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I got an honorable mention in a Homebrew Label Competition and they sent some "new to me" malt. I was wondering about the Perla Negra and the Double Roast. They kinda sound like Carafa Dehusked III (although lower °) and Special B. Is that a pretty good assumption? I happen to be brewing an RIS...

I've recently switched from diluting my tap water with distilled to building my water from RO (my tap water fluctuates too much to be reliable). So far I've been very happy with the results but this is my first attempt at a beer with a lot of roast malts, which is just pushing my PH way too...

So my last Amber fell a little short. It lacked Body and Malt. So I'm changing it a tad. Here is my old recipe: 78% Maris Otter 8% Munich 10 6% C-40 3.75% C-120 3.75% Victory .5% Carafa Special III (for color) This is what I plan on doing now. Any advice? 79% Maris Otter 4% Aromatic (for more...

So I recently got an edelmetall burner (72,000 BTU) as a present. Tried it yesterday and it took 30 minutes to get 13 gallons from mash temp (150°) to boiling and 1 hour to get from tap water to boiling. I'm usually using a King Kooker Double Jet (180,000 BTU) burner that can do it in 10 min...

I posted this before but I've since made quite a few updates. I made this to help myself during Brew Day. It has all the fields that I record during my typical prep day and brew day. I used to scribble all this data all over a Beersmith brewsheet but it always became super jumbled. Over the...

I have a American Wheat Ale that I've submitting to a few competitions and it's done quite well. Placing in multiple comps and avg around a 39-40 score. It's pretty simple: 50% - Wheat 42% - 2 Row 4% - Lt Munich 4% - Golden Naked Oats 15 IBU of Nugget - FWH (1 oz) 2.5 IBU of Czech Saaz @ 15...

So I want to brew a Kolsch and am thinking about using WLP029. Every recipe I look at from Brewing Classic Styles to AHA winning recipes say they ferment ±60°. However, White Labs states: "Does not ferment well below 62°F (17°C) except during peak fermentation." ...and list the preferred temp...

My tap water is very close to Yellow Balanced in Brunwater. And I can get there with a little bit of Gypsum and some RO dillution to get my sodium down a bit. But even at 40% dilution my Sodium is 6x the recommended amount. Can you really taste 30 ppm of Na in a light beer or am I good to go...

Thinking of changing up my RIS recipe a bit. It's still in the general direction of the old recipe (which is great) but tweaked a bit. How does this look? 78% Maris Otter 4% Caramunich (maybe drop all together) 3% Flaked Barley 3% Chocolate (350 SRM) 3% Carafa Special III 3% C-40 3% C-120 1.5%...

In my last few beers that I added simple sugars to the end of the boil came out low on est. gravity... actually the recorded OG is where it would be if I didn't add the sugar at all. Both beers had a recorded mash efficiency that was right on target. In one beer I added 1.25# of honey in the...

Going by Northern Brewer I should be using 7.13 ml for 60 IBUS in a 1.080 OG at a 90 min boil for a 6 gallon batch. Beersmith is saying to add 10 ml to get the same 60 IBU. Just wondering why there's a difference. __ One thing I tried was to enter a recipe from Zymergy that has all the stats...

I'm on Day 5 of lagering 11 gallons of a 1.045 OG Pilsner (my first lager). I did a split batch and had WY2124 (recommended yeast temp range of 45°-55°) in one carboy and WLP833 (recommended yeast temp range of 48°-55°) in another. Right now they are both sitting at 50° in the same fermentation...

I have 3 packets of Fermentis Saflager 34/70 that had a best by date of 9/2017. They seemed to have been stored at room temperature the entire time (72°). Am I looking at a loss of 40%/year in cells? So originally they had 211 B > 126 B (year 1) > 76 B left (to date)? I'm brewing a 5...

I'm doing my first water and I'm trying to figure out the water profile for it. Should I just go with Yellow Balanced in Brunwater? Maybe go a little softer? Right now my water is: Ca: 48 Mg: 7 Na: 39 SO4: 52 Cl: 72 HCO3: 123 I can either dilute my water with distilled... but...

Tweaking an IPA recipe by adding some dextrose to up the OG 5 pts, adding some GNO for mouthfeel and then doing a split batch of dry hopping (A keg - Normal Pellets, B Keg CRYO Hops). Also using WY1318 because I have some jarred instead of my normal SDSY WLP090. How does it look? Never used...

Am I doing the math right? For 40 IBUs: This calculator is telling me 5.72 ml (http://www.brewbrothers.biz/Hop-Jizz-Extract-Calculator) This calculator is telling me 6.66 ml for a OG of 1.054 and 8.1 ml for an OG of 1.070 (http://www.hoprage.com/calculate.php) And Northern Brewer...

I am planning a Czech Lager brew as soon as my second fermentation chamber frees up. I would like to do a traditional lager method for this brew (I like to do it the "long" way before I start taking short cuts). I just want to make sure I have the process somewhat down. Recipe: 95%...

I will be brewing this beer in a few weeks. https://www.homebrewtalk.com/showthread.php?t=218147 My first winter seasonal. I'm thinking about just going with an Amber Balanced profile in Brunwater. Ca: 50 Mg: 10 Na: 15 SO4: 75 Cl: 65 HCO3: 40 _____ Also thinking about subbing...

Just saw a video from Brew-Dudes and they pitched it. Apparently you buy four bottles of beer and go through an online tasting course that last a few days. Seems fun but is it worth the time and money? It's an aspect of brewing I really want to get better in but unsure if this would be a good...

First time brewing an American Amber and this is what I've come up with. How does it look: OG: 1.055 FG: 1.011 ABV: 5.3% SRM: 15 IBU: 33 (.635 Bitterness Ratio) Batch Size: 10.5 Gallons 84% 18.5# 2-Row (US) 7% 1.5# Crystal 40 3.5% .75# Crystal 120 3.5% .75# Victory 2%...