Search results

Hi guys, I've been working on a brewing website and I would like to make a form in which members could do basic calculations - IBUs, SRM, Efficiency, Strike temps, temperature conversions etc... where can I get accurate formulas for this? Is there anybody who is willing to share .xls or...

I had an over carbonated batch of beer in my bottles. It seems I bottled too early. Couple of bottles exploded, and I decided to save the rest. I took a half of the bottles (that's what fit my freezer) and put them in the ice, trying to cool them as cold as possible without freezing them. This...

Blue ESB 8-C Extra Special/Strong Bitter (English Pale Ale) Author: D. Date: 24.7.2012 Size: 6,00*gal Efficiency: 73,0% Attenuation: 78,0% Calories: 242,64*kcal per 16 fl oz Original Gravity: 1,052 (1,048 - 1,060) |=============#==================| Terminal Gravity: 1,011...

hey guys, I'm new to GF brewing. it seems that I might have gluten intolerance. at this moment I'm waiting for the results of blood analysis.... meanwhile, I'm reading about GF brewing, just in case. I wonder is it possible to brew 100% buckwheat malt beer? let's say I can malt 10lb of...

ok people, I'm searching all over the internet for this info, but no luck. If I want to boil off some bicarbonates from my hard water how long do I have to boil and how do I know how much of it precipitated? is there a formula? something like - 5 minutes of boiling equals 100ppm...

I brewed an Alt with WLP036 yeast and 93% Munich malt. Original gravity was 1.046. After two weeks the gravity is at 1.016 and it won't go lower... Do you think adding some US-05 yeast would make it go at least two points down to 1.014 or even more? I'd really like this beer to be a bit...

ok, at the beginning of my brewing career I was wondering what's the shortest time from bottling to drinking, but since I became more serious brewer (brewing a lot 12 gal batches) now I wonder what's the longest time from bottling without any harm to the beer. so, I'd like to hear experience...

Anyone used this one? It's dried yeast from Australia - they have ale, lager and weiss.... Quite cheap and quite interesting characteristics - allegedly the ale strain ferments clean up to 90F (!!), while their lager strain ferments clean at 59F but can stand even higher temperatures... I...

hey guys, I have 163 ppm HCO3 in my water.... I'll brew a hefeweizen tomorrow with this water - I just wanted to ask do you find this too hard for the style? What off flavors should I expect? Is it possible to get a good hefeweizen with such a water? I can't buy any distilled water today to...

I always use some CaCl in my brewing water, especially when I want maltier beer. I add some to the mash, and some to the kettle, according to ez calculator. Problem is that I always find undissolved CaCl on the bottom of the kettle after the boil is done, while I'm transfering to the...

I'd like to ask you guys to give me at least three good reasons not to bottle the average gravity beer (1.040 - 1.050) after 10 days in primary. The most common reasons for letting it stay for at least three weeks in primary are: - Yeasts clean after themselves - OK, they clean after...

hm, I got a situation here. a year ago I brewed a batch of beer from the extract and left it fermenting in a plastic bucket. it was summer, quite hot, so the batch got infected. When I noticed it's infected I forgot about it completely. It's been a year now, and I could use one extra...

For a long time I have this problem with hefe weizens - they get perfectly clear after bottling. I don't get it really, they should be cloudy even after the yeast settles down on the bottom of the bottle.... I use pilsner and at least 60% wheat malt.... what could be the problem and how...

I just got my tap water profile, and I feel very excited finally knowing the exact numbers. It looks like this: Ca...........51 Mg...........21 Na............2 Cl.............3 SO4..........9 HCO3........244 CaCO3......200 ph 7.75 By now I mostly brewed pale ales, and I would...

I thought of this for a while. Somehow I'm always worried that late additions (especially those @ 0 min) don't really release all the aroma potential if I start cooling immediately. So I always wait 10 minutes or so and then let the water through the chiller, believing I let the hops release...

just a quick question, my recipe calls for Perle hops. LHBS has only Hallertauer Perle in stock. Is it the same, or is it another variety? thank you!

Hi guys, I have this water profile: Ca..............62 Mg..............30 Na...............1 Cl................73 SO4.............80 Chloride to sulfate ratio is 0,91, ph of the mash is 5.52 with some lactic acid. What do you think about this water profile? What kind of beer is...

ok guys, just a quick question for all you chemists here. I got three different bags of MgSo4 with different labels: 1. Magnesii Sulfas a. 2. Magnesii Sulfas h. 3. Magnesii Sulfas crystal Since they're all labeled differently I wonder which one is ok for brewing (water adjustments)...

ok guys, I bought some CaCl2, but mine has this written on the bottle: CaCl2+6H2O when I asked the guy in the store, he said that it's pure CaCl2 with 6 molecules of H2O attached to it can I still use this for my brewing water? thanks