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My IBU calculations are likely off since I don't think I'm using the right profile in Beersmith. I can see that this changes the IBUs and need to fix this! I do BIAB and mash in 5 gal. I remove the bag and get about 4 gal which I boil and add bittering hops to. I sparge another gallon or so...

Hmmm yes, maybe the 20 min did extract some IBUs from the chinook. Phug, thanks for that link, I'll start accounting for that. It also takes me about 20 minutes to go from boiling to 170F. Edit: Also, since it takes 20 min to cool down from the boil and is greater than 170F, I should account...

Also I boiled the hops in 4 gal, I top up to 5 in the carboy after cooling. This is routine.

The water was not red when I brewed. But around that time I did notice red water when pouring a glass of water. This happens from time to time when maintenance does work on the pipes. I think this is copper, or iron or something like this from the plumbing? I guess we can assume I had higher...

PS I had a beer about an hour ago and I still taste the bitterness in the back of my mouth. I think it's time to eat breakfast :P

Hello all! I brewed the following 5 gal pale ale recipe 2 weeks ago: 2.5 kg wheat malt (50%) 2.0 kg pale malt (40%) 0.5 kg dark crystal I (~C-85) (10%) Mashed at 154F for 1 hour. Added 0.9 oz of magnum for 60 min (12.5%) After boiled, reduced temperature to 170F and steeped 1...

Here's how I did it: To make 4 gallons 12.5 L dandelion petals 4 lbs raisins 4 gallons water 8 lbs sugar 4 lemons 4 oranges Put petals in about 3 gallons boiling water, let water cool and add to primary After 48 h, brought the 3 gallons water to boil and added quartered lemons, oranges and 8...

I didn't add nutirent and everything seems okay!

Girlfriend and I picked about 13 L of flowers today for 4 gal batch. We calculated that this is somewhere between 5-10,000 flowers. We live near a big field where lots of them grow so we didn't have to walk around too much. I foudn the best way to pick is to reach below each flower and scoop it...

For speedy finish you could cold crash the yeast. Put it outside where it's cold (not freezing hopefully), this will cause the yeast to fall from suspension more quickly. Then rack it off.

I have heard that in some cases CO2 might be detrimental to yeast metabolism so degassing may help speed up fermentation. But if there is no problem with fermentation then there's no need to degas. Once fermentation is finished (less than SG 1.000), I rack it off the lees, then add k-meta and...

My experience with Ed Wort's recipe has been positive. I've been using rougemont apple juice from costco. Pitched with EC-1118 and fermentation is finished by day 3 or 4. Then I let it sit for a few days (3) and then shake it to resuspend all the yeast. Then watch as your yeast fall to the...

Wyeast 4184 tolerates to 11%. Wyeast Laboratories. Sweet Mead

love that ec-1118. it's like the slutty whore of the yeasts. it doesn't care what you do to it, it will always get the job done

GOOD. for the record if anyone ever suspects they have a busted hydrometer take the SG of water. it should be 1.000. PRO TIP. :rockin:

1. What I do is heat up about a half gallon with the honey, then bring to a boil. Once boiled I put it into a sink with cold water to cool it faster. 2. You always need to make sure there is some head space. During the early stages of fermentation, the yeast multiply and require oxygen to do...

I don't see how the rubber stoppers can impart a smell if they're not even in contact with the wine..? And your claims of toxicity are unfounded! Don't put crazy things in people's heads. I doubt they would sell a product that is used in making booze that is outrageously toxic. Coincidentally I...

doesn't seem to contain sorbate (preservative - this is added to prevent natural yeasts from spoiling the juice - also bad for wine yeasts, but maybe they didn't mention it??). If there is some kind of preservative then the only way around this is to add buckets of yeast. Make a good sized...

buy bigger bottles..very necessary! 2 liter pop bottles if poor. get the big gallon jugs of juice (orange, apple cider, etc - good juice and good bottles)

RfIiCrHeE, yeast are working if original specific gravity is decreasing. yeast coinsume sugar to make alcohol, so if there's less sugar (indicated by hydrometer gravity reading) then the yeast are working