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Hi all, I'm thinking about how best to passivate my stainless steel equipment. I have a new SS mashtun arriving soon, and I have lots of other stainless equipment that it has been a few years since i've passivated. I thoroughly clean and sanitize my fermenter and boil kettle after each use...

Hello. Is the mash tun still available??

This would actually be very useful for my lab at work...

That would be really cool! In addition to brewing I use CO2 in aquariums and other science experiments. I would love to have a nice CO2 detector in addition to the CO detectors I have. I'll look I to these...

Hi. Is this still available? I'm interested in upgrading my mash tun and am kinda in the area.

It's not a ton of money, but it's going to be an amazing life!

Hi all, I haven't posted here for a while as i've been busy finishing a geochemistry master's thesis an job hunting. I'm here to report that i've just accepted, and soon will be starting an amazing job. Starting in January, i'm going to be a Beer QA Chemist for Deschutes Brewing Co. in Bend...

I actually used straight lemon juice in a beer a few batches ago. The only reason I did was that I was brewing a 100% organic beer, so really had to improvise. The problem with lemon juice is that each lemon will have a slightly different amount of juice and at a different concentration of...

Citric is a great acid to use. It's a solid, it's food grade, cheap, good potency, not as dangerous as other acids. I used to use it a lot back in the days when i was less meticulous and measured in tablespoons rather than grams and a few of my beers tasted of citric acid sourness, so I stopped...

I did this a while back when I got a new meter. If you make a 1.0 molar solution of a strong monoprotic acid, the pH should, by definition, be 0. If you have a strong acid you can dilute to appropriate concentrations, that would work, or else, you could find some household acid, say vinegar...

I had the same concerns about some of the acids I had available for use in beer. I have quite the science lab in my garage, but most of the acids I had were of technical or questionable grade, so I was hesitant to use even greatly diluted amounts of these acids in brewing. I had been using the...

I'm in!

Nice article. I've started calculating efficiency for most of my all grain brews now, and I actually realized that the biggest variable in the equation was actually my volume measurement! My brew pot and carboys don't have volume gradations on them, so a few days ago I added a volume scale...

Nice article. I've started calculating efficiency for most of my all grain brews now, and I actually realized that the biggest variable in the equation was actually my volume measurement! My brew pot and carboys don't have volume gradations on them, so a few days ago I added a volume scale...

I'm planning a few pumpkin brews coming up and i'm gonna do some experimentation with them!

That would be perfect for me now; i'm in!

As ajdelange said in his first post here, there's no need to use the 10 buffer. So if you didn't know that and calibrated in numerical sequence using the 4.0, then 7.0, then 10.0, your meter would probably just be programmed to be calibrated between 7 and 10, which would give you funky...

I just read this whole thread. I'm planning on making my own Supplication clone/take probably next week. I just ordered a few yeasts from The Yeast Bay which i'm going to use for this project. I'll use their Northeastern Abby yeast as the primary yeast and then the Mélange blend for secondary...

I usually treat only the water I use for mashing with brewing salts appropriate to whatever style i'm brewing to get the benefits of better mash-efficiency and pH drop. I don't add salts to my mash-out or sparge additions because I don't see the point and would rather use less salts than more...

Brewing is still fun when it's that hot outside, especially spraying off all the equipment, but for me at least, the hot weather we've been having makes it really difficult to hold my fermentations at reasonable temperatures!