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Hello All, I'm looking to brew an IPA or pale ale, but I have kind of a limited hop inventory at the moment. Can anyone think of an interesting/tasty way to utilize these? I have plenty of each: Citra Centennial Northern Brewer Willamette Hallertau Saaz EKGoldings Thanks, c

I'm brewing Janet's Brown Ale from Jamil's book. His recipe says 63 IBU. When I throw it into Beersmith, it gives me 76.8 IBU (using the rager formula, which is what jamil's book uses.) and when I scale it to 5 gal batch, 6 gal boil, it gives me 76.6. is this OK? Janet's Brown Ale American...

making jamil's russian imperial stout, and I have everything except the PALE chocolate malt. the recipe calls for 1/2lb of chocolate, and 1/2lb pale chocolate. I have some carafa I(300-375L), should i toss that in or just double up on the reg chocolate malt? what do yall think? thanks, c:mug:

Hello Everyone, i'm having trouble formulating a brew/mash schedule on beersmith. I want to make this on a friend's brew magic system (15gal), and I have a couple of questions. for a 15 gal system what would the optimum batch volume be? 13gal? 10gal? second, once I get it scaled correctly, how...

hey all, I'm helping a friend who has a brew magic 15gal system. we're trying to make a this special bitter recipe: Extra Special Bitter Extra Special/Strong Bitter (English Pale Ale) Type: All Grain Date: 4/21/2010 Batch Size: 22.71 L Boil Size: 26.50 L Boil Time: 60 min...

I want to make Jamil's dry stout, went to my LHBS, and the guy said the amount of flaked barley was excessive, so I didn't buy as much. I've scaled it down to a 5gal batch, and my questions are-was he correct? can I lower the amount of flaked barley(now I would like to, cause I don't have very...

planning this for a while, but now that it's almost time to do it, a couple of questions have been swirling around in my beer. I brewed a beer, and once primary fermentation has finished, am going to rack it onto some wild cherries. Don't have an exact volume, cause I have a bunch of cherries...

I totally screwed a recipe awhile back(added way too much DME in a dunkel due to a typo in the recipe), and got some help from everyone here(pitch more yeast) on how to save it. but since I was away from home when I got the rescue info, I couldn't apply the knowledge until it had already been...

so since I got beersmith, since I started doing full volume boils, and since I figured out how to scale my recipes correctly, I've had more success with getting the OG's closer to what beersmith predicts. but yesterday my OG was off again-1.042 instead of 1.037. my questions are: 1. how much of...

anyone else tried this? I thought it was really nice. I was very impressed with the honey aroma. much more present than in the flavor. I have no experience using honey in my beers yet, so I'm wondering how this is achieved. in the secondary? on the bottle it said something about honey flavoring...

anyone else tried this? I thought it was really nice. I was very impressed with the honey aroma. much more present than in the flavor. I have no experience using honey in my beers yet, so I'm wondering how this is achieved. in the secondary? on the bottle it said something about honey flavoring...

so I totally screwed the pooch because of a typo in jamil's book. in his dunkelweizen, he has 2.2lb munich lme and in parenthesis (3.08K). yeah, so long story short, I was just copying down the metric measurements, and I put in probably about 2K more LME than I should've. gave me an OG of 1.092...

OK I'm on like batch 20 or so, and most things have been sailing along pretty smoothly so far. And i've been really digging the auto-siphon that I've had for the last 5 or so batches. But today, with my IPA, when starting the auto-siphon from carboy to bottling bucket, I picked up a nice whiff...

I am making Jamil's Black Forest Stout and I have 6 kilos of fresh frozen wild cherries. I only have 5 gal glass carboys, so I was wondering-when initial fermentation subsides (like 7-10 days, right?), and I go to rack this onto the fruit, could I rack it into 2 5gal carboys, each with 3 kilos...

could anyone share a basic 5 gal mead recipe. my resources are limited-I cannot get yeast nutrients. all i have on hand is some dried champagne yeast and some potassium sorbate. I would like it to be sweeter than drier. any comments/suggestions would be greatly appreciated! thank you c

anyone ever brew with this? or drink it? the place where I buy my glass carboys sells this kind of purified drinking water, so the carboys come filled with it. (they sell bottled ozonated water to offices and such). I usually just add a little starsan and use it to sanitize the carboy. I've...

OK, so I want to brew the "hoppiness is an IPA" from the brewing classic styles book. I ran it through beersmith and I have a couple questions. first off here's the original recipe(in beer smith): American IPA Type: Extract Batch Size: 6.00 gal Boil Size: 7.00 gal Asst Brewer: Boil...

OK, so I threw this into beersmith, but why is the OG different? jamil's- OG 1.056, FG 1.016, ABV 5.2% in beersmith-OG 1.071, FG 1.017, abv 7.06%. is this right? what am i doing wrong? thanks for your help, here's the recipe: pumpkin spice beer Spice, Herb, or Vegetable Beer...

In Jamil's Vanilla Robust Porter, the recipe says to add one whole vanilla bean the last 5min of the boil. question:after the wort has been cooled, when I pour it into the fermenter, should I remove the vanilla bean, or leave it in primary? thanks, c

a nice sat morning read Going Back in Time to Old England, Sip by Sip - NYTimes.com