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Here in Plano TX, they're chlorinating the water differently and apparently it's creating chloramines; there's a debate taking place regarding the health aspects (the real Erin Brokovich has even weighed in), but that's another issue. My concern is with regard to homebrew. I'm not using tap...

My boil off rate is just about one gallon per hour. What if I added a quart of water and extended boil for 15 minutes?

Total of all IBUs is supposed to be 39.8, all from the 60 minute addition. My thinking was that the 3.7 represents nearly 10% of the total. But if it isn't going to be noticeable, I just won't worry about...if I do anything, maybe increase the boil by 5 minutes or so. (The only extra hops I...

I thought of adding to the boil time. But as I lengthened the time for bittering hops on BS, it didn't change the IBUs at all...guess I figured at 60 there was nothing else for it to give. If there is more, how can I determine how much more time is needed?

So here's my dilemma. LHBS was out of EKG, so I'm going with Fuggles. The recipe calls for 2oz 5%AA at 60 minutes and 1oz 5%AA at flameout -- a total of 39.8 IBU. The Fuggles pellets I bought are only 4.4%AA...and unfortunately, I only bought 3oz. According to BeerSmith, that only gives me 36.1...

LHBS was out of EKG today so I'm going with fuggles in tomorrow's ESB, at 60 and flame out. Waddaya think?

Ditto what everyone else has said. Leave the ingredients alone the first time...and maybe every time after that. If you have to change something, maybe increase the mash temperature a degree or two.

How much of a difference does it make with oatmeal stout if you roast the oats?

You're making oatmeal for breakfast and, as it boils, you remark "nice hot break"

I typically get the starter going the evening before brew day and pitch late the next afternoon. Runs about 18-20 hours. The end results are good, so it must be ok.

I only use a blowoff... an inch-ish tube jammed into the carboy. As has been mentioned, it's essentially an airlock. Not sure that there's any benefit to switching to a "real" airlock mid-way through a fermentation. So why bother?

Could you tell a little about the recipes (Amazon's preview doesn't give much info)? I assume they're all grain(?)...single infusion or step mashed? Do many of them use fruits and other adjuncts, or are they somewhat traditional, so to speak?

I've got five gallons of Jamil's Scottish ale, bottled it about a month and a half ago. He says to cold condition at 40 for a few months, but I don't have fridge space for that. What impact, if any, will letting it condition at room temperature have? Will it affect the finished product? Will it...

Followup: Has anyone brewed Jami's "Wittebrew"? If so, what did you think of it? With orange peel, coriander, and chamomile flower...it might be what I'm looking for.

I had an Einstok white ale last night, first time I've ever tried one, and loved it. Did a quick search for clone recipes...a few have asked about clones in the past but I don't see where anyone actually came up with a recipe. Does anyone know of one?

+1 Have brewed several recipes from it, they're all very good or better

Last year in August I brewed an Irish Red Ale; after several weeks in bottle it was just ok, with a bit of a bite on the finish, so I pretty much gave up on it. But after months of being ignored I tried one again... and it's delicious! Now I have a porter that was bottled mid-December... it...

What if you boiled a couple gallons water in the bk, then drained it out the ball valve... wouldn't that kill anything in it?

So I did good and have an authentic Scottish ale. :ban: It's from Jamil's book BCS. Very tasty, reminds me a lot of Belhaven. Will carb on the high end of the range next time...as I prefer it to be a little more lively.

Yes. It was dead on the expected value and was unchanged for a couple days. I'm really just wondering if what I described is typical for 1.9 volumes.