Search results

I am just wondering how many of you submerge a fermentor with a spigot on? I know that the fermentors on the market are of good quality, but how safe is it to submerge them with spigots on? After weeks in the waterbath, some water from the bath could leak into the batch, right? I guess it...

I have just found this info: "T-90 Pellets are milled into a powder and then squeezed through a die. They retain all of the vegetative matter that came in the hop cones and can be used as a full replacement for cone hops. T-45 pellets follow a similar process except that when they are milled it...

Hey guys, I am looking for some local Spanish active oxygen to buy in Barcelona (since I dont wanna pay too much for ChemiPro o PBW. I can get 2 pounds oxiclean for 3-4 euros while Chemi and PBW can be as expensive as 10-17 euros per 2 pounds). I was wondering if you could have a look at the...

I am wondering if there is a way to ferment wort to create hellas or dortmunder at high temps like 65F-70F? I guess it is all up to the yeast, but the lager yeasts need low temp. Any lager yeasts that can produce a clean dortmunder (or hellas) at higher temps?

What happens if I ferment this beer: https://www.brewtoad.com/recipes/cc23-elysium-summer-ale with the fermentis lager yeast at 65F-70F? Will the lager yeast produce a lot of off flavours at high temp? I think steam beer by anchor is produced like this, right? Pale ale malt fermented...

I am wondering if someone has a simple yet really good barley wine recipe? I have pale ale malts and light crystal malts. Obviously I dont mind getting more malts that might be required as long as they are not fancy (hard to get). I could also use some orange honey (maple syrup would be rather...

I am new to both of them. So far we only had access to ChemiPro. I used to use chemi and then iodine. What's the story with PBW and starsan? Is it safe to say that PBW is like chemi and starsan is like iodine in my cleaning process? So, PBW does the heavy duty cleaning and starsan...

I am trying to understand how the IBU is calculated and this is my attempt to do so: According to Palmer the IBU is AAU * U * 75/ Vrecipe AAU (alpha acid unit) is the alpha acid (AA%) content multiplied by the weight of the hops. So, if I use 11% Mosaic hops and 0.19 oz of it, then the AAU is...

I know that one of the important things will be hop utilization factor but that is the easy part. How do I know what IBU the wort should have if it gets diluted and I want to reach X IBU in the final product? Say I brew a 2 gallon batch and top it up with 1 gallon of water....the IBU...

Is it total extractable sugars (ppg) divided by (measured gravity multiplied by volume in gallons)? For instance: OG: 1.042 Total sugars: 223 Size: 3.96 gallons ....then: ((42*3.96)/223))=74.58% right?

I would like to share my auto-recipe builder that I have made out of an excel sheet I used to use for brewing. https://docs.google.com/spreadsheets/d/1Mx1zZj-Q9Bw5AvIflxuBsKyEOEu3zA7I87TpMSxp8ek/edit?usp=sharing Anyone can edit it online.....messing it up wont really make a difference to me as...

I am not sure this is the right place to ask this, but I'll give it a go... I'd like beersmith to calculate and account for 2 things....sparge water and top up water into the fermenter. These are 2 things that will greatly affect my gravity readings. I am trying to brew a mini-batch and...

I was wondering if there is a cheap and good refractometer for brewers? So far my main issues with refractometers were: -my eyes get tired as hell from trying to figure out exactly what the reading is -accuracy. I was told they are made for juices...not for beer which has particles in it...

I am wondering if there are any good yeast strain out there for the following beers (barley wine, pale ale, porter) that can handle temperatures between 15-24ºC (59-75F) without creating offlavours? I wanna brew minibatches and I dont want to invest in temperature control at all if I can...

Hey guys, I actually have 2 questions that I'd like to receive answers to: 1, How can I calculate the amount of water (top up water to the wort after boil) required to get a desired final gravity? For instance if I want final gravity 1.050 and 1.5 gallons in the fermentor, then how much wort...

I have just read this online: "Breweries typically make the least amount of money selling bottles. The cost of packaging and distribution decrease profits. Selling draft beer straight out of the tap room is extremely profitable. Zero cost of transportation, no middle man, and they can serve...

I am reading an article on draft beer and this is what I found: "In summary, if the right qualified individual adjusts the CO2 pressure for each beer properly, and if the temperature of the beer never changes more than plus or minus 4 degrees, using CO2 is O.K.. In reality I do not recommend...

I am planning to ferment a pale ale for 3 weeks and then keg it (primary fermentor for 3 weeks), then force carbonate it. How long shall I wait between kegging and serving? What your experience when it comes to this? Cheers

I know that there are these ancient recipes, but they are rather funny with all those weird ingredients. Is there a recipe that is historically proven to be an old recipe (like viking or something...or even like from the 17th-18th century England) that I could brew for my friends as a special...

I am still learning about kegging and there is one thing I'd like to know: do we have to filter fermented beer before kegging? I am wondering if all the particles need to be removed from the beer before kegging including yeast particles? Or is it only big chunks that might cause problems when...