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When I use the Steam Slayer, if there's steam visibly coming out from under the lid, I've got the power set too high and I'm boiling too hard.

Also check the instructions that came with your hydrometer. (maybe on the stem of the hydrometer itself or its holding tube). It should give you the temp to read and may advise about the meniscus (mine is calibrated to read from the top of the meniscus, which isn't normal) .

**Double post**

I can all my wort around 1.040. Wort concentration may have an effect on canning, but since there is no known officially confirmed process for pressure canning wort, we can't tell. It would seem to me that the density differences in normal wort would not have an effect on canning times. I build...

I brewed for the first time in about a year this weekend. My pH meter needed a new probe, so in preparation for the brew I also replaced the probe and opened fresh calibration buffers. Works great again! I found old calibration buffers in the back of the cabinet. My Amazon history shows I...

So it seems like you want a water calculator that takes into account: grains in the mash (type and amount) water in the mash (mineral concentration and amount of water, which also lets you know the absolute amounts of minerals, eg, g/L x L = g) water in the sparge (mineral concentration [can be...

Good luck to you! I've always enjoyed your posts. I appreciate you saying goodbye so that we don't wonder/worry that something untoward happened to you. You should stick around to occasionally banter on non-brewing threads.

@Peebee it sounds like the issue you are trying to figure out is that since ppm is a concentration, it doesn't say anything about how much absolute minerals there are in the mash. So people mashing with the same ppm but at different thicknesses are mashing with different absolute amounts of...

Now you also know to get a backup co2 tank, as well :bigmug:

I didn't know that gypsum could be contaminated with chalk. Interesting to look into. Thank you for correcting the retrograde solubility statement I made; it seems solubility is still in the g/L range even though it is less than at room temp.

The gypsum won't dissolve as easily hot. Did you measure pH at mash temp or did you cool the sample to room temp?

Did you add your minerals while the water was cold? Gypsum gets less soluble with warmer water, so get that dissolved while the water is cool. How did you measure the pH?

One of my chores as a kid was making up the milk with the powder and water. We'd then goose it up by adding some real milk to the mix as well.

Gros Coleman according to the page I found : https://theweevine.org/2017/07/30/making-wine-from-kippens-famous-big-vine/

How about this kind:

What came out this year?

Fermentation generates heat, so the beer could get quite a bit warmer than room temperature. Generally yeast like warmer temperatures, but can produce undesirable flavors if it gets too warm. If you have a cool area to ferment, then you can put your fermentation bucket into a large tub filled...

What are you fermenting in?

Temp control in this context means for the fermentation, which is generally considered important for lagers. How are you fermenting?

Why move it before transferring? Running a line in for gas and a line out for liquid has got to be easier. The the fermenter keg will be mostly empty for removal.