Recent content by sprucecampbell

I am trying to make my friends Dad a very low alcohol beer. He wants it in the 1.5% range. So say I start at 1.022 and know it will finish at 1.010. If I fill all the bottles while it is at 1.014, how do I figure out how many volumes of co2 will be in the beer by the time it finishes at 1.010...

I currently live in Columbus, Ohio. I will be opening a brewery here in a few years. However, I am opening a brewery in Seoul next year. So I will be in Seoul next year for 6 months setting it up. I am helping a Kombutcha maker produce higher gravity Kombutcha. But I wasn't familiar with adding...

Can I hug all of you? You are the best. If you ever find yourself if Columbus, Ohio or Seoul, Korea. Your beers on me.

I have some blueberry juice that is 67 brix (1.3356 SG). I want to make a 20 gallon batch total. I am trying to figure out what my gravity will be if I add one pound/gallon (which is easier to calculate?) to 5 gallons of water. is there a formula for this? I found one but it was after the beer...

it did look like there were some uncrushed pieces present. There seemed to be a lot of kernel type pieces, which I am assuming now should have been crushed or broken.

Thanks emetcalf. I am doing nothing different on my end. I have a routine that I follow and it has lead me to get my OG's to be within .001 of my BeerSmith estimates. Looking at the grain before I put it in the mash tun the husks didn't looked as cracked as the crushed two row I would get. Is...

I have been getting my grain from the local homebrew store. They use crushed 2-row. Is this pre-crushed? Is that bad? Everything else (but the 2-row) they mill there. I use beersmith and all of my recipes have had the OG coming out spot on when getting grain from there. There is another...

There may be some other ingredients not listed ;) I did a cupcake ale that is still fermenting and used 1 lb of cupcake syrup after the hot break. I did a gravity reading last night and I am at 8% alcohol and it still seems to be still going strong. I estimated it would finish around 8.5 so...

Thanks for the heads up. According to it's label: Pure cane sugar, water, natural flavors, salt, sodium benzoate and potassium sorbate, and citric acid. I was going to add it after the hot break. But adding it in the secondary might be good too. I was going to add some Milk Sugar about 30...

bump. anyone got any thoughts on anything above? what about biscuit tasting malts?

Hello all. I am very new to brewing. I just finished brewing my third all grain beer today. Now I want to make a beer that has a Strawberry Shortcake feel to it. Like an after dinner dessert beer. As I know my hops much better than I know malts and sugars I would appreciate any advice you can...