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Haha, Smart ass-ery is among the many things that make this community so wonderful. Thanks for you advice beergolf

Sounds good. Thanks a lot man. I appreciated the back story on the Plato scale too! I get into that kinda stuff

Wow! That's awesome. Thanks for such a thoughtful and thorough reply. It'll be cool to work this out and see the difference. So, using this method, I wouldn't be able to determine the real final Plato until after fermentation I take it. Is there any way to estimate what it will be before...

So true...and I would like to discover the Form of real degrees plato so I can experience the Form of ultimate carbonation.

I tried posting this in the bottling forum, but didn't get any takers so I'm tryin it out here. I want to try bottling with wort and the formula I have for figuring out how much to use involves 'real final Plato.' Is real final Plato in contrast to apparent final Plato? And how do I measure...

So, I want to try using wort to bottle condition and I have this formula: %Speise={[(%CO2 content-.2)/.46]/(starting Plato-real final Plato)}x100 from the yeast book. What is real final Plato (is that in contrast to apparent Plato)? How do I calculate that? thanks so much for any help! matt

So, I feel like an awkward zombie on here. It's been a long time since I've brewed or posted - I let life get the best of me...but no more. I'm preppin to brew an 11G batch of Dubbel tomorrow, using WLP 500 and 545 (Trappist/Monestary and Belgian Strong, respectively). For one thing, the...

Early in the fermentation, I wouldn't worry about introducing more oxygen. Especially with higher gravity beers, I will sometimes aerate a second time, 12 hours after pitching. I know this is a late reply, but shaking it up early on wont hurt anything. Introducing oxygen after fermentation is...

RDWHHB...in any event, you've got beer which is a nice thing. Taking a gravity reading wont disrupt anything, just make sure you sanitize anything that will come in contact with the brew. It's possible that the yeast may have checked out from the temp drop, but putting it somewhere warmer and...

Agreed, starting with an appropriate pitch rate is very important. Chris White and Jamil Z's book, 'Yeast,' has a nice table documenting yeast growth in different sized starters going all the way up to 20L (just over 5 gallons!) using 100g DME per L water - which I think achieves a gravity of...

Yeah, I wouldn't worry about mixing the two yeasts. I often use multiple strains to create a more complex flavor (if the beer benefits from that sort of thing). For future brews, I would always recommend making a starter with your liquid yeast, I think you'll notice a dramatic decrease in lag...

Ended up swapping the hose from a Bayou I have and had one blowback, but otherwise, a wicked smooth brew day on a wicked nice sunny day here (first day this year I could sit in the yard in a T-shirt which is pretty good for ol' South China, ME). Called up Northern Brewer and they're sending me a...

Thanks! Looked through those threads, definitely gave me some insight. I'll try contacting Northern Brewer to see about getting a new hose... In the meantime, is there any reason why I could take a hose from a banjo burner (just rubber, no stainless mesh) and slap it on the Blichmann? I wanna...

Upgraded to a Blichmann burner when I upgraded to a system to do 10G batches. Only used once so far... Today would've been the second brew with the burner but while I was heating up the strike water, flames starting shooting back from the air intake - scared the bejesus outta me. Turned the...

Does anyone know any sources for organic, whole hops? I've gotten them from Seven Bridges (breworganic.com) in the past but they seem to have lost their supply for a lot of them and aren't sure what the future holds either. I'm specifically looking for American and German varieties. Thanks!

Sounds delicious, Thanks

I don't have much experience with Nelson Sauvin (used it in a Saison once) but I brewed a Pale Ale today, trying to clean out my inventory, with Columbus for bittering, Ivanhoe and Simcoe for flavor/aroma. I have an oz of Nelson Sauvin I was thinking of throwing in the secondary to dry hop...

Just occurred to me that MBT (skunk molecule) is likely pretty volatile since it is noticed as an off-aroma, meaning that during the boil, any MBT formed is probably vaporized like DMS...but maybe it's something altogether different.

Found this: https://www.homebrewtalk.com/wiki/index.php/MBT which says that the 'skunk molecule' if you will, is a thiol formed by the reaction of isohumulone (you were right on the isomerized alpha acid/UV part) with riboflavin, which I assume comes from the malt, in the presence of UV light...

Hmmm, Well let's hope so anyway. Thanks!