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Partial Boils. My boil volumes are about 3.5 gallons. I just started using Beersmith. The recipe started out with 105 IBU, but when I decreased my boil volume from 5.75 gal to 3.5 gal, the calculated IBU dropped to 66.6. I have a hard time believing that decreasing the boil by 2.25 gallons...

I was thinking that the IBU was a little low as well, but I have a tendency to over hop, so I was trying to be a little more modest. And, this is what the recipe I found called for (except it said to use 1.75 Magnum @ 60 min. I bumped it up to 2.0) Maybe I'll increase the 30 minute Centennial...

The fermentation was slow. I didn't see any movement in the airlock 4 days into fermentation, so I pitched a packet of US-05. Days later... no movement. I had pretty much given up on it, but checked the gravity 2 weeks later and it was down to 1.028 from 1.080. I would like to avoid a repeat...

This is my shot at a clone of ruination based off of an all grain clone recipe I found on another site. I basically substituted 14# pale 2 row for a combo of LME, DME, and a little dextrose. I did increase the gravity a little to make it a bigger beer, and subsequently increased the AAU ever...

Good advice. I was almost thinking "why even let it sit around any longer...just drink it up and free up the space" Perhaps I will hold off on it 'till summer.

I did the same thing last thursday. OG was supposed to be 1.090, but I got almost ALL wort and very little water, so the gravity read 1.120. I was pissed until the next morning when I woke up and realized that I hadn't mixed the water with the wort properly before sticking the thief into it.

There's no real question here, just a story about what happens when you absent mindedly start throwing hops into the boil with no regard to AAU or qty. A few months ago, I had been playing around with hop quantities and boil times, and wound up with the bitterest IPA I have ever tasted. At...

The IBUs for this recipe are only 31.7 (assuming boil size is also 5 gallons). That seems a little low to me for a 7.3% IPA. Lagunitas Hop Stoopid IPA is about 8% ABV with an OG of 1.085 and it's IBU was in the neighborhood of 95-100, and that was still a little overly sweet for my flavor...

That was my recipe. I brewed that last night, but made a few small changes. I replaced 1 ounce of centennial at flameout with an ounce of Citra. And I used 1 lb of Crystal 20L with 4 oz of Rye. I also added 16 oz of Clover honey to balance all of the high AA hops in there. I'm not sure of...

Good call on the Chinook. I was saving it to make a Rogue Old Crustacean wine clone, but that might be a ways off. Replaced. I'd like to try adding some sort of adjunct into the boil, but something that will contribute flavor, not JUST fermentables. Anyone ever tried Apricot in a Rye IPA?

Damn. I just realized that there is an extremely similar thread about 2/3rds of a page down. Oops.

So far I have brewed about 5 batches of what I hoped would turn out to be a decent IPA, and all have been slightly off; either from using too much specialty grains (too dark), over shooting the OG, or over-hopping at 60 minutes, etc. The hops I currently have at my disposal are; Centennial...

Right on. Thats sort of what I figured, but I wanted to be sure. I WAY over hopped on batch of beer (while not fully understanding what alpha acid % meant) and it was so bitter that it almost tasted salty.... and very dry. A problem that I would like to avoid in the future.

OP, How was the color? I brewed a batch recently using Coopers IPA and 4# Pale LME with 1# Crystal 40L....and it came out much darker that I had hoped, almost reddish.

I understand that AA% and hop quantity determines the IBU in a brew, and it increases as the hops are boiled longer. I also understand that the boil gravity affects the AA absorbtion. My question is; if you add a lot of hops at the 2 minute mark, will that imbue the beer with any bitterness...

http://beercalculus.hopville.com/recipe or http://www.tastybrew.com/calculators/recipe.html ?? Just as a test, I put in 10lb of Amber DME and; Beercalculus: OG. = 1.090, FG = 1.022, ABV 7.0 (using WLP001) Tastybrew: OG. = 1.068, FG = 1.017, ABV 6.6 (using unkonwn strain @ 75%...

No mis-type. That was the instruction of the first beer kit that I got, and it actually has been working out very well until now. With the exception of a little but of a cidery taste in a few batches, they have all been okay. I just figured the cider taste was due to the use of cane sugar...

No cabonation in a 1.095 OG barley wine First off, please bear with me, I'm still somewhat of a noob and I'm trying different things to see what works and what doesnt.... I just tasted the first of a small batch of barley wine I made to see how it was coming along (its about 1 month old)...

Agreed, not everything needs to be classified. I am relatively new to home brewing (this was my 6th batch) and first that wasn't a recipe that I found online or in a book. So I was trying to decide what beers to compare this to so I could understand the process of creating your own recipe a...

I've seen some recipes that call for 3-4 weeks in the secondary. If you're using the carboy as a primary fermenter, then I wouldn't let it sit in there more than 2 weeks or so. The yeast may die and start decaying in your beer.