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I don't have much experience with gelatin, but I've never seen it get as firm as these beads are. They really feel like a plastic polymer of some sort. I have to imagine that gelatin would become a soupy mess. Your speculation on temperatures sounds plausible, but really I have no idea. Based...

I can only speak for myself, but I have never gotten a stuck grain bed that couldn't be fixed by stirring and slowing down the recirculation. Some people use rice hulls to help, too.

How much nutrient did you add?

I'm not sure how much yeast is in a packet of baker's yeast, but five packets would almost certainly be excessive. There's some debate about proper pitching rates for ciders, but I think 1g per gallon is a good starting place.

I have no idea about the two beers you mentioned, but lot of the weird ingredients go into the mash. A donut in the mash is a nice schtick, but not much donut "character" will actually make it into the beer.

I've played with something like this before. It's not terribly complicated to set up. All I did was turn my pump around so it was pulling from the top and feeding back into my spigot. It worked fine enough, but it didn't really provide much benefit when the rubber meets the road. A grainbed...

If you're looking for a big honking stout, consider starting with an established recipe and tweaking from there. As a (very general) rule of thumb, if your specialty malts start going above 20%, it will be increasingly difficult to produce a drinkable beer. I've made this before and quite...

There's no reason in theory it won't work, though certainly it'll be hard to do without a lot of oxygen exposure. If you're planning to drink it quickly, that's not necessarily a problem.

Blunt question: it's obvious why you'd need me, but why would I need you? If I'm going to be out selling homebrew gear to my friends, why should I be paying you a cut? It's easy enough to get wholesale prices on most supplies as an individual.

In a typical fly sparge, you'll add water to your tun at the same rate you draw it in, which means that you'll have roughly the same volume of water in the tun at the end of sparging as at the beginning. Depending on how much volume you're trying to pull, however, the remaining volume should...

There's enough in there to convert everything, if that's what you're asking. Whether there's enough basemalt versus specialty malt, on the other hand, is ultimately a subjective question. It's not something I'd brew to be honest, but it will indeed be beer. I wouldn't trust the FG predictions...

Reports of my death have been greatly exaggerated. Though the alginate beads did indeed became sentient, human casualties we're were within acceptable levels. The work must go on! (Sadly, the real story is a lot less interesting. I'm out of the country for a few years and all my gear is in a...

A 2009 law put all tobacco commerce (including cigars) explicitly under the FDA's regulatory mandate. Without that kind of action by congress, however, the FDA is just not in any position to license home brewers.

The internet seems to suggest that Kraft marshmallow fluff is mostly corn syrup, sugar, water, and egg whites. The corn syrup will have some polysaccharides, but I suspect that it's actually the egg protein that's giving you trouble. I hope others with more chemistry knowledge will chime in, but...

There's really no way to know, unfortunately. Yeast can work very slowly, especially under pressure in the bottle.

Just paste the link without any markup and the forum will embed the video: Edit: hmm…it used to, not anymore, apparently… Edit2: make sure it's using http, not https. It works if you do it that way. I'm not sure why youtube is using an encrypted url.

I'm kind of surprised that nobody has fabricated a ready-built option for this kind of thing yet. The circuits and sensors involved aren't terribly complicated, and there are several Arduino-based examples described in the automation forum. If you're handy with soldering and a bit of light...

Hmm…I'm not sure I understand what you mean by enough. If you make 10L with this grist bill and get 65% efficiency, by my math you'll have a 1.042 OG wort. That's a bit lower than the recipe target, if that's what you're asking.

I sort of lost you about halfway through there, but the math you're trying to do isn't actually all that hard (especially if you use software): 1ppg = 8.35 points/kilo/liter 1.2 kg pale ale malt = 1.2kg * 37points/pound/gallon = 1.2kg * 308.8 points/kilo/liter = 370 points/liter 0.4 kg...

"Growth factor" measures the extent to which yeast will tend to multiply, and different calculators use different values as a default. Unfortunately, it's not really the kind of thing you can figure out theoretically. Unless you're looking to run some experiments yourself, your best bet is to...