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The Brulosopher was comparing two batches of beer. He had the beers analyzed for IBUs. Beersmith using Tinseth predicted about 44 IBU but they analyzed at about 25 IBU. Here is a link to the exbeeriment.. http://brulosophy.com/2016/03/21/kettle-hops-loose-vs-bagged-exbeeriment-results/ I wonder...

I brewed this Cream Ale... 5.5 gallons 7 pounds of 2 row 5 pounds of Flaked corn 4 ounces of Mt Hood hop pellets for 25 IBU Mashed at 150f with 1.5 quarts per pound for 60 min Batch Sparge One hour boil Dry pitched one 11.5g packet of Safale US-05 Fermented at 66f for 2 weeks Original...

I am an all grain brewer. I use a 10 gallon Igloo cooler as a MLT. I mash with 1.25 quarts per pound of grain. I drain the first running and do a single batch sparge. I only lose a degree or two after my 60 minute mash. I do a full volume 60 minute boil. I have my process dialed in so it is...

This is my new label. I wanted to reflect the history of where I live...the Irish Hills of Michigan. I have included an image of the locally famous Spite towers also known as the Irish Hills towers. They used to be a real tourist attraction. The highest point for hundreds of miles. Now...

I brew mostly light bodied session beers. Cream Ales, Pale Ales, and some Ambers and Browns in the fall. I have recipes dialed in. I am ready to master the American IPA. Why try to reinvent the wheel when it's probably been mastered by the great brewers here. Please include the link within...

I bought 2 dozen Grog Tags. I really like them and want them to last. I used my finger nail to remove one and damaged the edge. What is the best way to lift the edge to remove them? Do you leave them on when washing and sanitizing the bottles? Do you wash or rinse the labels?

I really enjoy Cream Ale and California Common so brewing the other truly American beer...Kentucky Common Is on my list. I have read the new BJCP guidelines for it and reviewed the talk given to convince them to add it to the 2015 style guide. This is the general grist. It is basically a Cream...

So I did some searching and find lots or varying opinions for per bottle priming. For starters...yes priming the entire batch is better. This is not that thread. I keg my beers but I like to bottle carb a few bombers so a per bottle calculator would be nice. So I figured out you can use the...

Stone Brewing has released their Pale ale recipe for homebrewers but something is off... http://blog.stonebrewing.com/index.php/stone-pale-ale-recipe/ I entered it into Beersmith and got some weird results... 65% efficiency to hit 1.057? Maybe I should e-mail them some tips to boost their...

One packet of Danstar Bry-97 expired 2 months ago but kept in the fridge. 100 ml of my soft brewing water boiled and cooled to 90F. Sprinkled packet on to water waited 15 minutes. Swirled gently to mix, added 2oz of 62f wort a little at a time to equalize temp. Usually the yeast starts foaming...

I am going to brew a Golden Barleywine with 22 lbs of 2 row and 1 pound of Carivienne (IBU 70). With my system I expect an OG of about 1.117. I'll be using a big pitch of Nottingham and I'll let it ferment at about 68f. OG, mash temp, yeast type and crystal malt all influence the Final...

This beer was inspired by Stone Brewing's Arrogant Bastard. I wanted something dark, fruity and bitter. Not quite stout black, a very dark brown/red. Not a clone but really good. Ingredients: 6 lbs 2 Row 6 lbs Maris Otter 1.5 lbs Special-B 6 oz Pale Chocolate 4 oz Roast Barley 76%...

I usually dump all the trub and hops into the fermentor and I get a very vigorous fermentation and excellent hop aroma but waste a lot of fermentor space to trub and always lose some beer from the blow off. Brewing a Pale Ale, I decided to let the trub and hop waste settle in the whirlpool...

I usually dump all the trub and hops into the fermentor and I get a very vigorous fermentation and excellent hop aroma but waste probably a half a gallon of fermentor space to trub and always lose some beer from the blow off. I decided to let the trub settle in the whirlpool and leave it in...

This beer was inspired by Stone Brewing's Arrogant Bastard. I wanted something dark, fruity and bitter. Not quite stout black, a very dark brown/red. Ingredients: 6 lbs 2 Row 6 lbs Maris Otter 1.5 lbs Special-B 6 oz Pale Chocolate 4 oz Roast Barley 76% efficiency 7% ABV Mash at...

I had an idea for extracting more hop flavor and aroma for my hop forward beers. Boil 8oz of water in a mason jar. Wait until it cools to 150f, add 1oz of my favorite hop pellets and immediately seal the lid, wait 24 hours to allow the trapped aromas to condense and then add it to my IPA. I...

I use 5 gallon carboys filled to the "shoulder". I've had Nottingham, US-05 and Munton's Standard yeast make a helluva mess even with a blow off tube and a temperature controlled fermentation fridge at 60f. I've had better luck with Safbrew S-33 and Munton's Gold yeast staying in the carboy...

Ingredients: 5 lbs 2 Row 3 lbs Flaked Corn 1 lbs 25l Honey Malt Mash at 151f for 60 minutes 1 tsp Irish Moss 15 min of boil 1 oz Hallertau 4.3% pellets 60 min of boil 1 oz Hallertau 4.3% pellets 15 min of boil 1 oz Saaz 3.2% pellets flame out

Ingredients: 6 lbs 2 Row 1 lbs Flaked Corn 1 lbs Flaked Barley (fluffy white head) 1 lbs Special Roast 1 lbs 60l Caramel Mash at 149f for 60 minutes 1 tsp Irish Moss 15 min of boil 1 oz Simcoe pellets 12.7% 30 min of boil 1 oz Simcoe pellets 12.7% whirlpool at 150f Used 2...

I have some odds an ends that need to be used up... 5 gallon batch 6 pounds 2 row 1 pound 10 oz Special B 6 oz Pale Chocolate 3.6 oz Roasted Barley Munton's Standard yeast 1 oz of Centennial 8.7% alpha I'm brewing this regardless cause I hate waste. What do you think? Flavor, Style predictions?