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Do it. You could always just make a 2.5-3 gallon batch to start, so you're only boiling 3.5-4 gallons. Making wort is easy, all you need is a big pot, a bag, and a decent thermometer. Controlling your fermentations accurately is much harder, and that's what takes your beer from good to...

Thanks for the update Matt. I've been dying to see my scoresheets, this was the best I've ever done in a comp. The competition was alot of fun, thanks again for having it. If I could offer one idea that might make things easier next year. I read about another comp that scanned all the...

In Principles of Brewing Science by George Fix, He talks about the "Brauwelt" study, published by (Preis and Mitter,1995). Two breweries with professional tasting panels compared a late-hopped beer vs. a first-wort-hopped beer. The sensory panels said the FWH beer had "a finer and rounded hop...

Yeast don't like having the temperature dropped when they're growing and fermenting, they told me. If you wanted to ferment at 56 a better fermentation schedule that the yeast would prefer would start at 56 and hold that for 2-3 days, then let it free rise up 3-5 degrees. By keeping the yeast...

Here's the hop schedule for a 2 time GABF Gold award winning recipe, Firestone Walker Union Jack 25g Warrior 7%AA at 90m 18g Cascade 7%AA at 30m 18g Centennial 10.5%AA at 30m 52g Cascade at 0m 52g Centennial at 0m 44g Centennial dry hop dose 1 44g Cascade dry hop dose 1 30g Cascade dry hop...

just doing the math here 5L + 3.5L + 3.5L = 12L

I understand the pH is just an estimate, but is there any way to get it to display to 2 decimal places? I'm using it with LibreOffice.

No prob. I've been pretty interested in hop oils for a few months now, and have been trying to figure out what the flavors are I've been tasting, and how I could maximize them. I found this blog, here's a link...

I use the coarse plate filter pads which are 7 microns (3-7 microns nominal) and they work great. I cold crash for 3 days at 30F then filter. Once the filter is set up it takes about 20-30 mins to push the beer through the filter. Here's a link to a pic I took and posted here on HBT...

Here's a couple of pics I took at a local comp, the first pic was at the start of the first round judging, and the second pic was at the start of the BOS(best of show) round. I've entered other comps, but this was the first one I attended. It was basically 2 judges per category...

Anybody get their scoresheets yet?

Take a hydrometer reading with some distilled water at 60F. If it's at 1.000 you're good. Mine reads 1.004 so I subtract 0.004 from every reading. From what I've read it's pretty common they're off a little.

It could be a difference in the moisture content of the grains, or even the total protein content. There's an episode of Brew Strong on malt analysis that has some good info.

2 tsp CaCl = 10 grams x 72ppm per gram = 720ppm / 10 gal = 72ppm per gal I get 72ppm Ca and 50ppm is considered a good level to brew with so I'd say you're fine.

Wyeast 2565 Kolsch has made a couple of really nice clean ales for me. A recent single hop pale ale I made with 2565 took 1st place in the American Ale category, and 3rd place BOS in a local comp.

For a full volume no sparge biab I'd go with 70% efficiency into the boiler, if you wanna be conservative figure 65%. Keep in mind the more accurately you weigh your grain, measure your preboil volume, and take your preboil gravity reading, the better your efficiency estimations for future...

They did the Mirror Pond on Can You Brew It on the Brewing Network. They brewed it twice because they weren't happy with the first clone attempt, I don't know if you listened to those shows but here's some links if you're interested. They usually talk to the brewer so there's always some...

You got a blow off handy? There's not much headspace in there.

I don't think the answer is as simple as riboflavin or not. From what I've read UV light can cause the photoxidation of iso-alph-acids without riboflavin, it's visible light that needs the riboflavin to cause the same reaction. Here's a screen capture from a page in the Brewing Science and...