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StatsnBrew

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About StatsnBrew

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  1. A trick I've used to evenly split concentrated wort between two LBKs is to put some in LBK #1 and some in LBK#2 and then with both LBKs on the same tabletop/countertop connect a siphon hose between them. The liquid level in both LBKs will automagically equalize and then the siphon will stop. Then you can add your top off water to each one. As someone else mentioned, it is also fun and educational to then pitch a different yeast in each LBK.
  2. As Forrest Gump said, "It happens." [attachment=10429]CCC_Explosion.jpg[/attachment] Used the StarSan spray bottle and paper towel a couple of times during the high krausen of MB Chocolate Covered Cherries. That aluminum turkey pan under the LBK was worth its weight in gold this time. After second plugging of the vents I just covered the opening with a piece of sanitized foil until the krausen settled down.
  3. I had to smile a bit at the Michigan Tech discussion. One of my work colleagues skated in the puck costume as the Huskies' hockey mascot back in the day. Free season ticket right on the bench.
  4. Beer-lord, docpd & Dsouth: I am glad you found the tool useful. It was one of those labors of love.
  5. Ever wondered where your brew fits in the BJCP style guidelines? if so, you may find this useful. I created this Excel file to check my final values of OG, FG, ABV, IBU and SRM against the guidelines and show where my brew might fit based on these characteristics. The spreadsheet is not sophisticated enough to evaluate flavors, esters, yeast character, etc., but at least it will give you a quick set of matching possibilities based on the five main numbers. That will at least narrow the number of descriptions you'll have to sort through to finalize your style answer using the style book. You will have to enable the macros if and when you are asked to do so by Excel. Also, if you store the BJCP guideline PDF document in the same folder as the Excel file you can open it by clicking the button.
  6. Thanks to all who contributed. I just got BeerSmith during the holiday weekend sale and this data will be quite useful.
  7. Welcome. I started my brewing career the same day you did. The forum has indeed been excellent.
  8. +1 to that! Since 26 Dec 11 I've brewed 11 batches, bottled 10 of them and tasted 6 so far. It has been a great learning experience. The knowledge and help of the collective has given me confidence while improving my processes and results with each batch.
  9. "smgarrett" post=252141 said: "StatsnBrew" post=252114 said:I brewed the Mr Beer Russian Imperial Stout which called for a cup of coarsely crushed espresso beans. The recipe is at the link below. Smelled and tasted great at bottling time. I will be testing a cheater bottle after another week of carbonation. Coffee and beer - what's not to like? :stout: http://www.mrbeer.com/product-exec/product_id/825/nm/Russian_Imperial_Stout1 I absolutely agree. Did you keep the crushed beans in the fermenter, or did you remove them before pouring the wort?I left both the hops and the beans in the fermenter in their respective hop sacks. Really looking forward to seeing how this will turn out.
  10. I brewed the Mr Beer Russian Imperial Stout which called for a cup of coarsely crushed espresso beans. The recipe is at the link below. Smelled and tasted great at bottling time. I will be testing a cheater bottle after another week of carbonation. Coffee and beer - what's not to like? :stout: http://www.mrbeer.com/product-exec/product_id/825/nm/Russian_Imperial_Stout1
  11. Congratulations and welcome, cincy_brew! Watch out though, this is terribly addicting and amazingly fun. All the advice here on the forum is most helpful. My first batch was brewed on 26 Dec 11 after my wife gifted me a Mr Beer kit. Little did she know that she opened a box that makes Pandora look like a piker. I've now got 4 LBKs in the rotation. I just bottled batch number 8 on Saturday, have 3 full LBKs and two more recipe kits in queue. Trying to establish that pipeline!
  12. Best of luck on the Russian Imperial Stout! One my favorites as well. I have a batch that was bottled on 28 March. All my hydrometer samples tasted great and I plan to cheat and sample bottles quite soon. Did you tweak the Mr Beer recipe or follow it straight up? I did some tweaking by adding more malt and using a different yeast. I also re-hydrated and proofed the yeast before pitching it. I've attached the pdf of my QBrew file for the batch if you'd like to compare notes. I was initially concerned that the recipe still did not meet the BJCP guidelines for a Russian Imperial Stout. But I decided to quit worrying, brew it, tweak it as desired to taste and brew it again, and repeat as needed. One of my new goals in life (since my wife got me started with Mr Beer last Christmas) is to perfect a few favorite recipes and keep the pipeline full forevermore. Imperial Stouts and Scotch Ales will definitely be in that group of favorites.
  13. Thank you all. This was very helpful discussion for this beginner trying to brew like a science project. I feel like I made the right decision on that Imperial Stout a few weeks ago by just noting the numbers and brewing it. It was really tasty going into the bottles. Of course, to follow the rules I shouldn't pop a carbonated bottle until October. But we all know I'm going to cheat on that rule! Soon.
  14. "mnstarzz13" post=250951 said: "BlackDuck" post=250946 said:StatnBrew...jut a quick question on your illustrations..The top screenshot looks a little weird. The Recipe Gravity and the Estimated Final Gravity are both at 1.000, the ABV is at 0.0 and the color is at 0. Looks like something didn't work right when you were entering your numbers. But you second screenshot has all that info on it. EDIT StatsnBrew...I see why your numbers are off. There are no weights entered in the Grains tab on the first screenshot. That's what is throwing your IBU's off. right, hes showing how the IBU's are higher with no malt. I agree with Trollby. I'll add that qbrew is assuming each recipe is made with a full vol boil using all those malts. As you add or subtract malt, your utilization will change affecting IBU's extracted. If your only going to boil some of the water and malt it gets a bit more tricky to accuratly calc IBU's Thanks for the replies. I think you guys may have set me straight here. Please correct me if I'm wrong... If I am designing a recipe in QBrew to meet a specific BJCP style the IBU number I should use to compare to the guidelines is the one that is adjusted for the malt's sweetness. In my example that would be 26 not 53. Is that correct? Note that I knowingly did the first one with all the grains set to zero to get the number Screwy Brewer refers to... “Special Note When Entering Hop Additions: If you want to add up all the IBUs for your hop additions enter all your hops before adding in your grains. As you add in your grain additions qBrew's built in formula will begin subtracting the malt's sweetness from the hop's bitterness in order to indicate the balance of the recipe..." Not sure why I am so wrapped around the axle when it come to BJCP style guidelines. I have no intention of competing but I do want to understand the rules of the game.
  15. I am glad to see this topic come up again because it is still causing me some confusion. I tried to work through a thread on this some time ago and kind of got dope-slapped because I just couldn’t seem to catch on. In reality I think I failed to make my question clear enough to be understood. (That’s not to say I won’t get dope-slapped again this time though.) The following two paragraphs are the instructions for calculating IBU using QBrew taken from Screwy Brewer’s website. (http://www.thescrewybrewer.com/2010/09/qbrew-homebrewers-recipe-calculator.html) “Special Note When Entering Hop Additions: If you want to add up all the IBUs for your hop additions enter all your hops before adding in your grains. As you add in your grain additions qBrew's built in formula will begin subtracting the malt's sweetness from the hop's bitterness in order to indicate the balance of the recipe. The formula qBrew uses to calculate this balance is the same one used by my Bitterness Balance Calculator to display the recipe's overall balance between hopped bitterness and malt sweetness in a hopped beer style. The formula takes into consideration the beer's original gravity, actual attenuation and bittering level but does not take into account phenol, ester or other complexities. The beer drinker should use the desired IBUs as a reference point and decide for themselves what they consider to be balanced.” If I follow this method for a recent recipe of mine I get two drastically different IBU results as shown below. 53 versus 26. Which of these two IBU numbers should be used to compare the recipe to the BJCP Style Guidelines? In this case it determines whether or not the style guideline is met. [attachment=7693]IBU-BUGU-1.jpg[/attachment] [attachment=7694]IBU-BUGU-2.jpg[/attachment] [attachment=7695]IBU-BUGU-3.jpg[/attachment]
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