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# of Possible Recipes = (# of malts)! * (# of hops)! * (# of yeast strains)! * (# of water adjustments possible)! How many unique, drinkable combinations of different types of malts, hops, yeast and water are there? (Yes, I know the math isn't correct, I just made it up to illustrate the...

Mash temperatures affect the fermentability of the wort, but what is the contribution of mash ratio to that equation. Suppose a temperature range of 147F - 158F Fermentability: 147F - thinner beer, raises wort fermentablility (lower f.g.) 158F - thicker beer, lowers wort fermentablility...

I have 5, 6, and 6.5 gallon glass carboys. The 6.5 gallon is smooth. I know when the liquid gets to the "lip" or "hump" right before the glass starts to curve into the top is when they are at the rated volume, and of course they hold about .25 - .5 gallon more. What about the lips or humps...

Why?

Just realized something, making supper... Treating my water this morning, I accidentally grabbed my little white Morton Iodized salt container, and added the recommended dosage (Bru N' Water). I do have the Kosher/Pickling salt (black bottle), but being brain damaged doesn't help much and of...

At least that's what I told my boss when he asked how I was doing.... He chuckled and said I'm not suppose to tell him things like that... But it's true. I'm such a chicken. I should just up and quit my comfortable life style and cushy job and just go do something crazy and...

Is final gravity the gravity at which no further fermentation takes place at a given temperature with a given yeast? What if the temperature is raised or yeast is added will/should fermentation continue if final gravity has been reached? Are there fermentables still remaining when the FG...

Over/under pitching doesn't make the ideal beer. Instead we use computators and calculators to whiz bang some number for the yeast cell count and starter size etc..., etc.... in an effort to get the ideal number of yeast cells. Now, lag time is the phase when the yeast grows and multiplies...

What are the conversions for Liquid to Solid and Solid to Liquid amounts of the following acids: Lactic Citric Phosphoric In other words, if I need 1ml of citric how many grams of solid would that be, or if I need 1 gram of citric solid how many ml of liquid would that be. Of course it...

According to various sources across the internet, Urea, commonly found in yeast energizer or yeast nutrient is a precursor to urethane or Ethyl Carbamate. I'm looking for facts regarding the levels necessary to be considered dangerous. Bottles containing Urea + DAP have directions calling for...

A creamy, quaffable Blonde Ale with a touch of honey like flavor. For 5.5 Gallons (75% efficiency): OG: 1.040 FG: 1.008 - 1.010 ABV: ~4% IBU: 27 SRM: 4.8 BU:GU: 0.69 (can go lower to taste ~.5 or ~20 IBU) 7 lbs Great Western Pale 2-Row .5 lb Gambrinus Honey Malt .5 lb Simpsons Golden Naked...

Artificially limiting the supply results in higher rated beer. Examples are Westvleteren 12, Heady Topper, Pliny the Younger. Don't misunderstand, these are most excellent beers, top of the line, but what if they were commonly available at your supermarket (maybe they are in your local area)...

Dave Miller recommends 11 milligrams of Zinc Sulfate Heptahydrate per 5 gallon batch of beer. http://brewlikeapro.net/tipsandtechniques.html My questions are: 1.) Can I substitute Zinc Sulfate Monohydrate for Zinc Sulfate Heptahydate? Can only find the monohydrate powder. (1 water molecule...

Wrote a program that makes an SRM color chart in the sRGB color space. I don't have access to ASTM E-308, but guesstimating what it says: 1.) The following gives a transmission spectrum that when integrated gives an XYZ value with a C-Illuminant and a 10 degree observer. 2.) Chromatically...

How important is it to measure accurately when brewing? Can one be a couple oz off either way on grains and not notice a difference? What about water, yeast, hops and water salts?

It's a well known fact that abacterium and its close genealogical relation bactillus afermentus decompose most waste in landfills. There's really only one thing I want to know. In addition, microgenus tractoillus-bisyllabus contributes variations of it's gene pool by asexual reproduction...

1.) Is there a minimum qt./lb. ratio required for starch conversion in the mash? 2.) What is the difference between "extraction" and "conversion"?

Self admitted non-expert on water. A friend who swears by pH-5.2 says that it helps acidify or alkanize his mash and sparge water. I'm no expert but my understanding is that it acts as a buffer for mash water. In other words you add the pH-5.2 to the mash water. You then add your grain...

For a given recipe how would one calculate the concentration of Ca needed for the mash.

I know that 'draught' (or 'draft') beer refers to beer served from a keg rather than a bottle. However, sometimes the terms are used in labeling a style of beer, for example, Coopers Draught, Coopers Traditional Draught or Sierra Nevada Draught Style Pale Ale. There is no BJCP category for...