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The recipe is one if the big brew recipes for 2011 called "ROCKET ROD'S POSITIVELY PORTER - ALL GRAIN RECIPE." Here's the link: http://wiki.homebrewersassociation.org/RocketRodRomanaksPositivelyPorterBigBrew2011

So additions for a water similar to Burton one would go with 2 TSP CalChlo 2 TSP Gypsum per 5 gallons of water and then 2% sauermalz in the grist? I assume I would add the CalChlo and Gypsum to the mash correct? I hate to rehash something that has probably been addressed in the sticky, but I've...

I should have figured that sauermalz addition for the mash on my own. The BYO article was using sauermalz for souring purposes.

"Add 2% sauermalz to the grist." Does that mean 2% of the grain build should be sauermalz, or is that sauermalz that was treated with 2% lactic acid? I also just read the Gose article in BYO and it suggested to add the sauermalz after the 60 minute rest was complete, and let it sit for another...

I got my copy of Brewing Better Beer, I just haven't gotten through it yet. I agree that water chemistry is a complicated task, and have had some success using the EZ water calculator on lower SRM batches but see that it has it's limitations with darker beers. The one thing I've learned that...

mabrungard, Is there a how to on this Bru'n Water? I read through the intro and it left me scratching my head.

Thanks for the suggestion on Bru'n Water. I'll give it a go when I get home, and let you know what I come up with.

Have you used chalk in the past? If so, did you just add it, or did you use acid/pressure to get it to dissolve?

I am trying to build water from scratch for a 10 gallon porter batch. It has 20# of base malt and 7.75# of roasted malts and the SRM is 59.8. Using the EZ Water Calc it's telling me I need roughly 23.1 grams of Baking Soda, which boosts sodium levels beyond desirable amounts. Any...

Devil, The recipes I usually go with are kits from NB. Now I could adjust the grain I receive or just order less altogether to adjust for the increased efficiency but I've just been adjusting my water amount. I target my preboil volume by what the preboil gravity should be based off of my...

Thanks for the suggestions everyone. North, I rarely do the same batches over, but this one was so disappointing that I'll be trying it again. I also started my "house" recipe last month and look to do it 5-6 times a year, and will once again use all of your suggestions to get it where it...

boo boo, The IBU for this beer was 48, and the mash temp was at 150. I would agree with you in that sweetness is what I recognize in terms of malt flavor. The problem with less water means increased gravity, and then perhaps under pitching the right amount of yeast cells. Nc, This...

I'm looking for some input as to what could be the cause for the lack of malt flavor in my beer. Most of my brews end up this way, and the only real flavor I get is from the yeast. I have read that yeast contributes up to 80% of the flavor but with my beer it seems like it contributes much...

Suthrn, If your comfortable with leaving a beer age at ambient temps around 80 than I can be as well. I just want to make sure that this beer is where it should be. I never age in secondary, but when I tasted this batch while checking for final gravity I felt it would benefit from extended...

I give my starters 3 days on the stir plate. Is it indicated? Nope. My experience is most of my starters are done within 24 hours but I leave them there any way. I cold crash the starter for two days. I use wyeast at all times and some yeast settle out quicker than others. After two days I let...

If you want a true measure of IBU for beer smith make sure your batch and boil volume are the same.

Thank you for the suggestion on 1/3 pack, and skipping the rehydration step. I guess I should have clarified my "off flavors" statement in that it was not pertaining to off flavors produced by warmer fermentation temps but rather storing/aging beer in warmer temps. Perhaps the warmer temps only...

Greetings, I have read through all of the threads on this subject but still have some questions and would like some input. First off the beer is NB Northern No. 1 kit using Wyeast 9097 Old Ale Blend. The original gravity was 1.115 and the final gravity was 1.022. This batch was brewed on...

First, I'd make sure your pitching rates are correct. I usually take total fermented beer volume, let's say 5 gallons, and multiply that by .85, and that equals 4.25 and that's what I go with for ounces of cane sugar. I also follow this regardless of the beer temp at bottling. I have 16 batches...

I'm sure your method would work just fine, I just wouldn't go that route based off an assumption. I know I wouldn't slurry up a starter and pitch it to two different worts and expect that each wort gets the right amount of yeast. Even though the cell count in the starter may be accurate for the...