I've just tried the first bottle from a batch of APA I brewed and it has a very distinct (and unpleasant) earthy / peaty flavour. Reminiscent of healthy soil. The beer also finishes with a very sharp acidic bitterness (also unpleasant). What could have caused this? Is it a process error somewhere? Infection / mishandling? Just a poor recipe? Is it likely to disappear with age or should I flush the lot? Fermentables: 3kg Light malt extract (syrup) 0.5kg Dextrose …

I’ve made a few recipes with different ratios of Water to Grain for mashing in partial mash recipes. Some seem to have too little water such that the grain bag is hardly submerged. Others are higher. What is the optimal ratio for partial mash recipes specifically and do the different ratios accomplishing anything?

I'm relatively new to homebrewing. I've just done my 5th batch a few days ago. I came across the term partial boil when watching a homebrew video on kettles. I'm not quite sure if what I do is considered a partial boil, here's my all grain BIAB process. I use a 20 litre Bring 8 litres to 74 degrees C. Add the bag of malt and the water lowers to 68 degrees C Sparge and reach the boil volume in …

I have 2 10 litre cookpots; one of which I've been using for brewing. I've been working with an 8 litre boil and a 12.5 litre batch size. I want to purchase a 23 litre extract kit. The kit includes 2 x 1.5 litre liquid malt extract cans, along with steeping grains and hops. If I do an 8 litre boil I know I will have darkening of the work and lower hop utilisation. I don't really care too much …

I've just put the extract version of this in the fermenter: http://www.wagonbrewing.co.nz/panhead-port-road-clone?search=pilsner The gravity is 1.037 which seems way low. Dammit I don't want no weak beer! But I don't understand why it is so low. I did a partial boil (13L once the extract was added), chilled, siphoned to the fermenter and then topped up to 23L per the recipe. Wishing now I stopped at 20L and took a reading. Also aerated it by shaking the fermenter so it …

I was flipping through BrewDog's recently released catalog of their recipes and there are a couple I'd like to have a go at. I was originally going to ask how to convert some of the recipes to extract but then did some reading about the brew-in-a-bag method. So some quick questions with an example in mind: In this recipe, the grain bill calls for Extra Pale - Maris Otter, Caramalt and Munich. 1) For the BIAB method - Do I …

I'm an all-grain brewer but I haven't done an extract batch in years (or an all-grain one in over a year) and want to do an extract IPA this week. Looking at the various software and calculators, they don't seem to account for partial boils, just final batch size. I want to boil at about 50% volume, then top off with cold water. How do people calculate this in advance? I was hoping for something other than the hash-marked measuring …

I'm about to make my first brew (from an extract kit), it's a 25litre batch (6.5us gal). Following John Palmer's advice I will be doing a partial boil. But the biggest pot I have available is 6litres (8qt). Can I do the boil in this pot, and top-up or should I forget the boil and just follow the kit instructions (add ingredients to 25l of hot water). What are my options? Edit: (after reading this question) if using pre-hopped extract, …

In my recipe I have a boil size of 10L. Can this be split into 2 x 5L pots whereby half the ingredients would be used in each, but still reach the desired IBUs of a single 10L boil? Fingers crossed, otherwise I need more hops...

community! I recently found that my calculations of IBUs are not always accurate... Especially when I was making a Braggot. Maybe someone can help me out with the formula or something? I made a 5 gallon batch of IPA braggot. I boiled 2.5 gallons of extract with a extract method (3lbs of extract, 12oz stepping grains, Hops at 60, 30, 15 and 1 mins). At the end I blended it with a 2.5 gallons of mead must making total 5 …

I am modifying an extract recipe for a full volume boil. I understand how to use a brew calculator to calculate modified hop additions, but since my LHBS store sells hops in 1 oz bags, I'd rather not add 0.6 oz and throw away half the bag. Are there other good approaches to make these changes?

I'm doing a partial mash, but using a pre-hopped-extract. I'm adding flavour and aroma hop additions in the 15 to 1 minute range, but no bittering hops. How long does my boil time need to be? Currently I'm boiling for 30 minutes - could I cut this down to 15 minutes?

If I were to put 3.5 gallons of 1.060 wort into a carboy, and use 0.5 gallons of water to top off to 4 gallons: - What could I project that gravity would be? - Anyone have a good formula, even if just a rough calc? Basically I'm stuck using my 20 qt pot, and I think the most liquid i could fit without boilover would be 4-4.25 gallons. I typially have around a .75 gallon/hour boil off...so ending around …

I've done 2 full boils and probably 10 partial boils since I've started homebrewing. In both full boils, my OG has been significantly higher. Most recently, by .02 (expected 1.062 measured 1.082). None of the partial boils were off by this level. Any thoughts? Am I extracting more points from the specialty grains with 5g vs. 2g? Recipe: http://www.northernbrewer.com/documentation/beerkits/BelgianDubbel.pdf

It seems to me that the calculator that I have been using for my recipes (Beer Calculus) allows me to change my batch size, but does not let me adjust WHEN I add my fermentables, as to allow for higher hop utilization on a partial boil by adding a fair amount of DME and sugars at the 15/10 minute mark. Does anyone have any input on what I should do with this? Should I just calculate this by hand? I …