Recent content by mplsbrewer

Hi there, I'm a big fan of Indian cuisine and am interested in developing a recipe with some ingredients commonly used in Indian cooking. I wanted to give it a subtle hint of heat and spice, and was originally thinking of starting with a blonde ale base recipe which I have brewed many times...

Thanks for the input! The ratios you give make sense. However, I think you have an error in the weights given for my example. If I have 1 lb sugar, 1/10 lb acid is actually 10% of the weight of sugar. It should actually be 1/1000 lb acid to get 0.1% of the weight of sugar.

Hi, I've been doing some reading up on making invert sugar. My plan is to use turbinado sugar and a tartaric acid catalyst. What I haven't been able to find a clear answer on is how much tartaric to use. I'll be using 1 lb. of turbinado. Does anyone have any general guidelines on sugar to...

I'm in

I am in.

I just bought a tea ball and am getting the parts together to install it along with a pickup tube on the inside of my boil kettle. This is more of a question on the dip tube itself shown in the original photo. What type of fitting are you using between the dip tube and the 1/2" female NPT...

I have a question regarding batch sparge grain bills, as discussed in Chapter 17 of Palmer. As I understand it, the calculations provided introduce a scale-up factor for the grain bill in order to compensate for lost efficiency during the batch sparge, relative to the higher efficiency one...

Very interesting info here. I just recently read Palmer's book and had been taking it as gospel, so it's nice to get the fresh perspective. It may also help explain why my IBU calculations have diverged from what I've seen in other places. I've been calculating using Tinseth's formula with...

The Pilsen Light and Amber were both LME, so I assumed 37 points for each of them, which is where my calculation differs from yours, Calder (we're pretty much the same for the steeping grain value). Pilsen LME: 6 lb x 37 ppg = 222 points Amber LME: 3.3 lb x 37 ppg = 122 points Biscuit...

I did draw the sample from the bottom of the fermenter after transferring the wort and topping off to 5 gallons. I'm guessing the top off water was not homogeneously mixed when I sampled. Thanks for the feedback!

Hello, I have a question regarding OG measurements. I just boiled an IPA recipe which, according to my calculations, should yield an OG of 1.071. My actual hydrometer measurement came out to 1.090 (twice). Wort temperature was ~75F, so temp correction should be pretty small. My question...

Thanks for the feedback. Looks like I'll need to do some testing in my kitchen, but that gives me an excuse to brew some more (not that I needed the motivation). Do you happen to know what the actual color compounds in malt are? If they are similar to sugars in molecular weight and...

Hello, I have a question regarding the use of specialty grains for extract brews. Particularly, how do you calculate OG and color contributions for specialty grains? I've seen some other threads suggesting that specialty grains do not contribute to the OG, but this is incorrect since they...