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Does anyone know how to put toasted pumpkin seeds into an all-grain recipe? I'll be mashing them with the grain bill, so I expect the starch to be converted. But I can't find any information on the PPG or maximum % extract for pumpkin seeds, and so I don't know how to predict their affect on...

The non-fermentables from the crystal then? I didn't know it would account for such a big drop in attenuation. So my ABV at 2.5% is actually a plus if it's true. I was actually trying to push the lower limits of gravity and ABV as a pet project for good lawn mowing ale.

Is it too late to add nutrients now?

Mash was 152. I double checked the temps with multiple thermometers. Unfortunately I don't have the tubes, but I used them a day or two after purchase. Stored in the fridge. Pitched at close to 70. Maybe a degree or two above. Fermentation looked really good considering the low gravity. I...

Could someone give this a look and see if you can figure why I got such a high final gravity? I oxygenated the hell out of the batch before pitching with a hook/whip thing on a drill, and fermented in two 6-gal better bottles. I used two tubes of fresh WLP005, one tube per carboy...

Ready for maiden voyage. Inspired by a ladder, but this is much more stable and steps are custom-fit. No pumps. Gravity all the way from HLT to fermenter. (Is this four-tier?) Two banjo burners with steel wind shields added. Folds for storage.

How's this? Collapses for storage. Two burners, gravity-fed from HLT to fermenter. No pumps.

Good thread. It's all about where you lie on a spectrum. --At one end: purchase an awesome beer and enter it into a competition. --At the other end: grow and malt your own barley, collect and propagate your own yeast, etc. Both ends are silly, but do extract and AG brewing lie at the...

I am fermenting in Better Bottles that have racking adapters. Can I put them in tubs of water for cooling? I wonder if it's okay to submerge the racking adapter and valve during fermentation... contamination issues and all. Maybe keep some iodophor in the cooling water?

SWMBO keeps telling me to work on my sense of humor. I was kidding. Thanks so much for the details. My spreadsheet has a space reserved for your formula!

I was hoping for something more technical and mathematical. But I can work with this anecdote. Thanks!

Good plan. Anyone know if the relationship between volume and temperature is linear?

I'm doing full boils, all grain. In order for me to predict my volume and gravity at pitching, I need to have the correct pre-boil volume and pre-boil gravity. My problem is that everything I read quotes a shrinkage compensation that assumes a change from 212 to 68 degrees. But that is not...

When figuring out the necessary runoff volume for a target batch size, I know that we have to account for shrinkage, due to the temperature difference between the pre-boil wort and the 68F mash water, sparge water, or chilled wort in the fermenter. But why do we use 4%? Isn't that the...

I opened a bottle 10 days after bottling. There was promising carbonation, so I left it. At this point, it's been 18 days and the carbonation is perfectly on-target. Go figure! I guess the yeast didn't consume much of the priming sugar overnight after all.

I like the idea of using tabs. But I doubt the bottles will be completely flat when I add the tabs. Is that a problem? Will I be making bottle bombs?

I like beer better than cardboard, so I'll take that advice. If I open the bottles to add prime tabs... won't there be at least some carbonation in there already? Do I risk over-carbonating? I originally added enough sugar to reach 2.7 volumes.

The bucket was covered and in a clean place. I'm not worried about infection. After a couple of weeks, if it's flat, should I pour all of the bottles into the bucket to re-prime? Or should I add a dose to each bottle and re-cap? I didn't plan to do this... just had too many things...

The beer sat in the bottling bucket overnight. It was soaked in bleach before use, and I'm sure it was clean. I bottled the batch. Will it be undercarbonated or totally flat?

I added priming sugar to a batch late last night, but didn't fill bottles until morning. I estimate approximately 9 hours passed. Question: will my batch carbonate?