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Hello out there, hoping that someone on the forum that owns a Lamotte BrewLab kit could do me a solid and tell me the exact volume that the 4488 testtube holds at 10 and 20ppm? It's the one for the total hardness test, and it's the only one made of glass (which is why I'm asking this question...

I've done the roast at home thing once. Nice, but a big pain. I like the suggestion of pale chocolate and biscuit though, I'll try that. Thanks!

Hello everyone, need a piece of advice. I would like to make a London Porter clone. I know the it relies on brown malt as one of its key flavor components, but alas, brown malt is not available where I live (not even by mail order). My question than, is given the entire recipe (below), what...

Great! Thanks everyone for the input :)

No, I see his logic: Since you typically force carbonate at a higher pressure, he thinks that priming would resolve that. Unfortunately that would not work, since you still need a high pressure to KEEP the carbonation in, or it will go flat. Day, in your opinion, would replacing the fridge...

Alas, my refrigerator-turned-keggerator is old and cranky, and rarely goes below 50F. This was fine when it was being used as a fermentation fridge, but now that it's a keggerator it means that in order to achieve 2.5vol I need to set the thing at 18-20PSI Well it seems that at that pressure...

I would never had thought of this... Any suggestions as to dosage?

I'm with Kingwood, so long as your gravity is stable, you should be fine. Priming sugar is basically 100% fermentable by regular yeast, so it's not like the Brett will over-ccarb it. If it's not, give it time, Bret works slower than brewers yeast, but it'll get there. If you have a pellice on...

I have a smoked porter recipe that I'd like to brew soon. I don't really know how much smoke character would show up in the beer as-is, so I'd to split the batch in two and do something to half of it to give it more smokiness. So the question is what and how? Because I want half of the batch...

ok, there seems to be a consensus about this not being very good for the beer. Fair enough. I was hoping to free up a fermenter this way (and I guess I still can) but maybe patience is the better way to go. Thanks all!

Thanks Zub!

Question for all you long-time keggers out there: Can I put a not-quite-finished beer in a keg safely? I have a beer that will have a total of seven days between brewing and kegging, and while it's an ale, and it will ferment a little warm, I'm worried that it would not be quite done by the...

Well... Old yeast is distressed yeast. Stress is never good, as stressed yeast can produce a whole variety of off-flavor compounds etc. That said, dry yeast that has been properly stored (in the fridge) could last for years with no real problem. If you see fermentation starting in earnest you...

Try warming the wort to about 68-70 and giving it a good shake. If there's yeast alive in there it might be dormant, so this could help. In the future, use a starter. Not only will it help you achieve proper pitching rate, it will also help you make sure your yeast is alive and viable. In this...

Take a gravity reading. If it's lower than when you started with, then fermentation has happened and finished. 100g DME in 1L water should have yielded SG around 1.037. If you are significantly lower than that, you should be fine. Pitching the whole growler depends on when you brew. If you're...

You aren't loosing anything important. There's plenty of yeast suspended in the beer and that's what's doing the hard work. Think of it this way: If the yeast hadn't blown out the tub, but stayed in the krausen, it still wouldn't have been fermenting your beer, so it really doesn't matter where...

It does sound like something happened in the second running. Two culprits to consider are PH (as mentioned) and water temp. The temp thing is easy: just keep it below 76C. The PH thing is a little more complicated, since you have to know the PH of the mash as Jeepinjeepin explained. I highly...

By all means. I did get a couple of comments about the lack of nose, so dry hoping my be good. Although, if you have the option, I would recommend a hop back instead. Does almost the same thing, but avoids the vegetative matter contact. Got this as a tip from Gordon Strong. He says he tries to...

Greeting to all, I recently won first place in Pale Ale at the Israeli Sam Adams Longshot competition. Always happy to give something back to the community, I've posted the complete recipe on my blog: http://threecatsbrewery.blogspot.co.il/2012/08/paying-your-debts-forward.html Thanks to...

What are EDTA and burette and what sore of indicator die would I need (PH indicator, I imagine, but anything particular?)