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In terms of recipe creation, this is the one tool I swear by that has never failed me yet. It's an SG/IBU- basically it shows you roughly what you're getting in terms of the gravity of the wort and the ibus in your recipe. I think the picture I just grabbed looks like it's from Redhook ESB...

Yeah, there's so many factors at play. I was just given several pounds of hops from a new commercial hopfam... all locally grown and of different varieties... a lot of the local breweries are working with them. Anyway I have many hops I decided to play around. I did 4-C IPA recently...

One option is to make an elderflower extract in a neutral alcohol base and add that later. Alcohol will kill and yeasties and the flowers will infuse the liquor. One method I've played around with with things like Lavendar is Nitrogen Cavitation... I talk about it here, and there's a link to a...

I remember an interesting podcast a long time ago on hops. I'll try to find it.. But iirc, Our threshold 100 IBUS or somethng like that- ANd also from the same podcast said that our tastebuds can't distinguish the difference in under a 10 IBU gap. Like if you had a beer 80 and one 84 IBUs, you...

Lemme do the math... Basic Brewing Starter Kit for 5 gallon batches + a few other goodies like a wort chiller Let's just say 250... Annova Pro Sous-vide machine 99 bucks on sale. 800 for this machine... And you're limited to what "kit" recipes they provide? And as a sous-vide machine you're...

I explain how to do it here.... You'll have to play with beersmith and scale everything to do 10 gallon batchs from 5 gallon concentrated wort... The biggest problem will be mashtun or however you mash your grains size. Have fun doing what armchair brewers are so "positive" won't work, or is...

I have recipes someplace for it. I did a bunch of research earlier this year and have 2.5 gallons in my MR Beer Keg waiting for me to finish the process. I took different ideas from different recipes and discussions all over the web and merged the best ideas and info. But basically you make a...

More than likely to get the balance of flavors right. Just like in cooking recipes are scalable.

1) Yes 2) Depends on the beer, even with small batches it depends on the gravity of the beer... you still should use a pitch rate calculator to know for sure... some 5 gallon batches might call for the equivalent of 2.5 vials of yeast so in that case a half batch would STILL require more than 1...

Yeah... if you're not brewing extract and using RO water, than you can't just add the same basic compounds to all beers across the board... you're going to have to tailor the water chemistry to the styles and the grainbills. Like he said, you'll need some water software to dial it in.

I hesitate to think about how they reload it. :fro:

I leave my beers a minimum of a month in primary.. sometimes more... sometimes 2-3 months.... I've had beers in there 6 months or more before. They've all been fine. Have you looked at my bottling tips stickey? It will help you make bottling go smoother and shorter so bottling is less of a...

I add to primary usually in one of those (I think it's muslin) fine mesh bags, hanging in the bucket with the cord held in place by snapping the lid over it. Get some plastic or whatever surgical or kitchen gloves and put them on and dunk them in sanitizer when you're ready to bull the bag...

yeah, actually I did read it... and STILL I go back to the arguement that the folks at Fermentis are JUST AS KNOWLEGABLE, if not more so about THEIR PARTICULAR YEAST than their competitors.... I keep looking at my medals and all the compliments for my beers from brewers both pro and am, that...

My god people, in what version of the English language where ALTERNATE means "Less than" the other? Seriously? Have you actually looked at a dictionary? Where in heaven's name does it say ALTERNATE means one way/version is BETTER than the other???? Alternate means "OPTIONS OF EQUAL VALUE."...

I warn you.... If you do this in the fall like I did with my pumpkin ale, especially if the barrel water was from a fill AFTER you had your first batch of beer in there, so it was yeasty and malty... every bee and yellowjacked for 100 miles will be drawn to the heating sparge water, and then the...

Actually although many people are unaware of this, that instruction USED TO APPEAR WITH THE HEADING "Rehydrating with wort" It used to appear in the seperate advanced methods .pdf that Fermentis used to have online... It used to not appear on the packets in the old versions, and that would...

Fill it with about 8 gallons of distilled water. If you want to you can add a cup of the same whiskey to the barrel, BUT if it just came from them, it might be wet enough that adding your first batch of water will only be necessary, you'll be pulling the alcohol into the water. I have a bourbon...

Exactly.... when we, especially when we're newly converted to something, come in like evangelists, thinking we have to "convert the masses" to whatever it is we're into, we just come off sounding like douches. And it gives the hobby and beer geeks a bad name, because instead of being geeks we...

I used both your credit cards on hookers and blow. :fro: :mug: