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Yeah. We stir. Our latest method is a little complicated, but generally we try to go with relatively warm sugar in the bottom of the bottling bucket (Maybe 120-130F) and we add about a gallon of the beer on top while stirring the whole time with a large, sanitized, stainless-steel spoon as...

I used to have this problem as well as unevenly carbonated beer all the time. Eventually we figured out that the high density of the sugar syrup we added wouldn't mix with the relatively cool beer and would sink right down to the bottom. This led to virtually uncarbonated beers and sometimes...

My LBHS isn't that conveniently located so I will grab milled grains when I am nearby and brew when I get to it. Three weeks would be on the low end if how long I've waited to use most grains. Props for getting right back to it. It took me 35 months to get back to brewing after my latest...

Have you heard of Krausening? https://www.homebrewersassociation.org/how-to-brew/exploring-the-german-technique-of-krausening/ It might be worth a try especially if you're planning another brew soon. I also wonder if you brought a small starter to high krausen and pitched it, it would help.

I didn't mean to imply that is what you said. Sorry if it came off that way. I just think that there are a couple of things that are at least worth noting because that it can throw off the process. If nothing else, forewarned is forearmed, and even if no adjustments are made to the water, it...

I think that some people don't have to worry about their water at all and they are lucky, but I would at least check a few things before getting started. If you have municipal water, these values should be available in your water authority's annual water report: 1. Do you have hard or soft...

I'm a big fan of Open Source (FOSS) software so I use Brewtarget. It isn't the prettiest thing on the face of the planet, but its calculations have always been spot on for me. It even helped me set up a decoction mash after I figured out what it was doing. There are videos on YouTube to help...

Hey Guys, I brewed this up in 2016 and I wanted to share my results with you guys just in case anybody else wanted to give it a go: I started by mashing: 12 lbs Pilsen 1.5 lbs Munich 0.5 lbs Acid Malt In 4 3/8 gallons at with a strike temperature of 162. Then I BIAB mashed at 150F for 90...

+ 4.5 gal saison + 3.5 gal tripel = 944 gal

+ 5.5 Gal EdWort's Haus Pale Ale = 25,414.5 gal

+ 5 gal Marzen (finally got around to bottling it today) = 22522.5

Brewed my first batch of this last Sunday. 5714 + 6 = 5720

13801 + 6 gal BM's Centennial Blonde 13807

That doesn't seem like a tool necessary for this hobby, especially considering the problems with the equations and the sugar mix uncertainty you noted before. At an industrial scale, that may be different. Precision and accuracy are both nice things, but the use still needs to justify the...

Considering the crappiness of the measuring equipment, they are probably of a similar precision.

It all goes back to Ray's Rule of Precision: Measure with a micrometer, mark with chalk, cut with an axe. I measured out 200.g of sucrose and 1800.g of water to presumably make a 10.0% w/w mix. The hydrometer reading came out at 1.039 SG / 9.5 brix. I made sure my mix was right at 60°F as was...

I wasn't talking about hydrolyzed disaccharides at all. I'm making a rough guess as to the gravity of a 1M disaccharide solution (mainly maltose in beer) based on the only anhydrous disaccharide I have available to me (sucrose). I apparently decided to use 348 in my calculations instead of 384...

<Blink> 1000g/342g/mol = 2.92 mol. 1 kg of sugar in 1L is 2.92 molar with an SG of 1.384. 384/2.92 = 132. So a 1 molar sucrose mix has an SG of 1.132. While I'm not certain of the pkl (ppg in si) of anhydrous maltose, you're almost certainly in the same ballpark and you might even be within...

Sucrose adds 384 points per kilogram per liter. From there it should be a bit of simple math and light chem.

You'll have to be extra meticulous cleaning it because unwanted nasties can get caught up in all the pits. IIRC, the recommendation is to boil water in it and then bake it in the oven at a rather low temperature (I want to say 300°F, but you should do your own research) for a few hours to...