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foodgradeglycol.com sorry, that was too obvious but strangely accurate, they actually have some decent deals, but even stranger yet, amazon has the best prices in small quantities.

I just bottled my first 2 GF batches, tried malting my own buckwheat and quinoa, but didn't get much extract out of those so I ended up blending some sorghum syrup in. Both tasted a bit strange at bottling, but no stranger than most beer does prior to carbing. I'd say at this point taste it and...

Oh, it's only maybe an inch across and the whole stave is maybe only 2 inches. I did find a solution that seems to work strangely well. I cut off a short 1" section of the silicone tubing I use for hot transfers, a short 1" section of the vinyl tubing I use for racking, it turns out one fits...

Like its been said before, if you trust her let it go. And if you don't, well, spy gadgets are easier than ever to pick up these days.

As a homebrewer, I wouldn't mind spending the extra $0.25 or so per brew to buy organic

Really the issue is the stave width, it seems like if I enlarge the hole enough to fit a small bung, there's not much width left on the stave for structural support. Will definitely see what I can do though. Got in touch with Vinnie at Russian River and he definitely suggests an airlock of some...

All in for all-grain

Hey guys, I've got 4 20l oak barrels that I was going to toss a Flemish Red, Flemish Brown, soured Belgian Dark, and a RIS into, but I'm going to be out of the country for a few months and am just curious if the refermentation activity by the bugs in the 3 sours is going to pressurize the...

I know this thread is fairly dead by now, but if OP is still looking for info, check out Firestone Walker's Double-Barrel Ale. It's fully fermented in oak barrels and they even use a patented blowoff system known as the Firestone Union (as opposed to the old Burton Union) to harvest yeast.

Really, it depends on what you want the extract to do. If you don't need to convert sugars in steeped grains, you're fine to use the non-diastatic. However, if you're using adjuncts or other grains in which you want the starches to convert into fermentable sugars (without the use of diastatic...

Any pictures? Is it scummy or oily? It may be an infection or it may just be hop resin.

Yup, you're good bud. You should be able to search for plenty of data on diastatic power, invert sugar, etc.

If you're fermenting too cool for the yeast, you'll get some off flavors that you may not have been looking for. See the site below for a bit more info: http://www.winning-homebrew.com/temperature-control.html

well then you've got to cut your OG, and your actual alcohol wont be the difference between Original OG and Topped Up FG, it'll have to be adjusted by whatever ratio of water you added to top up the carboy.

I thought efficiency was based on pre-boil gravity... right? Otherwise you could just boil longer to artificially increase your extract. Using .042 would give 70% efficiency, which seems about right.

Because they're fermentables, just like grain, regardless of when you put them in. I havent used BeerSmith, but BeerAlchemy just labels that section as "Fermentables" rather than "Grains"

The foam is just protein from the malts building up on top. Those proteins help with head stabilization later on, so by scooping them off, you may have weakened your head retention a bit, but still, RDWHAHB. As for the dextrose bit, not sure what you're asking, you need some punctuation to make...

Definitely go with some thread tape and see if that does the trick, unless its dripping from the handle shaft, in which case you have bigger issues

Pressure does affect fermentation, but there are debates as to the pros/cons of a closed fermentation, or even to the geometry of fermentation vessels, mostly with regard to yeast stresses and trapped gasses. If you do a completely closed fermentation, you have the danger of recapturing some of...

if you put it a little higher up, you'll avoid the hot break and hop debris during a flat outflow, and you can always tilt the kettle to get the last bits of good wort