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The difference between sparge and boil is about 1 to 1.25% of the total volume. That's 6 to 8 ounces for 5 gallons.

This sent me researching. It appears that my knowledge of Agar Agar is dated. Agar Agar is now more highly refined as a thickener. There are two components to Agar Agar and the portion that's best for thickening doesn't carry a charge. The portion that does (and would be useful in brewing)...

Immediate questions: How do I change it to metric? EDIT: Grams available in Hops menu, information button. No metric apparently available for volume or malt How do I change mash efficiency? EDIT: Found it in the information button, in malt menu. Will this calculate whirlpool hop...

Send a PM to Martin.

If your brewhouse efficiency represents your mash efficiency without loss to trub, you'll need to lower it to accommodate for the loss. BeerSmith will raise your mash efficiency as you add trub loss to account for the additional sugar needed to maintain gravity. Brewhouse Efficiency is the...

This old urban legend never gets old. It dates back to the dawn of the internet where the story was about Japanese karaoke bars offering helium beer so men could hit high notes. The legend's variation is Japanese beer with hydrogen for the same use, but involves self immolation during a smoke...

When I taught classes, I would do extract and all grain back to back. The reason being that the most important thing in extract is teaching sanitation, yeast management and basic techniques. Brewers going AG typically understand these things and want to know more advanced topics like mash...

Sorry to hear that. With BeerSmith, you set two parameters that everything else adjusts to create. 1) Your batch size. This is the amount you want in the fermenter. 2) Brewhouse Efficiency. This is the total percentage of all available sugars you want in the fermenter. If you say you...

I think if it fits the aroma, color and flavor balance of a Berliner Weisse, that's where it should be entered. The style's alcohol range is already well within the limits of session beers and being a little below that isn't a problem. Putting it into another category without giving it a...

I've found it at most Asian or Indian grocery stores.

My Biofine experience is that it clears a beer in about 4 days, at a dose of 1 ml per 2 liters. Agar Agar is a very good substitute for gelatin, too. Clarity ferm is an enzyme, isn't it? I don't think it works the same as a fining.

In cooking, sourness is used to reduce bitterness in foods, including beer. So even if they are parallel forces with sugar, sourness also has an effect on bitterness.

I'm not sure that any beer with gelatin would be helpful in a Kosher diet. Stricter interpretations would mean the beer cannot be consumed with dairy and is probably not Glatt. For both of you, look into Biofine Clear. This is non-isinglass fining that works very well and is Reinheitsgebot...

AJ I'm of the impression that Phosphoric acid readily binds with calcium, where lactic doesn't? Phosphoric then having some benefit in use with highly mineralized water sources, such as might be close to a Dortmund or Burton profile?

I think we agree at the core of it. I hope I'm not splitting hairs, from your perspective. I took issue with your context, not your example. Getting someone to try new beer styles is great. Getting someone to try a style they don't like is even better, but in that context it's a situational...

That is an exact illustration of what "good" isn't. If I'm bowling in lane 7, throw and get a strike in lane 8, that isn't "good."

I know we're not arguing, but that is completely illogical. The risk was serving something he didn't like. Good for you on getting him to try it (getting people to try new beer is one of the best parts of brewing), but he was predisposed to not like it. Your OP was about giving the beer context...

Of course. Because there are people that wish to define and divide an industry they have no qualifications in. I still stick with my definition: I'm looking to sell someone the second beer. That's how I know they think it's good. I've already put quality ingredients, procedures and standards...

A good beer is when you'll have a second one. Is the concern about what he didn't understand? Or that others might believe him? If a brewery is worried about bad reviews, it's like using ex-girlfriends as character references. You'll never get it right with that crowd.

Don't extrapolate the brewer's practice on one beer to mean that's what happens to all the beers. It only means that beer is given the right amount of time to be ready, no more, no less. Commercial practices are based on economics as much as on taste. The two are linked when you're running a...