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That's my time and I take even longer, due to inexperience. Yesterday I begun at 15:40 or so and at 2:30 I finished cleaning. That includes measuring the grain, wetting them, milling them, measuring salts and acids, doing a multi-step mash (55, 59, 63, 70, and mashout at 78 °C which were called...

You absolutely can get a refractometer to evaluate the FG or the OG, and with the usual equations (or the usual calculators) you will then calculate the ABV of your "natural" beer, your non-dealcoholized beer. The determination of the OG with the refractometer is practical but it has a small...

The original poster wants to brew a beer and then de-alcolize it with some method. The refractometer and hydrometer method will not work because they are based on the notion that sugars are converted into CO2 and alcohols according to a certain law, so the "missing" sugars in the beer are...

I found this document, the ebulliometre is not good enough for the beer, because it is influenced too much by sugars https://www.rivistadiagraria.org/articoli/anno-2019/determinazione-del-grado-alcolico-del-vino-via-ebulliometrica/ Sorry

I read somewhere that the ebulliometer was required by law for the labeling of wine and beer, but that, in fact, allows some slack, so it is not necessarily precise. Also an ebulliometer gives best results whithing the alcohol ranges which are typical for wines. I found the method here...

Changed my mind, the ebulliometer, for beer, is less precise than the distillation method.

Correct!

The potential varies but it is something like 1,035 or a bit higher than that. Sugar is 1,038 circa, or a bit lower than that, and DME is always some percentage points below sugar. 1,0355 is probably more representative of the average DME, because normally DME is 42 ppg, and 1,0367 equals 44...

Mathematics is easy for the mathematically inclined (not my case), or for those who are not really mathematically challenged (that's my case) ;) Do you want what, 10 litres at 40 points: you want 400 points of density. A kg DME has 367 points. With 1 kg in 10 litres total volume you get...

Pre-boil gravity can be calculated. A certain amount of DME dissolved in a certain amount of water will give you a certain amount of density. Search in the forum for "total density" and you will find the way to compute it, it's easy.

Birdwatcher's Sugar Wash works but it can get stuck, it also happened to me. Besides the tomato paste (or tomato puree) as a nutrient, I now consider mandatory to add calcium carbonate as a buffer. pH can go very low and the fermentation can remain stuck, especially considering that the recipe...

I have bought some gaskets for "Grolsch bottles" in silicon, they did not exist some years ago. They seem to last longer than the old rubber ones, which were made of some rubber which did get dry and brittle with time.

30' boil of pellets equal more or less 60' boil with cones*. Antifoam will be crucial for peace of mind. If you like Russian roulette, you can do without. 9 litres cold will grow in volume, when boiling hot, to 9,36 (assuming 4% volume expansion). Not much margin. A good antifoam will allow you...

Carbohydrates give 4 kilocalories per gram. If you divide the kilocalories from the carbohydrates by 4, you obtain the grams of the carbohydrates for the insulin calculation. The left calculator from the second link should give the calories from the carbohydrates only (not sure, and not sure...

Does she need to know only the total calories, or is it important to know the separate calories from alcohol, simple sugars and complex sugars? Total calories are found in tables or can probably be found asking the producer. An example: Birra: tabella calorie For homebrewing, there must be an...

The answer depends to what you want your batch size to be. Personally I wouldn't bother with a batch size of less than 15 litres. A simple way to adopt a recipe for your setup would be to scale a recipe for 15 litres. You should use an anti-foam during boiling so as not to have the very nasty...

Once I carbonated too much. I had to open all bottles and re-cap them. I did that with the same cap. If you open the crown cap very gently, without deforming its flatness, but only prying the "fingers" then you can re-use them and my guess is that this can be done many times. The reason we...

For what I get, he suggests to open the fermenter, pour the gelatin, close the cap, purge air with CO2 so as to greatly reduce the oxygen inside the fermenter, and then agitate in order to spread the gelatin evenly on the beer. That shouldn't raise the oxydation of the beer (if not very...

My personal take has always been that hot water and dish soap is all you need to deeply clean anything related to homebrewing in whatever material. The only acid thing that I use is some vinegar when I have to take out some scorched stuff from the bottle of my kettle. Sponge and a little bit...

Ethanol at those concentration is effective against many microbes, so I think it would be a good sanitizer for homebrewing needs, if you sanitize just before using the object that you have sanitized. Those alcohol-based sanitizers are all the rage now, as they are cheap and effective against...