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Here is some good information about keg line balancing... http://beersmith.com/blog/2011/07/14/keg-line-length-balancing-the-science-of-draft-beer/

Dispenses like an Icee drink? Well that makes sense as you are trying to dispense at 32f...freezing.

Here is a carbonation chart. Many soda makers like 3.5 to 4 volumes. 4 volumes would be 25psi at 35f. I use 12 feet of 3/16 tubing at 12 psi and 40f for beer (2.5 volumes). I think you will probably need at least 25 feet of tubing to dispense at this pressure. Also not sure I would trust a...

I prefer to leave the beer in the primary on the yeast cake at least 2 weeks to clean up any off flavors. Then at least 2 weeks in the bottle to get carbonated and clarify. You can go faster. Try it and see if you like the results. It would be best if you were using a highly flocculant yeast...

Iamasickboy your best explanation is that the Brulosopher has his Beersmith settings messed up or used old hops to do his exbeeriment? This doesn't seem to fit his reputation. I would like to think Mr. Tinseth had tested his formula against actual IBU analysis before releasing it on the...

I trust that the Brulosopher knows how to use Beersmith so this wouldn't explain the significant difference between the calculated IBUs and analyzed IBUs.

So I edited the original post from...add 1.91 oz at 0 min to...add 1.91 oz at 175f of whirlpool to eliminate whirlpool isomerization of the late hop addition. This should theoretically make the IBU calculation even closer.

Both have 3 ounces. Both have late hop additions. I agree the beer with the 60 minute addition would probably seem more bitter. I would love to see the IBUs analyzed.I'm not sure about the flavor and aroma difference.

The Brulosopher was comparing two batches of beer. He had the beers analyzed for IBUs. Beersmith using Tinseth predicted about 44 IBU but they analyzed at about 25 IBU. Here is a link to the exbeeriment.. http://brulosophy.com/2016/03/21/kettle-hops-loose-vs-bagged-exbeeriment-results/ I wonder...

Well that is why qualify my advice by stating up front that I don't have a ph meter. I can't comment on how close my actual mash ph is to the estimate from Brun'water. I started using plain RO water because my well water is terrible. I made some good extract beers however the resulting all...

The Brun'water spreadsheet works well for me. I get good results using it to estimate mash ph but I don't have a ph meter. I like to be on the lower end for my lighter colored beers 5.2 to 5.3 it seems to make them brighter. In my darker beer 5.4 to 5.5 seems to make them smoother. I use R/O...

I would add a bit of yeast if you bottle condition. A 1/4 tsp of highly flocculant dry yeast to the bottling bucket helps my beers to carb up quickly.

Some of the best stouts I have tried were bulk aged. 3 months isn't long at all especially at cool temps. Try it.

Read the description and it sounds refreshing as a cool Canadian Mountain stream....yuck! Sweet, soapy, green apple aroma. Poorly made cheap beer. http://minhasbrewery.com/our-brews/premium-brews/mountain-crest

The Brun'water spreadsheet works well for me. I get good results using it to estimate mash ph but I don't have a ph meter. I like to be on the lower end for my lighter colored beers 5.2 to 5.3 it seems to make them brighter. In my darker beer 5.4 to 5.5 seems to make them smoother. I use R/O...

Irish Red is a malt forward style and I have found SO4 accentuates the maltiness. It can be sprinkled on the wort and it still performs well and clears quickly. Some say it can be too fruity but I haven't experienced this fermenting in the low 60s. The obvious choice is to use the liquid "Irish...

Hahaha I never thought about having 13oz of hops left over! I figured you would have the remainders of two 1 ounce packages of hops left over to dry hop with.

Let me start this thread over for the OP... OP: I have been brewing for ten years. I brewed a all grain nut brown ale kit from Northern Brewer using maple sap instead of water. It has a predicted OG of 1.044 but I only got 1.035. Because of the sugar in the sap I was hoping for an even higher...

Looks like a good recipe. What about mash temp?

Looks good still very bitter but you have a high original gravity so it may even out. Carapils is basically a very light crystal malt much lighter than caramunich. I would probably dry hop this with the left over hops.