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The pour was born from their marketing department. The reason for the pour is to obtain the signature amount of head that can be found in all of their advertising. The best sommelier or cicerone in the world would not be able to tell the difference in flavor between the two different pours.

I'm still skeptical as well.

Coors Light!

I missed the part in your first post where you mentioned the 60 min Magnum addition to 50 IBU's. I was going off of his grainbill that referenced only 21 IBU's from the Magnum addition and dropping the Warrior completely. What you're saying makes sense.

Aha, thanks for sharing that link. I guess I'm in the minority that calculates the FWH addition as a full boil addition.

Yeah, I suppose the bittering additions all boil down to what suits your palate. I guess I don't understand your FWH addition. Do you FWH and then remove those hops somehow after 20 mins?

I agree with what Yooper said about your Crystal and Honey malt additions. You have WAY too much crystal in there. Personally, I try to keep crystal additions below 2% of my grist for IPA's. I would also ditch the Honey malt altogether but that's just because I don't like anything competing...

Now that I've thought about this during normal waking hours, Beersmith's 88% estimate may be correct. Efficiency calcuations are dependent on the potential SG value for each malt. These values vary depending on the source and are general averages. For instance, the table that I use in my...

You calculated 88% instead of 84% with that grain bill. I can't tell you exactly where you're going wrong as I am not familiar with BeerSmith. I can tell you that it is absolutely impossible to obtain efficiency greater than 100% though.

The wort does become more concentrated the longer you boil but that has nothing to do with efficiency. Efficiency tells us how much sugar was acually extracted vs the grain bill's full potential. Once you extract x amount of sugar in your pre boil volume, you are not increasing the amount of...

You're not doing it right.

That's not how efficiency works. Your efficiency is the same regardless of how much you boil it down. Efficiency is solely the measure of how much sugar you've extracted from the grains. Once you're done sparging, you're done. Efficiency doesn't improve from boiling further.

I got 84% efficiency also.

Yes. Total volume has to be accounted for-trub and all.

I'm on my iPhone but just from eyeballing this grainbill for a 6 gal batch with 7 gal pre boil wort volume, it would only have an extract potential of somewhere in the low 40's.

You poured everything, trub and hops, into your fermemter?

Hops and trub don't affect the gravity. Also, pre-boil efficiency should give you the same number as post boil efficiency assuming you are using accurate volume and gravity data. There is the same amount of sugar in solution pre boil as there is post boil. The only difference is the wort...

I would postulate that your hop utilization will be affected due to the higher gravity and additional break material in the boil. In other words, your hop utilization probably won't scale linearly like gravity would after dilution. If you're brewing a beer where hops aren't the emphasis it...

You are absolutely correct. Having looked at the water reports from all of the different treatment facilities, there does not to seem to be drastic fluctuations among the different sites. However, I am a total OCD control freak and started using RO six months ago.

Lol! I've used Hopunion pellets frequently in the past. Mainly Cascade, Centennial, and Chinook. They've performed well in the past. As far as smell, yeah they smelled "good" in that they didnt smell cheesy or musty. Did they smell as potent as fresh hop pellets? I honestly don't recall...