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Thanks!

Copy that! I wasn't sure how it would do in the mash. I've seen un malted in recipes in the past, my fear is that with hard winter white it is going to create glue and block a sparge. Perhaps this one will just be a batch sparge

Hey folks, here's the deal. I am planning on brewing a honey wheat ale this next week and I am trying to figure out how to incorporate some un-malted Hard winter white wheat. Why you ask?? Well it comes from my in-law's farm and I'm trying to get some 'local ingredients' incorporated into this...

What a host! Do they get a shake and wipe too?

And to think.... I've been doing this wrong all these years.

Love the ingenuity. Everyone should have such a device.

The concern is there, wether I would like it to be or not. The questioning comes from a deeper, philosophical standpoint. Why is there such stigma around a natural function?

yeah. I do prefer the great outdoors anyway.

Alright. So I am at the in law's house. And I've had a few. (A required social lubrication) Naturally after a while I have to take a leak. The bathroom is, naturally, located directly off the living room. So here's the question, is it socially acceptable to be heard taking a LOUD LONG pee...

All Right I'm in! - lukeziegler I'll need all the chem help i can get...

well, I am new to this as well. But,from what i know, during your boil your losing quite a bit of liquid to evaporation, leaving behind the sugars. So you have a higher sugar content in a smaller amount of wort. Thus, higher gravity.

Thanks for the info. I have my equipment profile set up in Beersmith, so it adjusts for me when i scale to my 3 gallon all grain. I should be good to go.

Yeah, makes sense. I wasn't sure if it made a difference.

Ok, I apologize if this has been addressed. I have seen some threads on All grain recipes being converted to BIAB, and I want to go the other way. I downloaded this Oatmeal Stout recipe from Beersmith's cloud, and it appears the author brewed this as a BIAB. Any adjustment to make doing a...

Yeah! I listened to the Author Ray Daniels on Beersmith's podcast, very interesting.

Yeah, i found that to be true for myself also. There is a lot of great information on here.

Great, I will put that one on the list. Thanks!

Well I guess I've never Introduced myself. I'm Luke, and I'm a home-brewer. Have 6 batches under my belt, moved to all grain pretty quickly, after my second extract batch. I'm curious what the 'must reads' are? I've browsed Palmer's How To Brew, online, I've read Brew Chem 101 And am...

It would be 0.5 for 2.5 gallons. At a 2.5 gallon batch your are just halving your ingredients. You probably still want to pitch the full yeast amount (or real close to it.)

I am guessing Beersmith does this. I scale 5 gallon all grain recipes on Beersmith frequently. You can also do good ol fashion math. Divide the quantity of the ingredient by 5, multiply that number by 2 (or 3, not sure what the 'Mr. Beer' fermenter size is..) You're just figuring out how much...