Search results

(OG-FG)*131 Where does the 131 come from? Same question for the 105 when calculating ABW.

I've got a saison going right now (AHS kit that came with 4.5oz of priming sugar). I'm pretty sure that this is not enough sugar to carbonate to style and I'm wondering how much more dextrose to add to the bottling bucket. Will an ounce be enough or should I go 1.5 oz?

My LHBS has all of the bottle caps in large bins out on the floor. Are the O2 absorbing caps going to saturate from all of the contact with air?

I've got a sweet stout that's been 3 weeks in primary, and she's done. I don't usually secondary, so what do you think - will it benefit significantly (flavor wise) by sitting another week, or should I bottle this weekend?

In my iTunes library each playlist has different info tabs on top (Name, Artist, Album, Year etc...). How do I make them all have the same information? I'm sick of changing them all by hand!

I got a smack pack (WYeast 1098) as part of a kit that shipped across the country. The pack wound up just barely swelling after 24 hours, and I figure the yeast just didn't survive the 6 day trip (the ice packs were actually hot to the touch). LHBS was out of 1098 so I wound up with...

I'm torn between WLP005 and WYeast1098 to brew something close to a Newcastle. I've read the info on both websites, but would love to hear some feedback from you. Thanks.

I'm looking for a big, rechargeable battery that has a couple of 110v outlets. A lot like an RV power inverter only all AC. One that I plug into the wall to recharge and then I can hook up various electronics in the field. Any sources? All I can find are the inverters...

I ususally do a good job of cleaning my bottles immediately after use, so sanitation is not a big problem. The bottles my friends try to give me are usually encrusted with funk, and I'm sick of all the cleaning. :( I don't have room or money to get into kegging. Does anyone out there...

I just picked up a Bernzomatic O2 bottle from Home Depot, and it warns that the canister and the by products of the combustion of its contents are known to cause cancer (Prop 65 warning). Is there a different bottle I should be looking for?

I just ordered an oxygenation system from Williams and have a simple question. Oxygen then yeast, or yeast then oxygen, or makes no difference? Thanks!

Noob question - can I download podcasts, burn them to CD and play them anywhere or am I limited to playing them back on an iPod? Thanks!

I'm going to brew a hefe this weekend using around 7lbs of wheat DME. I have crystal 15L for steeping grains. Any suggestions on how much to use? I have a pound.

I'm going to brew a hefe using ~7lbs. of DME and I have some Crystal 15L that I'd like to use for steeping grains. Any suggestions on how much to use? I have a pound.

Thanks to this board I know to expect my DME to clump up when I add it to my water. What is the best way to mitigate this effect besides adding the DME very slowly? Wire whisk? Do the clumps sink or float? Thanks!

I see a lot of extract recipes going around that are pretty much just DME and hops. Is anyone adding maltodextrin to their extract hefes for some additional mouthfeel? Any comments on its usefulness?

I'm going to use my bayou classic for the first time today. Planning on boiling 6 gallons down to 51/4 in an hour. If I lose more volume than expected to the boil can I just top it off at the end with no ill effect?

Re-posting a portion of my extract thread due to limited response: I’m looking forward to brewing my first hefe using the late addition method based on the following recipe: 1-2 lbs light DME 5 lbs wheat DME added in the last 5 minutes of the boil (or perhaps at flameout) I want a lot...

I’m looking forward to brewing my first hefe using the late addition method based on the following recipe: 1-2 lbs light DME 5 lbs wheat DME added in the last 5 minutes of the boil (or perhaps at flameout) I want a lot of banana, so I’ll be using WLP300 yeast and fermenting in the mid...

I'll be starting a kriek next month, and am wondering how paranoid I should be of the brettanomyces. Do I really need to keep this completely separate from the other styles I brew over the next year? How resistant is the bret to bleach and phosporic acid? I like the lambics, but don't want...