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I've just been working on a little attempt at using a normal refractometer 'inline' so that I can measure the brix of the wort during mashing and sparging. Today I just conducted a simple test heating water from around 17C to just below 70C before the pi crashed, I believe because of how I'd...

Hi, I'm just wondering, say wort had starch haze after mashing, would the wort remain hazy after both mash and boil. So I mean, if the wort after boiling and using protofloc, was crystal clear, it would be unlikely that after fermentation, the cause of haze would be starch related? Cheers!

I'm curious what ppb values people are getting for DO after kegging/..? Has anyone compared the same brewing process with using Metabisulfite and not using it, in terms of packaged O2? It sounds like in a commercial brewery they can achieve around 100ppb or less. Cheers

Hi, I'm just wondering if anyone has got any ideas here. I boiled 30l of water (this wasn't wort, just plain water) for approx. 45 mins with 100g of pellet hops in a hop spider. I've extracted around 20l of water, but the water appears pretty dark brown, which doesn't seem right to me, as it...

Hi, I'm wondering if anyone could point me in the right direction. I know if I just have say 10kg sucrose in 20l of water, I can get an OG of 1.19195. And calculate FG with an apparent attenuation of 122%: 1.19195-(((1.19195-1)*(122/100))) = 0.957771 FG Also if I have a wort...