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now THAT'S what I call a reply with style. thanks a lot for the pdf! I have been using De Clerck's formula to switch from ºP to SG, which in turn I use in Balling's formula to calculate ABW%. I actually made a very neat excel spreadsheet with these and a bunch of others, with the objective of...

Good, so I don't have to redo (most of) my work. But in that case, what about the g/100ml? There are several cases in which this is necessary (i.e. efficiency calculations) but I never found a formula to convert it back and forth from g/100g - everytime I need it I have to open my Goldiner/...

ps: and no, wikipedia does NOT help.

So, here's the thing: I'm in a personal crisis here. All my life, while using conversion tables, I thought that "g/100g" was the same as ºPlato, while "g/100ml" was another way of saying ºBalling. But recently, while looking deeper on the subject as a matter of personal curiosity, I have...

I'm interested =)

I just bought 6 rhyzomes, but I won't be able to plant them in my farm at least until mid-august (my farm is far from here, and i'm travelling to canada next week). how can I keep them fresh during the meantime? should I pre-plant them in small vases? roll them in newspaper? soak them in water...

i'm definetely tired of using expensive detergents...

ok, here's the thing: tuesday I made a 85 liters (roughly 22,5 gal) Tripel batch which I split in 5 carboys. the idea was to test yeast profiles, so I made the beer with only pilsener malt, 12% sugar, coriander and bittering hops, aiming at 1082 OG. Each carboy received a different yeast (after...

ok, i'm making my own counterflow chiller, folowing this design: https://www.homebrewtalk.com/wiki/index.php/How_to_make_a_Counter_Flow_Chiller everything is set, except for the rubber hose... i'm having trouble finding a 5/8'' one. I found a 1/2'', though, and although it's smaller in...

So, i'm re-building/upgrading all my equipment and there is a pretty basic question I never actually got a decent answer. What's the ups and downs of a mash/lauter tun+boil kettle system versus a mash/boil kettle +lauter tun? This seem really silly, but let me develop it a bit. In most...

Ok, i'm developing my "2.0" eco-friendly equipment, so I decided to retire my old immersion chiller and go for a plate one. However, before I commit myself to the 200 dollars + shipping + import taxes (I live in Brazil) there are still some things I don't quite understand about the toy. 1) do...

I just did the exact same test. I brewed a giant-sized batch of 42 gallons and split it in 9 carboys, 4 of which with the WB-06 and the rest with the Munich yeast. the batch was: 60% pilsen malt 40% wheat malt (weyermann) 9 IBU worth of columbus hops soft water (6,5 PH) 1048 OG est. 9 EBC I...

heh, i've done that already. I did a starter for both a Tripel and a Witbier using the wheat DME. they both worked well - although, to be honest, they're both still fermenting and I have no clue yet on the taste =)

about adding more yeast: exacly how much should I add to each bottle - or that doesn't make any difference?

oh yeah, before anyone say it: room temperature is 24ºC/75ºF. and one more thing... there is a contest coming up may 26 and I was seriously planning to enter this beer (even with no gas, it's ******************ing damn good!!), so I gotta fix it until then...

Straigh to the pint: I bottled an Imperial IPA about a month ago with the exact same amount os sugar I use to prime all of my beers (8g/l). Problem: it has not carbonated at all. The problem is not the measurement of sugar, has I use a lab pipette as precise as tenths of mililiter. It's not the...

Last time I did that, when i took off the aluminium foil cap to fill the bottles with beer, I noticed a burnt smell around the bottleneck. Has anyone ever noticed that? Would that be a problem?

bud light?? ok, that's just rude. anyway, easter is one month and a week away. I said 2 weeks for fermentation so I can mature it (and prime it) for another 2.

ok, here's the deal. every year me and my friends go to a house on the beach in easter. It's hot, it's sunny, and now I want it to be beer-perfect, so next week i'm gonna brew a 8-gallon batch of what will be the "official 2010 easter beer". It has to be light to medium body, somewhat...

and one more thing: if propagating is that simple, why do people talk so much about specific instuments or ingredients, like gelatin? And about this ingredient in particular, why and how is it helpfull?