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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...

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!

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...

I have never had this issue myself (because I usually brew under the roof of my porch) but I recently moved into a house with an uncovered patio. While I was brewing today, the sun was nice and bright and I thought, "I wonder if my wort is getting skunked right now." Any insight into that, it...

So, I was gearing up to brew my first batch in about a year this morning only to discover that the little bolt that you loosen to turn the dip tube (talking about a blichmann) to remove/install the false bottom was rounded out! Any suggestions? I'd like to just get a new one at a hardware store...

Hi, Does anyone know where I could find some organic chemistry labs, or ideas for labs designed for an organic chemistry course. I'm thinking things along the lines of hop oil extraction and the chemistry behind it or different malt things like the production of dimethyl sulfide pre and post...

What sort of carbonation can standard bottles (reused, regular weight bottles from beer I drink) take. If I wanted to carbonate a beer with say...3.5 volumes, would they take it all right? I've had bottles blow up before, but I've figured my system out better since then and really wasn't sure...

I brewed a Tripel today. O.G. 1.084 and pitched something like 300 billion cells to a 6-gallon batch. I've been having trouble with beers not attenuating like I'd like them to. I aerate with an air stone (just filtered air, not pure Oxygen) just prior to pitching and then again 12 hrs later...

Hi, I'm using Wyeast's French Saison right now for the first time and noticed a smell I wasn't particularly excited about when I did my second aeration (I sometimes aerate a second time about 12 hrs. after pitching). For those with experience with this yeast, does it produce some decidedly...

Hi, Does anyone know if any of the following bacteria are known for high diacetyl production, or other bad beer flavors for that matter: Streptococcus thermophilus Lactobacillus delbrueckii subsp. bulgaricus Lactobacillus acidophilus Bifidobacterium lactis I want to brew a...

Hi, Does anyone know if any of the following bacteria are known for high diacetyl production: Streptococcus thermophilus Lactobacillus delbrueckii subsp. bulgaricus Lactobacillus acidophilus Bifidobacterium lactis I want to brew a slightly sour Wit, but didn't plan ahead...

I've brewed a number of beers recently for which I employed a decoction mash and something has occurred to me. I pull the first decoction, rest at 145 and 158 before boiling and then add it back to the main to raise the main mash to about 145...doesn't that break down the dextrins formed by the...

I've recently started brewing a lot of beers, implementing a decoction mash. I've been having trouble though getting the decoction to totally saccharify. I feel confident that the temperature is right for conversion (I've just been doing a single rest at around 150 F before boiling, figuring...

I'm in a bind. I just brewed a Schwarzbier and went to aerate it only to find that my air stone is broken. It seems that the seal where the stone meets the barb no longer seals and so all the air just exists in large bubbles from that joint. I just express ordered another one (two day air...

Hi, I'm trying to get a little more technical with my brewing. I've been using Beer Tools and there's a calculator in there for figuring out volumes of CO2; part of the data required is the beer temp. Should I enter the temp that the beer will be when I plan to drink it (i.e. chilled) or the...

I know how many yeast cells I want to pitch, but the Mr. Malty Calc has a predetermined pitching rate that is not the same as what I want. Is there a way to figure out, either with Mr. Malty or on my own, how to go about making the starter. I want roughly 313 billion cells (15 million/ml) for a...

Hmmm, I'm on day three of no visible activity here. Pitched Rasenmaher lager yeast from Wyeast into half-gallon wort at 50 degrees, didn't see anything after 36 hours or so, so I slowly brought it up to room temp and added half-gallon at room temp. Now, still no activity. What's the deal...