Recent content by stefansjs

The bookstore is a good idea too. The next time I'm up in Davis I'll definitely raid the brewing books 😇. That's an amazing recommendation! Thank you! And thanks for the syllabi. @madscientist451 any that you have experience with? I noticed a few on Amazon that seemed pretty suspect from the...

I'm just curious if anybody can offer the name of any textbooks that they particularly liked? I presume any textbook you've used has a publisher that will accept my money 🤑. @Sammy86 any reason you don't want to share the title of any of your favorites? (p.s. I've never been to a university...

Last I searched I couldn't find syllabi online with that level of detail. I don't think most universities actually publish that kind of information publicly. I'd be keen to learn what textbooks people used in their programs too. Especially about the biology side of things.

Hey folks, I'm making my first mead. I've done a little bit of beer brewing (about 20 batches), so I've got a little bit of understanding about some fundamentals. One thing that I'm worried about is that I might have really oxidized my mead when I was transferring it to secondary. It was still...

I would definitely love to have one of these!

I just came across the same video on YouTube and I'm really curious to make my own ginger beer. Did you figure out anything? Did you try again? I also watched a video that said a lot of older recipes call for only fermenting for a day. He says it's a very green beer. I've never done it, but I...

Hey everybody. First time making wine here. TL;DR: Do gross lees always provide a concerning smell when first racking? I'm making from fresh Zinfandel grapes that I picked. Learned a lot already (like when it's too late to pick Zinfandel grapes). I just pressed the must and racked off the...

Ok, so admittedly this is a basic question. I've been using my refractometer to measure beer SG quite a bit and it's been working fine. Now I'm trying to measure my first wine during fermentation while the skins are still in the mix. The problem I'm having is that between back-to-back...

So, this is a very old thread, but it seems like the most relevant one. I came across @Brulosopher's Brulosophy article that this thread is about, as well as Kai's post about fermenting lagers. I'm actually in the middle (towards the end) of diacetyl rest for my first lager! (I'm very...

Lol, I mistyped. It's 29.2° which is a lot more reasonable sounding.

Well the update is that I got a lot less must out of it then I was expecting, but this is my first time so I'm still calibration my expectations. The initial measurement is 39.2°Brix! Some places I read suggested that 35 is pretty normal for zinfandel and others said you should target much...

Thanks for the encouragement folks! Should I be expecting to add water to get the sugar out of the dried bits? I'm a little worried that I don't have enough juicy grapes to get everything out of the dried ones. No offense taken at all. I'm definitely ignorant here and just trying to figure...

Ok, so I didn't actually know what I was signing up for. I called a farm nearby and scheduled to harvest grapes today not exactly realizing that these vines were ready about a month ago, maybe longer. I ended up with a lot of shriveled raisins. The grower told me that they can be added to the...

Did anybody take this course and have some takeaways? I'm particularly interested in how deep they go into some of the sticky details. Is it for total brewing novices? experienced brewers? biochemists? Louis Pasteur?

Can you give an overall takeaway? I was just looking at this course and I'm curious if you found it useful and what level of brewer you think it's targeted for.