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Compare it to cold water sparge, you'll probably get essentially the same number. I think there was a brulosophy test on hot vs cold sparge a while back. I always pour over a cold sparge in mine unless making a light beer (1.04) for good efficiency gains.

Use a mason jar, they come in many sizes and can be easily cleaned and sanitized.

Vinegar (acetic acid) comes from excessive oxygen exposure. Acetobacter can't metabolize ethanol into noticeable levels of acetic acid without the presence of lots of oxygen. See: http://www.milkthefunk.com/wiki/Acetic_Acid To directly answer your question: RDWAIHAHB

40% Ethanol is a relatively effective sanitizer ;) The heating and boiling are often used to respectively toast or remove tannins from the oak so as to change the flavor.

I've made tinctures for beer, from coriander, chocolate, vanilla, black pepper, oak, etc. In general, 8oz vodka for a week or two, strain with a coffee filter if needed, and then test ratios with a couple small sample glasses and see how much you want to add. a mL measuring syringe works well...

I have a 1.091 no-adjunct wee heavy that went down to 1.008. Aged it a year then added 8oz maltodextrin in the keg, and I add a splash of simple syrup at serving.

Lots of third party apps for that: https://www.google.com/search?q=how+to+be+notified+when+a+website+is+updated Though obviously a brew boss announce list world be nice

I just took a screenshot from app version 2.10, the current one I believe. It shows the step drop down only when it is not activelyactively Brewing. So it should show after you press stop and confirm.

Update on some brew strategies: Split batches: I did a 15 gallon brew day, for 3 completely different beers -- Gose, Tripple, and IPA procedure: Light base (2-row, rye, golden oats) Mash for 16gal of 1.060 wort bring up to pasteurize at 165F; spend 1.5 hours figuring out why the BrewBoss...

After you "stop" it, you should be able to "drop down" a menu of brew steps, and jump right to the one you want. Go to page 6 here: https://www.brew-boss.com/v/vspfiles/files/pdf/Brew-BossOperationManualV3.03.pdf In the picture, click on the menu under "Select Step to Start" and it will list...

Thanks! Do you also happen to have experimented with liquid wine tannin (in addition to the acid) in standard store bought juice cider? Seems that a little of that might also with well as a guideline.

Advice: you can NEVER completely close anything in secondary. Just don't even try it, save yourself the risk. An airlock is not hard to use, and S-locks hold liquid for many months.

Orval wont sour, it doesn't contain lactic acid bacteria. I meant that any unpasteurized sour beer (jolly pumpkin, etc) should give you acid-tolerant and hop-tolerant bacteria that will help sour faster.

3767 is often used for the Consecration clone recipe. Also add some commercial dregs if you want it to sour in 6 months instead of 2 years, for the first use.

Someone has a thread here where they used over a dozen different yeasts split across the same apple pressing, and found that Nottingham ale yeast consistently gave the best results. I have used it to good result many times. Also, I've had good results with the Mangrove Jack's and Brewers Best...

old thread, but relevant. I had a rootbeer at 40PSI for a week, then 50PSI for another week (at 4C / 39F ). Just barely starting to taste right (2 weeks now). I'll be using to 50psi from the start in the future. (I use a Perlick Flow Control for serving)

several things: I have a 1-gallon measuring cup, 5.25 gallon better bottles and buckets that I measured/marked by gallon increments, and a tape measure for estimation. My kettle is 24.5 inches tall and holds ?21? gallons at the rim, so I could measure the empty distance and calculate when I...

Your call, but I'd stick with an English ale yeast. I've preferred it when tested side by side in this.

Start the next batch, so that it will be aged well when the first one is gone.

so... a vibrator? And yes, hilarious and must be a joke.