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I have been debating getting one of these. My concern is only an 8 gallon capacity. Is it able to handle a big grain bill for a high gravity beer and still produce a 5 gallon batch

everything I have read states that a lot of hot break material is bad and can cause off flavors. Cold break is not as big of a deal but I believe cause chill hazing. So I guess if you care about the cosmetic look of your beer and want to limit the chance of any type of off flavors (even though...

The Northern Brewer in West Allis actually has taps in the kitchen part where they teach classes and you can try anything on tap. they also list future beers that are going to be on tap next. It helps me decide which kits i want to buy. If I was retirement age I would love a job there. Get to...

I highly doubt the ppm would matter that much with pbw. It is not a sanitizer. It is only meant to clean the dirt and grime off equipment you are using. I'm sure a little to much or too little will not really affect the potency much. As long as it cleans the items you are trying to clean.

yea 1.060 is still way to high for a starter. you want it to be around 1.035-1.040 so you will want around 250-280 grams of dme for a 2.5 liter starter.

I am attempting to create a raspberry wheat for the first time. I brewed a american wheat and fermented at 61 degrees. After it was completed (1.010 gravity reading) I transfered it into a secondary over the top of 6 pounds of raspberries. Should I raise the temperature of the secondary or just...

i just read an article about using a starter or not using one and having the same fg even on a high gravity beer. Although the no starter batch took a few days before it started to show obvious signs of fermentation vs the starter only took 4 hours. The starter batch had a much more vigorous...

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19876.5 + 21=19897.5 5-front porch pale ale 5-Gaarden hoe 5-Belgium triple 5-raspberry wheat 1-smashing pumpkin ale

From what I have read is you want around 1.040 because too high of a gravity may shock the yeast.

from what i have read and heard is refractometers work well before yeast is pitched but once the sugars start being converted to alcohol they are not very reliable or accurate and a hydrometer should be used

correctional officer but my fiance' is a civil engineer