Hi everyone,
I am new to the forum and love what I have read so far. It seems likes there is a lot of knowledge on this site. So, I am about to embark on my first all grain brew. I am brewing a Black IPA, mainly because it is my wife's favorite beer. I have a recipe from a friend of mine, who owns a commercial brewery. My concern is that he brews at 14 feet above sea level and I will be brewing at 8500 feet above sea level. I have researched both BeerSmith and Brewers Friend and can't decide on which to use, so any thoughts from members would be appreciated. I'm curious of anyone's experience with altitude brewing when it comes to boil times and hop additions that different from a normal 60 min boil. I am looking to brew a 5 gal batch. I have a 10 gal Igloo mash tun, a 8 gal Blichmann boil kettle, and a 6 gal glass carboy. I will be fermenting in a 5 cu ft chest freezer with an Inkbird temp controller. Any advice is greatly appreciated.
Thanks,
Troy
I am new to the forum and love what I have read so far. It seems likes there is a lot of knowledge on this site. So, I am about to embark on my first all grain brew. I am brewing a Black IPA, mainly because it is my wife's favorite beer. I have a recipe from a friend of mine, who owns a commercial brewery. My concern is that he brews at 14 feet above sea level and I will be brewing at 8500 feet above sea level. I have researched both BeerSmith and Brewers Friend and can't decide on which to use, so any thoughts from members would be appreciated. I'm curious of anyone's experience with altitude brewing when it comes to boil times and hop additions that different from a normal 60 min boil. I am looking to brew a 5 gal batch. I have a 10 gal Igloo mash tun, a 8 gal Blichmann boil kettle, and a 6 gal glass carboy. I will be fermenting in a 5 cu ft chest freezer with an Inkbird temp controller. Any advice is greatly appreciated.
Thanks,
Troy