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How does one treat this stuff in beersmith? fermentability, water usage, mash ph effects. I recently brewed this recipe posted by RCCOLA. Worried I wouldn't hit numbers I tweaked the grains to get the predicted og using flaked corn in beersmith. Turns out I overshot my og by 10 points...

Is there a list of good water profiles for specific styles of beer? Something other than city lists. maybe we can share our tried and true water recipes.

Been brewing extract batches with ro water for a couple of years with great results. I brewed my first all grain at my new house using filtered tap water and a campden tab. Hit all my temps and numbers no surpirses. The dry hopped ipa I brewed came out odd. hop flavor was muted and crystal...

My first lager is bubbling away in my ferm chamber right now. I was going to transfer to a secondary bucket (I think i'll use my bottling bucket to minimize transfers) for the lagering process after i D rest it. I'm now getting a little worried about oxidation. Sitting that long 3-4 weeks in...

Looks like i'm going to have some left over ingredients for my next brew day. I think with some base malt and a little more hops i can do a half batch or even another whole 5 gal. batch with very little money spent. I would be repitching wlp 007 dry english ale. I'm goin to have .75 lb...

I have been wanting to brew my favorite pale ale from my favorite brewer for a long time. Stone pale ale. I got Stone's book" The craft of stone brewing co" for christmas. In thier book they have a few homebrew recipes of thier beers. Unfortunatly they are only listed in all grain. I'm...

So santa came early this year for me. A reletive mentioned he had a stand up freezer that he wanted out. Heck he even dropped it off at my house for free. Looking at it I had a bad feeling. I noticed it has coils in the shelves. Now there is no way i'm going to turn down a free working...

Is it during the boil? or is it safe to add to cooled wort before pitching?

So i have my first brew in bottles and wanted to try something a little more complex for my second. I am going to do a belgian dubbel extract kit. My last brew was an american pale ale and I used dry safale yeast. I rehydrated it per the advice i found on this board. Fermentation took off...

I currently have a floating thermometer which works fine for most of the brewing process. What bothers me about it is the range from 150-200 is super small. and its tough to nail the 170 degree mark used with specialty grains. Is there a reasonably priced thermometer that is easier to read from...

got a nice brew kit from wifey for xmas. after picking up the odds and ends needed i have an extract american pale ale in the primary for 2 weeks.(taking grav measurements to see if its done) i'm already thinking of what to brew next. I think its going to be a belgian dubbel.