What are people's thoughts on how beersmith calculates IBU? Is it often too high? Low? I know it doesn't think you are adding IBUs when you add during whirlpool and dry, but what about 60 and 20 minute additions? Thanks for the help!
Hey peeps. I've been reading up on adding coffee in beer. From course ground and the end of whirlpool, course ground during fermentation to adding cold brew just before carbonating. What are your thoughts on getting the best results. Thanks!
Hey everyone. Who are the best Brewers/Breweries to follow on social media. Are there ones that give insight into the process and share ideas? Just curious. Thanks!
I'm helping a friend home brew this week and he doesn't know his water profile. It is well water and it is hard water. He really wants to do a neipa...recommendations to try and get close for the style?