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Interesting question! I believe there are induction cookers out there that work on non-magnetic metals, but usually with less efficiency. If you're sure your Bayou is non-magnetic (I thought they generally were, too), you might want to do a comparison on boil rates.

Malted corn should self-convert. I'd be very interested to know what a 100% corn beer would taste like. I'm not optimistic, but I'd love for you to try it and report back! :D

Ha! I remember you. Welcome back. :mug:

You don't enter it on the website. After you download the mac version of the program, you'll be prompted to enter your key the first time you run the program.

I suspect that what you actually bought was the license, not the download. Did you get a serial number over email? If so, try plugging it into the mac version downloaded from the official beersmith page. http://beersmith.com/download-beersmith/

Are you talking about a refractometer? OG tends to be reasonably accurate (within a few percent), but FG requires significant correction. People report widely varying degrees of error even with the correction formulas.

Bah. I'm being dumb. I misread and thought you were adding to 1 liter of juice, but you're actually adding to 1 gallon of juice. Yeah, your numbers are right then. volume of liquor = 750mL volume of juice = 3785mL (1 gal) alcohol by volume = 75.5% (151 proof / 200 proof) total cocktail...

That's basically the same formula Red Oktoberfest and I both posted, but something's fishy in your math. volume of liquor = 750mL alcohol by volume = 75.5% (151 proof / 200 proof) total cocktail volume = 1750 mL (1000mL juice + 750mL everclear) 750 mL * 75.5% abv / 1750mL = 32.4% alcohol by...

Is there yeast in there that's going to ferment the juice?

It depends on what your final gravity is, but if you know that you can find the abv of your 1 gallon mixture. From there, it's just: (750 mL * (151 proof / 200 proof) + 1000 mL * ( ABV of mixture) ) / 1750 mL

The math is pretty straight forward. Sugar adds 46 points per pound per gallon. If we convert to your vastly superior metric units, that's: (3.78541 L/gal) => 46 * 3.78541 = 174.13 points per pound per liter, and then (20L batch) => 174.13 / 20 = 8.71 points per pound per 20L, and then...

All grain brewing? Pssht. Is making tea cooking? Throw some grain into water, let sit, boil, done. Unlike the rest of you losers, I evolve and domesticate my barley from single celled organisms before every batch. I'm hoping to get into abiogenesis by next summer.

Damn. I forget how firmly awesome the Twin Cities are when it comes to beer.

Blue Max is great. If you're willing to hit up the 'burbs, Heritage Liquor in Maplewood is amazing, too. It doesn't look like much from the outside, but I'd trade a kidney to get locked in their cellar over a long weekend.

Wine Thief & Ale Jail on St. Clair (St. Paul) has a particularly good local selection.

Brewing Science and Practice by Briggs et al is pretty epic. Some knowledge of basic chemistry is definitely recommended.

Most of those caps are made with iron salts. Contact with oxygen causes oxidation, which scrubs O2 out of the headspace. You certainly don't *need* them. I tend to use them, but I don't know of any concrete experiments to evaluate how well they work.

Ah, gotcha. Most people use a dip tube for that purpose, but you should be able to tip the tun if that's the way you'd prefer to go.

There are a lot of so-called "tippy dump" system builds out there, for example this one: https://www.homebrewtalk.com/f51/tippy-dump-blichmann-mash-tun-266852/ I'm a bit unclear about what you're trying to do, though. Most people use their tippy dumps for clearing out the spent grain after...