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My cousin showed me that when I was newly 21 and frantically looking for a bottle opener for my beer. I do it all the time now, if of course I don’t have my keychain bottle opener. People tend to be amazed at simple mechanics. Good party trick

Thats what I figured it was. Like the best of the industry kind of thing. I realized especially after looking who was on their board and contributors.

Is there anyone out there that are members of this Association? I purchased the time tested Practical Brewer a while back, I think tenth reprint of the second edition and only just now realized they are still active, have a podcast, and an instagram...And the new MBAA National Convention is...

Thanks for the suggestion. Honestly I thought the last time I checked I had to buy it from a seller which none were around me. I could have been confused with something else, but I just found some on eBay! Here we go!

I figured I would send out an update. I siphoned the Marzen off the yeast cake and bottled it on Saturday August 7 and saved the whole yeast cake amounting to about 0.46 gal and split it almost evenly in three quart mason jars. I repitched one whole jar, about 15.75 oz into my Baltic Porter of...

oh my gosh! News to me my friend. But great beer! Meet on the level

ok so it’s still going down. Honestly I let most of my ales are free ride and I haven’t noticed any off flavors. I try to stay about 5 degrees within the range of the spec on the yeast. I’ve been all grain brewing for like 2 years now, covid kicked up my brewing frequency a lot! So I probably...

Usually ales clean up their own diacetyl at Primary Fermentation temps. It wouldn’t necessarily hurt to raise the temperature, it might create more esters than what the listed profile of the yeast says. If you are ok with that then go ahead. As for the attenuation question, your mash...

I have BS mobile in my phone, I use it primarily to reference recipes while at the brew shop and checking ABV when drinking. at least in the desktop version there is a way to add in your own equipment. I also would suggest selecting your equipment first thing when starting a new recipe...

I print right off of the cloud storage window while scrolling through my listed recipes. There’s a little printer icon on the preview when you select it and it goes right to my printer. I’m not sure what convoluted method you are referring to.

Ya you’re right it is a bit heady. But honestly if you invest the time and understand a brief general info of the science, it will go a far way. If you understand the background you will understand how the yeast will behave and be able to make judgements on your own. in absence of how tos, I...

I would suggest the book titled Yeast: The Practical Guide to Beer Fermentation by Chris White and Jamil Zainasheff. I haven’t read the whole book, I use it more as a reference book whenever I have questions or troubleshooting. They go in depth into the science of yeast before talking about very...

Well I am not sure myself either, but it at least made the gravity readings make sense again. So for the near future I am going to be using this as my new procedure until I find out it is wrong. I am curious to go back and see if my other readings make sense once I make the correction. But yet...

In a similar vein as a previous post about hefeweizens, I am planning on brewing a Baltic Porter with washed and repitched Marzen yeast slurry. It has a very similar malt bill to my Marzen with additions of dark malts and Vienna because my brew shop messed up my Marzen malt bill big time and...

The only way I have to take a direct reading of the wort temperature is to open the fermentor and point an infrared thermometer into it. So I figured if I am opening the bucket I might as well check the gravity. The reason as to why I am taking direct wort temp readings, last year when I made my...

I am sorry for my ignorance. I guess I should do more listening than talking. I assumed temp doesn't affect refraction because BeerSmith has a refractometer input on almost everything and a tool for a temp adjustment for the hydrometer. I input my readings, which were converted from brix to SG...

Hmmm, I read the steps for the wort correction factor. That’s honestly very interesting. Essentially you are calibrating your instrument. But honestly if the graduations on the refractometer does not read accurately I would just throw it away. Its like saying you have a 12 inch ruler but the...

Well see that’s the thing. I used the corrected results of the refractometer and the results are above. I’m not sure why the gravity would read 1.016 and then consistently read 1.019 the following two readings.

@dmtaylor thank you for your feedback, I will pay more attention to periodically checking the accuracy of my refractometer as compared to side by side periodic hydrometer readings. I believe that heat does not effect the refraction of light through a liquid, however a change in the liquids make...

HBT Community, I have experienced a weird anomaly while monitoring the temperature of my lager fermentation. White Labs German Lager Yeast WLP830. I have been monitoring the wort/fermenting beer temperature periodically, while also continuously monitoring the ambient fridge temperature through...