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Did I miss something about the water? I started reading this from my phone, and thought I saw something about water in the fridge and water to boil. Now that I have it on my laptop, I can only see 1 gal of boiled water, and a mysterious addition of cool water from the fridge. Is it 1 gal total?

Also, it has been proven that any hops affects yeast reproduction negitavely. Hops are worse than the hot break proteins, and if you get a cold break, that's yeast food. Do you have a reference for this? I am particularly interested in the characteristics and effects of hot break vs. cold...

I have a pound of Briess Extra Special malt, which sounds like it may have some interesting flavors for my robust porter. Their website describes it as follows: Color: 130 Lovibond Flavor: Toasted marshmallow, toast, mild coffee, prunes, dry, woody Characteristics: Complex flavored 2-Row...

Control my temperature!

The reason a trub cones in hot wort is explained by the "tea leaf pardox" http://en.wikipedia.org/wiki/Tea_leaf_paradox This effect doesn't depend (explicitly) on temperature, but the thermal gradients might help to accentuate the effect, so it might not be as effective once the wort is cooled...

I've brewed several of the recipes from this book with good results. Although I didn't do a side-by-side comparison with the commercial counterparts, the recipes do appear to be quality. That said, I share all of the gripes noted above about the presentation of ingredients, etc. It is...

I've brewed several of the recipes from this book with good results. Although I didn't do a side-by-side comparison with the commercial counterparts, the recipes do appear to be quality. That said, I share all of the gripes noted above about the presentation of ingredients, etc. It is...

I am a little over 24 hours into fermentation and trying to ferment at 68°F but hit a warm spell and the water bath is pushing to over 71°F. I want to bring the temp back down with ice in the water bath, but I am concerned that I might put the yeast to sleep if I go too fast. How quickly...

I'm not sure where this best fits, so I am posting under the fermentation forum. I brewed two separate batches of hefeweizen, one using liquid malt extract, and the other all-grain with equivalent proportions of wheat and pilsner malt to get the same gravity. I then split these batches and...

My dog is definitely an omnivore --- she loves to take a break during springtime walks to eat her "salad" of fresh growth, loves zucchini, and a number of other fresh garden vegetables. Of course, she also has a fancy for certain vintage of horse manure. I haven't been able to figure out...

What about the protein coagulation? Is that mostly done with the hot break?

I want to get my starter ready for the weekend, but I am out of DME and the LHBS is closed. I do have a pound of pale malt looking for a purpose, so I just put it in the mash tun to get very fermentable extract. I don't plan on hopping the wort, since it is just going into a starter, so I...

This may be related to my earlier post on re-booting a no-go fermentation. I ferment in buckets (no carboy), and I don't have an air pump for aeration. In the absence of this sophistication, a lot of people seem to recommend vigorous shaking of the fermenter to aerate the wort before...

Any suggestions on how I can recover a batch that wouldn't start fermenting, even after re-pitching? The wort has been sitting now for a few days, the yeast has all dropped, and it is starting to develop a very fine layer on top. The airlock is still full, and will bubble when I squeeze the...

I know this is late to the game, but I think abbysdad2006 has it upside down. AAU = % alpha acid x ounces So for 25 AAU from 18.5% Summit, 25/18.5 = 1.35 oz

Listen to @blacklab and @bobbrews. The evaporation rate depends on the surface area of your brew kettle, the rate of boil (e.g., rolling boil), and to a lesser extent, the altitude. A percentage can be accurate if you always boil the same volume in the same kettle at the same rate, but as soon...

Your formula is on the right track, but all the mechanical engineers out there are cringing at the mix of units. First, to answer the original question, the specific heat capacity of malted grain is about 0.38 Btu/lb°F. Specific heat capacity of water is 1.0 Btu/lb°F. Now back to the...

I have a variety of 2-year old hops plants, which did pretty well this year, but are not cut back for the NY winter. I will be moving in a month or so, and hoping to figure out how I can save these plants to take to my new home. Temperatures are currently hovering at or below freezing, and...