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There isn't really a great priming sugar calculator for kegging beer. I fed chat GPT my detailed process so it could calculate the final volumes of CO2. It took a little bit of tweaking, to get the prompts to work, but I think it finally got it right. This beer is a Belgian IPA, so I'm going...

I know that generally starters are not recommended for dry yeast, but I do find lag times to be less than ideal for low oxygen brewing when using dry yeast. Ideally, we want active yeast when oxygenating the cooled wort at pitching so that oxygen is consumed before it can do damage to the wort...

Considering using a different supplier for my brewing water (Monadnock Spring Water) since it's available in 5g jugs at the local market near me. Overall the water looks similar to RO, but it is reporting "ND" (not detected) as the level for Alkalinity. Does that mean I should treat Alkalinity...

Since wheat malt is huskless what is the ideal crush? Should it just be gently cracked or should it be pulverized? If pulverized the assumption would be to add rice hulls or barely that still has husks well intact along with the wheat

Does flaked rice yield higher attenuation than barley malt? Is it recommended to mash flaked rice longer than barley to achieve full conversation? I always thought flaked rice increased attenuation more than malted barley, but was surprised when I came across a brulosophy experiment where the...

These are hands down my favorite beer glasses in the world Cannot recommend them enough. They work perfectly for all styles. The most universal beer glass I have ever used Surprised they aren't more popular. So much more aromatic and better head retention than a Teku. Every serious craft...

Are the handling precautions for 85% Phosphoric Acid similar to 88% Lactic Acid? Is phosphoric acid anymore dangerous than lactic acid if it were to get on your skin?

My current general practice is to dose all my kegs with priming sugar to naturally carbonate. If I were to add the biofine at the same time as the priming sugar would the beer still carbonate? (I could even shake up the keg now and again to ensure things stay in suspension) My thinking is it...

My understanding is that most brewing calculators are only reliable for making PH adjustments to wort, not beer. Lately, I've been adding lactic acid post dry hop with great success. I've also made adjustments on certain beers that were tasting a little dull where the acid addition really...

Just started messing around with AI software called dall-e2 to design a beer label for me. Pretty cool stuff especially once you learn how to fine tune it. Here are some of the designs it came up with for me. This beer is going to be a wierd one. It's a smoked IPA named "Fuming Incense...

Hi Folks! I'm putting together a recipe for a smoked IPA. Any idea how these would impact mash PH. How would I enter the below two malts in Bru'n Water? Would I just use base malt for the Rauch Malt & wheat malt for the smoked wheat...

Hi Folks, I had a few "mild boners" on brewday last week. This was a stout, where I was aiming to mash between 5.5-5.6 Here is a list of the said "boners": 1) forgot to add whirfloc at end of boil 2) Mash PH issue: I forgot to mix in my premeasured salts to the strike water and added these a...

What category would you enter something like the BK Scneider Hoppenweisse? dry hopped weizenboch https://schneider-weisse.de/en/node/52

Hi everyone, I've gone down the low oxygen rabbit hole. When I keg, I purge the receiving keg by filling to the top with saniclean and then push all the sanitizer out with CO2. I do have cut gas diptubes, so I am able to push almost all of the sanitizer out at the end. However, I do realize...

I have some mini half gallon kegs that I would like to travel with from Boston to Munich. The kegs will be full and under pressure. Will I be allowed to fly internationally with this if I check it in my luggage?

Since I'm 40 now, I decided I don't want to lift full fermentors anymore Gotta love amazon! *bears not included https://www.amazon.com/dp/B09JGGSWDP/ref=cm_sw_r_apan_i_BM3GSP95432PD1KZW4BM?_encoding=

Hey guys, I've been brewing for many years but have no experience with pumps. The main thing I'll be using it for transferring from hot liquor to mash tun & mash tun to kettle without gravity. The pump I'll be purchasing is the Blichmann riptide. Here's my stupid question : When I'm...

I'm new to LODO, but very interested in giving it a shot. How do you avoid pumping the air that is in the lines & in the counterflow chiller into your wort when you first turn on the pump? Am I better off just sticking to an immersion chiller & avoiding a whirlpool all together to keep it...

Hey guys, I'm moving apartments at the end of the month and am scaling down from 10 gallons to 5 gallon batches. I will no longer have outdoor space at my new place to store all these extra kegs. I am looking to give them away for free. The only condition is that you have to take all of...

So, I just moved into a new apartment and there's a rider in the lease that talks extensively about how you can't use "abrasive cleaners" like comet or ajax and should only use soap water and a soft sponge. I'm planning to sanitize and clean my kegs and fermenters in the bathtub. I usually...