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I brewed a Saison today and added 4gms black pepper and 3.5gms coriander seeds @ 5mins, and 1oz orange zest @ FO. I ended up with about a quart or a little more left over after I had transferred to my carboy, pitched my yeast etc. I just decided to pour out the little bit of remaining wort and...

I brewed Jamil's West Coast Blaster a while ago and after carbonating it for about 2.5 weeks, I decided to try one. It was very harsh, bitter and yeasty. Really just not very good at all. So I put a bottle in the fridge and it has been in there for about 2 weeks or so and I cracked it open about...

My mash water was 152. I heated my sparge water to 185, dumped it in and stirred everything up. Took a temp reading and it said 168. I thought that would be pretty good as it didn't go over 170. The grain bed temp after first runnings was 138, I believe. Did I do something wrong?

I actually only discovered the IBU/SG ratio last night, after posting here. I hadn't known about it before and it seems very interesting indeed. I will take on board the advice and try out some of these suggestions. :mug:

I guess I'm looking to achieve that fine balance, when the beer (AIPA) is dryad bitter enough but balanced with a juicy but not overpowering sweetness. I suppose trying to get this combination right, is where the art comes into brewing. Sent from my iPhone using Home Brew

This was the first brew that I tinkered with my water and although it's far from perfect, it's definitely better than before. I realise that I'm going to have to experiment with that element of brewing and it will take some tweaking before I get it to the place that I'm happy with it, but I do...

My thermometer seems ok. Perhaps I'll try a slightly higher mash next time, with a similar grain bill. Maybe 154 and see how that works out?

So if I wanted to work with this recipe, and keep the IBUs in this ballpark and the colour about the same (6.4 SRM) but introduce a little bit of sweetness or juiciness, what would you recommend I do? Add more crystal? Higher mash temp or look at my water profile again? Or a combination of all?

I used EZ water calculator. I treated my mash water and sparge water (batch sparge) to the following profile: Ca 121 Mg 23 Na 15 Cl 52 SO4 266 Chloride/sulfate ratio 0.19 The estimated room temp mash PH was 5.40 According to Beersmith, my IBUs were estimated to 79.2 (I fermented at...

I made an IPA a few weeks ago and decided to have a little taste today (granted, it's only 10 days into carbonation) but I'm a little unhappy. The aroma is great. The colour is great, and I think the body is right. But it doesn't quite seem to have the bit of sweetness or juiciness that I had...

Does anybody have a clone recipe for either Robohop or Thrust! by Great Lakes Brewery (Toronto)?

Ah ok. That's not so bad then. This is also the first batch that I've used mineral salts in my water to try make it better. I'm excited to taste this one...!

Brewing an IPA right now and was meant to add 1oz. of Amarillo with 5 mins left in the boil. I added them with 10 mins left by accident. What difference can I expect in the final beer? (I still have 1oz of Falconer's Flight to go in at 0 mins)

Does this look better overall?

Temperature will have an effect on your gravity readings. I use this tool to find out the correct temperature calibrated readings... http://www.brewersfriend.com/hydrometer-temp/

I only bottled the stout a few nights ago and I usually carb for about 3 weeks. I always keep the bottles upright but I've never had the yeast solidify at the bottom. It's always quite runny and gets stirred up easily.

When you're pouring stout from a bottle, do you dump in the yeast at the bottom too? If not, how can you see it in the shoulder of the bottle and know when to stop?:drunk:

Anybody?

Ok, so just following on from my original question, and again please forgive my lack of knowledge in this area and potential for what may be silly questions. I decided to have a tinker around with EZ water calculator. I've entered my tap water at the top and had a play around with the mineral...

This is some golden advice I'm receiving and I'm very appreciative of you taking time out to respond. I'm sure I'll have many more novice questions to ask..! Thanks. Sent from my iPhone using Home Brew