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I have been on a quest to understand malted grain names. Specifically when referenced in a recipe I want to brew. I think I'm going crazy! For example, a recipe calls for German Dark Crystal Malt. I take that as being Crystal or Caramel. ?? Anyone can give insight into Malt names? Are Malts...

Never mind, I've place the order

I'm trying to figure out a solution to position the stainless steel braided hose on the bottom of the round cooler mash tun I'm building. Most of the bulk head kits position the exit fitting at the same height as the factory hole of the cooler. When testing, I noticed a couple inches of...

I don't worry about, it's just a choice. I can afford SS, so I will buy it for my reasons.

Forgot to mention, you can buy "lead free" brass fittings. If you can find them. However, they contain minimal amount of lead in some cases.

FYI, I just returned a whole brass system I spent quite some time planning and putting together. This is because I learned that the fittings were made with more Lead than allowable for drinking water systems. I had no idea! Also after reading about the oxidation of brass and up keep, I have...

I under pitched a lager and it came out a bit sweet. i'm giving it more time in the bottle and have moved the bottles from 66F to 71F. I'm hoping the bottle fermentation will eat up more sugar.

I'm embarking on the all-grain path and would like some advice on the idea pot/kettle for 5 gallon batches. I have a 5 gallon pot I use for extract brewing, but my thinking is I may need a bigger pot for all-grain. I plan to use 10 gallon coolers (2) for the Mashing and sparge water. I just...

Thank you for the feedback

Using fresh yeast, I think you can better predict how much your starting with. Therefore, likely to know the yield.

In my humble opinion, O2 in wort is a bit of an art than a science. I think you could get away with a decent gauge (not the best). I was looking at one from harbor freight. Just because it will be better than what most people are successful with in the first place. It's really a simple function.

Expert, I am ramping up some yeast on a stir plate and in the 2nd round, I'm getting krausen. In the past, I haven't got krausen. I'm not too concerned, but would like to know if this is typical or expected. Thanks in advance.

The directions say "let dry". I know this is debatable, but what's your take on deviating from the directions?

If your specialty grains are exposed to heat above 170, it will release bad flavors. Keep your heat around 160. Remove grains, then boil with extract.

Beware!

knickerbocker beer

Is there such thing as random in computing? The number must be derived from somewhere.

I found this comment (below) by David_42 in the thread you posted. However, others mentioned that while the yeast may not be affected that their experience shows that it oxygen level may contribute to the flavor of the beer. ""Over-oxygenation" - Let's nip this factoid now. I asked a couple...

I was basing my previous comment on this statement found on the link you shared from Wyeast. I am new to brewing and therefore still learning. Your feedback is appreciated. "Over-oxygenation is generally not a concern as the yeast will use all available oxygen within 3 to 9 hours of pitching...

If known, please indicate how many ppm it would take to over oxygenate wort.