Anyone ever made beer with bread (its a long story)? My question is how would you estimate the contribution to fermentables? In other words what would a pound of dried bread crumbs add in diastatic power? and or how would i estimate its impact on my OG when making a recipe.

this weekend i was making a simple blond ale. I decided to use my cooler mash-tun for this batch where my efficiency has been in the mid to high 60's The OG target was 1.049 but i actually got 1.060! based on a higher than anticipated pre boil gravity i added a few more hops to balance it out so...

I have been calculating all my water usually about 10 gallons for a 5 gallon batch and treating it all. However now I have access to use de-ionized water. And so Im wondering if there is a benefit to treating only the mash water and then spargging with straight DI water?

Im using a beer gas mixture of 25% co2 and 75% Nitro for my stouts and porters. My first couple beers/kegs were great. First up was a dry stout then a porter. My third and present beer is the same porter recipe. I pre carbonate the kegs with straight CO2 for a week or so then i switch it over to...

I have made many very good beers. But as of a few months ago almost every batch has been sub standard with off flavours I can't quite diagnose. Then one of my last brews came out fabulous a basic pale ale. So I asked my self what was the one difference. And I think it may be my auto siphon has...

i would love to try my hand at it. have no idea where to start.

im brewing a kit from a mail order supply place (dont ask me why). its for an "olde English style Ale" with a suggested 7% APV. Oddly they do not break down the ingredients but as near as I can tell it is much like a Porter. The description suggests that it benefits from a "long conditioning"...

im working on a beer and i put in my water calculations and a target and the Ca+2 readings have jumped to astronomical proportions. it says my actual is 1292.1 when my base is 3 and my target is 60.

any body do any ginger ale/beers? what would you recommend as a water profile?

I have an strange hypothesis. a while ago I made a pale ale beer that ended up with a god awful taste? I could not properly identify it and i doubted all of the potential causes. im a clean freak, no bleach, enough yeast and oxygen, temperature control you name it. I ended up dumping it cause it...

Greenish mash? Just doing a blond ale basically 50/50 2 row/pils malt. And after conversion it’s kinda green. I’ve never had a green mash. There are no hops yet. What do you think?

So Ive been thinking for a while that my Hop efficiency or whatever it is is low. I know there are many reasons for this but i had an interesting thing happen recently. My second attempt at making a Serra Nevada Pale Ale Clone was really missing any hop nose or flavour. then I was eating some...

sorry probably a real dumb question

here is the recipe i found and wanna try. 2 Gallon Batch: 2.5 lb pilsen 3 oz honey malt 2 oz caramel 20 malt .25 oz Motueka Hop @ 30 min 1 oz fresh grated ginger @ 5 min zest of one lime @ 5 min zest of one lemon @ 5 min 1 oz fresh grated ginger @ 0 min Juice of 1/2 lemon & 1/2 lime @ 0 min 1...

SO i want to know if i'm understanding something. SO I brew a recipe and lets say my OG is set at 1.054 based on a brew house efficiency of 79. But I end up with an OG of 1.059 because of new and impreved fly sparging. Does that mean that my Brewhouse efficiency for the next batch should be...

My first ever lager attempt went better than expected but I have some questions. My OG was 1.059. My FG was estimated by the software at being 1.014. After 11 days firmenting at 55 degrees the gravity was 1.016. The sulphuric smell was gone and the taste was fine with no hint of butter... so I...

I just cant figure this out. I brew an all grain 5.5 gallon batch (into the fermenter) I set up my Recipe. Then I go into the Mash Chemistry and Brewing Water Calculator. I set my water volumes using a calculator from More beer and by experience since for the life of me i cant seem to get the...

the recipe i am following calls for the rest to take place after lagering? this is my first lager im tempted to just "follow directions" but so many folk do this near the end of Primary. So what's the deal?

Using the software and I cant seem to see a suitable water target in the pull down menu? maybe the Munich Decarbonated? what do you sugest?

Gonna brew my first lager. It will be a Vienna Lager. Im having second thoughts about using saflager s-23 yeast. What say you? Should i just DWRHAHB and just do it?