Recent content by 3dB Brewing

IKR? I guess "pleasant" is in the nose of the beholder. A plug-in is certainly cheaper -- I'll start there.

CO2 out of a tank may be odorless, but I've never brewed a batch of beer or wine in my life that didn't have a distinctive odor coming out of the airlock. I'm curious if anyone has had success removing it with an air purifier.

I do that. *I* don't smell any sulfur; she just doesn't like the smell of CO2 coming out of the airlock. I'm wondering if a HEPA filter will take it out, before I spend the money to find out.

I don't mind it, but my wife says the smell of fermenting wine is "farty." She told me I'm getting an air purifier for Christmas, to pick it out, and it better work. Does anyone know if something like this will alleviate that smell...

I would like a code, please.

I'd like a code, please.

Cool! I'll play around with it some more; there's a lot there!

Mash efficiency? I see that term bandied about. How do I calculate/estimate that?

I think they're the same thing (94% 2-row pale malt is 94% of the total, but also 94% of the grains per gallon, no?). Anyway, I was paraphrasing the author. Here's the quote: "For the recipes, I opted not to give specific weights for brewing five- or 10-gallon batches. Instead, I provide...

Mitch Steele's (otherwise) excellent book IPA concludes with recipes for historic, early craft, and modern IPAs. The grains and hops are presented in % per gallon. How do I translate that into lbs and ozs for a 5-gal batch size? For example, Harpoon IPA: Pale malt 94% Victory malt 4% 60L...

Yes, all three. I used a formula I found here: 30ppm * 5gal * 0.003785 = ~0.6g for NaMeta and AA. Wyeast's website says 8g/bbl for Brewtan = ~0.2g for 5gal. That's inverse to the mix you mention above. So to scale your mix down to 5gal would be 0.47g BT and 0.32 NM and AA -- roughly twice the BT...

OK, I tried it, and the result was... bizarre. I adopted @Brooothru 's suggestions for HSA mitigation in my partial mash routine. I realize one error was changing numerous things at once; now I can't figure out which went weird. What I did (* means this was new): Belgian Dubbel recipe (one of...

Nope, the beers were great; I never detected what is described as DMS off flavor (creamed corn). Like diacetyl, I think DMS is one of those things that "can" happen; and there are known ways to avoid it. That doesn't mean it will (or even that it's likely), but it's simple to minimize the...

I brewed beer for a year with the lid on the boil kettle-- simply because nobody ever told me not to. My recipe book didn't mention it; none of the how-to's on the internet mentioned it. I figured it's like stew -- lower the heat and keep a lid on. So I'm reading some thread on HBT and learn...

Yes, that's what I got from the spreadsheet, 6.7%. Then I put OG=1.060 and FG=1.012 into the ABV calculator at brewersfriend.com and... it now says 6.51% (alternate equation). Changing FG to 1.011 yields 6.64, so I must have made that typo earlier. FG=1.012 and the standard equation yields 6.3%.