Recent content by Toobly

Okay awesome! Never knew you could calculate it like that. I always thought Safale-05 like always went down to 1.008 (I was told) and the last 3 beers I did with it actually went down to 1.008 so I guess I just assumed that was true. I did have lower OG’s on those batches too. Is the...

Hello! I’ve been brewing 4-5 batches a year for the past 4 years but I still feel like the new guy here.... So I have a NE IPA in Primary for 12 days consistently at 63-65 degrees in my basement. Yeast is safale-05. I use two packs and have never ever ever had a problem before. The pH of the...

I’m just using those numbers as an example. They don’t really mean anything. I’m just wondering if I meed to add the total salt content to the wort (2.5 gal) or does it need to be added to final volume (5 gal). Like if I double the salt concentration in the wort and then dilute it afterwards is...

You need to calculate the weight of the chloride ion and add according to that. For exampl, the total molecular weight of CaCl2(2H2O) is 147 g/mol and the Cl- weight is 48.3% of that, or 0.483. So, if you dissolve 1 gram of Calcium Chloride in 1 gallon of water you get 0.483 grams of chloride...

I’m not worried about the actual numbers, I’m wondering how I should calculate how much to add. The total volume (5 gal) or the wort boil (2.5 gal). The numbers themselves are irrelevant and just being used as an example.

Hello, I can’t seem to find a solid answer to this and am hoping someone can add some insight. I’m wondering when you’re calculating the ppm of salts to add to beer are you calculating for the mash, boil or the final volume you’re fermenting at. For example, my water supply has zero chloride...

I threw away the receipt but I'm fairly confident it's not itemized. I think they just look up the prices and add it up like a calculator. The beer is fermenting pretty aggressively at around 64-65 Fahrenheit. Thanks for info!

So I was in a bit of a rush when I went to the homebrew store and reached in to the fridge to grab the Wyeast 1056 for an IPA. I didn't bother to look at the actual package because I was in a rush and assumed I grabbed the 1056. The way the store is set up I could have grabbed Wyeast 1028 or...

I've thought of that too. The scientist in me just wants to try a new approach.

I may be exaggerating the amount I lose. Any loss of beer is a sad thing... Thanks for the help!

To keep this short, I'm wondering if a coffee filter will remove yeast? I'm only looking to remove about 10ml. Here's the reason why: I want to weigh a 10ml sample prior to adding yeast and weigh a 10ml sample after primary fermentation. I'm tired of losing a whole beer or two using the...