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Well, that's useful, one can have a party at home and recover the expenses.

As an alternative, one can use a tagliacalli, a callus cutter. They are available in several measures. You should be able to see many at a chemist's. Some of them are like a vegetable peeler, but they usually cut less deep.

I am a fan of alcoholic extractions. You could just macerate in 40% alcohol some zest. You can smell the result from time to time. When it is intense enough, and before you begin extracting the bitter notes that you presumably don't want, you filter and put in the beer, for instance by adding it...

OK now I am saying something very stupid, it's late, I have got headache (nothing alcohol related, I am a headache person since 30 years) and I might be saying something not very useful. But my point is: you can actually distill your beer. The initial part will be rich in alcohol, which means...

I suspect the reason for the misalignment of the SG scale is that the producer did not want to use smaller characters for the SG value and couldn't use thinner lines. Imagine you have to "squeeze" the Sg values so that the 1,075 is roughly where 18 Brix is. You have to compress all the values on...

I certainly know you know. What I meant is that one can work in Brix and in SG in the same way. Ultimately it is density, just like "speed" is "speed" however you measure it. kmph or mps or mps can be transformed into each other measure. If your instrument had a precise SG scale, you could use...

My refractometer only has the scale in °Brix. What you describe to me is either a quality problem of your instrument or of the equations at Brewersfriends. The instrument should give you the same density reading, whether it is expressed in Brix or in SG. For each density, there is only one...

Just to make myself clearer, both Brix and SG are measures of density. If you apply a "Brix correction factor" of 1,04, that means you divide the reading in Brix by 1,04. Your refractometer tells you 12,0 °Brix, and you divide that by 1,04 and consider 11,538461, or 11,54. Your refractomer...

@VikeMan I have always given for granted that it's a glucose not sucrose solution that the refractometer is calibrated for. But I also guess there is little difference between the two. I'll have to check my refractometer's instruction. What I mean is that the SG and the Brix values are equally...

I insist this is not correct. The correction factor is there because wort is different from a glucose-water syrup. The refractometer doesn't know a bit about Brix or SG. It only measures Refraction Index, RI. For each RI there is a certain known density, IF the liquid is a glucose-water...

According to the doctors I listen to, the idea of balancing calories intake and calories consumption is actually bogus. In the Western world we all tend to eat much more than what we "burn" in physical activities. We should actually work like mules to balance things out. What happens is that a...

Two different things. "Late addition" means "in the kettle". It's hop that is thrown in the kettle in the final phase of boiling (or even "at flameout"). That extracts more the essential oils (the aromas) than the resins which impart the bitterness. When you open the fermenter and throw hops...

That above, plus a number of little tricks and things that must be known, such as cleaning properly, sanitizing, bottling, taking measures of density to be sure fermentation is over etc. You should read first a good guide about making beer from hopped kits - or making beer in general - so that...

You could adopt a short 7-8 minutes boil using hop pellets and twice the pellet quantity. That will give you the bitterness extraction that you need by saving a lot of boiling*. I wouldn't cut on those 8 minutes though, because boiling is important for "sanitization" of the wort and for...

I use a 300 micron hop spider which gets totally immersed in the wort: https://www.amazon.it/gp/product/B01N595T5I/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 I have excluded letting the hop pellets in the wort as they would easily clog my recirculation pump. I ruled out a artificial voile...

Franziskaner is certainly brewed without rice as this is forbidden by the Reinheitsgebot rules to which Franzisker complies. Rice is traditionally used by US producer who also use 6-row barley. Some sources say that rice was used because US producers were trying to replicate German beer (they...

Yes. Chloramine use depends on the state of the tubing, the piping. The more the aqueducts are subject to ingress from substances from the ground, the more it is necessary to disinfect them. Long and complex aqueducts, collecting water far away from the city, and complex water distribution...

I understand you and that's what I did when I was a child. But it's now some 20 years that I drink bottled water, although I cook with tap water. That's because of the stink coming from the glass when I drink tap water. I suppose that free chlorine is more volatile and, therefore, flies to the...

Snow is not a good source of water, because it lacks salts. Maybe a source of quasi-distilled water. But then, it contains probably unwanted contaminants (acid rains coming for the US, dead insect, deer piss, horse **** etc. ;) ). Water which is filtered by sands, rocks etc. is normally better...

That was discussed recently in another thread. Basically, cones give 90% of their bitterness in 60', and 100% in 90'. Pellets give 90% of their bitterness in 30' or so, what is "one hour" for cones is "half an hour" for pellets. Gordon Strong, Brew Better Beer, gives a table at page 66 in which...