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Do you mean it is not 100% fermentable because any consumer-level dextrose product contains by necessity higher-order unfermentable polysaccharides, or do you mean it is not 100% fermentable because of the monohydrate part?

As an update, the company claims that their product is 100% fermentable and that you would need to add 20% extra by weight to get the same carbonation as table sugar. Fair enough, but that's not the same as the >33% they claim in their instructions. The 20% claim is close enough to the correct...

Thanks for the feedback! That's my suspicion now as well, that it contains unfermentable polysaccharides as a byproduct of its source as corn starch. But that means that any online calculator is going to be off in how much dextrose to add, for this particular product by about 20% (even when...

Hi, I have brewed now about 15-20 batches and often found the carbonation to be underwhelming. As a result, I started targeting 2.8 vol CO2 rather than 2.5, to get to a level I perceive to be more appropriate. Today, I checked the package of the dextrose I use. To my surprise, they suggest to...

Thanks for the feedback, Martin: I will follow your advice to minimize boil-off during the first half of the boil. I do always make sure that grain bill and hop additions are adjusted to final postboil volume, but I will rethink my current very convoluted boil setup that's taking away some of...

Thanks for your answers and informative links, which generally seem to confirm my suspicions The 1.7 -> 1.0 gal example was just an example of my very first brewing experiences. My boil-off rate is currently still high though because I need 2 brew pots for my 3-gallon batches (low-BTU kitchen...

Hi everyone, My question is whether it is recommended to adjust the water mineral profile for boiling off proportionally large volumes during brew day, for example when brewing small batches? And if so, which minerals would you adjust? As an example, if you are targeting a 1-gallon fermenter...

While doing research in a microbiology lab (on S cerevisiae), not talking while performing sterile work was something I took quite seriously. I genuinely think it's a major source of contamination. But I'm also learning to loosen up a bit: working in a sanitized environment is not the same as...

Table Top Joe - Tom Waits

Ha! I just registered today as well... Not from Philly (Belgian in Toronto) but had a short kindergarten stint there in the 80s which apparently turns you into a lifelong Eagles fan. My English porter should be ready for the first playoff game (only my 6th brew so definitely less experienced as...

On Mangrove Jack's M15 and Fermentis S-04: As my first solo BIAB brew, I did a split batch for an English porter using M15 and S-04 (BIAB 1.5 gal each; OG: 1.056; mash temp: 152F; fermentation for 3 weeks at 66-68F; with heat belt for the M15 bucket to move up to 71F during second week) For...