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You can tell when they are ready to harvest by doing a dry-matter test. With an accurate scale, weigh several freshly picked cones. Then let them dry out for about 24 hours and weigh them again. The difference in weight is a measure of the amount of water in the fresh cones. When the amount of...

To me it adds a "roundness" of taste. Fullness, stimulating the mouth. Not noticeably "salty" at all.

True all that. My reply was incorrect. I should have mentioned I use a ceramic filter to remove iron. I happen to like the flavor of sea salt in the beer. I don't put it in the mash, and the amount is so small there's no salty taste.

The filter will pull out the chlorine and iron, the sea salt will add roundness of flavor without making the water taste salty.

Personally, I would run it through an activated carbon filter, and add about 4 grams of gray sea salt per 20 liters of water. It should be fine.

I have an apfelwein made from unfiltered juice last fall. I tried to clarify with KC, and while some whitish sediment did fall out, the liquid is still quite cloudy. About the top 2 inches have cleared somewhat, after three weeks. Does anyone have any suggestions as to what to try next? Gelatin...

I entered some competitions because I am writing a book and I thought some wins would look good on my brewery wall, and answer the question "Why should I buy this guy's book?" I entered five competitions and won two bronze, two silver, and a gold (which went to the nationals where it competed...

Picking up on an old thread to understand the effect of isomerization. From what I read, the bitterness contribution to beer depends on boiling the hops so that the alpha acids are "isomerized" and the bitterness develops over time even though the alpha acids dissolve almost immediately. I...

No, what I did was put 25 grams of sugar in a glass measuring cup and topped it up to the 250 ml mark with water. Then I weighed the container and took the specific gravity of the solution. Now since my scale does not read to hundredths of a gram, nor my saccarometer read to five decimal...

I guess I have my work cut out for me to convice the PPP people that there's an easier way! I don't follow you here. If I put 25 grams of sugar in enough water to make 250 ml, then I have a solution that reads 10 Plato. A 250 ml solution that reads 10 Plato would weigh 260 grams by...

Also, don't think that you have to brew only all-grain to win competitions. I've done it with extract and specialty grains. The advice about adherance to style specifications is right on. This does not necessarily mean you have to brew to a style, but you do have to enter your beer in the...

I have just poured wort onto the yeast cake of a prior fermentation with good results, though I would be wary of doing it more than once. I've seen fermentation activity start within minutes this way.

Which brings up the question I've had for a while, which is, what would it take to get the homebrewing community at large to start thinking in metric terms? I posed my original question in points of gravity because it was most familiar. Degrees Plato is so much easier to work with in...

That's a neat trick, thanks, I will certainly use it.

Yep, that works thank you!

I am not sure if this is possible to do with algebra but here goes: Coopers says to determine ABV use the formula ABV = (OG-FG)/7.46 Is there a way to use this to determine the OG required for a desired ABV knowing only the expected yeast attenuation? FG would = OG x (1-A) where A =...

I hope this topic has not been beaten to death, but I can't seem to find anything by searching here. I am creating a spreadsheet that I can use to calculate the amount of minerals to add to deionized water in order to emulate the mineral profiles of various brewing locations. I have the...

Proulx and Nichols book on sweet and hard cider is probably the definitive publication. You can also heat the cider in bulk to pasteurize it, then sweeten it and bottle it. Be aware that frozen concentrate often has vitamin C in it and can add acidity to the flavor.

Has anyone tried making sake from sweet rice, the kind used for making mochi (mochigome)? Did it work ok? Has anyone tried to add more rice to previous batch of kome koji to increase the amount on hand? I made some, froze it, my friend asked me for some to make miso with, but I think...

Bang on! (that is not Chinese) I see they have yeast balls too, which I have been looking for at a reasonable price. I appreciate the link, and the site looks like a really fun place to browse for other obscure ingredients! Cheers! Robert