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So... how does that work? One of the things that's been bugging me has been that wet-grain smell from the beer/lye. Do you mix water with the lye and just add the water to the beer weight when calculating?

Thanks everyone, this is very helpful

It came out pretty good. But like I said, almost instantly went to trace, was at mashed potato in about 10 min. Was ready for mold in 45.

It's a Brown ale, stick blender to flatten it, measured and frozen with alcohol. I haven't had a problem with the lye "volcano-ing." This is the first time I tried this recipe. I just took what oils I had and adjusted them until the numbers were all kind of in the middle. I'm VERY new at this...

Beer -11.2 oz Lye- 4.19 oz Shea butter -8 oz Red palm oil 4.8 oz Coconut oil- 8 oz Olive oil- 6.4 oz Castor oil 4.8 oz And I'm calling trace mayonaise consistency. Thick enough to stand a large spoon and not smooth over when stirred

So I keep reading and seeing online that once you ask the lye/water mixture to the oils you need to hit it with a stick blender for “sometimes up to 10 minutes” before it gets to trace but mine keeps going to trace almost immediately. Am I doing something wrong or do some recipes just get...