I have what I term a "first-world problem": too much beer. I prefer to brew roughly once a month but obviously can't consume a gallon per day so I enlist friends into a growler club, take kegs to work and to charity / school events, etc. It's a good way to get invited to parties! With about 30...

My system is 1-bbl. I usually target 36-37 gallons pre-boil, and 32-33 gallons post-boil. There are some losses in the kettle since it has a dished bottom to trap trub, but there are also losses in getting the beer over to the fermenter roughly 30 feet away: hoses, pumps, etc. I do a "bucket...

Unfortunately my fermenter barely fits inside an upright freezer, and there is not enough clearance to get a solid dipstick inserted after filling. However I can sort of peer inside the top (or take a pic w/phone) and see where the top of the wort is, and I've previously noted how high various...

If I have a pre-boil gravity of 1.054 and a post-boil gravity (OG) of 1.061, then by the following formula I have an approximate 12.5% rise in gravity due to boiling: (pre - 1.0) / (post - 1.0). Is it safe to assume that I also had a 12.5% drop in wort volume as a result of boiling? In other...

Re: Target water=Burton (historic) leads to harmful ionic le And as brewers it's my understanding that diarrhea is not one the outcomes that we're looking for in our customers, yes? 8-)

I live in Seattle where the water is quite soft, which is nice because it's straightforward to hit a target water profile through adding brewing salts. I recently used the BrewersFriend.com mash chemistry and brewing water calculator, and chose the "Burton on Trent (historic)" target profile...