Search results

I would personally think that the difference would be too subtle to detect in a 200+ IBU beer. I certainly wouldn't think that the hopsack would "cap" your bitterness potential. But who knows, maybe you could do 2 batches side by side to see My understanding is that hash bitterness gets more...

You certainly didn't do the wrong thing. Tasting your beer throughout the process is an excellent learning tool. Its encouraged nearly universally among the homebrew experts that I trust

I agree with everyone saying that you prob got a bad reading. Its unlikely that you were that off, especially if you were following a recipe. Its difficult to fully mix that stuff without boiling. Next time take a reading at several depths to validate your results. I'm guessing your beer...

Irish Ale is def not standard for an American IPA, but who knows... maybe it'll be interesting. You are the brewer

There is _absolutely_ no teabagging allowed in my home brewery! :)

Brew In A Bag: Mashing in a grain bag in your kettle As a side note, Mash is not necessary since the only specialty grain is crystal and that doesn't need to be mashed. Not trying to discourage, mashing only a base grain can be a good experience. Recipe looks awesome, I wouldn't change a...

+1 on chocolate beers. I too would like to find some decent Chocolate Stout recipes. Not that I'm trying to hijack, but would love to see some good recipes.

I understand Scottish Yeasts tend to drop out before its finished. I've had a similar problem with white labs' scottish.

Point taken. I guess if you mess with boil volumes you may need to adjust your hop additions a bit. That said, I like to use this Tinseth Calculator: http://www.realbeer.com/hops/bcalc_js.html

I agree that you should boil as much as you can. But it doesn't matter much how much you boil, because the SG should come out the same however you do it.

Boo! Websense

What about the absense of krausen? Does that indicate that active fermentation is over?

Maybe you're the one with magical powers. You just haven't learned how to use them yet.

Mike McDole mentioned on a radio show a while ago that he used to do this during the boil. He said that once he stopped doing this, head retention was much better

You can use this calculator: http://www.brew365.com/mash_sparge_water_calculator.php You may be a bit off the first few times, but as you get used to your equipment you'll be able to adjust the params and get more accurate

You've put hard work into this recipe. Just brew it, and relax. As soon as you taste it you'll know what improvements you are going to want to make next time. Just as good as having beersmith: IBU Calculator (Tinseth is the 2nd): http://www.rooftopbrew.net/ibu.php ABV Calculator...

If you are going for an American PA, you can start by using an American Ale yeast, Safale US-05. That will finish out a bit more dry, and allow the hops to come out a bit more. You don't have to scratch either the crystal or the honey malt. In fact, if it was me, I would probably use more...

After a closer look, this doesn't look like an APA at all. Oats/Wheat/Honey are all classic English Bitter ingredients along with the ENGLISH ale. Evaluating this as an ESB: 65% Base malt seems quite low to me also. You are going crazy with specialty grains, which may be okay, but since this...

I know a lot of people want to go crazy and buy the most expensive equipment they can afford when starting out. I'd just buy basic equipment and slowly upgrade as you get into it. That way you have a better idea of what makes brewing easy FOR YOU.

How long did you wait before you cracked a bottle open?