I am worried about the salt but pretty much all bread has salt in it and the guys at Toast say they replace 30% of the grist with bread. So there has to be several tablespoons worth of salt!?!?

I recently decided to brew a beer with Pan de Agua to celebrate my Puerto Rican Heritage. my mother always had fresh Pan de Agua in the home.... yum anyway I started looking around to see if anyone else had ever brewed with bread and i came upon the Toast website and recipe. I am fascinated by...

hmm m ok thats good enough im sure and was just what i was going to estimate anyway. Ill let you all know how it comes out.

the brulosophy guy said he was averaging approximately 1.020 (± 0.005) gravity points per pound per gallon (PPG). So how does 1.020 translate into a number can i put in when it calls for ppg? the number for most malts in thesoftware averages around 30 ppg. An estimate is all im after at this point.

Anyone ever made beer with bread (its a long story)? My question is how would you estimate the contribution to fermentables? In other words what would a pound of dried bread crumbs add in diastatic power? and or how would i estimate its impact on my OG when making a recipe.

i saw this as the recommended way to go by several sources.. So thats what i did. but apparently you dont have to do it that way. just like most things in home brewing

BINGO!!!! i took the faucet apart and while it did not look dirty at all i guess a couple of the tiny holes must have been clogged. I just poured a perfect pint with awesome cascade and super creamy head. yummmmm

BINGO!!!! i took the faucet apart and while it did not look dirty at all i guess a couple of the tiny holes must have been clogged. I just poured a perfect pint with awesome cascade and super creamy head. yummmmm

Yeah I'm really surprised. I've never come close to this with my cooler set up. It's the main reason I switched over to a 3 kettle direct heated circulated mash set up. Since then my efficiency has been good. But it was snowing so I wanted to simplify this particular brew session. The things I...

this weekend i was making a simple blond ale. I decided to use my cooler mash-tun for this batch where my efficiency has been in the mid to high 60's The OG target was 1.049 but i actually got 1.060! based on a higher than anticipated pre boil gravity i added a few more hops to balance it out so...

I have been calculating all my water usually about 10 gallons for a 5 gallon batch and treating it all. However now I have access to use de-ionized water. And so Im wondering if there is a benefit to treating only the mash water and then spargging with straight DI water?

Ill have time to clean it tomorrow and let you know :)

it seems weird how people are shocked by 40 PSI. While it is at the high range and certainly higher than i have ever had my nitro mix set at. it IS within recommended range by several sources i have found on line. here is what Kegwors says on their web page. "Most beers are dispensed somewhere...

the restrictor disc prevents....... hm wait that may be it. im gonna clean the whole tap and see what i get.

30-35 is widely excepted as normal for this scenario. I just boosted it to 40 to see if that would help. And it did so clearly as far as i can tell the beer itself is not carbonated properly and the Nitro is just pushing it out. Since the same system resulted in a couple great kegs and this keg...

wouldn't a stuck popet result in either too much carbonation or none at all?

i tried 35 psi and 40 psi. and now im getting a tiny head and signs of cascading. only has 3 batches of beer have gone through the system and in between each keg I flush with warm PBW then warm clean water then star san. i leave the starsan in the line until the keg is purged of oxygen then i...

the first few pints were fine. same glasware used on my other beers with no problem. no leaks. I had a leak at one point that drained my tank. after that i always check everything with a star san spray for leaks

hmmmm ok i didn't think so. I doubt it's the glassware cause my other beers on tap come out fine. and even if it was glassware wouldn't i still get the cascading effect? it just would not last right? Im not getting ANY cascade at all. its coming out fine but flat. also im serving at 30-35 psi