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Sucrose is 46ppg, dextrose is 42. And breiss white wheat published FG extract 83%, so 38ppg. edit: Looked up a rice flake extract. Briess doesn't seem to publish data that I could find, but BSG says 80.6% for Rahr, or 37ppg. 40 would be 89% extract, which just seems bonkers.

I recommend stepping up starters if you're starting with a small or otherwise weak sample. If the starter isn't truly roaring, the cell count isn't going to be what you expect.* General rule of thumb is 6x-10x the yeast population per step. Hard to say what you're starting with, though. Did Kai...

Almost any PET carboy will perform similarly. IIRC Better Bottle had ridges for stability. The "vintage" brand everyone carries now is smooth - easier to clean but deflects a little when lifting. A harness helps avoid suckback.

The PET carboys work great. Basically no down sides if you soak with a cleaner immediately after emptying. If you're aging for a long time, they should have much lower O2 ingress than the big-mouth stuff. (A silicone bung would perform poorly, though.)

I'm in the same boat - browsing kits to make some wine for a relative that doesn't drink beer. The thing that worries me is indications that O2 exposure is needed to avoid "reductive" flavors. Some of the descriptions just sound like yeast stress. I'm planning on giving some extra O2 to the...

40 is hard to believe. That's almost as high as pure dextrose.

I seem to recall his homebrewcon presentation was 2014, and his blog was active through early 2015, so I'd put it at 10 years. IIRC. edit: server is still serving PDFs, so apache or w/e must be down. NHC presentation was 2013...

Reporting back. (Looks like they sold out!) I fermented a pretty by-the-book strong bitter (MO, UK crystal mix 5%, golden promise 5%, 35 IBU from EKG plus 1.2oz at 10m) at 68F ambient. I did not have any blow off. Not sure how close I got. Ramped pressure to 20psi starting on day 3. It was...

Maybe we need pine beer? Survivorman said it has lots of vitamin C, so bring a beer the next time you're stranded in the wilderness. Keep one in the car?

Anything not super hoppy should be OK. Darker and higher ABV help. Clove phenols might be good - Belgian beer?

You could cut it to 0.5 if you don't mind sweet beer. edit: also, if you want low hop character, use your high alpha at 60m+ exclusively.

If you want an upgrade, I use an all-rounder and I really like it. I was going to buy an oversized keg for fermenting, but I'm in no rush now. You can buy the standard kit and upgrade for pressure and sealed transfers later. Pros: + Clear! So cool! + Better scratch resistance than HDPE +...

Mold is possibly embedded in the plastic. I'd buy a new bucket. The cost of one lost batch would exceed the cost of a bucket. If you want to be cheap, the lid won't contact the beer and is probably OK unless aging for weeks. But the same cost logic might favor a new lid. edit: Also, a new...

Now that I know about spruceontap and that my spruce is a fir, maybe I'll try a few more things (actual spruce, tinctures). It sounds like tinctures/extractions are successful. Nice for dosing small amounts, for sure.

You forgot to end that with ", man".

I'm reminded why I hate touch screen controls in my wife's car every time I back out of the garage and can't pause whoever's podcast is playing. It also has terrible button design, because they're in a straight line with tiny, low-contast, ambiguous pictographs. So I just can't win...

What about BPA?? edit: Oh, also, gluten?

The name strongly implies it's just impregnated with nano silver. I personally find the proliferation of nano silver products a bit disturbing. The long term health and environmental impacts are not well understood. edit: then again, 0.5% by weight of your brain may be plastic, so why non add...

Yeah, the descriptions remind me of 3787

Now I'm reading about the kraussen on wy1469. I have this beer in a keg, so can't tell if I'm in trouble. (3.5gal in a 5gal corny)