Search results

Great nd helpful research!

How were you able to find the water profile for all those styles?

That is exactly what I've been doing lately. I start out with 3 liters (I generally use a 3 liter yeast starter so I can later save one liter for the next starter and use the remaining two liters in the lager I'm making) and boil it down to the reduced volume needed to fit the bottles and allow...

I like that approach. Do you boil the wort again after thawing?

Thanks. I made a 6 liter batch of wort some time ago, used half of it directly in a yeast starter, and froze the rest. I just thawed it out a couple of days ago and boiled it for 15 minutes. It likely wasn't necessary since I put the wort in the bottles at about 180 F and closed them immediately...

Do you reboil for 15 minutes after thawing?

What types of unfermentables can be effectively used to sweeten the Rodenbach? Has anyone tried pasteurizing and then blanding?

Thank you! Do the native breweries normally boil and decant their water?

What do you mean by a "boiled" version? Couldn't you just adjsut the water to the "boiled" profile and not boil it?

Ah, now I understand. Interesting option!

I don't follow. How does controlling the flow prevent the liquid from equlizing its pressure and finding the same level in the space between the pipe and the wall of the kttle wall?

I don't see how you can assume no dead space (recoverable space) between the malt pipe and kettle wall, unless you are not using a pipe?

Thats how I calculated mine. I measured the outside diameter of the malt pipe and the inside diameter of the Brewzilla. Then I calculated the areas of each and subtracted the difference. I then calculated the difference (which represents the area between the malt pipe and the inside wall of the...

Thanks @micraftbeer, you have completely understand what I was trying to point out. It's good that Brewfather can be tricked into accommodating the excess space by using the "recoverable mash deadspace" profile option. I assume that most people using this "deadspace" would just add the space...

This is a bit complicated, and to my knowledge, has never been noticed or mentioned before, so maybe I haven't been clear enough. There's no real terminology that I'm aware of for this "dead space", which is why I put quotes around it. Maybe it's better to call it "excess space", or even...

@KegLand do you have an answer to this question? Thanks.

Has anyone considered what effect the "dead space" in a Brewzilla has on the "thickness" of the mash? The 35 liter Gen 4 has exactly 2.0 liters of "dead space" below the screen of the pipe. This doesn't really affect the thickness of the mash and can be considered as part of the sparge water...

Are you sure the dead space is that big? I checked mine today and it's exactly 2.0 liters (0.53 US Gallons), It can do 0.8 US gallons at the very minimum (I've done it but would recommend going a little larger). If your dead space is about half a gallon, then for 2 gallons of 1.046 gravity...

I'm doing 6 liter (1.6 US Gallon) batches for yeast starters and for Sauergut cultures. The smallest batch I've done so far is 3 liters (0.8 US Gallons). I don't think you can do less than that.

I did some more analysis and the difference lies in the approach, which wasn't clear from the description in the link. In my approach, I used Morey's calculation for each separate fermentable and then totalled the individual SRM values. In the approach used in BeerSmith, all the individual...