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The other thing to consider are the hops and any other boil additions. A higher gravity beer will change the perception if hop bitterness. Look at the Ratio of IBU to GU (Gravity Units). When the OG rises to 1.061 (at target volume) with the same hops, the IBU/GU ratio drops (neglecting a...

I typically don’t cold crash and just let things settle naturally in the fermenter then again in the keg. However, I have rushed beers to keg that haven’t cleared enough in the fermenter and a lot of sediment is expected. I’ll chill the keg for 2-3 days then pressure transfer into another keg...

Sicilian, but the Catalan root of the name is likely a Spanish influence from many years of occupation.

Use a pitch rate calculator like the one below: https://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ There is an outstanding discussion of this topic on the MrMalty page. Read the section on repitching yeast. https://www.mrmalty.com/pitching.php#s5

Not sure I would go as far as necessary for an extract brewer, but very helpful to monitor the progress of the beer and make it repeatable. Also has some safety implications like ensuring a stable FG for bottling so you don't risk bottle bombs. Should you go to all-grain you will find that...

Don't get me wrong, I like the do what works approach. I brewed extract with 1 tablespoon of gypsum in the boil for years and it made good beer. Didn't know why, just kept doing what worked. In hindsight, I used local advice from someone that used local tap water to make IPAs, like me. That...

Casa Batllo in Barcelona. I did a Google search for the phone number of the sign on the building? The area code was a 9?4 and it started with 880. A little trial and error to find that 934 was a the only one that worked in Catalonia, and with the 880 I got a very nearby address. Is this a...

There are lots of detailed discussions on this that get very technical but dissolving Chalk first requires the creation of carbonic acid by saturating the water with CO2. This is the natural process that allows rainwater drops to erode limestone. By bubbling large quantities of CO2 gas into...

Grain volume in a tun is pretty standard, water ratio, the PPG of the grain in the mix, and the Brewhouse efficiency, boil additions, yeast attenuation, all drive the ABV potential of the wort. One brewer/recipe may only get an 8% beer out of the same size mashtun than another can get 10% with...

Wont make a difference because you would either batch sparge out the volume before you add more or fly sparge and replace it as it drains.

I use strike water plus .0933 gallons per pound of grain, so for a 1.25 qt/lb it is about .41 gal/lb. This gets me close with a small margin.

Back calculate the OG that will give you 12% alcohol at a desired FG and dilute to get there. With a FG of 1.018 (good spot to shoot for), you should dilute OG to about 1.110. If you have 140pts of sugar (1.140 in 1 gal) and you want a OG of 1.110, you need 1.27 gallons (110 * 1.27 = 140 pts)...

Agree completely and have the same problem. I was running a ton of water down the drain to get the initial chill to about 100 as others have said, then recirculating through cooler with ice. Used a lot of water and ice each time, but did a great job of chilling quickly. If minimizing water...

I just made a Czech Pilsner and opted for a Hochkruzruz mash at 145 and 158. Started at 1 qt/lb and ended up about 1.5 qt/lb. Did a decoction for the mash out step because because the mash tun was at capacity. This beer came out great. Not sure if the extra step was needed, based on the malt...

@slayer021175666 Share your inputs for Brewhouse efficiency. Grain bill, fermenter volume, and OG.

I was thinking Brazil until you said not SA. So guessing Kuwait or other Gulf country? They love soccer and big buildings over there.

I have been fortunate enough to have only made one beer in 25+ years that I have had to dump, not including the exploding bottles incident of 1995 that we will not talk about today🤣 I think the second one just happened. Both beers had a few things in comment namely a strong start (within...

Hong Kong it is, shopping area and landmark called The Pulse. . @bracconiere is up next. I like your logic @tracer bullet, got pretty close with some good reads from the picture.

I think we need a service than can walk into a LHBS, shop for someone and ship. Kind of like Instacart and Shipt combined for brewers or other specialty shops. Probably cost prohibitive, but given the dissatisfaction level with other options, who knows...