Search results

Yeah, I get that too. If you back out to the menu screens and reopen brewpal everything goes back to normal(until it happens again). It is annoying though. I tolerate it because I like using the program

You should base your recipe on the post boil amount.That is correct.

It should be 5 gallons going into the fermenter. I do six gallon batches so that after trub loss i end up with 5-5.5 gallons to bottle or keg. The only problem with doing six gallon batches is you have to adjust all the recipes for it, but i enjoy adjusting them and it's easy once you figure...

Dry hopping makes a big difference. It's worth it for sure. I like to use amarillo, simcoe and any of the C-hops.

That makes so much more sense. Thank you so much.

Sounds aweful. I'm sure you'll make a great one next time.

I'd up the bittering hops to anywhere from 30-45 ibu's and add an additional ounce or three at the 0-5 minute marks for some good aroma and flavor.

Maybe replace the crystal malt with honey malt.

do you ever make starters? give the fermented starter a taste and you'll find out that its not very good. Forget about ipa's and try some other beers.

just bought myself the 30 plate wort chiller from kegcowboy. :rockin: waiting on it to be shipped. it cost $78 shipped. gonna have my girlfriend get me the barley crusher malt mill. I cant wait.

Yeah, like the above poster stated. leave it. you'll only end up diluting it and it won't taste the way it should.

To me tannins are more like a feeling not really a taste. It's hard to describe but i wouldn't describe it as salty by any means. Like the above poster stated suck on a teabag. Red wine can be pretty tannic as well.

+1. jungle Jims is all you need. People come from all over the country to go there. It's probably only 30-40 minutes from dayton. you won't be dissapointed. Yes, they do have Founders.

the recipe in byo has a mash temp of 154 and a 90 minute boil. If you google "sparge water calculator" and input the recipe info you can figure out the sparge water. Remember that you don't know what your efficiency is at this point so your results may differ from the recipe. you won't know...

there's a fat tire recipe in the latest byo magazine. That's probably your best bet.

It will be fine. The chance that it's gotten infected is slim to none. If you buy a new bucket I would just save it for the next batch. Just replace your lid and it should be good to go. If you really feel like you need to transfer it I would use a siphon at this point.

I just brewed an Edmund Fitzgerald clone last week. This i my second time around. I hope it turns out as good as the first time did.

I could also send a out a few Edmund Fitzgerald Porters and a few Burning River Pale Ales if you've never tried those. They are both from Great Lakes and they are excellent.

Let me know. I can get christmas ale and have it shipped by Thursday.

Are you able to get pliney the elder? I would be willing to ship a sixer of Xmas ale in exchange for a couple plineys. I'm in Cincinnati by the way.