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Not sure

Well put. Thanks. I agree with all of that. I was just suggesting the sodium metabisulfite because although it does introduce a new chemical into the wort, the amount you'll get by just using the vapors will not add any flavors to the beer at all. But like you said, it may be desired to add a...

dcp27, good thinking. cadarnell, you're absolutely right about the thin mash. Just don't make it too thin!

Beersmith strikes again!

Just out of curiosity, why not? My opinion though, if you're going to pick one of these, I'd go the alcohol-soaked route. If you boil, a lot of the oils will come out in the water. This is fine if you add the water and the wood to the beer, but it doesn't quite taste the same that way. Still...

It doesn't seem to accurately predict...well, anything...very often, unless it's super basic stuff. I've only used it couple times but I've read lots of people having issues with it on here. I would suggest looking up the formulas online and doing the math yourself.

I'll bet I could ferment in a pressure cooker as a means of light blockage and pressure relief. I don't know how much pressure it would keep in though. I'd like to find a way to ferment under natural pressure so that I could make a relatively low gravity beer and utilize the CO2 production of...

Ooooh yeah I could use a party pig system. I've never used one before. That would be perfect, maybe. I'm not familiar with the home draft systems. Do they have a way to release pressure from fermenting? Either that or those tiny kegs things they sell full of Heineken or Spaten. I just need to...

So I'm going to Florida for 10 weeks for work which normally means 10 weeks not brewing at home with my pretty bad ass all grain setup. I normally brew every Sunday so going even 3 weeks without brewing is pretty difficult for me to deal with. I'll be pulling my travel trailer there and living...

Personally, I wouldn't trust Beersmith when it comes to water chemistry or any other advanced brewing math.

Put a lid on it to cover the BK but not completely. You can control your boil-off completely doing this but remember, never cover the boil completely.

I question the reason you want to scorch them around the edges. Please note that the taste of creosote and "smoke" are very different. If you just burn the wood, then you will more than likely give your beer a strong phenolic flavor. I'd say you're better off just putting the wood in "raw." Be...

If you're using a bag, even if you squeeze it, the more grain that's in it the lower your extraction will be. If you are limited to using a grain bag for mashing, I would stick to mini mash recipes at most.

I start out planning to use 1 half gallon of sparge water per pound of grain. I fly sparge until the gravity of the run-off is 1.010. I rarely use all the sparge water and I have yet to drain all the liquid out of the lauter tun.

I would totally build a climate controlled fermentation chamber designed to look like a doghouse or I would keep the fermenters in the master bedroom inside of a hutch. I would figure something out...

I agree with this completely, BUT you need to make sure you aren't boiling husks.

When I lager in the keg, I carb while lagering but I still use a secondary before kegging

My water doctoring has never resulted in cloudy beers. I always add the "salts" to the water at room temperature though. A lot of them dissolve better in room temp water than hot water. If they are not dissolved in yours, then I'm sure they will settle out, especially with a good cold crash. It...

I'm not sure you'd have the right sugars in the "simple white grape concentrate" you're talking about using. If you get it from a wine kit, then yes, but then that'd be more expensive than a can of the right stuff. When you say Welch's, do you mean the frozen kind? If so, be advised that very...

Bad ass!