wort boil

Hello homebrewers, I was wondering if anyone has tried any automated way of measuring gravity during boiling stage? I often have to do adjustments to my water level before I cool the wort for fermentation to get the right pre-fermentation gravity. I usually take a sample, cool it down to ~25...

Hey folks, i have gathered tons of information for a couple of weeks now. All the necessary BIAB equipment is ordered and on it's way. And I'm really looking forward brewing my fist all grain beer! But a topic i have stumbled upon a couple of times is about hitting the right gravity when done...

Hello, Recently I made the mistake of pouring my hot wort into my glass carboy (fermentor) instead of first cooling it. I normally always cool my wort by putting it in my sink with ice and adding cold tap water around the edges of the pot but I completely blanked-out and poured it directly into...

Hi all, Fairly new to brewing, I've done four or five kits and recently started to experiment with other peoples recipes posted online. I've struggled a bit with the wording for this question so I hope it makes sense - if not please ask for any parts you want clarified. A lot of the recipes...

I've seen a couple recipes now that call for a much smaller wort size than the end product...for example a 2 gal wort for a standard 5 gal batch. Is there a reason for this? Does it change the end product somehow? Or is it more a practical thing (i.e. the biggest pot I have is 2.5 gal!)

For 5, 6, 10 & 12 gallon batches, a typical recipe has us boiling approximately half the finished quantity, then adding (pre-boiled & cooled to sterilize) water to the desired finished qty/OG. Ex: 5 gallon batch: boil 3 gallons of wort, end-up with ~2.5 gallons, add water to 5 gallons and/or...

Thanks for looking in.... I have been reading and cannot seem to find the answer in regards to the enzyme break down. Quote from BeerSmith's page: A low step temperature (146-150F/63-66 C) emphasizing beta amylase will therefore result in a more complete conversion to simple sugars, but will...