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Changed my mashbill around. Now it looks like this: 30 lbs Pale Malt (2 Row) US (2.0 SRM) 2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) 1 lbs Aromatic Malt (26.0 SRM) 1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 1 lbs Special B Malt (180.0 SRM) Too many specialty malts and not enough...

I'm doing an American barleywine/IPA partigyle and was wondering if anyone has experience with a good recipe for one. I've done an RIS/oatmeal stout partigyle http://beersmithrecipes.com/viewrecipe/329202/russian-imperial-oatmeal-stout-partigyle that turned out and want to try another one...

I am brewing all grain (just did my second batch!) which is why I am concerned with water now. So a tsp of Epsom's salt for sulphur, another tsp of calcium chloride, and then run it through a charcoal filter? Thanks for all the help.

I learned that water is important to brewing good beer. Our water is as follows pH: pH: 7.4 7.4 Calcium (Ca): Calcium (Ca): 167.0 167.0 ppm ppm Magnesium (Mg): Magnesium (Mg): 43.3 43.3 ppm ppm Sodium (Na): Sodium (Na): 14.0 14.0 ppm ppm Sulfate (SO4): Sulfate (SO4): 43.0 43.0 ppm ppm...

That sounds great. I like milk stouts and haven't brewed one yet. Does the grain bill look OK?

I am planning a partigyle for Saturday and my big beer will be an imperial stout. Here is the recipe on Beersmith http://beersmithrecipes.com/viewrecipe/313327?&doid=5297ae622dfe6 I will be mashing at 150 to get more fermentable sugars for the big beer. I may raise that temp for the small beer...