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I can try and culture some old stuff but if anyone can spare some I'd really appreciate at it. Thanks in advance!

I am aware you can boil and also sparge or bubble with gas (nitrogen?) Curious if there are some simple ways to accomplish this. I would rather not boil being a cheapskate on propane :D Could you hold water under vacuum overnight? We are trying to defeat Hoffman's Law which is what we are up...

I have probably had this thing 10-15 years. It has served me well. Little by little I started seeing more "play" near the neck and finally took a good look at it and there was a separation in the weld. Debating on cutting off the offending area and just adding new clamp. I will lose 1-2" at...

Can someone point me in the right direction? Looking to estimate the effects of carbonic acid in soda water. I would like to first be able to create a soda with a slightly alkaline pH say around 7.5 and am curious how much alkalinity would be required to do so (assume using distilled). Then I...

If so, how much? I assume it is just minor... Anyone know? Many thanks in advance!

Anyone willing to offer a guess of what dissolved extract of average gravity in distilled water would be. I understand there will variations amongst mfgrs, DME and liquid, etc. Would it even be within an acceptable range to brew beer? I assume the extract itself must be at under 4.5 to...

Helping a friend with some water calcs but a bit short on time to research so I am reaching out here. I know we need to bump Ca to precipitate and I know the reaction is limited and leaves 60-80ppm HCO3 but we want to boil to reduce the majority of it. Plan to use gypsum as Ca salt. Best ppm...

Munich helles on deck. Was hoping someone could run round numbers and explain the logic why I shouldn't make a 2l stater. I believe the growth rate is negatively affected. Should I just fork over another $7 for another packet, make a starter with half a packet, or postpone the brew and...

Curious what the brew science guys think is the best way to develop and keep the fruity esters of belgians, saisons, etc. I think there is consensus that pitching at low temperature will keep the higher alcohols and fusels out of the equation and raising temps near peak fermentation produces...

Long time brewer and looking for a good light ale recipe that is easy on calories for the SWMBO. Normally she is a craft beer mostly porter fan but the extra poundage from delivering our last offspring isn't coming off as fast now that we're in our 40's. Not looking for using beano pseudo...

Recently made the move to 30 minute mashes and what a game changer for guy like me with a young family and less brew time. Still working out the kinks. IE lower efficiency, higher FG, slight haze/astringency. My previous attempts used 1.6qt per lb and after some research I believe I need to...

Braufessors and beergineers, I am trying to respond to another thread but having some issues trying to convert the mash thicknesses 2:1 to 7:1 from this article into homebrewing scale. http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1991.tb01055.x/pdf The ratio is liquor to grist...

I have successfully been fooling with shorter mash times (30 minutes) and recently did my house IPA 1.075 with same routine. I am seeing a slight loss of efficiency with the shorter mash in other beers but otherwise no issues but the IPA is much cloudier than typical. Noticed this during...

Googled this one to death last night. The consenus seems to think acid malt is just pils malt sprayed with lactic acid. I am not entirely sure about that. If you dig deeper, you will find Weyermann states "Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on...

Does anyone have a practical method? I've seen some posts that refer to 1B:1ml. That seems reasonable. Thoughts? THANKS

Do you guys think a starter makes BETTER beer. Seriously? Like side by side brew avg gravity 10G, split into 2 carboys, smack pack into one and a stir plated starter based on web based yeast calcs into the other. I think the starter might go a bit faster but have a hard time thinking it will...

Having made my first wort chiller nearly 20 years ago from 25' 3/8" it has served me well but 'tis a crude beast and quite slow... I admit chilling wort is probably my least favorite brewing task. I will never go to plate chiller. I've done the research and it's not for me. I have a 50' roll...

Anyone do it? Looking to do an IPA with a heavy 15 minute addition and a heavy 30 minute hop stand. Concerned the 15 minute addition might be isomerized by the hop stand...