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I just want to say thanks for clarifying in parenthesis what hop aroma was. I was confused for a moment. Everyone has a different perception of hop bitterness, taste and aroma. Perhaps your perception level is such that you don't smell what others do. Maybe try increasing your aroma hop...

uh oh. I saw Muntons and immediately went to malted barley.

Why is this no longer available? I see sacks of it at my LHBS. Nevermind. I was thinking malted barley. You have to excuse me I'm on a medication that relaxes blood vessels in preparation for heart surgery but it also relaxes the vessels in your brain.

I guess I'm spoiled. I use Beersmith 3 and just use the scale tool to adjust batch sizes. It will adjust everything accordingly. Using software makes calculations like these easy.

For my money a stout under 6% ABV is porter. I have nearly 100 porters and stouts saved in my recipe database and a good majority of them use what was once called the classic London trilogy of malts... pale, brown and black. There are sugars and the odd adjunct in many but those three are the...

Instead of adding water maybe try withholding some of the wort from the mash and then add it back toward the end of the boil. That way you are not diluting your product.

You can usually squeeze out a handful of efficiency points by 1) milling your grains finer. If you have your own grain mill try setting the gap at something around .028 to .024. A set of inexpensive automotive feeler gauges will help you get a precise gap setting. 2) Squeeze the bag. I mean...

The issue I see is that if someone like myself who uses Beersmith creates a QR code for a recipe I have uploaded to the Beersmith website then only users with Beersmith will be able to decipher it. BS uses a proprietary file format do they not?

Estimates are just that, estimates. If you keep thorough and accurate records of your brew session you can go back into your equipment profile and make some adjustments. In the future your estimates will more closely match real world results. Also don't get hung up too much on the numbers... we...

I leave my high gravity beers like this in the primary for at least a month so keeping it there until you return is no problem. You say you have it in a temp controlled environment at 68° - is that the ambient temperature of the room? Because fermentation creates internal heat that can be 8 to...

I'm going in for open heart surgery in a couple of weeks. I will let this go for $1000.00 to anyone who can pick it up at my house before Saturday, February 22, 2025.

This is what I do with my electric all-in-one. I use a kitchen strainer to pull off the grain... walk it over to the stove... bring to a boil and then back to the kettle.

The reason you are having a strong yeast flavor is that you are not giving your beer enough time on the yeast. Never go by the calendar. The yeast don't have calendars. They work on their own time schedule and their work is not complete when you see airlock activity cease. I monitor gravity and...

Any brewer of any skill level can submit a recipe to the Beersmith database. I've been a Beersmith user for 8 to 10 years and never trust any recipe that has no notes and no rating. I have uploaded a couple but only after having made them a couple of times and are sure they are worthwhile.

I will. It arrived yesterday and is still in the box.

After the input from others in this thread I went with Bobby's suggestion and just bought one that Bobby linked to.

You may be whirlpooling inefficiently/ineffectively or you may have too much fear of trub going into your fermenter... or both. What is your whirlpool process? And don't worry too much about getting trub material in your fermenter. Many people just dump everything in with no problems.

Price update.

Thanks Bobby. That is helpful. Could you point me to the valves and floats needed?

My favorite or what I used the most? They are two different things. I use Briess Brewers Malt 2-Row the most because it is affordable. My favorite is Maris Otter.