Search results

I know that with beersmith if I am making a recipe that has sugar added to it, I need to input the recipe without the sugar, write down the expected preboil gravity, and then put the sugar into the recipe. For some reason it ends up all kinds of screwy if I just put everything in and go. I don't...

Nope, no man camps for me. I've lived here my whole life.

Welcome! I'm north west of you, but I'm in Mandan fairly often. Wish I were there more often because you guys have a brew club in town. http://muddyrivermashers.org/

An extract batch finishing around 1.020 is pretty common. The only way I could consistently get extract batches to finish lower was late additions.

^^ a refractometer would cause what u r seeing

You're freaking yourself out. Relax.

I cannot speak from experience as I don't use a refractometer post fermentation. I do use one to check pre and post boil gravity, but I use a hydrometer for post checks. My understanding though is yes, the error is significant.

Yes - Using a refractometer post fermentation will result in a skewed reading due to the alcohol present. Do you still have your hydrometer?

With more boiled off you get: 1. Higher Original Gravity - Higher ABV 2. A different bitterness ratio (IBU/SG) which will change the beer from it's original design. How much? Well that's tough to say because we don't know what your starting gravity is. Because it's an IPA, the beer already...

I made the same error the first time I used my tap water. It was a cream ale. It had an aftertaste that I absolutely couldn't stand. I was going to dump every bottle, but I put them in the basement and forgot about them. 6 months later, it's tolerable. Not great at all, but tolerable. Maybe I'll...

I've put batches inside an enclosed trailer in the winter time to cold crash and twice it froze the top 1-2 inches. Both beers turned out great.

I highly doubt 3 degrees mash temp would make a huge jump in FG. That said, we need more info - What yeast? How are you measuring temp? What is the recipe? What is the temp of the beer during fermentation? How are you measuring gravity?

If you lost more volume than expected but did not top off with water afterward, then yes the alcohol content will be higher than expected. The only way you could "fix" this would be to add water which I absolutely wouldn't do post fermentation. For your next brew, this calculator will get you...

If you lost more volume than expected but did not top off with water afterward, then yes the alcohol content will be higher than expected. The only way you could "fix" this would be to add water which I absolutely wouldn't do. For your next brew, this calculator will get you pretty close to...

I've read that Bud goes from grain to glass in 28 days so 21 doesn't seem off track for the entire process.

More time + cold crash and you should be just fine.

22,032 + 6gals American Wheat = 22,038

Sorry for the necro - I just brewed this again. I liked it, and my grandfather in law LOVES it. This time though, I did the following: .8oz willamette FWH .3oz cascade - 22mins .7oz cascade - 10 minute whirlpool Shouldn't change it much, but hopefully will give more aroma as chicky mentioned.

I brewed this wheat up (Northern Brewers American Wheat that I tweaked just a touch) and it turned out great. Another plus is that it is went grain to glass pretty quick. It comes out about 4.5% and is plenty citrusy to keep me interested but also mellow enough to keep my BMC friends from...

I usually warm for D rest at about 75% completion, so in your case i would raise it about 10 degrees when it hits about 1.024. I let it rest there for about a week and then rack to secondary and chill to lager temp. I personally dont use any special method to raise temp. I just let it raise...