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I have been using Beersmith since version 2. I have the Android version and have upgraded to the full version 3 and also have a subscription. Having both new versions, I can install the new version on 4 computers and can have over 100 receipes in the cloud, up from the 15 I use to. I like the...

Could you please expand on what you mean when you say "it won't sour in that timeframe". I haven't set a timeframe for the kettle souring. I actually expected it to probably take 4 or 5 days or more. Are you implying that that length of time could inject other issues? Spoilage? I checked and...

First a bunch of background. Today a local brewery, Nebraska Brewing Company, had a View the Brew wort making event. For 3-4 hours (and $15) we could watch them make a batch of wort from mash through the boil. They also had some great presentations of what they do on a commercial scale. When...

Great idea, I am going to have to try this. My Wife bought me a balloon for Valentines day (LOL). How do you release CO2 pressure from the fermenter after the balloon has filled up?

http://brulosophy.com/2016/10/10/decanted-vs-full-yeast-starter-exbeeriment-results/

Agreed. I do keep a yeast bank of both frozen and unfrozen yeast. The frozen yeast is pretty much strains I don't use often enough to be viable in the fridge. I brew maybe 10-12 batches a year, so unless I do the same style over and over the yeast needs to be in long term storage or I have to...

My preference is not to add what I consider oxidized, bad tasting, un-hopped beer to my wort. I would just never add a half gallon (2 liters) of crap beer to a great 5 gallon lager recipe. I would rather decant and pitch a minimal amount of this liquid. Either way works. That is not true if...

It is lucky you live in a place where you can make and sell your beer without having a brewery license. I have also had people want to purchase my beer, but can't/won't sell it because of stupid laws and a government that wants to collect taxes. My preference is not to add what I consider...

If you are worried about oxygen in your finished beer then pitching the whole starter is not ideal. Also using pure O2 to oxygenate your starter wort is unnecessary, if you use a stir plate. A stir plate constantly introduces oxygen into the starter wort, feeding it the oxygen it needs to...

I have a question I have been pondering for a while. Here is some background: I am creating a starter for a 5.5 gallon batch of Vienna lager. I am using some harvested 2124 Bavarian Lager yeast, harvested 15 months ago, and frozen about a year ago. I froze 25ml slurry with appropriate...

I agree, code is written for continuous usage. It would more than likely work. I have popped my breaker a couple times running two elements at once and not governing them back. If you don't have an ammeter on your system I would err on the side of caution.

While using a 4500w element on a 20 amp circuit would work, because it would draw 18.75 amps, it would technically not be code compliant. Your really supposed have a circuit at 125% the load. 125% of the load for 18.75 amps is 23.44 amps. So the circuit s/b at least 25 amp. If the wiring is 10...

I would not be very overly concerned about it, but would keep it in mind. I don't really think that much oxygen is sucked back in and haven't seen any studies on this. But, given the size of the harvester in the previous picture, it must not be much. If you are worried about oxygenation, it...

Is the PI in the diagram labeled correctly? Is the black a ground or the negative pole of the 3v? Not knowing r-pi, how is it differentiating between the individual relays? Are there separate connections on the terminal block for each relay? Do you have the 120v outlets split with the jumper...

It isn't a good idea because you had to open up your bucket and introduce oxygen into it when you put the hydrometer into it, unless it was in there from the start in which case it meant you had to open it to read it, unless it was a glass carboy, in which case, forget it. Get a 4 or 6 oz hydro...

Interesting idea. Let us know how (if) it works.

I am doing this more and more lately. 4 out of my last 5 batches have been Brew In a Bag using the full water volume to mash, pulling the bag and starting the boil. It makes prep and cleanup fast and cuts brew day time down by an hour or two. It also makes great beers.

No, I think you mis-understand. The SG of your wort after sparging is called the "Pre-Boil Gravity". This is the reading of all of the wort in your boil kettle before the boil starts. It is usually 15 - 20 points or more different (lower) than what you expect to reach when the boil is over...

Basically what this is saying is that as you are sparging you stop when the runoff wort has a SG <1.008. When you sparge you are assuming that as the water filters through the grain it keeps stripping out more and more sugar. Some people try to extract more sugars out of their grain thinking...

I have some ideas, so curious, I did some Googling to validate them. The "woodiness" could be a grainy or husky flavor. There are a few possible causes for this: mashing too long (>2 hours), a bad crush (over crushing), malt that is really fresh and not rested, a too hot sparge (>168F)...