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I should start looking at ph,,,,,,,,,

I made an account ledger to use during a session to inform each upcoming brew session. I plan to hand them out to friends for their personal use. 6Please critique them for modification. thanks! Brew #: Date: Beer brewed: Grist...

This is my attempt to make a checklist for me and my newbie friends. I did everything wrong with my first brew and did a little better with my current brew. 5.5 Gallon Brew Directions o Set 9 gallons of water out for 1 to 2 days to rid it of chlorine or boil for 15 minutes. o Warm or...

Lefuo, can you tell me, what does it mean to adjust the grains base on projected efficiency?

Thanks Lefuo, I read this again when I get home and see if I can get it sorted out. :)

Thanks soulshine, I'll read up on Fermentis wb-06 and K-97. Greatly appreciated. :)

I chose 17 pounds because I had seen so many YouTube videos where they use 15 and I was going for something more like soup so I thought 17 would be good. Is that a good approach? Calculators show my recipe as 7% AVB. Thanks, I'll check out BeerSmith. :)

Everyone has been incredibly helpful. :) I was just trying to help him also. Some people are not aware of how they sound. There are polite ways to say anything. :) Thanks for the help. I added them because I had seen them in other recipes and they look like things I like and I read that they...

You sound a bit rude.

Good to know that 66 is not a detriment. By Amber wheat al, I mean I was thinking about going with a 5.5 gallon batch of: 5 lbs. Wheat 4 lbs. Pilsner Malt 3 lbs. German Dark Munich 2 lbs. Biscuit malt 2 lbs. Flaked oats 1 lb. Unmalted wheat 0.25 lb. Cara Munich II...

I guess maybe I don't care about flocculation as long as it's totally fine to have all of those sediments in the bottles. I don't care what it looks like, only what it tastes like. :)

I wasn't looking to cool things down though. It seems like ale yeast and botteling descriptions lean towards 70 degrees right? I was just looking for Ale yeast that does well with Ambers and gives a full budy.

That sounds easy. I need to go with easy until a future date when I can devote more time,,,,. Like when I'm 70.

Which yeast to use? 1) My domicile is 66 degrees Fahrenheit. There's nothing I can do about that. (i.e. Fermentation and botteling temp) 2) I'm not partial to sweet things. (i.e. Attenuation) 3) Full body is my goal! (i.e. Full body versus sweetness) 4) I'm shooting for amber wheat ale. 5)...

Ok, perfect! Thanks so much. :)

Oh, yeah, totally. It's just 1 of many factors I consider. :)

Tweaking the recipe. If my new final gravity is 10.79 and my IBU is 38.63 then my BU:GU is .48 so it shouldn't seem sweet correct? Will it seem hoppy at 38.63? In general I don't like hoppiness above 25, but will this seem lower than 25 because of the high gravity?

That sounds like color for color's sake. That's not something I'd do. My current recipe is getting it's color from biscuit malt and dark munich.

That's good, because I drank one of the beers I brewed and an hour later I had to take a Benadryl for an allergic reaction and the only new thing I had was a beer where I used Whirfloc.

AHhhahahahaha hop soup, lol