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  1. O

    Efficiency??

    Thank you everyone!
  2. O

    Efficiency??

    Thank you both! What books do you recommend?
  3. O

    Efficiency??

    Perhaps a silly question--but I can't find it in a number of my books. Lots of people seem to reference it. Can anyone give me more of a specific definition? Thank you.
  4. O

    Formaldehyde???

    I am very paranoid about my sanitizing however, I typically ferment around 72-74. I am thinking that along with oversparging at too high of a temperature frementing at that high of a number might be the problem. Will this flavor/smell dissapate as time goes forward.
  5. O

    Formaldehyde???

    I have been having a common problem with my brews--they all smell and taste of fromaledyhde (that is the best description I can give)-- what is going on? I was concerned that I had been thinning things out a bit -- now I don't know. Did I get an infection?
  6. O

    My formula - calculating sparge water

    Thank you all--this has been most helpful. I think I need to kick up my recipe and start tracking my volumes and measurements much better. I have had few of those flameouts in the boil lately too -- so that has likely not been helping my consistency either. Thanks again!!
  7. O

    My formula - calculating sparge water

    Here is my formula for adding water to the mash: X lbs * 1.1 quarts = y, y/4 = gallons of water for the mash. This is what I have been taught by a number of micro brew stores. My problem is the sparge--how much do I draw? Considering the fact that I am making a 5 gallon batch and I know that...
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