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  1. oliver

    no chill method in a keg

    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...
  2. oliver

    does amylase affect finished flavor depending on malts used?

    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...
  3. oliver

    volume increases from adjunct sugars?

    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...
  4. oliver

    Mash Calculator in Brew Session claiming 0 qt water required

    I click Brew, I go into the Brew Session section, I click Mash Calculator, it claims Mash Volume: 0 quarts, Mash Remaining: 0 quarts and a happy check mark. Am I inputting something wrong into the recipe? Or is this an error? See picture.
  5. oliver

    Mash calculator within recipe builder

    Can the mash calculator section within the Brew Session be more integrated within the Recipe Builder? As of now the recipe builder only offers Quick Water Requirements and ALWAYS is set to 152ºF and calculates out strike temp for 152.. Is that number changeable in some way?
  6. oliver

    kettle acid adjustments

    maybe i can't find this feature, but, is there a function within the water calculator that can estimate for me the amount of acid to add after the mash in the kettle? Targeting 5.25 in the mash on a pale beer, and trying to target somewhere from 4.8-5.0 in the boil kettle, was curious if the...
  7. oliver

    qt/lb or strike volume not switching

    When selecting Target strike volume, it doesn't switch over the units, and still thinks its in qt/lbs, so on this brew session for example, when i try and input 14.3 qt, it thinks it's 14.3 qt/lb, and returns an error message that I shouldn't go over 10 qt/lbs. Using latest mac os x, latest...
  8. oliver

    Muntons Extracts

    Can we add the full line of Muntons extracts to the recipe editor? From what I'm finding, I think all of the LME is 35ppg, Extra Light, Light, Maris, Wheat, etc. I can't seem to get a straight answer on the DME though. Extra Light - 3.2ºL on DME ..... 3.6 on LME Light - 4.3 on DME ... 5ºL on...
  9. oliver

    Braggot style beers

    If I add honey to the wort pre-boil, what is the chance that it deepens in color and starts to caramelize during the boil? Or is there enough wort and other water present to prevent it from caramelizing? I'm aiming for a Pilsner style beer, but I'm going to make it a Braggot of sorts, and do...
  10. oliver

    Ingredients and how they interact with minerality

    Do malts and hops interact with minerality during the brew day (hot side)? Or does the flavor affect from minerality have no difference if you put it all in during cold side? Especially hops.. Does boiling and whirlpooling hops in wort that has minerality content differ from a wort with no...
  11. oliver

    Mash calculator, total water

    This might be too individualistic of a request... Can we add calculated Total Water Volume in the mash calculator page, placed underneath the Infusion Table? https://www.brewersfriend.com/mash/ Reasoning, doing BIAB Step Mashing, and trying to bring my final boiling infusion up to full volume...
  12. oliver

    Error code regarding hops

    Some one told me today they were getting an error message about hops on the editor, so i tried it myself and could not recreate it. But now i'm getting the same error code trying to save the recipe. 'Error: Invalid Hop Use specified:' Making a hefe recipe... I type in 0.5 oz ... Spalt ... 3...
  13. oliver

    pH difference between Extract and All Grain

    Just curious if this is a recipe editor bug, or that replacing base malt with extract will truly drop the pH this far? Is it because of the extract's minerality? It can't be that much minerality to drop it that far? All grain is showing 5.53 pH and extract is showing 5.05
  14. oliver

    page limit in My Recipes

    is there a way to either remove the page limit function in my recipes? or be able to change the default? weird quirk, and one extra button I have to click to go back past 10 recipes, i like when the whole list is just displayed. Thanks, mods.
  15. oliver

    Anyone do malt whiskeys?

    Looking around at some malts, I have access to plenty of 6-rows and 2-rows, curious if anyone has used or has any insights about specific distiller's malt. I've seen Crisp Pot Still malt which looks good, and Irish Malting Co has Irish Distillers Malt, I see Briess has a distillers malt too...
  16. oliver

    Anyone use vanilla beans throughout primary fermentation?

    Gotta brew a chocolate vanilla thing today on short notice. Normally for this beer I rack and add vanilla in secondary, however i'm pinched for aging time. (extracts are off the table).. Are there downsides to adding vanilla late in the whirlpool and leaving in the primary throughout fermentation?
  17. oliver

    Question for extract brewers

    Any extract brewers, looking for open feedback, how do you feel about the quality of the extract (both dry and liquid) you use? If Extract 1 costs less than Extract 2, and Extract 1 also doesn't have as good of quality and flavors as Extract 2, would you feel any way about that? Would you be...
  18. oliver

    Is there any use for a broken CO2 tank? (other than the garbage)

    Months ago a guy brought in a 2.5# CO2 tank to get refilled, I took it out with the rest of my tanks to the welding supply. It got filled, but had a leak in the neck where the valve threads into the tank. We picked the tank up and the and opened the valve to blow out the CO2, grabbed a wrench to...
  19. oliver

    What is your Go To recipe when testing a new yeast strain?

    Of all the gross places in the world to scrape yeast, I'm getting a completely untested strain scraped from the French Quarter that Bootleg Biology has banked. I quote in my correspondence with them, "Don't really have anything useful to pass along about the culture." Sounds like fun. I was...
  20. oliver

    Stone Enjoy AFTER Clone

    Trying to make a clone recipe of Stone's Enjoy After. Anyone remember these? They were just like Stone Enjoy By, but with Brett and preferred to age for a year. The website says "spiked at bottling with Brett", but my question is should I ferment 100% with Brett? Should I co-pitch with a real...

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