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Does a bottle blaster, acheive any more than just shaking a bottle part filled with detergant would?

Many industrial scale mills, re-adjust crush, for each type & batch of malt, using grist separation box measurements. The box gives the ratios, of coarse grain (inc husks) : fine grain : flour. They aim for consistant ratios, whatever the grain.

Do you empty any husks out of the bag out before boiling? Just wondering if tannin extraction might be an issue, otherwise.

Hadn't tried calculating, but Nottingham seems a good bet for achieving high ABVs. My ferment (on small beer cake) was very explosive, 20L in in a 30L bucket. 8 hours later (middle of the night) - bucket lid suspended 6 inches above bucket, on krausen, and mess on floor (having overwhelmed the...

I'm preparing to condition a 16% RIS, once it's finished in secondary (in a few more weeks). I've come across info, suggesting that the quantity of oak, is the most importantant factor when aging high ABV beers. And that any spirit present, mostly just gives an ABV kick, rather than help aging...

Very interesting explanation, and rhanks for doing the calculation. I wonder if ethanol effect on volume, would affect the final Brix readings by the same amount?

Guess, with my initial gravity being slightly above target, I'd first need to play with efficiency setting (to get matching predicted gravity), then move the sugar addition to the start ingredients.

Thanks for the suggestion. Then found tool on Vinolab. The woodlandbrew tables, only go up to FG refractometer reading of 12, but my imperial stout is 17.5. Site does give formula used, so have option to calculate yourself. But Vinolab - Alcohol from Hydrometer & Refractometer tool does it for...

Thanks. Was wondering if I'd need a CBC yeast, or if the enzymes? remaining (that are now making foam at sugar additions), would persist. Also, wasn't sure if botteling yeasts, might starting fermenting dextrins etc. At 15% ABV, the choice of CBC yeast will be limited.

Would be interested to hear how it goes direct from yeast packs. I started a RIS with Nottingham 2 weeks ago, using Notti cake from small beer started 5 days earlier. Was 20L partial mash; OG 1.128 inc 3l LME; + 1.1kg total dextrose additions so far, giving corrected OG 1.149; currently at SG 1.022.

I stumbled on the HomeBrewTalk top 100 recipes list, from an offsite link. Not sure if it's kept up to date, but is still interesting to look through, and seems a shame it's fairly hidden away (under 'articles', not 'forums'). Spotted two or three ale recipes there, that I now want to try. The...

Evaporation needed for brix to increase from17 to 22% would be around 25%. It's hard to imagine much evaporation happening over just a short time, with a sample that's near room temperature (and sample cover either closed or open), when readings for mash samples, at much higher temperatures...

First time using the tip of the sampling pipette, then with my little finger.

Seems yeast is still hungry, as still getting massive foam at last dextrose addition, and following gravity was lower each time. But having now exceeded desired ABV (target 14.5, now at 15%) don't want to push it to far, then find bottles won't carbonate. I often see a (slightly lesser)...

Usually, my digital refractometer readings make sense. But at the moment, successive/repeat measurements taken, on the same sample(s), always keep going up. Maybe from brix 17% to 22% over around 3 minutes. This is with samples from a fermenting, high gravity/ABV imperial stout. Present: OG...

Yes refractometer, and yes Brewers friend (it's calculations match brewfather tool - refractometer/Brix - fermented wort results). Today had reached corrected OG 1143; Brix 17.1%; corrected FG 1026; ABV 14.5%. Tried adding another 200g of dextrose, but after 100g stirred in, the 20l turned...

Only have DAP. It suggests 1 level tsp per gallon. I'd added 3 level tsp, at start, and now 1 more with 3rd sugar addition. Ferment seemed really slow, stuck around SG 1032. But erupted (3 inches foam) on adding 100g dextrose, so upped addition to 200g. Guess yeast might have already finished...

Looked, but only calculates unfermented wort. And finishes saying "use a hydrometer to take a direct density measurement once fermentation begins".

I'll try joining the brewfather FB group, and asking there.

If anyone can point me to the formula for Brix-OG -> Brix-FG, I could do a spreadsheet for including post ferment sugar additions.