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cheers gentlemen. have taken your help on board and have dropped the ibu back to about 30 and swapped the additions and their ibu. bumped up the mash temp a touch too (67c). should end up with a finish of 1.010-11, abv of 4.5, and ibu of about 30. haven't got any carapils to give the session...

sort of a pacific ale, sort of not. 33% pale, wheat, vienna at 65c to 1.045 magnum at 60 to 7 ibu galaxy at 10 to 22 ibu galaxy whirlpooled to 15 ibu galaxy dry hopped at 3g/L us-05 at 17c to 1.008 thoughts? suggestions? i want it bold and hoppy, but a sessionable abv (currently 4.8%), and if...

for me, a super dry finish is due to mash temp being a bit lower like about 62-63ish (and the subsequent final gravity being lower about 1.002-5 or so). pair this with yeast strains that have high attenuation or are known for their 'crispness'. speaking from my own experience, and before i...

any sulphur or fruitiness at all at those temps? edit: answered in the more recent posts. no worries!

hey guys. am "selling" this Westinghouse bar fridge for the cost of a few of your finest or a 6-pack of something decent. as you can see from the pictures it doesn't have the shelving or inner freezer door as it was being used as a ferment fridge using 20L jerry cans. working beautifully -...

that's a shame as there are a lot of brew clubs around with less than 300 members.

what was your mash temp and what yeast are you using?

again, these are all MY opinions, so please, take them for what they are. from the sounds of it, you're after an american ipa, so i'm trying to suggest more west coast 'to style' suggestions - pale, hoppy, dry ipas. i've had success with munich before in ipas, but only because the large amount...

just for IPAs that are brewed 'to style'. this effectively means bugger-all because you can put whatever you want in, however 'to style' west coast IPAs are all about hops and hop imbalance. munich (in my opinion - and most definitely @Dan Pratt 's opinion) can muddle and cloud that lovely hop...

changes i'd make would be: 1. remove the munich from the recipe if possible. 92% pale, 5% carapils, 3% crystal or thereabouts 2. mash at 65c (then mash out at 75c) 3. hop additions at first wort or 60 mins (to about 30ibu), and a HUGE addition at whirlpool (30-40ibu). 4. ferment at 18c 5. dry...

i've used it, but it was to clear/fine the beer and not for gluten-free reasons. I can safely say it didn't affect the flavour at all. it also didn't clear the beer up whatsoever so who knows there.

2 year old barleywine/dark strong ale - 10% abv not my choice of recipe but i'll drink it :p 5L batch dark DME target to 60 ibu us-05

ooh making me thirsty mate. what's your recipe?

manticle beat me to it. if using a hydrometer then yes, 1.020 is too high. if using a refractometer then check online for refractometer specific gravity conversions because the reading of 1.020 will be incorrect and it might actually be where you want it.

getting my lagers on recently. this week will be a pilsner. pretty excited as it will be my first beer using o2 prior to pitching. pilsner 95% carapils 5% 1.045 at hmmm. not sure yet on the temp for mash. 66c? magnum and saaz to 40ibu big slurry overpitch of m84 at 9c big sexy time

try phosphoric acid. should be able to get it from a good brew store. I've not been able to notice it at all in all the beers I've brewed.

there's an ongoing discussion about whether or not it's worth it? i find that hard to believe. i've only been adjusting my water for about a year and have noticed remarkable improvements in my beers. perhaps you're referring to your internal discussion? if so, silence the haters and nay-sayers...

yyyyyyyeeeeeeeeeeeeeeehhhhhhhhhaaaaaaaaaaaaaaaa i am attention.

if you're willing to forgo lager yeast, you could get a very crisp and clean beer (perfect in a summer ale) with wyeast 1007. ferment at about 14-15c and it'll be on the money.

i've found beersmith has never given me proper indications of FG. try lowering the mash temp and you'll see what I mean. anything less than 64 or 63c and it doesn't drop the FG. in fact, it moves it up which I've always found to be incorrect.