Brewing With Total Confidence
Separate names with a comma.
the wording for the cl/so4 ratio is coming from John Palmer's spreadsheet verbatim. we did not put much thought into it since I think it...
Re: Brix to FG calculation Brix and Plato are the same when you deal with a sucrose solution. But wort and a sucrose solution, that have the...
I have also seen this argument being used to say that thick mashes create more fermentable wort. In that case it is mentioned that thick mashes...
Re: PPG loss in boil? No, this is not possible. How are you taking your pre-boil and post boil readings? If you cool any of them they have to be...
Re: I don't see a brew button on my recipes when using andro Thanks. It does appear in landscape mode.
On my phone I don't see a brew button for initiating a brew session.
the problem was that you did not specify the correct malt types for the specialty malts. I saved an updated record here...
someone pointed that out on my blog. That happened when I moved them from the target to the overall section since the target section lists SO4...
today I did a 1 gal BIAB and I plan to do more of them. For that I'd like to be able to work with multiple equipment settings since the grain...
I'm jumping on this b/c this is one of the earliest things I learned in home brewing: When I fist brewed I attempted to stain the wort through...
I also have a spreadsheet for that. It should be linked to that article. Just another calculator that wants to make it into BF. Kai
Re: Conversion efficiency I'm having a dejavu since I thought I already replied to this. The conversion efficiency is only for the mash. You...
Re: Conversion efficiency and sugar The conversion efficiency is for the gravity of the mash. You should not add sugars to your mash since they...
Nice !!!
Re: Calorie count here is a useful answer from A.J on HBT: http://www.homebrewtalk.com/f128/what-h ... ost4939112
Re: Brix to FG calculation It seems that different brewers have different factors for converting Brix readings to Plato. For me Plato = Brix *...
I like this too. What I do is to add the percent numbers for the fermentables as kg. This means I end up with a 100 kg grist. I then adjust the...
Larry, I think what Luca is looking for is to be able to contribute to the public grain library with grains he commonly uses. Kai
I'm not seeing anything. Was there supposed to be an image or link? Kai
yes, that's how I would do it. Let the yeast settle, decant and add fresh wort. Kai
