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The Don't Bring Me Down (Spruce beer) is very good. It does have a cola-y taste to it, I think a bit more spruce would pronounce it better. I would do it again, it is a nice dark winter beer, but I'd add more spruce and perhaps shoot for all grain.

The flavor of the uncarbonated beer is cola-y.

I could adjust that. This is actually adjusted down a bit per Palmer's recommendation. I was avoiding chalk as this salt seems to be the one with the most disagreement on how much and what effect it really has. Having said that, a couple grams shouldn't be an issue. Sometimes the noggin gets...

I reworked the numbers and then bounced them off Mr. Palmer and revised slightly again. Still a few questions. In the spreadsheet I use it has a chloride sulfate ratio section with: Below .50, Style = Very Bitter .50 to .77, Style = Bitter .77 to 1.3, Style =...

What is the consensus on this side of the pond? I hit a hornet's nest on my side in a forum. Seems there is disagreement on how SRM and residual alkalinity are linked. It seems the new idea is to add 1 tsp Calcium Chloride per 5 gallons, adjust your chloride sulfate ratio if needed, take a pH...

Just listened to a podcast by Palmer and Jamil and I guess I was doing it right after all. The salts are easier to dissolve into the mash because the pH will drop once the grains are in. But there is the ability to do mash and boil additions. The salts needed for the mash have to do with the...

Hadn't really thought of it but it is almost at the same time. The grains go in and the salts are in within a minute or so. I could add the Chloride/sulfate ratio salts to the boil and not the mash, I just happen to add them all in at once. Water building is not one of my strengths, I can...

I wrote up my methods of madness here: http://littlehouseonthesandpit.wordpress.c...ogy-you-choose/ if anyone is interested.

I think I've got the hang of it a year and a half of exclusive BIAB!

Thanks. "Love beer, Love Life

Some of my labels:

Ahhh, I see the confusion. I don't use Beersmith to complete my recipes usually. I do hand calculations and spreadsheets. I use the software for the base recipe then I adjust volumes by hand and re-input for IBU calculations. When I get my ingredient percentages set, I take a stab at...

Thanks, I have to look what I got for efficiency on my collaborative brewing session, I aimed low and ended up hitting high. Still interested in percentages and ingredients now. These things are all small details you work out after you get the big details.

As I said, I haven't done anything with my water volumes yet. I know this is pushing the limits of my equipment so I will probably need to move some of the water to a mash out. For 5 gallons and a 90 minute boil, I'll be shooting for 7.5 gallons preboil. I just haven't futzed with my proposed...

A step closer, here's my current draft recipe (hope you can forgive the units): Style: Russian Imperial Stout TYPE: All Grain-BIAB Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 6.02 gal Estimated OG: 1.144 SG Estimated Color: 50.4 SRM Estimated...

The "DO" List so far: Oxygenated caps Wax the caps Use CO2 to purge vessels and lines to minimize oxygenation issues Skip aroma hops Higher IBU<--------------------------------------------------------------------Does Hop IBU mellow with time or is it flavor that mellows? Cool aging in my cellar...