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'Malted' barley is 34lbs, but I'm guessing TJ was using imperial measurements, so it may have been more. We'd have to ask an agricultural historian. If he's saying 8-10 gallons per bushel, let's say the average being 9 gallons...which is approx 4 lbs per gallon...in beer calculus that's a...

I like the part where he criticizes the current brewers of the time as having weak beer: Jefferson advocated using a bushel of malt for every eight or ten gallons of strong beer, noting that "public breweries" produce fifteen gallons from every bushel, which "makes their liquor meager and...

I'm a bigger fan of Piraat and St. Bernardus than Chimay (although still love Chimay!!). Have any of you compared the different types of Trappist White Labs (I think there are 3)? TY

Thanks Dave, that Sutula book looks like a winner.

My point exactly, it's purely theoretical...it's leading more to the question/point at the end of the original post. On that thought though, bitterness is one of the flavors, and there is a number for that.

Hops have IBU, grains in general have SRM, but there is no rating for steeping grains that allow for flavor rating. For instance, say we want to add 16 oz of 10L crystal to a 5 gallon batch. How do we know (other than just color) how much flavor it will add, or even how much is appropriate...

I'm curious as to which gold/light/pale ales (not necessarily IPA's) are generally the oldest traditional types? English, German, Belgian? Looking to make a couple recipes, thanks.

Thanks Revvy, I bought 8 lbs of extra light DME a few days ago, per your exact advice here. Question though on 'green beer', when do ales really come together, (and no one has been able to answer this clearly), what are the realities of extended conditioning (secondary or the bottle)? What...

TY Walker, anyone else?

Do you guys drill a small hole in the cap for CO2 to exit?

I wanted to do a series of 1 gallon test batches with extra light DME and one specialty grain and one hop to start to learn the differences in taste and feel to these various ingredients. I think 1 gallon batches for these make the most sense since there is a long road ahead of me. What 'on...

What about flavor differences? Is the 'zing' from cans a myth?

Please share experiences...I've taken the Mr.Beer kits as far as they can go (I now do an hour boil with partial canned unhopped malt and bittering and aroma hops and then add additional hopped and unhopped malt after the boil), been using Wyeast for the last 6 batches. I'll basically be doing...

Right...I'm still a newby, but read a ton and I didn't know this until I saw some specific talk about it here (hence the question). I wonder if there is a way to calculate boil off?

Sorry to hear that. It's the bourgeoisie splurge of choice.:mug:

I'm wondering if the IBU estimate in a recipe (which are usually 5 gallon recipes) is only for a full 5 gallon boil (associated with the 5 gallon recipe)? If so are a lot of people brewing beer out there that they think is 30-50% less hop bitter than they think?

:tank: Tanks

It's expensive here in the USA. They come in 4 packs, which are generally $10-11 USD for that. It's worth it since it's an incredible craft brew, it's not extremely well known here in the States, most people only know La Fin Du Monde, which is ok to my tastes but more of a lawnmower/summer...

Don De Dieu is in my top 5 favs of all time (although I haven't tried Trois Pistoles yet and I think I may like it too). I had a bottle of Don in my fridge that I didn't know about for over a year, it was perfection (and even more smooth and rich than what it tastes like relatively young).