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What with one thing and another, I was poking around YouTube and ran across this video (link starts at 1:40). Near as I can tell, the guy's got about a gallon of yeast in the bottom of his carboy. (Right?! Am I seeing this incorrectly?) What might I be doing at some point in my brewing...

Sorry, I know this is old, but an internet search brought me here to learn, then I had to go Google what "spundling" meant. (Hint: word only exists in Urban Dictionary. Not Safe For Polite Company.) For future readers, that's a "spunding valve" (no L). :D

:D But, also, it's the thread I got to when Google searching the question, so it seemed worthwhile to put the tiniest bit of accuracy onto it. :)

For liquids (water), "a pint's a pound, the world 'round". Also, 1 gallon (128 oz) of water = 8lbs. 128/8 = 16. Are you sure you weren't also weighing the measuring cup?!

Yeah, for what I want to do, it sounds like 20# + a 5# for backup is the way to go. Thanks all! (The math on the whole thing is still screwy, if you ask me, but those industry guys hardly ever ask me! ;) )

Smelly: I've never seen "carbonate to Ng per liter" -- everything I've seen so far is to volumes. But even *I* can convert lbs to Kg, if I knew the other! Mark: So I'm hearing carbonate and serve 1 5gal keg per lb of CO2-ish, and that may be a bit conservative, so some left over. (Assuming no...

I use StarSan and never rinse. Never had a problem with the beer. I don't rinse with tap water because: bacteria! :) This last batch (yesterday), I tried a thing where I poured a cup of boiled-for-sanitation water down the bottling tubes before starting, to get all the sanitizer out, but (a)...

Hey all -- I'm looking at CO2 systems, and not quite understanding the units. How many (5gal) kegs' worth of force-carbonation is 5lb of CO2? Assume 2.5 volumes per. How many kegs (or pints or however you care to measure -- just tell me the units! :) ) of pressurized pour is 5lb of CO2...

JKenshi: I share your "love of cooking". As it turns out, I'm not much of a beer drinker (I enjoy it now & then, but a 6 pack used to be about a 2 years' supply. Even now that I'm brewing, it's still a few months :) ), so I'm TOTALLY in this hobby for the cooking & chemistry aspects of it...

First, I'm not so much against the hour-long boil, just that, while sitting there waiting for it to go on (plus waiting for the water to come up to boil!) my mind starts noodling over such things. So it was really more of a curiosity. As I mentioned in the other thread ("why 1 hr?", linked at...

I'll go read-up on maillard reactions but, yeah, the main point of this thread (and the linked one about "hops extract") is to help me sort out which things are "just done" because "great-grandpa did it that way" (or similar) and which are done for "actual reasons". :) Just tryin' to learn...

In a separate thread [Here], I explore whether or not a 1 hr wort-boil is really necessary. This question is related, but different. Part of every recipe seems to include * Add XYZ hops (A%) at the start * Add ABC hops (B%) after 20 min * add LMNOP hops (C%) for the final 20 minutes (or some...

This is 1 of 2 n00b questions about boiling beer, the other one being about boiling-up some hops alpha-acid "extract" separately from the wort [LINK]. This question is about the wort-boil, though. Specifically, what's so magical about "1 hr"? Why can't we boil our beer for, say, 15 minutes...

Follow-up: I did some more-better math. Not sure where I went astray the first time, but electric is orders of magnitude cheaper. Yay.

Here's the experiment I plan to run, soon but I'm curious if any of you want to suggest what my "expected results" might be. * Brew a batch of beer. * Bottle carbonate 1/3 of it. * Force carbonate 1/3 of it * Put all three 1/3s away (closet, fridge, whatever) for 3 (/6/whatever) months. * After...

Just a quick follow-up with taste-test results. First, the carbonate-normally[1] then sweeten on the pour trick worked perfectly. Sweeten with simple syrup[2], not powder, as the latter makes for lots of foam. Tasting: this recipe was a bit "bark"-y. I probably could have filtered it a bit...

That would be another way to do it but, for my personal preferences... a) I like fermenting things. b) It fails the "can leave it out at room temp and not worry about explosions" test. Not saying how anyone else should do things, but that's just my bias. Well, and also... c) This way it...

"Science!" :) Yes, I only added enough sugar to prime carbonation (shooting for ~3-4 volumes CO2). The goal was: I didn't want to have to mess with attempting to halt carbonation at the exact-right moment, then make sure it never starts up again and explodes my bottles. Long-term precise...

Ah, thanks! Is there a way to move this post to that subforum? Or should I just copy/paste there? (Don't want to spam folks, if there's a way around it.)

I've not done a full-grain mash yet, in part because I'm stuck with all the gazillion options for mash & lauter tuns**. But, the more I think about it and run through the process in my mind, it sure seems to me that mashing is really just steeping done the very-very-hard way! Is there some...