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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...

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...

I'm having a hard time finding red yeast rice anywhere on the net. There was some for sale on ebay a while back but not any more. Has anyone tried cultivating red yeast kome koji from some of the dozens of brands of capsules that are sold as dietary supplements against high cholesterol...

I know someone is going to have the answer right away so here is the question: I have 20 L of blended apple juice with .25% acid. I have 3.78 L of crab apple juice with 1.3% acid. What should the total acid be of the 23.78 L of juice when I mix them together? I've tried to calculate...

I got 25 pounds of mixed reisling and chardonnay grapes from my friend today. We live in BC so I expect to chaptalize and ameliorate them into proper Brix and acid. My question is, would it be better to crush and soak them on the skins for a while and if so how long, or just press them as...

Here in Canada you can buy homebrew supplies in a supermarket. Sometimes close to holidays the Cooper kits go on sale and you can buy a can of extract for $7-8. I stock up and use them later. This is an example of how I took a Cooper's Dark Ale kit up a notch to provide more umami and...

I've brewed a Northwest Pale ale with fresh picked homegrown Nugget, Willamette and Fuggle. I added 10 grams every 5 minutes during a 60 minute boil with the final addition at flameout. I plan to dry hop with Simcoe and Citra. Youse?

This may be covered somewhere on here but would anyone care to ball-park an amount of homegrown Nugget/Willamette/Fuggle blend (about equal amounts of each) to wet-hop in a continuous addition to a Northwest Pale Ale in a 5 gallon batch? I'm thinking something like two to three ounces wet, as...

I hesitate to call it a kit. Can you all get these in the US? It is an all-grain high-gravity wort that comes in a 15L bag, and you add about 8L more water to it to make the starting amount. I say about because you can make a stronger beer with less water. Anyway, I was running low on the...

I was in a English-tribute pub in Washington recently and saw some of their empty kegs on the way to the "Loo". There were some 19L kegs there from DesChutes that had one big valve right in the middle of the keg but were otherwise the size and shape of a Corny keg. Neglected to write down...

I have just discovered the joys of using a paddle to stir the mash tun instead of the long handled stirring spoon I use for fermenation. Amazingly more efficient. My question is, I see a lot of paddles with holes in them, some pretty fancy. Mine is a stockpot paddle from the restaurant...

Just curious, as a new member, what is the point of starting a thread such as "What are you brewing this weekend?" or "What are you drinking now?" that garners ten thousand responses in 24 hours? Nobody reads ten thousand responses, I venture to say. Is this just to pump up your stats or...

I have found that if I start fertilizing with Super Bloom (12-55-6) when burrs start showing up I can substantially increase the size of the hop flowers at harvest. Haven't done any empirical studies, just picked flowers the size of pine cones! Go for it growers!

I writing about home brewing in the 70s and trying to remember what kinds of yeast were available before liquid, and before Fermentis and Lallemand dominated the dry market. I remember Edme, and Vierka. Any brew geezers recall any other brands they used? Thanks!