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Yes Yes. Forgot to mention that. Used a refractometer calculator as well

Hello, as the title suggests, my milk Stout is stuck after two weeks of fermentation. I have just found out that with lactose, beers may tend to finish higher (FG). I don't know if that is the case over here and don't want to risk having a few bottle bombs. Edit : current gravity measured with a...

So I have come back to homebrewing after a lengthy gap of around a year and found that my fridge still has an opened pack of S-04 (the pack would have been sanitized & sealed with a clip). Now I don't remember how much of that yeast is still remaining or how viable it still is. Do you'll...

Don't need a blow-off tube but figured I'll use one just in case the fermentation goes crazy. I have brewed using a balloon airlock in the past that worked just fine. I could use a sanitized AL foil with a pinhole or your trick of a slightly loose lid, but I am worried about the blow-off. Lower...

Since I don't really have any power-tools handy, I was planning to use a screwdriver after heating the tip on a stove. That won't make a perfectly round hole, but I guess that should work right? I will cut the hole 1mm smaller than the OD of the tube and use a file. Might have to clean the lid...

Hello guys, a friend has asked me to brew an SOS batch for his birthday next month. I don't brew that often and have just the one fermenter which I am going to be using for my Hefeweizen batch this week. What I do have is a 5 Ltr PET jar which I would like to use to ferment the batch for my...

Hey guys, I am looking at making a 1G Hefe for the first time. The recipe calls for Pils & Wheat malt bill with Hellertauer Hersbrucker hops at 60 & 15 minutes. The problem I am facing is unavailability of Wyeast 3068 around here in India. We have WB-06 and M20 yeasts available. I have done...

Got it! Might just skip the fly sparge altogether.

Hello guys, as the title suggests, I am ready to brew a 1Gal BIAB batch of Pale Ale. Recipe is as follows :- PA 2-row : 80% Munich : 6.7% Crystal 60L : 6.7% Dextrine : 6.7% Magnum : 3.5g @60 Centennial : 5.5g @15 Centennial : 6g @0 Cascade : 8g dry hop for 5 days Citra : 8g dry hop for 5 days...

That's fine :) I've figured the difference is down to the Boil-Off Rate which is calculated as 1.5Gal/hour by Brewers Friend. That translates to near 5.7 Litre/hour. I have a 10 Litre Kettle with a 9 Inch diameter. I never get that high a boil-off rate! So I guess I'll stick with Brewfather's...

I tried. For the same recipe, Brewers Friend shows 2.83gallons of Strike Water, that's about 10.7 Litres! Why is there such a big difference? I have adjusted equipment profiles just now on the website. Still there is that difference. Not sure why.

I meant I was using their old Beta Software for windows which was working fine but suddenly stopped working last month.

Hello guys, I am brewing a Porter (1 Gallon) tonight for the first time. All my previous brewing experiences (4 in total) have been Pale Ales or IPAs. So I guess I could do with some pointers. The recipe is such :- BIAB Pale 2-row : 980grams Caramel 60 : 90grams Chocolate : 60grams Roasted...

Will do. Thank you so much.

I actually had smaller 10Litre batches in mind to begin with. Mostly because I usually brew 1G or max 1.5G batches. Will go for 5G batches after that if I feel like.

1. Got it. I'll keep pump for whirlpool as an optional upgrade. 2. I'll give this some thought. Still leaning towards having a temperature controller & timer. Won't add too much cost, maybe this can be kept as optional too. 3. People here usually homebrew on their gas stoves. Very few actually...

Valid point. And quite obvious. How did I not think of this?! Yeah a big spoon/paddle is what I use too. But I saw videos of people introducing a whirlpool with the help of a small pump and fittings where they recirculate the beer which causes the whirlpool. I guess I need to design and then...

Hello guys, amateur homebrewer here, but with a background of manufacturing technology (not from food industry though). I was wondering if there was anybody here who has built a BIAB system (Brew in a Bag/Basket ... preferably basket) system here from scratch and would like to give me a few...

Does that mean this outgassing or foaming on the surface will subside? If it is just that and not something worse? Can adding few grams of yeast at this time help in giving the fermentation the much needed push? I will take a sample now directly in a week's time after I've added the mango puree...

I've tried reading about this right now and found out that this causes beer to foam at higher temps. Any other significance of this?