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I did a 4.5 gallon batch in October (only had a 5 gal carboy open at the time). 3.5 gal Food Lion Apple Juice 1.8 lbs Light LME 8 oz Honey Malt 3 oz British Crystal 135-165L Used Windsor Yeast 1/4 oz Amarillo 9.1% AA @30min 1/4 oz Amarillo @ 5 min (wanted a little of the grapefruit...

I'm assuming you mean 6 gram packet of dry yeast... 6 oz is a LOT of yeast... I hate to tell you this, but 6g more yeast is extremely unlikely to get you where you want to go. There are many many many times more yeast cells in your beer right now than there are in that packet. What else...

On another thought on halving everything... because you aren't halving the water. You will get better hop utilization because you don't have as high a concentration of all the other components in the solution. According to quick calcs on Hopville: 1 oz of 4.7% AA boiled 60 min in an average...

My suggestion of a search first was to help the OP. 2 options: 1. Post this question and wait at least a few hours for one or several people to helpfully post their idea of the right answer to the question. 2. Search the board and immediately find quite a few preexisting discussions...

Hey... just curious... up in the top right of the board, kind of hidden in the head of the beer is a "Search" box... did you see it?

The vapor pressure of water at 20 C is 17.5 mmHg... .023 atm... while not a huge vacuum, a lightweight pot would be under considerable force leading toward collapse. Several years ago I knew an engineer that tried to do an altitude test on the cheap by pulling about a 5 psi vacuum on a 55...

Nope, you're missing the point. The idea is to pull a vacuum and cause the wort to boil because evaporating water cools the water that remains... the pump pulling out the water vapor cools the wort. The evaporation and removal of a portion of the wort removes heat from the system. This was...

This is correct. All the heat went into evaporating the water, which was then pulled out of the system by the vacuum pump. Severe back of the envelope calculations say that to cool 20l of wort from 100 C to 20 C requires removing 6694.6 kJ of energy from the system... which would be the heat...

Ok, I have the answer to the "Is the thumb a finger?" If the thumb isn't a finger, you can't flick someone a middle finger. Q.E.D. The two vs. three bones thing is just weird that in 37 years on this planet, I'd never noticed it...

Well aren't you special! Sorry, but every cocky response of "mine worked out fine nah nah nah!" brings out painful mourning for my lost batch...

:mug: https://www.homebrewtalk.com/f45/must-see-homebrew-video-****-195175/#post2269044 <=== video contains some profanity, may not be safe for work...

Where did you get that? Simcoe has a very piney taste/smell. Amarillo is very grapefruit. The mixture of the two is awesome... (Edit- I guess there's a number of folks that think it is grapefruity... but I get far more of the pinetree flavor from it... www.brew365.com has a pretty useful set...

And another good reason to go Extract... time... If the person doing the brewing has another role at the restaurant, 3 hours to brew can fit between the tail end of the lunch crowd and the start of the dinner crowd. Add another hour and a half plus for all-grain and that isn't as easy. Also...

Well... at my LHBS it is 2.75 for a sachet of US-05... knowing that nothing happened when you rehydrated the Nottingham, is it worth $3 to save the 3+ hours of work you have invested already? (Plus the value of the ingredients.) Based on the poor rehydration, at a minimum, I'd consider...

Nope. That's the second problem batch. There have been three...

Here's a shot with the holes illuminated from behind by a flashlight. This is the second problem child batch: [/url][/IMG] This is a picture I sent to Lallemand. They were apologetic, but their response was "[This batch] had been testing fine to date unlike the recalled batch from...

Where does this vortex come from? I've seen it spinning in the bucket, but I've never seen the center of the beer noticeably lower than the outer edge. I don't see much evidence of vertical flow, just rotational flow, relying on shear forces to promote mixing. If you hold the hose so the...

Ok, well how does it do anything more than gently if I don't stir? You have the little 3/8" stream flowing out into the bucket, with frictional losses. Flood gates? Its 3/8" vinyl tubing with a pressure head that tops out at about 3 feet from my counter to the stool my bottling bucket needs...

5 oz of sugar dissolved in about 2 cups of water, placed on the stove, boiled for 10 minutes or so... vigorous boiling it was dissolved dude. Me = Chemical Engineer = Understand diffusion = Also understand that it takes time and fluids behave in complicated ways and mixing fluids of...

Ok, I don't have hundreds of gallons under my belt, but I do have tens of gallons, and I averted a bottle bomb situation or at least a most of my beer being completely flat situation. I will always stir gently to mix the sugar water after racking. Made a brown ale... fg of about 1.010...