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I'd never dump a glass of beer just because a fly got in it. In fact, I usually fish them out, then blow gently on them until they dry off and can fly again. I know they're pests and all, but damn me if I'm going to kill an animal that loves beer so much it goes swimming in it!

I have this set up and it works fine. What you do is this: use a BIAB profile set for your desired batch size. Then put your dunk sparge amount in the Kettle Top-up field in volumes. This will decrease your mash water accordingly, and Beersmith will calculate the right strike temperature for...

Yeah, you know... they really should be. The properties of hot liquids are actually quite well known, so it really bothers me that I've had this issue. I really don't know what could be causing it. I think I'll do a session where I heat water to different temps with it and check the calibration.

You say your pre-boil measurement is adjusted for temperature. Does this mean you cool off the wort before measuring, or does it mean you measure hot wort, check its temperature, and use a correction for this? I find that if I measure hot wort and calculate the "correct" SG using Beersmith or...

There also seems to be something strange with the calculation for your expected values. The expected values say you planned to boil down 8.5 gallons of 1.063 wort to 6.5 gallons. This is a concentration factor of 8.5/6.5 = 1.031, so you'd expect to get (8.5/6.5)*63 = 82 points, i.e. an OG of...

I may have made my sparging process sound more complicated than it is, I definitely agree with "KISS". I just estimated lactic acid addition using Bru'n Water once, tried it, got good results, and stuck to it. Now let me tell you all about my sparging... There are no three vessels or anything...

I do BIAB and get around 78-83 % efficiency with this method: 1. pH adjustment with lactic acid (more on this below) 2. Batch sparge with 1 gallon of cold water Try using the Bru'n Water spreadsheet to calculate an approximate amount of lactic acid that would adjust your water levels. I...

I did a tripel with Wyeast 1214 (WLP500, I believe) that came down from 1.080 something to 1.003. The combination of Belgian yeast and sugar in the recipe leads to a very dry finish. This is a good thing in my opinion, I'd say that 1.011-1.015 is way too sweet for a Belgian style.

I did a BIAB wheat using 50 % wheat malt and 50 % wheat flour. It came out very thirst-quenching, really easy to drink and with a nice slight acidity. However, I found it a little too thin, so it might be worth including 20-30 % barley. Anyway, check out my writeup in this thread...

Hi Ryan! Just thought I'd comment since you're from SA. I'm not, but I lived in the Cape for a couple of years (my girlfriend is Afrikaans, from Johannesburg). I was at Heroldsbaai just outside George over Christmas, which is where the Outeniqua hop route is. We drove past a bunch of hop...

4584 + 3 = 4587! This is a great beer, I had the first bottle last night and really wished I had chilled another. So I put another 2 in the fridge so I have Friday covered!

Haha, that's what I get for not paying enough attention to your original post! Malmö is just across the strait from Copenhagen, and since I'm going there for work next week, I've been doing a tiny bit of research, and I found a place that I will definitely be checking out: Malmö Brygghus on...

It's not the best time of year to visit this neck of the woods, as the days are short and the weather can be dreary, but I think I can help you get a couple of decent beers to compensate! Craft brewing is pretty recent in Sweden, but it's gotten popular. There is a lot of US beers available...

The pancake mix experiment is maybe a tad more experimental than I feel like being at this point... quite curious to hear how it turned out though. The spirit of adventure is clearly alive on this forum! The conversion of starch went very very well, but there was certainly a lot of flour making...

Yeah, the forum's own search is hopeless, but if you're on a subforum and use the search box in the top, then you get an embedded google search, which actually helps... curious that it's not there on the front page though. I heard that American wheat beer is frequently made with a cleaner...

Hi, thanks! I'm doing BIAB, so I mash in the full volume, which made a mash like a very thin porridge. It also means there's no risk of stuck sparges, you just lift the bag up and the wort/batter flows off. Conversion was about 80 % according to Beersmith, but that's based on an estimated...

Here's a short write-up of an expirement I did to see if you can make a 100 % wheat beer with 50 % wheat flour. Short answer: yes! Details follow. Since I'm in Sweden, I work in metric units. As a service to those loyal to King George, I've also translated it to British Empire Units :p...

I brewed a batch of very light ale 10 days ago using the method of just boiling my hops with my very thin wort from steeping 200 g/7 oz of caramel malt, and then I added all my DME at the end and just stirred until it dissolved, then cooled it. It was also a partial boil, since I boiled about...

Hi guys, I've been reading this forum for inspiration for a long time, but haven't been able to get to brewing until recently. I made my first attempt at brewing with a friend of mine back when we'd just graduated high school, but we ended up pouring that attempt out after we got some sort...