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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. Keith66

    How to add permanent volume markings to a kettle (illustrated)

    Ta-daaa! That's my new 15 gallon kettle!
  2. Keith66

    Refractometer and Hydrometer Scales

    Here's an article by Kaminski explaining why your refractometer reads differently than your hydrometer, and why the SG scale on your refractometer is not "off". http://byo.com/hops/item/1313-refractometers
  3. Keith66

    Refractometer and Hydrometer Scales

    Found this online.
  4. Keith66

    Refractometer and Hydrometer Scales

    I found the discrepancy. There are 3 ways to convert from brix to SG. There's the Kaminski BYO conversion, the Bruce's Blog conversion, and "multiply by 4". Refractometers use the Kaminski conversion accurately lined up next to the brix scale, and Brewer's Friend uses a conversion very...
  5. Keith66

    Refractometer and Hydrometer Scales

    That's the direction I'm heading. I was surprised to see that the scales didn't match up on my hydrometer. I'm tempted to get a brix refractometer and use the equations for SG and FG.
  6. Keith66

    Refractometer and Hydrometer Scales

    I'm looking at buying a refractometer for brewing my beer. In doing so I've learned a little about SG and brix scales, and the calculation between the two. I've also seen many people comment that the SG scale in refractometers is correct only at 1.000, with an increasing error relative to...
  7. Keith66

    Super Fast Nottingham?

    All good info, folks, thanks!!!
  8. Keith66

    Super Fast Nottingham?

    The closet was 68°, the fermentometer on the glass carboy said 70°, probably hit 72° while I wasn't looking. That, plus happy yeast = fast, I guess. What would you expect for a FG? Think it'll get down to 1.010ish?
  9. Keith66

    Super Fast Nottingham?

    I might have just answered my own questions. I currently have 4.1% abv. Give it a swirl and wait a week, I might get to 1.011 or so which would give me 4.5%. I know, I know, brewing takes patience.
  10. Keith66

    Super Fast Nottingham?

    Hey folks. I just brewed (BIAB ) an Irish Red Ale (NB AG recipe, but not the kit), OG = 1.045. I hydrated the Nottingham dry yeast in 1 cup of DME wort at 70°, and it was foaming up nice before the boil was done. I pitched at 70°, the carboy was churning within a few hours, and I had krausen...
  11. Keith66

    What are you drinking now?

    Bohemian Pilsner (similar to Staropramen)
  12. Keith66

    Funny things you've overheard about beer

    I want this, I just don't want frozen beer, in a plastic cup, but it's cool!
  13. Keith66

    Funny things you've overheard about beer

    Well actually, BMC is not an acronym, it's an abbreviation, since the letters don't produce a pronounceable word. There, now you've been introduced to "Well actually..." and derailment, two more very common HBT phenomena. Welcome friend!
  14. Keith66

    Funny things you've overheard about beer

    Now THAT'S FUNNY!!!
  15. Keith66

    Easy Stove-Top Pasteurizing - With Pics

    The dishwasher has worked fine for me on two separate batches of about 60 bottles each. No bombs. Make sure the caps are on tight; they will dome a little from the pressure. Normal headspace, just like a beer. If one breaks, it's no different than breaking a glass or plate; pick the glass...
  16. Keith66

    Easy Stove-Top Pasteurizing - With Pics

    Another batch successfully pasteurized in the dishwasher on pots & pans, hi-temp, sani-rinse setting. Now to let them cool overnight before putting them back in their cases. Beats risking a bomb in the face. Mmmm... cold, fizzy, sweet cider tomorrow!
  17. Keith66

    What are you drinking now?

    Bockbierfest 2014 at Sacramento Turn Verein
  18. Keith66

    What are you drinking now?

    Woops.
  19. Keith66

    Funny things you've overheard about beer

    It seems Saison is the new IPA.
  20. Keith66

    Funny things you've overheard about beer

    continued... Then I saw another handwritten sign that advertized a saison with 10.5% abv. Now I admit, I have never heard of this particular beer, but I seem to recall that one of the characteristics of a saison is that it is around 4-5% abv. Belgian farmers wouldn't get much work out of...
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