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You could use CarbTabs / CarbDrops (pre-measured sugar tablets to put in each bottle) and then the total volume calculation won't matter.

Last session (high gravity test 1.105, long boil and lower-than-targeted volume), I realized a relatively easy way to almost eliminate piping loss on my (very similar to COBrew) system. When transferring to fermentation vessels, as soon as the kettle was empty, I shut off the pump and closed...

And maybe we need a new acronym for the ripple ULWD, versus straight ULWD. The Ripple shall henceforth be called a Hyper Low Wall Density element: HLWD :rockin:

Which steps did not advance?

I had my LHBS special order it, probably from LDCarlson or something. was $13 / 120g = $108/kg in not-insanely-huge-size packets.

I only had to dump one batch -- even 6 months of aging did not change the Ash aroma -- but had a burnt crust on my straight element in a couple other batches, before i did these two things: 1) Element straight or ripple? even they they call them ULWD, the ripple has only 50% the watt density of...

for mine, i bought something like this to screw to the cross beam, then hung the pulley from it https://www.menards.com/main/tools-hardware/household-hardware/utility-hardware/knobs-pulls-handles/national-hardware-reg-3-1-2-zinc-chest-handle/p-1444441575927-c-19550.htm I have a 20gal system...

Where are you from, exactly? there are lots of clubs: Ankeny: https://www.facebook.com/ankenyareahomebrewclub/ Cedar rapids: https://www.facebook.com/CedarRapidsBeerNutsHomebrewClub/ Des Moines: https://www.facebook.com/iowabrewersunion/ and more!

as said above: 1) let warm to pitch temp 2) shake it well 3) sanitize, cut, pour I also tend to rinse it out with some wort if there appears to be yeast sludge still in the packet at this point

I've read that WLP090 is similar to US05/Chico/WLP001 but flocculates better. the WL description is: "A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of...

reserving a couple gallons to pour over the grain basket while you ramp up to boil will help rinse in some more of the high-gravity liquid that would otherwise stay in the grains.

I have never been able to reproduce any "grassy" flavor from extended hop contact time. I throw bags of pellet hops into my kegs and never remove them till it's empty, whether being stored at room temp for a month or a day before going on tap. I also try to minimize oxygen by purging the keg...

Please don't let one business's abject failure put you off of the whole style. There are probably a number of great sours in your local highend bottle shop. Here's some random lists of offerings from well-regarded breweries: https://www.ratebeer.com/top/sour-red-brown...

If you are interested in learning about it, I'd say it sounds like an improperly done sour mash http://www.milkthefunk.com/wiki/Sour_Mashing : vomit smell is: http://www.milkthefunk.com/wiki/Butyric_Acid and is often accompanied by http://www.milkthefunk.com/wiki/Isovaleric_Acid when you 'do...

Hm. Hope HBS don't change, they had some *really* good prices on drop-shipped highend wine kits, and some other random stuff I had trouble finding.

was homebrewsupply.com having financial/inventory trouble? see the bold text in press release below:

I'm interested in knowing more about why they are curious. I know that they don't use alcohol/caffeine/etc, but I also know that they are into general food storage, preparation, and lower-technology food production knowledge. I suppose that low-alcohol beverages could be considered an...

I leave an ounce or two of modern aromatic hops (amarillo, simcoe, mosaic, etc) in my kegs for IPAs. I add dry hops near the end of primary fermentation, cold crash a week later, rack to keg with sugar and more hops in a fine mesh bag, and put on tap a 7-10 days later. As far as I can tell...

beer in the fermentor could have anywhere from 0.5 to 1.0 volumes of CO2 already, depending on the current temperature of the liquid. Dropping stuff into it (addition of nucleation sites) caused much of it to bubble up at once. I'm guessing you meant that you minimized O2 dissolution, not...

There's the issue. but even at keggerator temperature, be careful when adding hops to carbonated beer. taking them back out at 35F is less of a worry. but I've learned like you did. put the keg in a bucket first, have an extra lid on hand, and only mess with carbed beer when it's cold. Yuu...