Search results

I make this particular beer with 5.5lbs 2 row, 5.5lbs red wheat malt and 1.5lbs of carapils for a 5 gallon batch. I use Brewers Friend software to build my recipes. My calculations call for a 1.053 pre boil gravity. Using the BNB method, I heat 8.5 gallons of strike water, with salts and acid...

what affect does 8 oz of unsweetened cocoa powder have on the o.g. of wort?

I can't hit a preboil gravity to save my life. I recently purchased new equipment to aid in my efficiency, with the FF from Northern brewer. For the most part, I follow recipes from BLCS, I always input the recipes into brewersfriend. I've had my water analyzed by Ward labs, I use Bru'n water...

I brewed a Belgian dark strong today, and forgot to add 1lb if cane sugar at the end of the boil. I was reading where adding the sugar a few days into fermentation is an accepted practice, I did not read, however, whether or not the sugar would need to be boiled. It sounds like its a straight...

Brewing an ocktober. 5lbs pils, 4lbs Munich, 3lbs Vienna, 1lb caramunich. My tap water has a pH of 7.4. using bru'n water it tells my to add 5ml of lactic acid to my 5 gallons of strike water to achieve a mash pH of 5.4. using pH test strips a very pale color shows indicating a very low mash...

Having a difficult time trying to strike a balance with my ph and bicarb. When adjusting ph with acid I deplete my bicarb, then when adjusting to regain the desired bicarb level, my ph gets thrown out of whack. The profile is good and there are no other additions necessary, just acid to bring...

Any body else use this? Have trouble saving batches in data management? Can't seem to make this feature work. Any body have this issue?

Curious what the result would be if my recipe calls for munich and I replace it with extract, given that I would use a quantity only to match the O.G., but the extract is a 50/50 blend of munich and base malt. How much different would the end result be?

I have a recipe that calls for cara 20 and caramel 20. I don't really know what the difference is, and my supplier doesn't carry cara 20. What can I sub?

I like to do an extract brew from time to time, for the time savings. I have a recipe that I converted to extract, but for 10 gallons it leaves me with 6 lbs of vienna and 2 lbs of caramunich. Wondering if this is too much to steep. The method I use; heat water to 160 at a ratio of less than...

Making a 10 gallon batch of Octoberfest. My equipment does not provide room enough for the entire grain bill, so I modify using extract. I modified my grain quantities to enable me to use strictly extract for my base malts, leaving me to mash the Vienna and caramunich 6 and 2 lbs respectively...

I typically use One Step cleaner to sanitize my equipment, have been using it for years with no adverse affects. But wondering if this stuff is intended to be a sanitizer.

Do you think there is any problem with using a dark dme for a yeast starter. Traditionally I use a light or pilsener, but I had some dark I wanted to use up.

I brewed my first sour. The souring culture was added to the secondary (glass carboy). I cleaned it with soap and water, and followed it up with about a 1/2 cup of bleach and hot water, full, and let it sit for several hours. I will eventually have a keg to clean, all other racking...

Wondering if anybody has done a successful version of this brew. I brewed a recipe from J.Z and J.P's book Brewing Classic Styles. I am to the point where I have just kegged this beer and am letting it sit per instructions until I get the desired sourness. The instructions were to rack to...

I have a huge stout 1.152 o.g. I am using an 8.5 gallon fermenter with the blow off method. The krausen is thick and plugging up the tube. I don't have any ferm cap and it is Sunday. Any other home remedies???

I have made a ton of starters but to date have not seen one of them with the chunkiness of this. Wyeast 1968 London ESB 2 liter starter. I have used this yeast in the past and don't recall this result. Also the yeast is the freshest I have ever used, mfg date 10/29/2014, so age is not a...

I am going to brew a RIS with an approximate O.G. of 1.15 and an abv of approximately 14%. Of course this is going to require a huge starter. My question is, using Wyeast 1968 London ESB, which has an alcohol tolerance of 9%, and following up with Super Yeast to allow to ferment out, would I...

anybody heard of this malt? and what is a reasonable substitute?

If I'm going to make a 10 gallon batch, and I only have the capacity to boil 10 gallons, I am going to be short wort in the fermenter. My idea is to add the appropriate amount of distilled or spring water to get my wort volume to where it needs to be. Which is preferred, distilled or spring...