Recent content by prankster1590

A) Not if you used all boiling mash and got to a temp below the target temp. B) This might be the solution. Building the temp in steps by immediately boiling a part of the mash to increase the temp further. C) Yes. A simplified formula for homebrewers with restrictions. I'll bet you that a pro...

Yes. you can also cool down the decoction with a bit of cold water. This means or less sparge water or a longer boil of the run off. You might be adding water anyways since part of the water has evaporated during the boiling of the decoction. But a higher water content means that there is not...

I was planning on doing a double decoction as experiment. The information about getting the right volumes is a littlebit flimsy. I chose for the following equation. Vd = volume of decoction Vm = Total volume of mash Tt = target temp T0 = start temp Tb = temp boiling a = temp lost during...

I love Heineken. Instead of drinking it out of a green bottle you can drink it from a can if you dont like its skunkiness. But to be honest. I like that piss taste from a bottle. Reminds me of good summertime vibes. It al tastes the same after a six-pack anyway :P

I think i maybe know. Henry's law is for how much CO2 is dissolved in water and the density is for 100% pure CO2

I wil do it with a mentos.

Henry's constant for CO2 at 298 K (25 C) = 0,0335 Mol/L*Atm = 1,47 gram/L*Atm. Which is strange since the density for CO2 at 25 degrees celsius is about 1,78 grams/L at 1 bar. So why is there this difference: 1,47 gram/L vs 1,78 gram/L????

Yeah. Its a bit unpractical. Dont know why. Just curious if someone tried and what the result was

Looks like good water. Maybe adjust the HCO3- a bit by adding Ca2+ and/or lactic acid or sourmalt so its easier to reach a wort pH of about 5,4.

Can you bottle with dry ice instead of sugar. Something like this: If you ferment at 12 degrees celsius your beer contains about 1,12 volumes of CO2. The goal is 2,5 volumes of CO2. So I have to add 1,38 volumes of CO2. My bottles are for 0,33 liters of beer so its needs a volume of 0,33...

Do you think its necessary to do a double mash whith Chitmalt, like how you would do with for example other cereals adjuncts?

Im using a rest at 50 degrees celsius for 30 minutes. I do this to gelatinise the starch. Is it better to do this for less than 30 minutes? Like 15 minutes. And maybe at 55 degrees celsius? Since I dont wanna loose my foam head. It's the whole reason why i am adding chitmalt. or a nice...

Some equations Brewing Vessel Calculations (jansson.us)

Yes. In NL we have the highest qualtity drinkingwater of the world. Its purified groundwater for a well maintained waternet. No need for for chloramines or fluorides.

Those numbers are reported by the local watersupplier. I used tapwater. Did not make it myself. I drink it everyday. It tastes good. And I trust those numbers since the pH of the water was the same as what was reported.