I've heard stories of these two. A friend's mother was their teacher in 2nd grade or something. I thought it was BS, but seeing as how we're both from the Buffalo area...
Wow...just wow.
I'm about to bite on this. Does anyone know the difference between refridgeration tubing and type K tubing? Type K tubing @ coppertubingsales.com is $138 + shipping for the same coil.
My girlfriend and I made this tonight. Turned out fantastic.
We had really thought we messed up pretty bad as the curds and whey weren't seperating at all. Just a tip to all those who make it...keep going. The whey skimmed off pretty easily once we put it in the microwave for a minute...
All calibrating means is reading your hydrometer reading in distilled water @60F. If it reads 1.002 then you know your hydrometer is .002 off. You can then add those gravity points to every reading you take.
Howdee.
Just a quick question. I've made a 32oz starter with Wyeast 1010 American Wheat. It looks to have fermented out. I'm brewing today.
Should I remove a majority of the beer in the starter and just pitch the sludge? Or do I just dump the whole thing in?
Thanks much.
I used these two links for about a month before I broke down and bought BeerToolsPro. The software is good for determining OG, FG, SRMs and IBUs. As far as what ingredients go into what...the BJCP guidelines give a good overview.
I also second the idea of picking up Designing Great Beers...
I accidently spit into a batch of beer once at bottling time. The damn siphon was giving me hell so I just started it with my mouth (another bad idea).
Got some in my mouth, spat it out on instinct right into the bucket. Bottled it anyways and three weeks later beer tasted great.
So...
So I've got another question then...
Why does BeerToolsPro have an FG of 1.015 at 75% attenuation when I plug in the numbers to it? Doesn't a more sophisticated piece of brewing software take into account how much of a malt is fermentable?
It should...shouldn't it?