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Another source of the overcarbing is that somewhere around page 2 you mentioned that you are plugging the warmest temperature you had during fermentation into the calculator. Try using the cooler temperature near the end of fermentation (but while fermentation is still active). The reason for...

Just doing the math part of the OP question: 5 gallons ~ 19 liters, so you have 19L at 1.070 and a 2L starter at 1.040, the SG of the mixture should be (19*1.070+2*1.040)/(19+2) = 1.067 So pitching the whole 2L of starter is expected to lower your OG by .003

Tasted a sample of a hefe while measuring an SG and found it quite more hoppy than intended. Will that mellow with age or is there anything I can do to un-hop?

I do something similar. I'm a noob at brewing, but I've been having to maintain sterile working environments for about 20 years now. To avoid the problem of overfilling the carboy, I have the carboy marked off in 0.5 gal increments and make sure that what I've already put in there will leave...

Just fyi, most yeast strains shouldn't have any problems consuming fructose, unless its been further modified somehow, in which case it isn't really fructose anymore.. but my understanding is that HFCS is simply corn sugar (glucose) where some of the glucose has been turned into fructose in an...

Update with some numbers: we added 3/4 cup of what the LHBS claims is corn sugar. We weighed a similar packet and it was about 3.5 oz. Working the website formula backwards from the amount of sugar we actually added says we should have got 2.1 vol CO2 - does that sound consistent with the level...

I did taste it when I was measuring the SG (who could resist, right?) and it was pretty good as is, but definitely a hint of sweetness in there making me wonder about left over sugars. A similar conversation is going in another thread here and complex sugars that the yeast can't eat was...

I got impatient and took as SG reading this evening (day #34 of fermentation), it is currently at 1.025 as compared to the beersmith report estimate of the final gravity as 1.017. So, how close to the final estimates can you generally expect to get? Does this mean its got a long way to go still?

I figured the stuff was like honey (hygroscopic/low water activity) and wouldn't spoil because the concentration of sugars is so high that any organisms that might fall in would basically get dehydrated and die in it. Now, I'm concerned. I used only half a tub of extract in my last batch and...

Like the OP, I'm also still wondering about this and so I'll piggie-back some questions on this thread. First, it seems like there are different meanings for 'secondary' floating around. For example, when I recently bottled my first brew, I first siphoned it off the primary into a 'secondary'...

FWIW, tested one of these bottles out and it seemed to be just as carbed as the ones with traditional bottle caps. Also re-used a flip-top bottle with a rubber gasket on it as a test and all three bottling types seemed the same to me. Will use a few more next time and see if this holds up again...

I put some questions in italics to make it easier for readers to find them. Our 2nd brew is a Strong English Ale and is a partial mash. Our LHBS guys came up with this recipe based on Q&A about what we'd like to have as a final product. Here is the recipe: Grains to steep: 8 oz...

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Good question, I like widmer bros just as much as franziskaner, so not sure. We want more citrus/banana going on, so thought we'd get that from the more german-style though.

The tip to boil half the extract in the last 10 minutes is very interesting and has me thinking about the whole 'extract' thing! When we boil it, we're actually re-boiling it. If the boil is mostly about sterilizing the water and extracting the hops (the extract was already boiled and most...

OK, I'll wait and see as a few chill longer. The longest chilled one was in for about a day before opening. And yeah, I have the tool for gravity measurements now, but didn't then. Thanks for the link, from the numbers it gives it looks to be linear so that is helpful.

Funny... my brother and I went back and forth on this too. For the first brew I won and we did not adjust for boil off. We got just shy of 4 gallons into bottles from the 5 gallons we started with. The resulting beer tasted great, so I felt validated. For the second brew, we actually asked...

So first of all - woot! It is quite tasty! :mug: It is an all extract hefeweisen (bavarian extract). It is a bit darker than I expected (bonus!), guessing that is partly because I didn't realize I was supposed to correct for boil-off so instead of 5 gallons I actually had about 4 gallons...

Awesome thanks. I'm planning on going with the set up Revvy describes in the first picture: https://www.homebrewtalk.com/f35/bottling-tips-homebrewer-94812/ So, if I understand correctly, that thing on the end of the tubing in the first picture... is a bottling wand, right?

A follow up question just occurred to me: Since these bottles hold 32oz will that change the volume of air space I need to leave at the top?