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Yup I'm going to have to agree with Devil. Its was too cloying. I think I posted the email terrapin sent me about a recipe for a clone. I used too much honey and I used s-05 yeast when instead I should have used a hefe yeast. I hope that helps!

I found this: http://nfbl.org/nfbl/educational/Tallahassee_Mineral_Additions.pdf Which gives what you need to add to the local water to get famous water profiles. So if you can find whats in each of these profiles you can back in to Tallahassee's water profile. This seems like some type of...

Wow, thanks alot!

I just read a thread from 07 where HBT was discussing maximum hop utilization. Someone linked an article that said theoretical IBU limits for a small 5% alcohol beer is about 80 IBU's but when you increase alcohol and available carbohydrates theoretical IBU limits go up. How does this work...

You need to realize theres only so much surface area that the oxygen can touch. In a bit (basically when you see airlock activity) there's minimal O2 in there anymore.

Thanks!

Its going to be a RIS (ish), its a partial mash. I just need enough 2 row to convert the other grains because my partial mash set up cant handle much more than 6 pounds of grain.

Anyone know how much 2 row I need to convert all this? 2.00 lb Munich Malt (9.0 SRM) 1.00 lb Oats, Flaked (1.0 SRM) 1.00 lb Roasted Barley (300.0 SRM) 0.50 lb Aromatic Malt (26.0 SRM) 0.50 lb Chocolate Malt (350.0 SRM) 0.50 lb Special B Malt (180.0 SRM) From what I understand is the...

hmm, Alright, I'll keep that in mind. I think I'm fine on the water sources front because Tallahassee is on a huge aquifer where we get all our water from. But I'm sure it can change from spot to spot within the city.

Thanks for all the suggestions! What minerals would fall under these two in Samc's post "Alkalinity 143 Hardness 156" Would hardness possible be bicarbonate? I'll give my utility a call when I get home from work!

I'm sure its fine but soon I want to get into water profiles for mashing!

Hey Everyone, Im wondering where you guys find your local water mineral profiles. I've found this: http://www.talgov.com/you/water/pdf/2010_wqr.pdf Its a "water quality report" sadly the only brewing related stat I could find on it was sodium. Any tips on where I can get some other...

The thing I'm worried about is the specialty grain. I'm just not sure what a good base grain to specialty grain ratio is. I like my IPA's hoppy and citrusy but is there going to be enough malt backing for all these hops? C/C incouraged Thanks! Recipe Specifications...

Alright, seems like the problem I was trying to solve comes from Beersmiths calculations. Apparently if you make a recipe with 100% table sugar and put in a yeast it will only ferment to the yeasts attenuation level not 100%

In Beersmith under "Dry Yield Fine Grain" for honey it says 75%. From what I understand dry yield fine grain input is the percentage of how fermentable an ingredient is. Which makes sense because table sugar is 100%. Under Honey, dry yield fine grain is 75% but from what I understand...

I'm trying to brew a wheat wine based off Terrapin's Gamma Ray. One thing I'm wondering about in my recipe; am I using too much honey? The only time I've used honey is in a cider so I'm not totally sure how much "honeyness" it adds to a beer. This is my recipe so far: Recipe Specifications...

Oh... wow thank you for that very important piece of info!

17 days, I'm just surprised that S-04 is attenuating so much.

I made a cider, my recipe is: .5# crystal malt 20l 2# Honey 1 gallon water 4.5 gallons apple juice (1.05 SG) .5# molasses s-04 yeast yeast nutrients I took a reading of 1.062 SG during pitch and now I'm reading 1.009 SG. Thats about 84% apparent attenuation. By that recipe is my...

Is there a calc out there that can tell me what the SG of my wort will be when I dilute it or add more sugar? Right now im brewing a cider, the juice is 1.05 SG, i'm steeping some grains so I have a gallon of water, I want to know how much honey/molasses to add to the boil portion to my entire...