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Considering the source of your quandary is "How To Brew" version 1.... I wish Palmer would remove that from the Internet. It's really not that complex: Less bittering = sweeter beer with more malt flavor More bittering = less sweet, more bitter beer with less malt flavor

Recipes are usually made to certain styles and as such each recipe should specify the amount of AA's and IBU's called for at a certain time. 1 oz of 5.2AA Saaz @ 60 minutes for 30 IBUs 1 oz of 4.7AA Willamette @ 20 minutes for 10 IBUs etc... The BJCP style guide doesn't break down the range of...

The purpose of measuring the mash pH is so that it can be *recorded*, compared with the software estimate and used for future adjustments for the recipe. A history of mash pH measurements and adjustments for a certain recipe is useful in predicting and adjusting the outcome of any future brews...

Use a brewing water calculator to estimate mash pH. Brunwater, Mash Made Easy, EZ Water, etc... Of course the only way to know for sure is to actually measure the mash pH and adjust from there as the calculators aren't perfect. You might be able to use your tap water but you'll need to get it...

Can you explain how you dry hop under pressure when you're at FG?

Some insulated induction heater wire and another. Maybe ceramic fiber for insulation - or would insulation be a double edge sword and keep the RIMS too hot - no going back once it's overheated.

About half way down this page there's a diagram of the induction heater, temp controller and coil. Apparently there's stainless tubing and stainless pipe and another pipe. Not sure what the difference is, maybe liquid carrying (pipe) vs. load bearing (used to construct something). 1/8 - 1/4...

Apparently these boards are used to drive coils on "steel barrels (i.e. tubes)" to melt plastic (plastic injection). One question is - would the thickness of a steel tube with tri-clamp fittings on each end be enough to handle the heat. Induction heater control boards: Manufacturer website...

I can also recommend Ritebrew and their double crush option which gives me 80-90%+ efficiency doing BIAB. Fast service, attention to detail and quick to own mistakes. I'm not sure any vendor will allow you to specify the mill gap due to the fact that it's their mill and your setting may not be...

Does an induction based RIMS tube exist or has anyone experimented with making one? It seems the controllers are available on Alibaba Express with simple on/off input control.

As I've had the same inclination for quite some time, my initial reasoning is that buffering capacity of the grain would be more phosphate, sulfide and organic acid based and as such there would be little to no correlation.

Is the DI pH and buffering capacity of the following raw starches known or available: Wheat Starch Corn Starch Oat Starch Rye Starch

Dry hops can apparently contribute to attenuation as they contain the enzyme maltase. https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1941.tb06070.x

This video might help:

Normal for that strain but don't go by airlock bubbling, go by gravity reading. When I make a NEIPA, I watch the Tilt reading and by day 3 it's usually ready to keg with a spunding valve, dry hops and clear beer system. Ready to drink on day 8-10. Is it a mistake to not pitch adequate yeast...

By controlling the mash pH you are (attempting to) control the start of boil pH. You should control the start of boil pH to 5.1-5.2, some say 4.9-5.1. Depending on the hot-break/hops in the boil the pH will drop (by ~0.2) to 4.9-5.0 as the end of boil pH. It's then that the yeast will take...

On my 5th batch with Wyeast 2007 (Budweiser). I just love this yeast and its characteristics, soft malt w/ enough hop presence to be pleasing. Most of my lagers are well attenuated in the 1.035-1.050 range, using a base of pilsner with rice syrup solids 66%/33% and bittered to a BU:GU 33%...

Playing the radio in the barn while milking cows seemed to relax them. I'm not sure what the effect of blasting Metallica in a closed chamber through a glass carboy would have. It might just break the carboy. You might get significant results submerging a speaker in the fermenting wort. Are...

Has anyone made or tried Vietnamese Egg Coffee? It seems to be made with egg yolk, sweetened condensed milk and coffee. Seems like it would be a real treat.

I've used colon and liver based "cleanse" products with great success. Colon: Oxygen based colon flush products Liver: Milk Thistle Extract - add to a small amount of water and take first thing in the morning. Kidney: Several products on the market but not sure of the main ingredients I've...