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I've looked around and still can't understand how long and at what temp I should be conditioning for. For a hoppy IPA at around 5% ABV do I leave the bottles in the dark for 2 weeks at 20c, then into a cooler area at maybe around 15c before refrigerating?

Is 500g of crystal 200 ebc the same as using 250g Crystal 400 ebc + 250g Crystal 100 ebc? In short, if you don't have the exact Crystal Malt for a recipe, can you mix and match to get obtain the desired EBC?

Blimey, this is so confusing! On the packet it says crystal 100 and 100 ebc

I don;t know, got it from this forum and it marries exactly with a recipe on the grainfather website.

I'm not sure how it would be darker as the recipe states 150g caragold (145.3 ebc) whereas I'd be using crystal at 100ebc ?

Can't be chinese spring rolls; they'll clash with the 145.3 EBC of caragold!

As the recipe states: 260 g crisp caramalt (38.5 ebc) 5kg Maris otter (6.5) 150g caragold (145.3 ebc) I was thinking of 115g cara (28EBC) and 295g of Crystal 100 to offset the lack of low EBC crystal. Does that sound ok? Sorry, it's just that I have no knowledge whatsoever of this stuff!

It's a Beavertown Gamma Ray clone. As it's only my 4th ever brew I'm a little in the dark as to what to use. I don;t really care too much about the colour but don't want to spend my whole day messing up the brew :)

Strange this recipe states the following: 260 g crisp caramalt (38.5 ebc) 5kg Maris otter (6.5) 150g caragold (145.3 ebc) I have 115g of cara malt (28 ebc) and lots of Crystal 135 and 100. What would be the best thing to do? Also, does it really matter that much! :)

Hi All I'm going to try a Gamma Ray clone today and it calls for small amounts of Caragold and Caramalt. My understanding is that Caramalt is just 20 ebc Crystal and caragold is Crystal 120. Is this true? As I'm a complete novice at homebrewing I'm a little bit unsure as to how important...

I'll be trying to brew my 4th brew tomorrow and the recipe calls for a hop addition at 'Whirlpool at 90 °C 20min' What the hell does that mean! ? Could someone please help me to understand how these 0min hop additions work? Does 'whirlpool at 90c 20min' mean you take off the boil, add 0min...

Think I'm going to try this tomorrow. What would be a decent substitute for Bravo in the boil and calypso in dry hop? This is only my 3rd brew :blush2:

Btw, do people ever take a gravity reading directly after pitching the yeast. It seems strange to me because you're essentially wasting yeast - I don't get it.

I guess it doesn't matter too much. It's a session IPA recipe from brewdog and I imagine if I leave it for 10 days, 1 week dry hop I'll be all good.

I'm a noob so I could be wrong here but the sample was taken before I added the yeast. So I can't see how it would be fermenting at all. Am I missing something? P.S The glass tube was sanitized.

Hi All I broke my hydrometer last week whilst brewing but I took a sample anyway, added it to my tube and wrapped cling film around the top; I should receive my new hydrometer tomorrow. Will the reading still be accurate if it's been sitting around for a week? Cheers!

Yeah, I kind of get it!

Thanks Svenito. I'm not sure which ratios you're referring to, I haven't seen that on the beersmith program. I typed in my profile but I think I'm misunderstanding something. So4 is sulfite, but on my water profile (in French) there isn't sulfite listed, so I assumed it was 'potassium'. Given...

So, in brewsfriend are you just trying to get everything hitting normal?

Yeah I know what you mean. Can't I just bang my current water profile into a computer, with the water profile needed and be told how much 'stuff' I need to throw in? Oh, that would be a dream. :)