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Volume ( gallons)*Target IBU*(OG-1.050/.2+1)*(target IBU/260 +1)*1.01 Divided by: Percentage Utilization* Percentage Alpha Acid* 0.749 Here is the formula you have. In terms of Volume, is that how much your boiling? What do all the "+1"s mean? I ask because the only reason why...

Yeah I thought about that. I think recipator factors in wort boil and malt right? Its only a 2.7gal boil. Ok, new question--Who here trusts recipator with their batches?

I'm having a bit of a trust problem. My Brewmaster's Bible says the formula for IBUs is: (Oz x AA x Utilization (boil time Ex. 60min = 30)) divided by 7.25. My perle hops are 7.7% @ 60 min. This formula comes up with 31 IBUs while Recipator comes up with 12.4. Who do I trust? I don't have...

Yeah I ran it through recipator and it was hittin ~20 SRM out of the 10-16 SRM style range (brewmaster bible). I changed it to: 4 lb. Amber dry malt extract and 2.5 lb. Light dry malt extract This brought it down to 15 SRM. I also added another pound of munich malt into the mash just to make...

Yeah, its strange, northern brewer and morebeer.com dont have weyerman munich II...they have others but not that specific one. Northern brewer has durst dark munich but its only 5L more than morebeer.com's regular munich. I'll just use regular. Any thoughts on my "Strong" altbier idea? heres a...

Now I'm not sure if you were basing this critique off of my first post recipe or the post right before yours (a revised version). Though, the only main difference is more malt and more hops. There is a Weyerman Caramunich II but morebeer.com doesnt sell it. I would go somewhere else but...

Yeah your right...I think its just an after effect of my "First Lager Freakout".

Ok, I revised the recipe. I've decided to combine a few things that I want to do--make an altbier, have it be high gravity, and do my first partial mash. So, I've decided to create a Strong Altbier and mash mainly what I would have steeped. Somerville's Dunkle Prinz von Dusseldorf...

heya, whats on for the brew schedule?

Haha, ya I've been to Amsterdam but when I went I hadn't fully been trained in the ways of beer and most likely took no notice to the difference in taste. Or, my memory was blown away by the Delirium Tremens bar...so awesome! Back on subject, I wasn't actually saying that there was something...

Yeah I figured that out and took the fermenter out of the fridge. After warming up, it began to bubble. I then placed it back in at ~52 degrees. Its been bubblin' nicely ever since. The ice bath method does nothing for me in terms of cooling down my wort (I have yet to get a chiller!)...

Well the problem is that I can only really do PF at 70 degrees (don't have space to put it in a bucket of water). Then I can only really do secondary at ~36-40 degrees because my German Pilsner is lagering in the temp. controlled fridge. Would the yeast die if I put the altbier during SF at 36...

It's definitely evident in henieken...anyone else have some opinions on this?

For sparging, is 2 quarts of water per pound correct?

Welcome! Beginner? Experienced?

Bring water to 168, add grain which brings down to 150-158, keep at hour, start some sparge water, after hour, put strainer ovedr bottling bucket, pour/ladel grains and water over strainer, let sit, then put the grains which are in the strainer back over the pot (which you boiled the mash water...

So I've decided to use the easy PM method from the Dummies guide which consists of using pots, your bottling bucket, a collander, 150-158degrees, etc. To keep things very simple (baby steps), I'm going to concentrate mainly on converting my specialty grains--that I normally steep--to PM. Mind...

"The physical perception of beer in the mouth and on the tongue and palate; referes mainly to body fullness and carbonic content." -Dummies Guide to Homebrewing When I think of mouthfeel, it means whether it's thick as it sloshes around in my mouth or if it feels watery/thin.

Sounds good :mug:

that's flippin sweet