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  1. 3

    Fermentation odors

    IKR? I guess "pleasant" is in the nose of the beholder. A plug-in is certainly cheaper -- I'll start there.
  2. 3

    Fermentation odors

    CO2 out of a tank may be odorless, but I've never brewed a batch of beer or wine in my life that didn't have a distinctive odor coming out of the airlock. I'm curious if anyone has had success removing it with an air purifier.
  3. 3

    Fermentation odors

    I do that. *I* don't smell any sulfur; she just doesn't like the smell of CO2 coming out of the airlock. I'm wondering if a HEPA filter will take it out, before I spend the money to find out.
  4. 3

    Fermentation odors

    I don't mind it, but my wife says the smell of fermenting wine is "farty." She told me I'm getting an air purifier for Christmas, to pick it out, and it better work. Does anyone know if something like this will alleviate that smell...
  5. 3

    Applying generic recipe to specific batch size?

    Cool! I'll play around with it some more; there's a lot there!
  6. 3

    Applying generic recipe to specific batch size?

    Mash efficiency? I see that term bandied about. How do I calculate/estimate that?
  7. 3

    Applying generic recipe to specific batch size?

    I think they're the same thing (94% 2-row pale malt is 94% of the total, but also 94% of the grains per gallon, no?). Anyway, I was paraphrasing the author. Here's the quote: "For the recipes, I opted not to give specific weights for brewing five- or 10-gallon batches. Instead, I provide...
  8. 3

    Applying generic recipe to specific batch size?

    Mitch Steele's (otherwise) excellent book IPA concludes with recipes for historic, early craft, and modern IPAs. The grains and hops are presented in % per gallon. How do I translate that into lbs and ozs for a 5-gal batch size? For example, Harpoon IPA: Pale malt 94% Victory malt 4% 60L...
  9. 3

    Partial mash?

    Yes, all three. I used a formula I found here: 30ppm * 5gal * 0.003785 = ~0.6g for NaMeta and AA. Wyeast's website says 8g/bbl for Brewtan = ~0.2g for 5gal. That's inverse to the mix you mention above. So to scale your mix down to 5gal would be 0.47g BT and 0.32 NM and AA -- roughly twice the BT...
  10. 3

    Partial mash?

    OK, I tried it, and the result was... bizarre. I adopted @Brooothru 's suggestions for HSA mitigation in my partial mash routine. I realize one error was changing numerous things at once; now I can't figure out which went weird. What I did (* means this was new): Belgian Dubbel recipe (one of...
  11. 3

    Tips you would like to have known when you first started brewing?

    Nope, the beers were great; I never detected what is described as DMS off flavor (creamed corn). Like diacetyl, I think DMS is one of those things that "can" happen; and there are known ways to avoid it. That doesn't mean it will (or even that it's likely), but it's simple to minimize the...
  12. 3

    Tips you would like to have known when you first started brewing?

    I brewed beer for a year with the lid on the boil kettle-- simply because nobody ever told me not to. My recipe book didn't mention it; none of the how-to's on the internet mentioned it. I figured it's like stew -- lower the heat and keep a lid on. So I'm reading some thread on HBT and learn...
  13. 3

    Bottle conditioning - why no more alcohol?

    Yes, that's what I got from the spreadsheet, 6.7%. Then I put OG=1.060 and FG=1.012 into the ABV calculator at brewersfriend.com and... it now says 6.51% (alternate equation). Changing FG to 1.011 yields 6.64, so I must have made that typo earlier. FG=1.012 and the standard equation yields 6.3%.
  14. 3

    Bottle conditioning - why no more alcohol?

    I just ran the default numbers in that spreadsheet, and entered 5 oz sugar and .05 gal H20 (prob on the low side; it was a SWAG), then compared the result to an ABV calculator on the web. I recently went to kegging so I doubt I'll run actual numbers from an actual batch; I just always wondered...
  15. 3

    Bottle conditioning - why no more alcohol?

    Ah. So ABV for a hypothetical batch went from 6.64 to 6.7. Not enough to worry about, I guess, but it makes sense there is some change. Thanks!
  16. 3

    Bottle conditioning - why no more alcohol?

    Then bottled beer is always more alcoholic than the ABV we calculate from OG-FG (which is read prior to bottling)???
  17. 3

    Bottle conditioning - why no more alcohol?

    Yeast eats sugar, and excretes CO2 and alcohol (simplified). We read FG at the end of fermentation and calculate ABV. Then we add priming sugar and bottle. A few weeks later the beer is fizzy. So the priming sugar reactivates the yeasties and they make more CO2, which is trapped in solution...
  18. 3

    Free beer bottles, Cary NC

    I've gone to kegging, and I have 100+ clean, de-labeled beer bottles. I need the shelf space for wine bottles, and I'd rather a homebrewer use them than toss them in the recycle bin. 12 oz., mostly brown glass.
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