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This is in the cider forum, so I assume it's about cider, not beer. You can pitch too much yeast, but it's almost impossible at the home winemaker level. Winemakers don't tend to reuse a yeast cake, due to the pectin, skins, seeds, etc, and usually a higher ABV that is detrimental to healthy...

The worst beer I have ever been forced to try was as a judge in a stout competition. French onion soup stout. Yep, oniony cheesy roasty nastiness. When it foamed over, the aroma wafted many feet away and judging had to stop for a while. That was a real "What were they thinking???" moment...

I sure don't- but based on some of the statistic I've seen, it may even be less than half. I went into my local (formerly very well supplied) beer/liquor/wine store attached to the grocery store. They have three LOOOOONNNNGGGG coolers along three walls. Recently, the shorter left side...

Maybe. Maybe not. But it takes like 3 minutes to calibrate, and it's been stored in KCL which crystalizes, so why wouldn't somebody calibrate? I don't see a downside, only a positive.

Brewer's friend does not block public recipes. They don't change recipes to private, but anyway, I can see it now. The meter has to be calibrated every single brew day. And what I do is take a sample of the mash, put it in a shot glass without grain, and cool it in a little cup of ice water...

I just saw you're in Walla Walla- you may have nice soft water naturally- I'm very jealous. If you don't know alot about water chemistry, this is a three part 'brewing water for dummies like me' look at those additions: https://www.brewersfriend.com/2017/11/19/brewing-water-basics-part-1/

mg/l converts to ppm. So your chloride is 1.7 ppm and sulfate is .6 ppm. That's very low. Basically a clean slate, but of course the other ions may not give you such a clean slate! Do you want to let us know your whole water report? Here's what we would need: Of course if you have...

Yes, conversion efficiency should be high. Brewhouse efficiency will be lower due to losses. My last IPA's early stats:

It depends on what I'm making. A blonde ale, oh, like maybe just 30 minutes or so after the hot break. I make mostly IPAs lately, so I go with 60 minutes most often. I like knowing my boil off, and at my house boiling for 60 minutes generally gives me the ability to hit my volume perfectly.

He loves being deployed, and has been stateside now since 2023. He hates being stateside, and is ‘bored’. He may get out next year. Anyway, I took this whole thing WAY off topic but Spike Brewing is for sale. I hope they find a good buyer who will continue with the company’s products.

Boat? Navy? My son, who dislikes boats, joined the Navy in 2017. He gave me a ride once, in 2023. It was LONG ride! Pearl Harbor to San Diego on the USS Nimitz (aircraft carrier). It took 6 days. Food was terrible, bunks were worse. Bathrooms smelled horrible. They have 0...

Calcium chloride is incredibly hygroscopic. Unless you're using a solution or have a way to dehydrate the CaCl2, you won't really know how much chloride you're adding since it sucks up any moisture in the air. It's actually used commercially as a dessicant.

WAY off topic (already there, but dragging it further). For those of you who don't know, I spent the winter in Florida working on a boat. It was an eco tourboat, only 32 feet long. I was the first mate and narrator. Best job ever- and I got brand new muscles by being first mate. A 32 foot...

Like Corona. They also use a hop extract.

I have! I sold my lake house in the UP (private large lake so not many owners), but the neighbors had pontoon boats with charcoal grills, gas grills, propane fire pits, etc. At my house on the water in Florida, I see the same even on airboats. Granted, that's still a small demographic but...

NO! Oxidizing it even more would be the worst thing you could do.

What did the two different correction calculators say, though? Of course with alcohol in the mix, you have to do that correction once you take the reading. Since alcohol skews the refraction of light (which is what the refractometer reads, after all), using the correction formula for your...

Then you could use the correction calculator. Just fill it out appropriately with the OG, current SG and use the ‘with alcohol present’ choice. For the wort correction factor, that’s easy. Measure your wort with a calibrated hydrometer (checking it is 1.000 with RO water), then check your...

I don't know why it would smell of acido butirico (buytric acid) if it's not contaminated. Did you use a food safe (rated for food) bucket?

My kombucha has been at a steady 73F and it’s fine. Higher temperatures favor different microbes, so it depends on what ou want out of it. In Florida, it’s warmer so I try to keep it cooler, and my kimchee and sourdough warmer…..I like the sauerkraut and kimchee and sourdough warmer than my...