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I'm guessing the brew made it to 40F at best while reading it. How many points should I add or subtract from this reading? I got 1.006 at 37-40F OG was 1.035 at 60F

Anyone have one? Build their own? Alternatives? I'm growing tired of heating my mash every two or three minutes. It's not pissing me off but obviously some convenience would be appreciated. I read a few people chirp about blichmann's technology in ToP being a form of planned obsolescence...

I've been jamming a 3/8 hose in to my picnic tap and it works fine. For contests and perhaps for small scale business bottling in the distant future I'd like something a little more professional. I've seen microbrews jam a hose in to their tap for filling growlers. Works fine also it seems...

I made a pilsner using a spring water with only these lab results available: Calcium 49.9 mg/L Hardness as calcium carbonate 171.5 mg/L Magnesium 11.4 mg/L Sodium 2.2 mg/L It came out beautiful. The first sip was a bit awe inspiring, at least for me and my mates it was. The only thing I...

You ever ingest something that's too acidic, and the consequence is a sort of gut rot and almost a shooting pain up in to the region of your collar bone? I've experienced this once or twice from a batch of kombucha that was too acidic, mountain dew, some of those super acidic coolers, and maybe...

AAmylase is optimal at 6.7-7.0 pH says Wikipedia. If you are doing a single infusion mash in the alpha range why lower the pH for optimal beta amylase range?

I'm assuming simply that when you cereal mash you make a more easily fermentable product, thus giving you a tool to add some more dryness to your brew. Is this true or can it be true? I'm guessing perhaps not because you will still pass through the wet/sweet phase of mashing

If they are all mashed at the same temperature?

This has happened twice now. Beer tastes perfect about 9 or 10 days in to force carbing, then days later the hop bitterness is a bit too strong, hop flavor drops some, and a bit of the malty character is less discernable. I used a relatively hard spring water and am moving in to 100% RO for now...

Might deserve a sticky until the course starts: https://janux.ou.edu/landing/course.chem4970.html

If I brew in a garage am I OK with a foot of the garage door open?

As I begin to enter in to water basics I keep reading about hop crispness. Well what about CO2 crispness? Is there such a thing? Or are they the same thing? When I try to conceptualize it, that little extra fizz tingle on the tongue feels like it would fit in to a crispness descriptor, and...

Whatever they're called....damn their Xmas ale is tasty, really nice aroma, faint hint of candy cane. good stuff yarr

When I xfer my brew to keg I purge all the air out with co2 by pumping the relief valve several times, and maybe even a little shake. Then I take the co2 off and condition/lager. Several days later or weeks there's no pressure left when I pull the relief tab. No air from outside should be...

I'm reading though some of the stickies and am finding them quite informative thanks. I still don't understand mash pH. Do you want a certain pH of water before the conversion, or do you calculate for a desired pre-boil pH? I also want to know more about the various acidifying malts...

Would someone direct me to a single source explanation/breakdown on three vessel brewing please? I've been sIngle vessel biab for a few years now and am still having a hard time wrapping my head around the concept of three. I'd like to understand it in it's simplest iteration, with a bit of...