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I've asked this question before but I don't think I've ever got a definitive answer. I remember getting equations and formulas that explained dilution and explanations of the need to adjust ingredients to account for more water and a bunch of confusing stuff. I have yet to get more than 4...

That worked....thanks. Al I can say is "DUH" :o

Opinions vary Budweiser American Ale - Anheuser-Busch, Inc. - BeerAdvocate

I have Beersmith and when you plug in your recipe, where it gives the OG and FG, SRM etc it also gives a calorie estimate. Anytime I create a recipe the cals stay at 43/pint. How do you work this function....anyone? Tommy

As I mentioned in my "Re-Introduction" in the intro forum I haven't beenaround in awhile and haven't brewed since last year. I was doing kits but decided to make something more in the area of my taste... a big IPA with a more full mouthfeel and lots of hop bitterness. I screwed around with...

I spend nearly the same every batch except my first which was just 2 cans of LME. This time, since it was a year since my last batch, I needed (or bought because I'm anal) new hose/tubing for siphoning. A new bottle of Star San, hop and grain bags and new thermometer...oh, and a strainer. I...

Just a little :D Well, AG is a bit cheaper....I'm all extract and grain. (although more time consuming....I couldn't do it). This last batch cost me $70 just for ingredients. Then there was bottles of spring water, bags of ice, little odds and ends and before I knew it it was $100.

I like Weyerbachers Double Simcoe. A bigger beer would be Dogfish Head's 120 minute IPA at 21% ABV and I think 120 IBU.

Lesson learned? Drink faster :mug:

double post

Just make sure you handle your fermenter/carboy gently....don't "flip" or "throw" it to move it:D

I really lack the time....well, and the money. :cross: I don't know how some people afford to do so many extract brews. Especially two in the same month.

I'm not actually new here but at the same time I am....confusing? I joined here about 2 years ago or so when I began Homebrewing brewing. I have trouble maintaining temperature in my house so haven't brewed much. I brew in the fall when it's cool and that's about it. So it seems I'm not around...

When it is first transfered isn't there sediment and yeast floating around that reflect light and make the beer appear lighter? I think it looks darker once all this settles?

I just bottled after leaving my brew in primary for 3 weeks. That three weeks was a piece of cake; it's the next 4 in bottles that's the killer!

Are you boiling with more water or topping off to over 5 gal?

I'm curious about this myself because I have a hard time cooling it down and usually end up giving it a cold water bath for a few minutes; like a mini wort cool down.

Makes a lot of sense....I kind of wondered about this myself. It's a good excuse for me to stop using my tap water though. My tap water sucks...I don't even drink it. I only use it to cook and clean; I drink bottled. I think it may be my water softner, the water tastes a bit salty and...

This is what's scary....I never knew this and have been brewing with my cloudy solution since day one. No infections thus far so I guess I've been lucky. I too have well water and my Star San solution always mixed up cloudy immediately. I think I will start using bottled water even for...

I bought some distilled water today (I was bottling) and my solution was as clear as plain water. Thanks