Search results

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.

1) No clue about kits 2) In general about 1,6-1,7 gram of sugar per bottle 3) Probably somekind of yeast food/stimulator 4) The yeast will clear the beer if you give it some time. Otherwise add irish moss.

Biggest risk is contamination with molds and funghi and oxidation.

The numbers is what comes out of the faucet. These are the numbers in PPM Ca =44 Mg = 9 HCO3 = 160 SO4 = 49 Na = 74 Cl = 90 This is the waterprofile for London brew water (in PPM) Ca =52 Mg=32 HCO3=104 SO4=32 Na=86 Cl=34 I though: well that is not far off. Lets just try it. Don't know if it...

I like to read. You people make less sense than the people on the cannabis cultivation fora. Im a bit precise for my first brew.

I like calculating things by hand.