Thanks, appreciate the input. I guess you are saying that there's not a lot of science to it, beyond primary fermentation at least.

Ack. That came out looking pretty crappy. I had the two recipes lined up in columns. Well, #^%(#&$.

Thanks for the comments, much appreciated. However, it's clear I didn't ask the question clearly. i 'chose' my words poorly. Here's the question: when an experienced brewer looks at a recipe, what are the specific items that would make him/her say, "That probably needs some extra...

I'm doing some experimental batches, trying various combinations. Being fairly new to brewing, I'm not at all sure what makes one beer need to ferment for 2 weeks, another for 4, and another for 6. Or 8. I've brewed from some kits (still extract brewing right now), and the total fermentation...

I have been experimenting with using caramel and other roasted/kilned malts. As I understand it, those have fewer fermentable sugars in them, so the remaining stays in the beer, lowering the ABV but keeping flavor. So these experimental beers have a much higher specialty grain-to-extract ratio...

Ah! Great, I will look into that, thanks.

Thanks for all the advice, folks. I'll keep you posted on my progress towards the 'miracle.' :)

Love the app for this reason - can play with variables and see what happens with the ABV. Using less malt does indeed lower the OG/ABV, but it lessens the flavor as well. My favorite beer is a Scotch Ale, which I've learned is called a Wee Heavy since I started brewing. That has the flavor I...

Yeah, but it really mucks up the flavors, especially the hops. Plus, it's not quite that simple, it appears. The physics are actually quite complex. When distilling, you have to get to nearly 200F to get all the ethanol out, and that affects the beer even more. Same thing with just boiling. Plus...

Yes, I'm extract right now. Considering moving to BIAB, partly for the reason you mention - the mash temp is a variable that can be used to control the fermentable sugars and thus ABV. I feel like I have other issues to solve first, like my attenuation is all over the map. When I feel like I am...

Hello! I'm reasonably new to brewing - about 5 months. What made me start is a combination of two facts: 1. I have some health issues that have forced me to nearly quit drinking. 2. I really like beer. We will put aside that 2 may have caused 1 if you don't mind.;) I figure I can drink two...