So I've tinkered some more with the recipe page. It appears there are some bugs or whatever. The custom attenuation will only be registered once I entered anything in the Amount box and / or the Fermentation Temp. box. Once I enter anything in those boxes, I need to change the number entered in...

I am trying in both Chrome and Firefox and when I choose any yeast from the list and type a new attenuation, nothing happens. I press Enter and nothing happens. Nothing changes no matter what I do to the recipe. Maybe the fix has not yet reached all users?

Hi there. Sure, here are 2 screenshots: https://imgur.com/a/ojpe8lb

Custom attenuation is still not working.

I did a Loral Smash and was pleasently surprised. All Golden Promise, 35 IBUs, moderate sulfate, low chloride, all Loral hops, no dry hop. Aroma and flavour are subtle/mild: plenty of floral, light/faint citrussy notes, some soft earthiness. Overall, a very pleasent hop for anything not an IPA...

Your beer will benefit from an all-base grain bill or at least this is what I firmly believe. One of my favourite Belgians is Tripel Karmeliet and this beer is supposedly brewed with a few different malts. I personally like Wheat and Oat malts along with Pilsner/2-row/other Pale malts. Anything...

200 gallons / 780 liters of beer 31 different batches 18 different beer styles 245 Kg / 550 lbs malt used 7.7 kg / 17 lbs Hops used Over 1500 bottles of beer Over 150 different beers reviewed

My latest 9.5% Imperial Porter had adequate carbonation after 6 days in the bottle ( carbonation does not mean a beer is ready to drink or that it reached it full potential, especially with complex beers, like high ABV porters, stouts, BA, etc. ). However, this is not a single occurance. All...

Schwarzbiers are not really thick and full-bodied, so adding 9% sugar in the boil will not change the beer too much. Schwarzbiers are mildly roasted, subdued bitterness ( too little in my opinion and for my taste ) and have almost no hop flavour. So a darker, commercial Lager style beer. Thin is...

Vienna Lager should be 100% Vienna malt or with some small additions of Munich malt. But frankly, some of the top rated Amber/Vienna Lagers do use a combination of base malts and surprisingly, specialty malts. So Crystal malt is really not out of place, if the end result is to your liking...

I have a Grainfather and I have brewed around 56 batches in the last 18 months. I have not experienced any issues with the CFC. I use well water to chill the wort and the water is pumped up from a depth of 80 feet. I simply connect the CFC to my tap and turn it all the way up ( slowly - I start...

I'll brew Lagers in 2019 and will take part in my first homebrewing competition. I will continue treating my water, adjusting pH in the mash, kettle - pre and post boil, playing with hops, yeast and malts. I will start playing with spices and fruit. I also want to brew 35 batches / 210 gallons...

5.19 is not bad by any means for a Black IPA or any other darker styles. At least, for my taste is not, so this is personal preference, but I've not had complaints from people drinking it. I've done Imperial Porters and Black IPAs that finished at 1.010 and the mash pH was 5.1 with no...

I don't really brew low ABV beers, but I brew Strong Bitters and usually over 5% and going upwards of 6.5% ABV. I only use Maris Otter with some sort of Crystal malt or a combo of two Crystal malts ( no more than 4-8% - colour / recipe dependent ). As for yeast, I like Windsor and Nottingham...

I used 1.1 lb Lactose in 6 gallons of 8% Imperial Brown Ale and it was not enough. Vanilla beans are great, but you need to use much more than just 2. You also want to scrape them, cut them in bits and soak them in a gentle whiskey/vodka/rum for a week. If beans are not an option, a more...

" and for british style ales is 1.5 to 2.0. There is another guidelines to based on ? " - you need to sample styles of British beer actually made in UK, then sample British style beers brewed elsewhere and then brew your own and see where your taste in carbonation lies. For me, anything between...

Carbonation - provided everything was done properly - will be created in 4-5 days, so when you do not have carbonation at 14 days, then something happened. 100 gr Sugar for 22 L is not enough. It will yield 2.0 vol CO2, which is verging on uninspiringly flat. Yeast works best at warmer...

To limit oxidation on dry hopped beers, I only take one sample to check gravity, at the same time I dry hop. Two days later I will bottle. I will never take more samples, as I believe opening the beer two times - dry hopping and bottling - will introduce enough O2 to negatively impact the beer...

95% AA if accurate indicates infection or some sort of wild yeast, etc. T-58, although put only at 70% by Fermentis, it's easy to get it up to 80-85% AA. S-04 can also easily reach 80%. Maybe you had an inaccurate hydrometer or the sample temperature was too high, faulty measurement, etc.

I want to share my personal experience with the subject. I've dry hopped more than 35 batches ( still a beginner ) and most of them with at least 6 gr/l and biggest ones had around 16 gr/l only for dry hopping. I don't use a Tilt, but regular hydrometers. I have never experienced a sudden drop...