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You can search YouTube and you will find different "visual" clues. Barley and Hops certainly has a video or two. I do this very simple procedure. Get a white ceramic plate, small diameter like 10cm is OK, or larger. Put a thin layer of wort into the plate, keeping it slightly inclined on one...

You say this I presume because the maximum declared percentage in the grist is 50. But we don't know the diastatic power. The maximum suggested percentage is "style-dependent" along the leaflet (for certain grains there are two different suggested percentages depending on the style), so, who...

You can add DME or candi sugar syrup during fermentation as well, there is no strict need to add it in the kettle, yeast will like it. You can add it also now. Just calculate how many points of density you are inserting so that you can evaluate better the revised original gravity. I also...

Bleach would kill most anything in theory, but it must be rinsed with an acidic solution. The reason why you want to rinse it is that it stinks, and it also can damage your steel. The reason why you want to rinse it with an acidic bath is that you could otherwise develop deposits of calcium...

I wouldn't trust this solution for two reasons: a) the smell would require rinsing, but then you don't have any more a no-rinse solution. Depending on the quality of your water, rinsing could be no problem, or could be a problem, you could re-infect the tool; b) If vinegar is what I mean for...

Although pH sensors are of different kinds and different requirements, I feel important to tell you that the manufacturer of my pH meter asks for a dry long-term storage and a "revival" of the instrument's head with tap water for IIRC 30 minutes, which I always take as 2 hours. I say this...

You are possibly going to have a beer with a lot of "body" given by complex sugars and dextrines. I would make a syrup water-sugar so as to reach your original 6,5% ABV or even something more, in order not to have a too unbalanced beer between body dimension and alcohol dimension. Or maybe just...

It's not an expiration date but a "best before date". In this case, the usual behaviour of a frugal person like myself is to taste. If taste is good, all is god. An expiry date ("to be consumed within a date" "use-by date") is something that, if not properly observed, can cause you some guts...

Taps are a pain in the back to clean with certainty of results. One should actually clean them in open and close position. I clean them with hot water and soap and invariably sanitize them with a microwave oven. Microwaves arrive everywhere. Just use a ceramic bowl - container and fill it with...

I have a nice recollection of a German "Fest" in Munich in my teen years. It was bloody hot and it was probably August. We as a family were visiting Germany (as we normally did in those years) with the caravan. We decided to go to this "Fest" that had been organized in Munich and I think it had...

This question runs parallel to another question, which I asked the forum some time ago, which is: are there still nowadays in commerce malts which are undermodified and need a protein rest according to all sacred books? The conclusions that I draw from the thread below is that a rest at 54-57...

Although I am not convinced about CO2 mixing without disturbances, if we are talking here about a continuous flow of CO2 coming from the beer, that should certainly displace air. When fermentation ends, then one might say that CO2 is equally mixed with the air which gets inside the fermenter...

Spontaneous / open fermentation and no airlock are two different things IMO. If you let the wort open to the air, that's open to insects, bacteria, yeasts in the air. The result might be interesting but not necessarily predictable. If you let a cap on the fermenter, that will prevent insects...

Vigorous fermentation was mentioned, which I think again comes as an opposition to the idea that cold fermentation is optimal for lager beer. What I implicitly read, maybe mistakenly, is that a warmer fermentation creates a more vigorous production of CO2 which in turn helps the elimination of...

The conclusions of the study do push clearly in the direction of usefulness of lagering for a well-conducted fermentation. << The present paper has not focused on volatile sub- stances; however, it is amply documented that the key entities such as the esters, sulphur containing molecules...

Yes the more one lets them dry, the more they ferment until there is an acid smell going round the apartment. Putting the grains in the compostable shoppers develops an acrid smell. The thing is sticky too. I use some cardboard boxes to bring the heavy shoppers at the bin, because I am afraid...

Because if you aerate by splashing you are incorporating your ambient air into your wort, not only the oxygen in it. Bacteria, dust, molds, flies etc. all can get into your beer. If your ambient air is like mine, you don't want to get that inside your wort. If you inject oxygen from a cylinder...

I just begun all grain, and I think I will brew some E+G and also one hopped extract kit that I like in the future, but all grain is the new step at the moment. Then it's probably keg/kegerator. Then, or before that, some way of going cold and fermenting cold or cold crushing; The next step...

Actually one could buy this in bulk, and ferment it properly :) It's wort waiting for its destiny to be accomplished. I would seriously like to drink it though!

When I was a child, let's say around 1973 or 1974, for a short period a product appeared on the Italian market which was called Caramalz or Karamalz. It was meant for children, so it had less than 1,3% alcohol if the laws then were like the laws now. I have a very good recollection of it...