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If I understand correctly, the larger the grain bill, the larger the grist absorption rate ( for some unknown reason, which cause things not proportional ) , so if I want to get the same pre-boil volume, increase total water proportionally will only lead to low efficiency, low OG. BTW, I am...

The 20° L crystal malt in the bills is not doing the same thing? They are both the same color (20L). What is the difference between Caravienne and 20° L crystal?

I see what you mean. This logic is based on using the same total water as the less grain bills batches for larger grain bills, right? If I increase the total water for the larger grain bills accordingly, the ratio of absorbed wort to total wort (including absorbed) should be the same, is that...

Unfortunately the recipe did not tell when to add during boil, but I bet it must be a late boil, since this PA does not need honey to boost OG, so it must be for the flavour purpose. One question is if I add at last 5 mins, will the honey have enought time to completely dissolve in the boiling wort?

Any idea what the CaraVienne malt add to the beer?

I noticed a recipe posted nywww.homebrewersassociation.org last week. It is a Columbus PA belowed. Just wondering what the point is by adding honey during the boil? What flavour it will bring? It is definately not aiming to increase the alcohol, right? Since it is a pale ale of less than 6% ABV...

I tried to brew a 10L ( 2.5 Gallon ) batch vanilla stout by soaking one 16cm length Madagascar vanilla bean in 100ml vodka for a week before adding the extract solution in the wort 5 days before bottling. Of course I cut open the vanilla bean and let the seeds to be exposed and chopped the whole...

I have recently started with BIAB and have brewed 4 batches, two low alcohol ( 2 pale ales of 6% and 5.3%) and two high alcohol ( wee heavy 8.6% and barleywine 10.3%). However, I notcied my mash efficiency is different between them. For two low alcohol batches it is around 77%, but for two...

Where does the haziness come from? Does it come from the hops ( dry hopping) ? or proteins in the wheat or oats? Or is it because of the yeast? Definately not the troops of hot break and cold break I guess. I am also confused about the brewing process to brew a hazy IPA: 1. That means do NOT...

I am thinking add Baileys ( the Irish Cream Whiskey) to my Stout 3 days before bottling, in order to increase the cream mouthfeel and sweetness as well as alcohol. Has anyone done it and is it a good idea? Anthing I should be aware of? Thanks.

Thanks. I noticed that the PH of my two stouts is quite low. I think it is because I used CaCO3 in water treatment and CaCO3 is hard to dissolve in the water, for I can remember clearly that I saw quite a few undissolved CaCO3 in the mash water when I added the malt. The undissolved CaCO3 did...

it seems the PH drop in my beers are more or less in the right range then. But for stouts, finish PH in the mid 4s (but no more han 4.5) will help the beer tastes better than finish at 4.1 or 4,2 PH, that is correct, right?

That last three batches ( 2 stouts and 1 pale ale) I brewed all showed 'hugh' PH drop after prime fermentation ( before bottling ): 1. Stout - PH before fermentation: 4.81 ----- PH after fermentation: 4.04 ----- drop by: 0.77 2. Stout - PH before fermentation: 4.92 ----- PH after fermentation...

That makes good sense. Thanks. So I guess the 3 C drop in temperature does NOT affect much about the extract of malt color and flavor, right? By the way, my BIAB mash efficiency is about between 75% to 77%. Is that a problem or does it mean my crush is OK? Cheers.

I am doing BIAB and using boiling tun as the mash tun. As the tun does not have the layer to protect the temperature, the mash temperature drop 3 Cel during a 60 mins mash, that is around 1 Cel per 20 mins... I am think to add a layer of somthing on the side of the tun to prevent the drop. Any...

Thanks! Will definately keep that in mind. They told me homebrewing is a totall safe thing and thats' why I started this journey... haha.

If I abandon the use of CaCO3, but need to bring up the mash PH for stout, then need to add more NaHCO3, but I cannot, because will be too much Sodium ( over 100ppm). What substitute salt should I use?

I am using BIAB and I need to know the volume of the wort I get after mash. Since my mash tun ( which is also boiling tun ) does not have mark to show the volume, I plan to transfer the wort to measuring cup, then transfer them back. Should I worry about oxidation of wort at this stage due to...

At the 20 mins mark ,do you also test if is the conversion is finished or undergoing by then?

I am brewing with BIAB method for the first time. There are many bags with different mesh number to choose, such as from 60, 80, 100,120 to 200. Which one works best for BIAB? Cheers