Recent content by kwadric

I've implemented the Doss calculation in my home spun recipe calculator. I haven't compared the results versus actual brew log data, but I can see both improvements and flaws when I play around with recipes from Brewing Classic Styles.

Much like calculating IBUs, calculating FG is an estimate and often a bad estimate because many factors come into play. I know that this is not technically correct, but when I have beer with simple sugar I assume it is 100% fermentable. So I'd apply the formula you cited but instead of "Gravity...

oceanic brew, the reason that I asked is because some people do no boil sours.

It depends on your brew process. Specifically did you use Brett? Brett will eat the Butyric acid and process it into a more tolerable flavor. If you did not pitch Brett, did you boil after the sour mash? If you didn't, there is a chance that some random wild yeast was on the grain for the sour...

I agree that top talent doesn't need any given physical attribute (I actually googled Ribery before I posted). Not size or speed. But Pulisic needs time and experience to continue his development before anyone knows what kind of player that he will be. He certainly has huge potential, but there...

Pulisic has something special. His combo of touch, quickness, and vision is not something USMNT fans don't see often. That said, he is a 5'8" 140lbs 17 year old. He needs time to grow and mature. We can all hope that his club team continues to help with his development. But only time and...

I saw this article a few weeks ago when I was reading about the effect of kettle pH on beer clarity. Limited science included, but interesting: http://beerandwinejournal.com/proper-boil-ph/ I read in a presentation about brewing German beers that some of the breweries in German adjust mash pH...

If you have an accurate way to measure kettle volume then you can top up with some fresh water. When you add the water depends on you process and how much water you need to add. The room temp water will lower the kettle from a boil. Heck, you could even top up in the fermentor like some extract...

When you say dark grains added at vorlauf, is that the dark crystal, chocolate, and carafa?

I see two risks. I'm not saying that it won't work (it probably would be fine), but there is some risk. I think that most brew pubs clean their serving tanks every batch. Also, they fill the tank through a port that is easier to clean than the tap line. first, how clean is the Perlick tap...

IPA out the bottle (or glass). Fruity Pebbles out the box. Oddly transcendental.

The easiest way to check for over carbonation is to get two glasses that are the same size. Fill the first glass half way up with beer. Pour the beer back and forth between the two glasses. Each pour will knock some CO2. When the beer slows down foaming taste it. I carb to about 2.0 to 2.2...

My understanding is that Clarityferm reduces the amount of gluten, but does not remove all the gluten. This is beneficial for people that have a gluten intolerance, but there might be too much gluten left for someone with Celiac. <https://www.whitelabs.com/news/stone-beer-uses-clarity-ferm>

In regards to the internal fan. If you cut the AC power and turn it back on, the unit would restart w the induction unit off but the cooling fan on. I'm not sure how to wire this, but a brief interrupt on the AC line might do the trick.

I know that this might be a little off topic, but here is a link to a tear down / hack to manually control an induction burner. I have not tried this. http://openschemes.com/2011/04/28/manual-control-of-the-1-8kw-induction-cooktop/