Brewing With Total Confidence
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What yeast have you been using, Mark?
I would like to tame the esters and phenols I am getting from my Belgian Golden Strong beers. I am successfully attenuating but I think it is at...
Just to clarify, you take one gallon of the first runnings, not the results of the sparge.
I have a porter recipe I like but want to up the toffee notes in it. I have read that reducing some of the wort by half (maybe a couple pints)...
I have been testing at 15 minutes and that is why I wanted to get this right, and I also have the obligatory shot glass for ph measurements! I'll...
So, I did the test to see the impact of cooling on the measured ph. I heated some tap water and then measured as a cooled the water in stages...
Well, that might explain that. Like I said, I must have been doing something stupid.
Let me do some tests based on temperature and then will report back. I thought the temperature calibration that comes with the MW102 took care of...
My last brew was predicted at 5.49 and the meter showed 5.28 after the mash. Temp of the sample was probably 120ish. I am certain this is me...
I've been doing salt additions for a couple years now and the calculated ph is always .2ish higher than the actual. I got a good Milwaukee tester...
And the answer to this was an Inkbird thermometer WAAAY out of calibration. That needs to be added to my pre-brew checklist.
I do know what you mean and that makes me suspicious about one of the thermometers. I'm not at high krausen yet, but close enough that the...
I just got a tilt and am learning new things about my setup: there is a significant difference between the temp at the top of the fermenter vs the...
That looks pretty good, Yooper. Thank you, everyone, for the suggestions. I am taking a 3 week hiatus from brewing (while on vacation!), and will...
And just reread the portion of Chris Colby's article and saw "Finally, when some brewers hear about debittered black malt, they rush to adjust...
I did use 6% Black Patent, 10% roasted barley and 3% chocolate in the last one I made. Would you do a 1 - 1 replacement or just ramp back the...
There are a zillion stout recipes out there, but I'm trying to brew one with particular characteristics. Do you know of a recipe that is: - dark...
Jeez! Who knew there were milliliter measurements on the mason jars. It varied a bit for the three jars, but I had around 120 mls of very thick...
Gravity was 1.085 and the yeast after wash is still quite thick. I'll look at the slurry calculation in BF. The yeast will be about a month old...
I just did some yeast washing for the first time with WY3522, and am getting ready to make another batch of Belgian Golden Strong. I've read that...
