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I've run across conflicting advice as to when to perform a diacetyl rest: 1. Right after the Krausen falls. 2. When you're 75% of the way to FG. 3. When you're a couple of points above FG. 4. After fermentation is complete. So when's the "right" time to do a d-rest? Or does the timing...

Yep, the same thing happens to me, although I don't bother with the second press. At first I was nervous about not getting a good seal, but I've been using the thing for 6 months and haven't had any flat/undercarbed bottles, so it's just a minor annoyance at this point. I sometimes worry that...

Thanks for the reply, but that's not what I'm looking for. PPG gives the extract potential of all sugars, it doesn't tell us anything about how much of the sugar is fermentable. Sorry if my question was unclear.

Hi all, I understand that different grains will contribute a different ratio of fermentable to non-fermentable sugars, from the very fermentable (base malts) to the mostly unfermentable (darker specialty malts.) Is there any way to estimate the fermentable/unfermentable contributions of...

Hi all, I like to put together my water profile mineral additions before my brew day. Can I add a crushed campden tablet to the mix, or will the campden react with the other minerals and screw things up? I'm adding CaCl, MgSO4, NaHCO3 and NaCl. Thanks, TD

Here ya go! Making Belgian Candi Sugar There are several recipes. One says 1 tsp of cream of tartar or lemon juice to 1 cup sugar, others have different ratios.

Hey all, In this month's BYO, Jon Stika says in his article "Water Profiles - Create your own chemistry" on p. 55 that you should put campden in your water and leave uncovered overnight to clear chloramines. I was under the impression that campden works pretty quickly; I usually just throw a...

Hi all, I'm brewing an American Pale Ale, and I'm planning on using yeast that was originally harvested from a bottle of Oberon (I have previously brewed an American Wheat with it.) I was planning on fermenting at 65*, but I ran across a post in this thread with what seems to be the actual...

Sorry - I was thinking 'mash factor', but it's really just an arbitrary symbol.

Good Luck! I'm not an expert by any means, but that sounds like a bad idea. Those yeast are probably already fairly stressed, and the freezing might just do them in. I'd recommend you harvest and step them up a couple of times to get them healthy, then freeze them. I've followed FlyGuys'...

Educated as a Mechanical Engineer. Working as a software engineer.

YMMV, but I've tried and failed* several times to harvest yeast from bottles of Hennepin. I suspect that the high alcohol content and aging process greatly reduces the viability of the yeast. *Of course each time I tried I did get to drink a bottle of Hennepin, so they were pretty enjoyable...

So how'd it turn out? It's probably too late for me to warn you, but that beer is going to carb up very quickly using this method; make sure you test it frequently to ensure you aren't overcarbing.

I'd recommend a 3/4" step bit [Harbor Freight]:

I was able to fit a rough curve to Kai's experimental data for attenuation vs. avg. mash temp to come up with a correction factor to attenuation for single infusion mashes: For avg. mash temps (T) in deg Cmf=-.0030*T^2+.3904*T-11.699 Note that mf=~1.0 for a mash temp of 66C, less than 1 for...

So I found a couple of excellent resource: Homebrew Wiki: The Theory of Mashingand on Kaiser's site (Thanks Kai!): Understanding Attenuation - this is a slightly different version of the Homebrew Wiki of the same name. Effects of mash parameters on fermentability and efficiency in single...

You could say the same thing about the formulas we use to estimate OG, bitterness, color, or any other part of the brew process. Just because we don't know every last bit of information about our processes doesn't mean that equations or tables for estimating these processes can't deliver good...

No, it doesn't help at all. Clearly the yeast's attenuative properties are a significant factor (I said that in my original post) but there's much more to it than that. A beer that is mashed at 148 dgf is going to finish much drier than a batch that's mashed at 155. Mash a beer at 170 and...

Well, a minute to measure the slurry, but 10 minutes to wash the carboy. I'm a lazy man, quite possibly the laziest man in Toledo. Which puts me in the running for laziest worldwide. :p Seriously though, you just pour the cake into a measuring cup and pitch it into the next batch without...