Search results

That bias exists because you have to do a calculation using a wort correction factor to determine an accurate specific gravity using a refractometer in the presence of alcohol. Unless you know that number for your wort very precisely it's easy to come up with a number that's off by a couple...

It costs me $20 to refill a 5lb CO2 tank at my local fire extinguisher place, so yeah that seems crazy expensive.

Yep absolutely, i take advantage of winter to ferment lagers every year

Congratulations on your easy bake oven for grown men! I'd sell it and get a Kamado style grill

This happens to me all the time! I thought it was just me. Sometimes I'll even get agressive and pour a growler for a neighbor and then come back to have a pint only to find that last ounce too.

Yeah assuming we are describing the same flavor at all lol My money is on ester content from sugars and english yeasts. I only notice it in malty English ales, never american ales or german lagers

I used 10% in this recipe. I think dropping it down to 5-7% might be better

I use an electric HERMS system, so I open my recirculation pump up full flow and set my HLT temperature to about 3-4 degrees above where I want the mash to settle and let the mash temp rise as fast as it can.

I want to resurrect this thread once more and report back. The Scottish Ale competition was a couple weeks ago and I'm sorry to report I didn't win. I took 2nd place out of 10 entries with a score of 38. I ended up using 1lb of the toasted pils malt in a more conventional grain bill and I...

And this about wraps it up for me. She's comparing which is the more limiting carbon or nitrogen, and it sounds like nitrogen. Which makes sense when you realize that most off the shelf yeast nutrients smell like ammonia. It sounds like she performed a perfectly valid test of the effectiveness...

1 syringe + 1 bottle of lactic acid which lasts over a year in my brew space. It's every bit as easy as baking soda once you buy it IMO. You still have to "inventory and store" grain, measure and mill it, so I don't see that it's saving much in terms of "tasks" on your brew day. Adding my lactic...

While correct, I think lactic acid and baking soda are easier and much less likely to impact flavor if used properly

Some yeast strains do produce esters and fusel alcohols in higher proportions than others, so it seems entirely plausable that these compounds could cause a physical effect. I have definitely noticed that I get a headache or much more hangover symptoms from drinking beer with higher levels of...

I agree with some of the posts above that you are just rushing your process a bit. You have probably always had this acetaldehyde problem but when you were bottle conditioning, the yeast was cleaning it up in the bottle. Now you are cold crashing and almost all yeast activity effectively ends at...

This is a mashup of a Schwartzbier and a Tropical Stout recipe with some seasonal flavors added to make it a tad Christmasy. I brewed this just yesterday and the wort tasted phenomenal and it was a really fun brew day. I will post updates on the finished beer, but I'm excited about this one and...

This is just my gut and I've never worked on one of those, but I consider myself very experienced and knowledgable with cast iron pans and I've used a cast iron sausage press for many years which is similar. I would think that powder coating would just chip off over time and you'd end up with...

One thing to double check, did you buy a 5 gallon kit or a 2.5 gallon kit? My very first batch of beer I did exactly that, used a 2.5 gallon kit in 5 gallons and made water lol

I use however many malts are needed to get the flavors i want, but only the minimum number needed. My average is probably 3-4 different malts, but i have a porter with 6 that took a second place best of show at the largest competition in GA. Every malt in that porter has a specific function...

Oh sorry! I misread your post, you're right

I read that they did, in post #5