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Somehow I've thought of it is higher for dark beers and lower for light ones. so since this was a stout, I was worried something would go off with lower HCO. But yes, it makes sense I should ignore it, since I will have appropriate pH and meaning the beer should not come out sour-ish, as...

Most probably more yeast has gotten into the last bottle from the bottom of bottling bucket, resulting in higher carb, additional esters, etc.

So basically my 2nd option, minus the table salt. To clarify on my table salt addition - I was aiming for 2:1 Cl:SO4 ratio. Thank you very much McKnuckle! Just on the side note - would you care to elaborate why should I ignore HCO? I'm not doubting you, but I like to know at least the basic...

Hello fellow brewers! I'm not sure this topic should go into the beginners forum, but I'm only starting to play with water treatment and need a bit of help. So I'm planning to brew a Sweet Stout tonight and I'm trying to calculate my salts and acid additions. Here's the calculation from...

As this thread started a long-long time ago (in a galaxy far-far away) in 2008th, I'm pretty curious are your original pasta mills still holding and doing their job today? I.e. does this thing last for a while, or not? That said, I've already got my rollers knurled, so what's left is reassembly...

Lithuania (central Europe). And as I've already mentioned, it's -20 outside :) Sent from my Nexus 4 using Home Brew mobile app

I shall resurrect this thread, since my question is highly similar. It's minus 15-20 C outside, currently. I'd like to cold crash before bottling but am I risking anything if I just leave the fermenter outside for, say, 8-10 hours? We are talking about 9 ABV Belgian ale.

@petrolSpice Thou it is safe to say that you totally can add honey to the fermenter or secondary for more honey flavor, keep in mind, that too much honey will lead to more prominent alcohol scent in your beer, which is usually undesirable. Honey flavor may not be enough to balance that out.

So did I get this right: Yeasties will munch on the honey even if that honey is sitting on the bottom of fermenter, not dissolved in the water?

You should probably first check you SG, before doing anything else. If it is going down, as it should be, then you are probably fine. You might have a "gas leak" somewhere with a poorly closed lid, for example :) Or you might have just added too much water to an airlock and the gas just...

Hi, folks I've made a quick (not a thorough one :) ) search on the forums and didn't find an answer to my specific honey question. Now then. HOW exactly do you add honey to a fermenting beer? I've figured that if I simply pour it into the fermenter - it will just sit there on the bottom, w/o...

Aluminium is not a ferrometal, so not really an option with the induction cook-top. Unless an external heating element is used, like the one a few replies above.

Wow, so many answers :) thanks guys (and girls, if any) I should have mentioned earlier that I do AG brews, not extracts. To answer some of the questions, I was covering the lid and will know better not to. I do like my beers and some of them have even won a couple of medals in the local HB...

I have a lid and it helps only barely I have not tried to do a partial boil. Doesn't that require to have a higher OG of the wort, to then have an option to water it down? I'm not sure how to get higher OG with less water, except from boiling out the water My boil kettle does not have a flat...

Hello, I'm not quite new to the topic of brewing, but this has bugged me since I have started. I'm boiling my beers on a induction stove-top in my 28 L pot. But I have never been able to get the beer to start rolling boil. I get to ~95C and that's it. I think that my stove-top isn't just...

After 1.5 days in the starter, the yeast doesn't show any activity... :-/ So i'm picking a safer way of buying a new pack.

Hello, I've had some washed yeast in my fridge for around half a year. Two different strains. Thou I'm not 100% sure, but I remember that one should be Nottingham. The other is a mystery to my memory. The "Notti" bottle, when opened, had a lot of carbonation and smelled kinda funny, so trying...

As I said, I plan to avoid pectin extraction by skipping the boil. i'll add berries to ~79~75C water, let them sit there, then squeeze and add the juice to the chilled wort.

Wow, I have already lost hope to get any help in here :) I've gathered some more info on this topic, so here: Yes, black currants are high on ascorbic acid. Therefore it makes no sense to worry about PH - it will be low, whatever you do. There's also pectin in them and one should avoid boiling...

this is a last bump. I really need help here, especially on the amounts of berries and leaves and when to add them. I've already found out that the berries should not be boiled due to pectine extraction, rather they should be added during the cooling or even later, with temps not exceeding 80C.