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Crap, that's what I thought. Thanks.

I just bottled a Belgian Tripel with enough dextrose to get 6 gallons of beer to 3.3 volumes, per the online calculators. After bottling I counted up 53 bottles, which is right at 5 gallons. So one whole gallon was yeast and whatever beer I left behind. Did I do this correctly? I told...

Inkbird, fermenter heating wrap, thermowell, new gaskets for my new (older) fridge/future fermentation chamber, grains & hops for six brews. Moving up from femto to pico. :ban:

Fixed my own problem. https://imgur.com/gallery/YQsW7

I just barely touched my relatively new 2 liter flask to the side of the sink and it broke. That was a ripoff to charge $30 for that thing... Does someone know of or use a nice, tough 2 or 3 liter flask and where could I buy just one? I see lots available online but they all want to sell me...

Gimme, Gimme! Just got a fridge that will be perfect for this.

I did a little research. Some say that champagne yeasts only eat the simpler sugars in fruit juices and not the myriad of complex beer sugars. They won't help at all with increasing beer attenuation. They are good for carbonation in high-ABV beers as they are highly alcohol-tolerant and they...

I have not tried it but I will next month with my next batch and report back here. I use the dishwasher on "Sanitation" cycle now though to clean and sanitize my bottles before bottling day. There is a good plume of steam coming out of the dishwasher during the end of the cycle so I figure...

Also note that if you are assuming your hops are 5.5% or so and you end up with, say 4.5% hops from the LHBS, that you'll need to account for that difference if you want to stay true to the recipe. I always forget to do this until brew day.

To sweeten *and* carbonate you'll have to add a sugar that the yeast will eat (for carbonation) and a "sugar" that they won't eat (for sweetness). I add Splenda but any non-sugar "sugar" will work. OR you can pasteurize, which is what I'm going to try on my next batch. To pasteurize (and...

I do single-vessel no-sparge BIAB: I grind at 0.025" and add to strike water that is generally 7 F above my mash temperature. Stir very well and adjust pH to 5.2-5.4 as needed. Cover and sit 60 minutes (90 minutes if I mash lower than 150 F). Take refractometer reading and if not there, mash...

I'm using hopsocks from brewinabag.com which are made from the same material as my BIAB bag. I have no idea if I'm constricting the hops much or not. The bags kind of just float around in the wort until they finally sink a little bit at the end of the boil. Would adding a Whirlfloc help clear...

I've been using hopsocks for my hop additions because I'm worried all of the tiny hop particulates will hang around in my beers making them unduly bitter. However a discussion and a paper I just read said that hopsocks impair hop oil extraction. How do I keep the hop additions free and...

Why no to champagne yeast? Don't some Belgian beers prime with champagne yeast? (I think I read that somewhere)

I add 150 grams of Splenda to a 5 gallon batch when I carbonate. This makes it a little sweet until 4 to 6 weeks when it is fully carbonated and it starts to dry out and get a crisp finish and is nicely balanced. I use EC-1118 yeast and let it ferment down as far as it will go. Put the...

Just brewed this. Hope it turns out tasty.

Oxygenate the must. I just did that on a grapefruit wine where the EC-1118 wouldn't start and it worked like within an hour or two. I oxygenated an apple cider just to see what would happen and it formed a yeast krausen that blew out through my airlock. Made a huge mess. I don't if there...

What is a good target mah pH for a Westvleteren clone using only Pilsner malt and D-180? Closer to 5.2 because of the Pilsner malt or higher because of the D-180 being so dark?

Sam's Club has 5 lbs. for $10: https://www.samsclub.com/sams/mm-white-fancy-clover-honey-2-40-oz/prod20601610.ip?xid=plp:product:1:2 I have not tried it yet but that is a great price.

Sweetness adds body to the cider. Without it the cider is just sour water. Try just adding some sugar to your finished cider to see what that does for it.