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At least demonstrate some effort before asking others, you've been given enough information to start. https://www.brewersfriend.com/homebrew/recipe/calculator

Good job! It's also beneficial to learn how to give yourself the Heimlich.

Instead of pitching the yeast into the main (say 6.5 gal) volume of wort you would withdraw (say 0.5-1.0 gal) a smaller volume of wort, pitch the yeast into that smaller volume and oxygenate that smaller volume of wort. You would then pitch that smaller volume back into the larger volume...

Thanks for answering the questions. You've exemplified my point, as there are no specific answers to guide the homebrewer in this process. Most homebrewers don't own DO meters and aren't precise in anything homebrewing but still make good (to them?) beer. Homebrewing doesn't have to be by...

You've replied to a 12 year old double post. Read the other thread, it's interesting: https://www.homebrewtalk.com/threads/strohs-bock-beer-recipe.365771/ Most likely regular Strohs with Porterine (corn syrup boiled with ammonia until dark).

Are you referring to malt? For all intents and purposes they're the same. Maybe some very subtle differences in terroir of the barley used and the malting process, which would be most noticeable in a lightly hopped beer.

It seems the AI is learning... and is getting closer to a conclusion... but a different query.

Be careful, you shouldn't poke fun at the AI...

Some things I'm not clear on: 1.) How much damage really occurs when oxygenating 5 gallons of wort for a period of time (is there quantifiable and noticeable "damage" to the wort?) 2.) Is it better to a.) pitch the yeast first and then oxygenate or b.) oxygenate and then pitch the yeast For...

The AI... it's alive!

You're not wrong but unless the corn starch is completely converted with amyloglucosidase it probably doesn't reach that potential. IIRC Asahi Super Dry uses corn starch.

Pretzels have the unique flavor of the maillard reactions created by dipping the pretzel in a hot alkaline (lye or baking soda) solution. Presumably the only way to get that flavor would be to actually put crushed up pretzels in either the mash or the dry hop stage. Most likely dry hopped with...

I'm not a Beersmith user but there are many settings for volume in the equipment and water volume profiles. Also check that the grain absorbtion rate is set correctly. The Brewers Friend Dilution and Boil Off calculator is more straight forward math similar to what you did...

Depends on the type of malted barley and it's associated Lintner or diastatic power. A barley malt (Pilsner) with 120 degrees Lintner the bare minimum would be 0.33 lbs. A barley malt (Six Row) with 180 degrees Lintner the bare minimum would be 0.23 lbs. A barley malt (Munich) with 60-70...

Most malt is dried to 4% or less. If you have a moisture meter, you can monitor the moisture content as the malting progresses. It will drop quickly depending on atmospheric conditions. The smoking of the active malt will also help to dry the malt. Yes, you can smoke the malt and mill it the...

"Expired Malt" now that's a joke. That's like saying expired barley seed. If it's stored dry it's essentially good forever. The imposition of accounting liabilities introduces false mechanics into the natural course of things.

A suggestion that's worked well for me: 1.) Get a Pinter v3 2.) Brew 1.5 gallon - BIAB stovetop, all grain batches, fermented under pressure and served in the Pinter 3.) Save the 5 gallons batches for beers you really want more of As a bonus, the Pinter extracts are much better than the Mr...

Yours is not a unique story. Many people quit, sell and then come back. Mr. Beer / Coopers aren't representative of good homebrew (in the US, the extract is generally too outdated). A Brewers Best, Northern Brewer or MoreBeer extract kit might get you back, if you have the equipment (boil...

It's about the same potential as flaked corn but it depends on the conversion rate. Using products like glucoamylases might get you 100% conversion as opposed to mashing with barley, wheat, etc... where the Lintner power of the mash, mash time, mash make-up, etc... would affect the final...

What was the other yeast? Archaebacteria? Most probably don't know the difference between sanitize and sterilize. Out of curiosity, how would you have sterilized the flask?