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  1. S

    Reinheitsgebot double standard

    My problem is that I have yet to switch to hops.
  2. S

    So, so dry

    Don't bother with such small starters, especially for that long on a stir plate (you're just beating up your yeast, best to take it off the stir plate when it's done fermenting). Directly pitching a new tube or smack pack is just fine and recommended by the manufacturer. I generally don't make...
  3. S

    Stout vs Porter? What are the main differences?

    http://www.beerconnoisseur.com/porter-versus-stout
  4. S

    Can you tell me what you think of my water+RO water mix with these salts for an APA?

    Please stop starting new threads when you already have numerous threads on the same subject.
  5. S

    beer tools vs. beersmith, which is correct?

    Want to have some real fun? Put the recipe in Brewers Friend and get a third answer!
  6. S

    Wort - Sweetness vs Dextrinous

    Can't recall where I read this, but Mash Ratio affects mash pH and mash pH affects fermentability. (Again, probably to a negligible degree. Perhaps Martin or AJ would know.) Ahh yes, Bru N' Water, is where I read it:
  7. S

    beer tools vs. beersmith, which is correct?

    What formula are you using for IBU, Rager or Tinseth? Boil volumes, batch size, late extract additions, hops AA etc... also affect IBU. (4.8 and 4.5 refer to? ounces? grams?)
  8. S

    How many unique recipes are possible?

    # of Possible Recipes = (# of malts)! * (# of hops)! * (# of yeast strains)! * (# of water adjustments possible)! How many unique, drinkable combinations of different types of malts, hops, yeast and water are there? (Yes, I know the math isn't correct, I just made it up to illustrate the...
  9. S

    Wort - Sweetness vs Dextrinous

    Yes, found it. So if mash ratio and temperature aren't currently considered important then what factors does a homebrewer have to work with in controlling the fermentability of their beer? There are only so many factors left - mash time, water, etc...
  10. S

    Wort - Sweetness vs Dextrinous

    While I appreciate your input, my questions on the mash ratios effect on fermentability have not been answered. The braukaiser link indicates temperature and time as two factors, but Palmer includes mash ratio. I'm looking for math relating mash ratio and fermentability.
  11. S

    Wort - Sweetness vs Dextrinous

    Hrrrmmm.... So what factors did he say were important? My experience tells me that temperature, mash ratio and time are important to fermentability as Palmer states. The question is to what degree each contributes in various grist make-ups and at various states and stages of the mash.
  12. S

    Wort - Sweetness vs Dextrinous

    What literature, new books and papers are you referring to, Yooper? I'd be interested in reading them.
  13. S

    Wort - Sweetness vs Dextrinous

    Mash temperatures affect the fermentability of the wort, but what is the contribution of mash ratio to that equation. Suppose a temperature range of 147F - 158F Fermentability: 147F - thinner beer, raises wort fermentablility (lower f.g.) 158F - thicker beer, lowers wort fermentablility...
  14. S

    Reading volume of glass carboy

    I have 5, 6, and 6.5 gallon glass carboys. The 6.5 gallon is smooth. I know when the liquid gets to the "lip" or "hump" right before the glass starts to curve into the top is when they are at the rated volume, and of course they hold about .25 - .5 gallon more. What about the lips or humps...
  15. S

    Do you have a problem with authority?

    OIC. My bad, thought you meant you'd delete the thread. Yea, I'd go through the light too. :mug:
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