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Lets keep in mind that Irish Moss doesn't cause hot or cold break. Carageenan is the operative portion of any Irish moss product. Its commonly used in food as a thickener based on the same principle. Its main function is to be an electrostatic attractant to the break, making larger and thus...

Barley has to go through a "rest" period before it'll properly germinate. That time is at lest six months, according to a Briess seminar I attended. The grain is kept bone dry, so one year is no different than several decades of storage.

The best test is taste! If you like how it tastes, then it's perfect.

Whirlpool time is changeable in the hop profile. The same place where you select it for boil or dry hop and the time. Temperature is not adjustable. The current version predates the trend of changing whirlpool temperatures. A new version is being developed and may include this option.

A vast number of things influence our taste perception and they all seem to point most towards our sense of anticipation. This seems to be borne out in a lot of beer flight reviews on various websites. The scenario usually includes one beer they've been waiting to try and keep for last...

Yup. A lot analysis sheet. SG and yield are the same thing. Changing one value recalculates the other. Typically, dry, fine grind is used. I've found that using the as-is, fine grind value to be more reliable in my brewing. It gives me a more real world number to base my efficiency from...

Try here: http://www.countrymaltgroup.com/ingredients/malts/tf-pearl-malt/ Your right that it's missing from the TF website. This could be for a number of reasons, like they had to rename it, or it isn't being produced. Pale malts are in a state of change where newer, characterful single...

+1 on emailing for more detailed advice. Some thoughts: Is IE installed on your computer? This is the default browser BeerSmith looks for. I've had trouble similar to yours when I tried to just use Chrome. Is the key you have for BS1 or BS2? Kinda obvious, I know, but just checking...

Once you change an equipment profile, you have to re-add it to each recipe you want to use it for. BeerSmith leaves all profiles alone in each recipe so that you have an accurate history of what you've done. After you've got the wort in the fermenter and all of the measurements added to the...

Yes. In very simple terms, when you stir a hot liquid, more steam (heat) escapes than if it is simply standing still because more surface area comes in contact with the atmosphere. This is an analogy for DMS.

Wow! This thread went off topic, fast! However, the conversation does show that there are a lot of interconnected parts to brewing, and brewer choices have more impact than almost anything else. Specifically, we're concerned with pale malts. The paler the malt, the more SMM is present...

By and large, the development of malting barley has two parallel goals: 1) increased yield per acre 2) increased disease resistance George Fix and others have remarked that cultivars change with some regularity for disease resistance. But some varieties with good disease resistance (like...

Your ability to adjust is limited by the resolution of your pH measurements. If you're pH meter (assuming you have one) is accurate to +/-0.2, then your measurement may have been spot on because it was within the allowed variance of the meter. In the other direction, your mash could have...

Comprehensive instructions and background water knowledge are in the spreadsheet (at least the paid version). In the instructions tab, beginning with box 66, acids are discussed as they relate to their inputs. Acids can be entered as percentage (titrated, stabilized as-purchased form)...

I couldn't tell you. Your missing the alkalinity and the grist weight (as 100% base malt) and the water to grist ratio. Once you have those, you can do the calculations yourself so that you understand the math of what you're asking. I can't do your homework for you. In real world brewing...

There are plenty that are exponentially smarter than me, too. AJ and Martin could tie me up with a little bow on this subject. This forum is for deep science, and still, I tried to simplify my explanation for readability. That said, even with tools, it's very useful to understand the theory...

Ask your LHBS about getting a 1 liter bottle. If not them, then a local brewery. Online I found 4 oz: http://www.williamsbrewing.com/4-OZ-BIOFINE-CLEAR-P2699.aspx And 1 Liter: http://barleyhaven.com/biofiner-clear-1-ltr.html

The total concentration of any ion is valued in milliequivalents (mEq.), which is the amount of any substance needed to combine with 1 mole of Hydrogen. This provides a baseline for comparison and answers the question of "how do you know," when differing amounts are added at different times...

What you're describing is titration. The mechanics of your analogy are simple enough to explain concentrations of anything that's in an inert strata. The trouble is that malt isn't inert and various reactions take place that don't allow your analogy to work very well.

Anything over 100 IBU you can ignore, since it won't be in the finished beer. Different hop textures and flavors result from those numbers, but not actual IBUs. BeerSmith doesn't account for WP temperature. It simply works from a baseline percentage that is adjustable by going to Options >...