follow up question. Do you use a chest freezer to assist with the chilling? Or just set at room temp and wait overnight?

word, got it. Good tip about splashing, boiling wort splashing around sounds fun. with the PRV, are you doing that because you also ferment in the keg? I'm not trying to ferment in the keg, just use as a closed, sealed, and heatproof vessel. And I'd use oxygen to both pressure transfer into a...

Anyone use a keg to do overnight no-chill method? Any downsides? I'm thinking of killing the boil, going straight into the keg, seal it up, it sanitizes itself. Wait overnight for it to cooldown, or use a chest freezer to assist. Bonus points, go oxygen tank to ball lock connector, use O2 to...

I believe you might want to look up some Kornol recipes, that's one of the traditional styles they brew there. I believe it's a blend of pale malts only, and with heavy juniper in the mash. I think it's also traditionally a raw ale, not boiled. Let the yeast and the juniper give off all the...

it's not the process or the target of just dry beer I'm searching for. I'm curious what the flavor change would be, if any. So, here's a crazy example, I brew up a batch where the malt is 50/50 split between 2-row and Carapils. I target 1.050 Original Gravity, and obviously I should expect a...

Do crystal malts and roasted malts not contribute dextrins and starches? And can those starches and dextrins not be converted to simple sugar by amylase enzyme?

Weird question, when using amylase in the fermenter to break down dextrins and add fermentability, does breaking those sugars down have any flavor change? And do certain malts that carry limited fermentability, like dark roasted malts, give off different flavors when their structure is broken...

I have a Crank&Stein 3 roller geared up in a custom mill cabinet. I don't recommend it, unless you are super engineering savvy about motors and belts and whatnot. I used to have a regular Crank&Stein 3 roller in the mill cabinet, and it often time wouldn't catch. The rollers would just spin...

1 lbs of water = 453.592 grams = 453.592 mL = 15.33777019 fl oz = 1.91722127375 US Cups According to a couple of internet sources, 1 lbs of dextrose = ~ 3 US cups. This conclusion might be totally wrong, but am I lead to understand that 1 lbs of dextrose should contribute the difference...

Is there a "standard" number for increase in volume per type of anhydrous sugar added? For other sugars... I know that 1 quart of honey = 6 lbs, so for every pound of honey the volume will increase about 0.1666666667 quarts On Candi Syrups website...

mash complete = no sparge, no bag squeeze and straight from the mash vessel pre boil = sparged, squeezed, mashed out, straight from the kettle more readings let you make more adjustments at different spots in the brew day.

it used to be classified as Brettanomyces, and then apparently some alerted White Labs that it's not actually Brett, it's 100% sacch cer. yeast. So they changed the name to Sacch Brux Trois. We don't exactly know what its origins are, but some people claim that this is the yeast used in, I...

I've done three beers that have all been 100% spelt malt. SMaSH IPA used 5 lbs Spelt (and 0.5 lbs lactose) on a 2.5 gal batch, 62% mash conversion and 54% brewhouse efficiency, gravity on the day was 1.048 SMaSH IPA used 5 lbs Spelt (and 0.5 lactose, different hop this time) 51% mash...

In the yeast section, edit the attenuation by entering a new Custom Attenuation number.

thinking out loud, shouldn't this equation be, (mash volume – (grain weight x grain absorption)) = first runnings volume, which will determine a sparge volume estimate.

I only use a reflectometer on brew day. I check it once in a while against a hydrometer and it's still accurate, just calibrate with the screwdriver before each use. on kegging day I use an inline filter, and the cup holds approximately 100ml, so once the transfer is finished, the cup sample...

I'm getting the same thing, but it seems I have to save and come back to the recipe for the calculation to change. I'm curious if the calculator is assuming on BIAB you're doing full volume, and for All Grain you're splitting your mash and sparge resulting in a lower mash thickness (thicker...

Was it one of the breweries in Monroe? Jester King did an oyster mushroom beer Berliner, it was interesting.

I brew 2.5 at home, I always pitch the entire pack of yeast, often only using dry yeast variants these days. Anecdotally, I have noticed that I have far less lag time and overall shorter fermentation time. Maturation time is still similar to 5 gallon batches, though. If I'm going high gravity...

About half of my spontaneous ferms were great, extra tart, good flavors... the other half were absolute garbage. Smelled like poop or vomit, grew mold, a variety of different issues. But the ones that turned out good took a long time to get good, they looked like they went through some pedio...