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Earlier in the year (2018) I remember listening to a podcast where someone was interviewed who was making dry-hopped water at home. I wasn't smart enough to bookmark the podcast and now I cannot find it. Anyone remember the show/episode? I think it may have been an experimental brewing or basic...

I am trying to find the right sized washer for the quick disconnects that I use to connect my pots/pumps...and my google-fu has failed me. Turns out there are all sorts of quick disconnects out there, each with their own washer size. The ones I need fit the full-port, 1/2" stainless quick...

So this is slightly off-topic, but I figured this sub-forum would be the best place for the advice I need. I recently moved to an older farm property; prior to that I was in a modern house and was mid-way through converting my 3-vessel propane system to 240V electric (i.e. I had converted the...

I am working on a beer in which raisins will constitute a good portion of the fermentables (5% or so). Because of that I'm trying to figure out how to enter them into beersmith to get a reasonable estimate of OG. I've been able to determine that your average raisin is ~60% sugar, and that the...

My brewing overran my kegorator space in November, so I naturally carb'd the last beer, which has been sitting at cellar temperatures ever since. It's now time to imbibe in that last keg, but never having done this before (naturally carbing a keg), I have a question. My understanding of gas law...

Having successfully built a few projects based on STC1000 controllers I've decided to try another. This one has nothing to do with brewing, but I think the collective here knows the answer to my question. My question is simple - instead of passing 120V AC through the relays, I'd instead like...

I know that sodium metabisulfate is generally considered interchangable with potassium metabisulfate for sanitizing wine equipment, but my question is are they interchangable for killing off the wild yeast in pressed cider? If so, do you use the same quantities? I've found a number of cider...

I'm trying to design a recipe to replicate the ginger beers you encounter in the Jamaica; only I'm looking to make an alcoholic one. These 'beers' (really sodas) tend to be cloudy, and have a real ginger kick to them - i.e. it burns a little while it goes down. I've been reading through the...

I've been looking for this info, and haven't been able to find it. Is there a way to predict FG's with brett? I know they should be lower than with sacch as brett consumes more sugars, but I'm curious exactly how much lower it normally gets. thanx Bryan

I have a question about culturing the yeasts and bacteria out of bottled sour beers. A friend of mine brought back some French and Belgian sours. They are all bottle conditioned and have a notable sediment in the bottle. I've had great success in the past culturing yeast from bottles, but we...

I've brewed a number of Papazians recipes, from his two books, and like many others here I've found them to be less-than-ideal. However, in his "Homebrewers companion" there is a recipe I've always been interested in trying, and was wondering if anyone had tried it, or come up with an...

I just kegged for the first time (after 16-ish years of home brewing; what can I say, I'm slow to change my ways). Its a blue-moon-esque beer, carb'd to 2.5 CO2 volumes. When I pour I get all head - sortof. At first I though this was due to the high carb rate (or over-carbing), but closer...

A while ago I get some kegs for almost-free, and am about to embark on my first kegging adventure. As part of the preparation process I am disassembling and cleaning the kegs - or, at least, I'm trying to. The first keg came apart exactly as expected - the gas/beer connects unscrewed with an...

A week ago I came into some kegging equipment. I'm new at this, so I'm not 100% sure how it should work. I've tried pressurizing my cylinders to check for leaks - no leaks detected, but pressurization seems to be quite slow - if I push in the pin on the CO2 connector I get a slow flow with a...

Is there a way to add a custom event to beersmiths timer? I.E. something not in the recipe (prepare equipment, etc). Google + beersmith documentation hasn't revealed anything Bryan

I recently came into 4 pin-lock cornies, a 20lb CO2 tank, lines, and two crappy taps. They came from a neighbours place, who sold me the whole whack for $5 at a garage sale. Everything worked the last time they used it, the tank (which is full), the regulator works, as do the taps (sort of)...

I'm nearing the end of my all-grain drought, having purchased the last few items required to re-build a basic all-grain setup (cooler mash/lauter tun, immersion cooler, etc). I've decided to give batch-sparging a go, but am not sure about the best method to use. My reading of the net has...

I'm being lasy, and rather than signing up for a beersmith account, I'm hoping someone here knows the answer. I've decided to give beersmith a go (long-time promash user). I'm running a dual-boot win7/ubuntu system. I wanted beersmith in windows (so I could side-by-side with promash), but...

My city has a pretty comprehensive water report (link; PDF), and the list in detail nearly every ion, organic and toxin I could ever want to know about...except bicarb. I was wondering, given the info in the tables, if there was a way to calculate the bicarb (say from hardness + pH)? Any...

I am a few weeks away from bottling a red that'll age at least a year before we open any (with the goal of aging the bulk to at least 2 years). I was wondering how critical it is to hae the cork breath on longer agings. The reason I ask is that we've been topping our fast-aging wines with...