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the key to a good venturi effect is that the tiny hole has to be at a restriction point in the siphon. If you have a 1/2" racking cane with 1/2" tubing, put a small piece of 3/8" or 1/4" cane inline where the tubing goes vertical from the pot. Put a tiny hole in the piece of cane. The short...

London Ale yeast is a very highly flocculating yeast, it gathers into snot balls rather than sinking to the bottom. You may be ok

Maybe to push along your bitterness, you could no chill your wort. After mashing out, drain to sanitized cube with hops in then let slowly chill over night. Cheers Joe

Have you tried Gilbertson and Page? They sell malt to the craft breweries and the general public. Google them, they're not that far from you either

Your fermented beer is saturated with Carbon Dioxide gas, even though it tastes flat. The pellet hops you added caused the gas to come out of solution violently (read: nucleation sites, mentos in diet coke). If you're going to dry hop, put the pellets in the secondary and rack onto them...

33 grams in 100ml will make a 33% solution

My plan right now is to throw them in at the transfer from boil pot to pail. I figure that there's no isomerization that needs to go on like with bittering hops, just essential oil extraction that will likely need a bit of heat to work properly. I'll keep you posted

I've been staring at the No Chill Hop Utilization Chart that The Pol put together and it makes sense to me for Hops, but does it apply to other volatile aromatics as well? I usually add my coriander and orange peel into the Wit at about 5 minutes to go in the boil. On the No Chill chart this...

Hey Netflyer, It was an AG batch. Thanks for responding, but I'm not sure it addresses the question I had. That's my fault, I tend to ramble in the build up to the question and get bored myself rereading it (must work on clarity) The question I have is: Is the chloride:sulfate ratio...

I've been fiddling around with the EZ water adjustment spreadsheet (thanks TH for your good work) after already brewing up a pale ale with my well water. On further analysis, my water is a bit weak in ions and a little high in alkalinity for the colour of beer I wanted, but that ship has...

I guess from my perspective the first question that needs asking is "What are my goals in SG management?" You can certainly brew the way you suggest but I don't know that it's any simpler that performing monitoring. It seems more reactive than proactive to me... You need to have a ready supply...

Wow, I spitballed about 40% efficiency for my burner but never confirmed... your numbers are just over 20%, all electric, here I come!

There are a couple of nice restaurant supply stores in Edmonton, check the yellow pages, one sells used equipment. Make sure you go to the Homebrewers Guild meetings in Edmonton.

The Calcium and Magnesium in your tap water form an insoluble salt with the phosphate in the Star San. If you have hard water, your Star San will get cloudy so it's best to use distilled or RO water Cheers, Joe

11% of 5.5 gallons is .6 gallons per hour 55% of 1 gallon is .55 gallons per hour 35% of 2 gallons is .7 gallons per hour Close enough for horseshoes and hand grenades

Yes, as long as you don't think in terms of percent loss. My pot boils off 1.5 gallons per hour whether I start with 5 gallons or 12 gallons. So if I started with 3 and boiled for 30 minutes, I'd expect to find 2.25 gallons left in the pot, give or take a bit for evaporation while cooling...

you would need constant time and volume to fix the percentage. Better to use L per hour or Gal per hour, these are constant Cheers Joe

It was probably 15 gallons when it went in to prison....

Thanks guys, I think I'll move them into a shady spot and will try to keep them frozen for now

Hey all, I've recently moved and before I did I dug up my hop rootstock, some big, nasty looking cascade rhizome and tap roots. I put these in a rubbermaid with plenty of dirt and made the trip East. So now it's winter and they're still in the rubbermaid, so do I... 1 dig a hole in the...