Incidentally, I was just reading all about dextrins in the mash, but the process you described makes a lot of sense. The problem is that I keep getting great fermentation in the beginning, then it...

I think that at the very least, I’m going to start adding alpha amylase to my mash, and start using an iodine test to make sure my wort is as fermentable as I like to think it is. Also, I tested the gravity today, and had a taste…. There was a sort of nutty flavor that I didn’t mind, and so...

As should I! But my body is not a temple…. It’s more of a beer processing plant!

How is the gluco used? I assume it’s added at the beginning of fermentation?

Once again, thanks to everyone for sharing their knowledge. This really turned out to be an interesting thread. 🍻

Also, I just figured out how to share the recipe, so if anyone wants to check it out, it's searchable on beersmith.com

My OG is 1.055 and the estimated FG is 1.019. No flaked additions .... or body builders It's been in the Conical for 2 days now, fermentation is definitely slowing, but still happening. I'm going to pull a sample tomorrow for a gravity reading to see where I'm at.

I've never used it, but apparently if helps break down the starch in the mash, thusly creating more fermentable sugars and a better wort profile

Lol, CaptainJoeJackUnballs III (orange) should be in the beersmith cloud. I think that would allow you to access. If you provide me with your email address, i'll be happy to send the recipe to you as I cannot figure out how to post it here.

That's pretty cool! It definitely calls for Amylase, I don't plan on adding it though.

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My apologies.... it's not a "BeerSmith Suggestion" as I previously stated! it's something that was in the original recipe that I never took out. I first brewed this beer in 2015, and was not nearly as advanced in my homebrewing sickness as I am now. So fast forward to 2022, when I saw that it...

No, it's an IPA.... not low cal or lite

It was downloaded, but I modified it to be mine.... I think that it's a note from whoever first created the recipe.

I use an SS Brewtech conical, and I love it! It has a butterfly valve at the bottom, making dumping the trub easy. The most important thing is to restrict the flow, which is easily accomplished by attaching a spare piece of silicone tubing to the valve. This allows for better flow control...

Hi all! I just brewed 10 gallons of my CaptainJoeJackUnballs III IPA. I hit all of my temps and expected gravities. However, BeerSmith is suggesting that I add Amylase Enzyme to my fermenter after 3 days. THIS has me confused because I've never heard of adding it to the fermenter, unless its...