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thanks guys. this is a helpful starting place.

I am working on an art piece and I'm trying to find the most succinct way of visually conveying beer fermentation through a chemical formula. Is there a way of doing this, or would any formula just generally refer to fermentation? If I use the formula for maltose does that clarify it? For...

Yeah the more I think about it the more I feel like the mash tun has too many concerns.

Hello I have had it in my head for a while that one of the biggest improvements I could imagine for my brewery is to wake up on brewday with water heated and ready to mash in. It could save me about an hour and a half and make the first part of the day much quicker to set up and walk away...

the spalt i have access to are actually higher AA than the ones in beersmith as well. modified: Ingredients: ------------ Amount Item Type % or IBU 9.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 50.45 %...

definitely a good call on the simple sugars. i hadn't really thought about how sweet the rye is going to be. as for the hops, i know, i just really love the combination of spalt and rye. i might have to mix in a neutral high alpha hop. i have a lot of warrior on hand.

i've been thinking about this one for a while. it's essentially an imperial version of my rye altbier with the american ale yeast. Recipe Specifications -------------------------- Batch Size: 5.00 gal Boil Size: 6.24 gal Estimated OG: 1.083 SG Estimated Color: 21.6 SRM Estimated...

Ingredients: ------------ Amount Item Type % or IBU 5.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 50.23 % 2.25 lb Rye Malt (4.7 SRM) Grain 20.55 % 1.50 lb...

nor do you fail miserably.

thanks for the tip on using the water for my washing machine. that eliminates one of my concerns, but still doesn't shorten my cooling times. currently i pump tap-temperature water through the chiller until i get below 100* and then throw in some ice, usually two bags, one at a time. this...

i'm just not getting good chilling times, and i'm wasting more water than i'd like. i'm sure that the system could be more efficient, there's really no question of that. a plate chiller or a strong whirlpool will allow more surface area contact between the wort and the cooling water.

some good points. i'm definitely throwing out the pump idea. i don't have enough need for one other than chilling. i'm debating between just using a drill setup (even 5 minutes would be easier with a mount) and a dudadiesel 30 plate chiller ($75).

can you explain why it would work better? as mentioned, i would build a stand for the drill (and probably just use a zip tie to keep it running) if i went with that option. yes. to clarify, i'm looking for the best UPGRADE from my current system. the options are adding a pump/whirlpool or...

another option i've been considering is something that will create a strong whirlpool without relying on recirculation, and therefore not needing a pump. i sometimes use a wine degasser mix-stir on my drill to aerate and get a small whirlpool going, but i would need to build a holster for the...

texas summer is approaching. i need to get a more efficient chilling method in place to conserve water and save time. i'm currently using a 50' copper immersion chiller with a pond pump and ice water. if i go with a whirlpool setup, i need to buy a pump. that's more than the cost of a...

hey all last month i picked nearly 100 pounds of pears from some neglected trees. they are cored and sliced and frozen. i'm trying to find the best method for turning these into something drinkable. i have a decent juicer but that will eat up a lot of time. i'm considering just mushing them...

yes, as mentioned above, you did not try a lambic. it would be about the same to say that miller lite is a pilsener.

i plan on racking off the fruit before serving to avoid clogging anything. i don't mind it drying out, i just want another flavor note in there because it's not far from seltzer water at this point. since you responded mike, i will mention that i'm also considering adding fruit and bugs, but...

i just pulled a carbonated sample from a keg of blonde ale that ended up with terrible efficiency on brewday. the flavor is immensely bland, probably due to the low gravity. i'm thinking about throwing in a can of raspberry puree to at least make it worth putting on tap. i can't see any downside...

cool, thanks for the advice. the high pitching temp just cuts the chill time even shorter. i agree that this would be a simple simple simple all grain brew day, but i'm mostly thinking that it won't be necessary to drag everything out and clean it all afterward for this style. in fact, on my...