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Hey All: I have been using a 6 foot 3/8" ID silicon tube to close transfer beer from a stainless steel Brewbucket to a CO2 purged keg - for sanitation I boil it prior to using which is why I like it. I know that silicone tubing is notorious for oxygen permeability, but given the short time the...

Brewing a porter, 5 gal batch this weekend, and could use some direction on bicarbonates (HCO3). First some background - the porter I am brewing is 12% brown malt, 9% crystal 60, and 3% chocolate malt (450L), and the remaining 76% is Maris Otter. I will be brewing this with RO water and will...

Melanoidin Malt is often recommended as a substitute for decoction mashing and after completing a number of successful decoction mashes I am perplexed by this claim. My understanding is that Melanoidin Malt shares a lot in common with Munich Malts. In other words, it is kilned/roasted before...

I am brewing a Westmalle Tripel clone-ish beer in the near future and would like to obtain best practice thoughts on a few questions from brewers that have far more experience than me brewing high gravity Belgian beers. The grain bill is quite simple (% are by weight): 84.0% Belgian Pilsner...

So I have a crazy idea to run by anyone who cares to comment (I have way too much time on my hands:)) My process today is to use CO2 to push beer into sanitized kegs that have not been purged, minimizing oxidation from splashing, chance of infection, and saving my back from lifting the full...

As home brewing evolves, many past practices for making great beer have been re-evaluated. For example, the need to use a secondary fermentor. Recently, I read a post from a beginner brewer who was following instruction from his LHBS to check his gravity after a period of time, then check it...

Recently, I posted a link to my Excel based brewing program in the "General" section and I thought I'd add the link to the "Brewing Software" section as well. The link below is to the latest update. Please give it a try and let me know what you think. It has been a labor of love and has made...

2.5 years ago, I embarked on all-grain brewing and began building my own Excel based brewing program. This labor-of-love provided me additional ways to enjoy this hobby by enabling me to delve more deeply into the science behind brewing and making great beer. Over the course of 50+ batches and...

Over the years, I have been relying on MashMadeEasy and Bru’n Water to help me hit Ph targets. I always use RO, and my approach is to start with some back of the envelope calculations and A.J. deLanges Ph primer to determine a starting point then verify with Bru’n Water and MME. Thank you...

Hi: First time poster, but long time reader. Greatly appreciate all the knowledge that is being shared. I am trying to determine the volumetric impact of adding Candi-Syrups to the fermenter. What I understand is that sugar molecules fit between the water molecules so the volumetric change...