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Talking about the refractometer, frankly, this seems a huge price to pay for a refractometer that cannot offer anything really justifying the cost. Although they use a lot of marketing bullstuff, what this instrument provides in addition to a normal instrument is: a) An incorporated correction...

I would also plant a tree, just in case... ;)

That's very good looking, I am sorry for the Weevil problem (or the spousal unit problem). It might be that your problem could be traced not to the containers, but to the small quantities of flour left around (some is visible on top of some containers) and to some grains contained in simple...

Perceived sweetness depends on many factors. Supposing all simple sugars have been converted, which is normal unless the yeast reached the alcohol toleration limit before clearing its plate, dextrins remain which can be perceived as sweet (or as more or less sweet) by different palates...

I begin the water "study" by using the spreadsheet by John Palmer. He's the author of "How to brew" (both website and, better and more refined, a book) and co-author of a "complicated-as-hell-for-the-layman" book on water for brewing. He is also the author of a simple and useful spreadsheet for...

I see but adaptation is lost in the next generation. People living at high altitude do not pass to their children this different physiology. The children must acquire it by themselves. The same is for yeast, adaptation of a yeast strain only works for the individuals who are adapted to the...

Another source saying that "nitrogen-CO2 mix can help with foam stability" https://www.homebrewersassociation.org/how-to-brew/secrets-better-beer-foam/ The proof is in the pudding and if Brulosophy is reading here, then maybe we will see some test soon :)

I see, thanks. The same source also says "Nitrogen 130 - 180 mg/l" and I was wondering what was the coagulable nitrogen.

The document by "The ****************" states that "coagulable nitrogen 20-40 mg/I" is a positive factor for foam stability. " Boiling too hard will drive coagulable nitrogen out of the wort which is a problem since it’s very foam positive. " What is "coagulable nitrogen" in layman terms? At...

sow, water, grow, harvest are common to beer and bread. But cereals can also be harvested in the wild. Bread requires milling and cooking, which is somehow technological, but cooking of a thin layer can be made on a stone (somebody says, a stone made hot by the sun), and that can be termed...

It's more complicated. Maceration in alcohol will extract also the "bitterness" (the so called amaro of the plant, which is probably what actually gives the name to the "amaro" as a product) but different substances will be extracted at different alcohol concentrations. Some substances will be...

Grapes have a different problem. An insect, the phylloxera, damages the plant from the roots. The remedy is to graft the vitigno (Riesling, Malbec etc.) to a "foot" of American grape, which has natural defenses against phylloxera. All European grapes are grafted on an American "foot" with the...

It is random but it is selected by environment, as Darwin brilliantly explained. You have random variations, and those fit for their environment will manage to replicate themselves more easily.

@bernardsmith Read a little, very interesting. I am not convinced by the idea that, because an apple is not grafted, then it is inedible and good only for cider, though. This is even more suspect considering that Johnny "Appleseed" Chapman was some sort of Protestant religious maniac, and...

The sarcasm is only due to a scarce respect for history and a scarce knowledge of the importance Matilde di Canossa has in Italian history and culture. Any child in Italy is supposed to know who she was. Never figured out she married in Belgium, though. (It's as if you told me Shakespeare...

I think the question is different: Which is the minimum variation I need to have in order to sell a certain yeast, or to sell it with my own name, claiming some rights to it, while at the same time warding off claims by the original yeast producer, and yet appeal to the same customers, and...

This is very interesting material, the "recipe" goes quite in detail and will certainly help in making a clone. The grist and mash schedule are quite detailed. @Dave Sarber might try this exact recipe and see how it compares with his clone.* Nitrogen is used in small quantity to purge...

I see. Yes, it might be. Maybe they were not inside jam or dried fruits. Generally, in fruit, the first choice is for the consumption, the second choice is for transformation (dried, under syrup, under alcohol, jam, fruit compote, candied fruit, whatever), the third choice of fruit is destined...

A suggestion I would give is to serve 5 or 6 samples to participants, of which 1 different, not 3. That would make the test results more meaningful with little additional effort both for the tasters and for Brulosophy.

I take brulosophy tests as interesting and not as scientifically accurate, in general nothing in brewing is scientifically accurate because brewing is not an exact science. I have always disregarded the p-stuff as totally irrelevant to me. I also have been quite surprised, on more than one...