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Take a look here... https://www.homebrewtalk.com/f128/brewing-water-profiles-tools-131443/

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Quite a few posts to read through so hope this wasn't covered already. I've improved my IPA's in two ways and wanted to share in hopes this may help you: 1) I've moved my late addition hops (5 - 0 mins) to a steep during cool-down. Myrcene, a major oil in American hops and supposedly...

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I ran through an O2 tank from Home Depot a few months ago and had to replace it. I believe I got around 18 ~ 20 batches out of it. If you run out sooner (say 12 batches or less) you are opening the valve too much or leaving it on too long.

More rye!

Sam Adams Alpine Spring is all Tettnang... to give you an idea of its profile. You can also use a Kolsch yeast to get closer to a "Lager" style if you can keep temps around 60.

There are a few threads about this, but I personally have not experienced it. I do between 60 and 90 min for my recipes and don't adjust that just because I'm using Pilsner malts. An open vigorous boil seems to be enough at 60 but it certainly doesn't hurt to go longer. I've always wanted to do...

Here are the goods... Grain Bill: 9# Bohemian Pilsner Malt 8 oz. Caramel Malt - 10L 6 oz. Melanoidin Malt 6 oz. Wheat, Flaked Color: 5.0 SRM Hops/Additions: .625 oz. Magnum (14.00% Alpha) @ 70min 1 tsp Irish Moss @ 30min 1 oz. Saaz (4.00% Alpha) @ 20min 1 oz. Saaz (4.00% Alpha) @ 5min...

First I want to say thanks to everyone who has shared their experiences and knowledge on this board. It has made me a better brewer, better than I would have ever been on my own reading a few books. I would like to hopefully return the favor and share one of my experiences as a result of all I...

If this helps at all... I used a full pound (one pouch) of D90 in a 5 gal batch and it was quite noticeable. Next time I do that batch I'm probably going to scale it down a bit. But that is just my taste and where I'm looking to take that particular beer. 1/2 pound will really show itself in a 2...

When you brew extract or partial, the bulk of the beer is from the base extract and unless you know exactly how that base malt was extracted (water, mash temp, mash length, boil length... and so on) it may be a bit of a challenge to get the exact flavor profile but not impossible. Maybe if you...

Wow, great stuff... much appreciated!

Two that come to mind for me are Citra and Simcoe... used in small quantities I think they can add some interesting notes to a beer but in larger quantities I just don't like them.