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I use both. My all-in-one kettle has a basket. I wrap a BIAB bag around the basket. The basket makes all the heavy work. The bag keeps the debris away from the recirculation pump and works as a finer sieve than the basket. After grain separation the wort is clearer than without the bag around...

Deleted, there was an answer by an hour but I did not refresh the page.

I would just press firmly with my hands the cap because sometimes it seems to be well closed, but it is not. Fermentation is over when the density remain stable for three days. The typical way to measure density is through a hydrometer.

I was quoting the attenuation results that a distiller reported in a distiller forum. This distiller prepared a wort using only maltodextrines: you can do that, instead of using normal DME or LME you use this specific extract which only contains maltodextrines and not simple sugars, they are, I...

Yes but that strain digests 82% of a "100% dextrines" wort. Which means that if the fermentable part of a wort is let's say 70% simple sugars and 30% dextrines, and supposing there is not nothing else than those, this yeast should attenuate 100% of the 70% sugars and 82% of the 30% dextrines...

In the distilling world a >100% apparent attenuation is allegedly reached from cereals (when the FG is less than 1, apparent attenuation is greater than 100%). I never specifically read of a real 100% attenuation with malts but I suspect this is feasible by some using enzymes. If I recall...

Aminoacids are the costituents of proteins. Starch is for what we are concerned the most complex carbohydrates. Dextrines are a family of carbohydrates which is intermediate between starch and sugars as far as complexity is concerned. They mostly cannot be digested by yeast, although there...

But then, if Alpha Amylase can produce fermentable sugars, then there is another exception to the "common knowledge" regarding mashing: A long enough mashing in Alpha Amylase temperature range will produce a highly fermentable wort even if Beta Amylase is denatured. This goes again in the...

I agree it is probably possible to make an equation, but I don't agree that it is easy. This is a problem akin to the estimation of density of a beer with a refractometer with alcohol present. Proper mathematics might require an iterative calculation, or some very complicated equation.

The "method" outlined in my post #69 is not correct because the graph tells me the "added" alcohol by the refractometer, not the "added density". Should work more on it. It's possibly the right direction of investigation, though.

The simple method should be: Get the post-dealcoholization gravity of the beer with a hydrometer. Let's say it is 3,5 °Brix. Get the post-dealcoholization gravity of the beer with a refractometer. Let's say it is 4,5° Brix. Draw a line in the graph starting from 3,5 and keeping the line...

I found it here: EtOH to Brix and Measurement of %ABV

This is actually interesting and, thinking about it, it might be possible to: a) Measure the density by the hydrometer; b) Measure the density by the refractometer; c) Knowing the real density, and observing the deviation between refractomer and hydrometer, one can infer how much alcohol there...

If the part which is subtracted by beer is collectible, and the relative percentage of alcohol and water is measurable in the subtracted part, then yes I do agree it could be possible to make some equation that calculates the alcohol present in the beer. But you cannot eliminate alcohol without...

Man, you should listen, and you don't listen. Stop a moment to think what we are saying. One of the many formulas to derive alcohol from density is this: % ABV = [(OGp - FGp) / 7,46] The reason why the formula uses OG - FG is that it is sugar missing which lets you derive alcohol produced by...

Well yes, if there is a "fast kill" of Beta Amylase, then you would have a beer with no fermentability at all, because the Alpha Amylase will not create, for what I understand, fermentable sugars. A long enough permanence of the wort at 70°C would, at most, give you a favourable iodine test...

A hydrometer only tells you density. Alcohol content is always the result of a calculation which is possible only because of the fixed relation between the gravity (sugar) that is missing and the alcohol which is produced when that quantity of missing sugar is consumed. We estimate alcohol...

I don't say no but the point is how faster, how slower. We "time" our mash because if we did not end a certain phase by ourselves, the enzymatic conversion would continue, and we make a "mash-out" phase, again, to stop the enzymes work. I don't know after how long would the denaturation happen...

I think the consensus here is wrong, if the consensus is simply that if you mash lower you will have more fermentability and if you mash higher you will have more body. If we take again the comparison with the debranching job, if you completely do without one of the instruments (let's say the...