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My opinion is more in line with joshua's. I buy all my hops in bulk, especially trying to buy them when the new year's crop is first available. It may be different here in the US, but we can buy 1 lb (454g) in bulk that is nitrogen purged and vacuum sealed. I think they can be used for 1-2 years wit...

What about during mashing ... if you have a lot of head space could you lose temps faster? That has been my experience. I have a 20 gallon (75L) pot that I usually use for ~6 gal VAW batches. I typically lose 2-3C/4-6F during the mash. I did a double batch last weekend; mash volume was 18 gal, almo...

The focus of this thread has wandered a bit as we have gotten into mash "paddle" recommendations. I'll admit the potato masher would be great, but I have a very low-cost alternative that works exceptionally well. I use this 24" French whisk . It's currently $12.50 but has been as low as $7 in the pa...

nosco, I highly recommend following BCS as a starting point. Jamil is usually pretty conservative in the use of specialty grains and especially crystal malts. Too much can simply be cloying and too sweet. You can use his recipe as a guide on malt percentages and change the hops if you want to experi...

This may seem like a totally crazy question but should I do that calibration for both hot and cold volumes or is that a step too far? That's unnecessary. You just need volumes. BIABacus accounts for the volume difference due to temperature (which typically is ~2/4% increase in volume from typical a...

Yeah. it's really worth accurately measuring and even calibrating with some water and known volumes. Once you do that, assuming that the sidewalls of your kettle are straight (vertical), then you can accurately convert cm of depth or headspace to volume (except for the very bottom which is slightly ...

The pre boil estimate was 20.74l, with my headspace measurement I was getting a value of 23.28l. I also forgot to take the VAW reading as I got focused on the transfer into the fermenter. However I know that my volume at flame out was 19.72, again, this was measured with headspace. Maybe what would...

Jeatmon, please check http://www.northernbrewer.com/refractometer-calculator/" onclick="window.open(this.href);return false; And try the Program for all times of beer brewing. It will help with Pre-Fermentation Brix to Gravity Converter, Brix to Gravity during and after fermentation converter, and ...

Jim, It's definitely not unusual to get 72% apparent attenuation in 4 days, especially with an APA mashed at 65C, although you didn't say what type of yeast you used. If you used a Cal ale yeast like US05/WLP001/WY1056, then you might get down to ~1.010 (or evn slightly lower), but if you used an En...

Thanks, PP, for yet another detailed response. As you know, this is just another case where getting a Help file completed would remove the burden of so many questions. I'll add that to the All the best for 2015 thread. If so, what value can Beersmith add? Bump. I'm still looking for some input here....

[If you have a thin urn, change the default to 4 or 5 as in the pic below. Thanks PP. I have a pretty heavy kettle, 1.2mm 18/10 stainless with 3-ply 5mm sandwiched Al on the bottom. However, it looks like I need to change the value to ~3.5 to get closer to my actual. I'll try that for my next brew....

Tried beersmith a few years ago and wasn't impressed. Really just use it for putting recipes together. I started brewing with the Biabacus about a year ago, and use it exclusively with excellent results. This Christmas, my son, who also brews, gave me a copy of Beersmith. Since Beersmith requires f...

Lumpy5oh wrote:Dry yeast does not need a starter. Just sprinkle, stir and go.
The viability of dry yeast is significantly improved if the yeast is rehydrated before pitching. Boil and cool a small amount of water, maybe 50-100ml for this small batch, and sprinkle the yeast on. There are many references online.

Rick, it sounds like you pitched an adequate amount of yeast, but I can attest that oxygenation really helps. I got an oxygenation system a few months ago and have seen a marked improvement in my fermentations. Given a healthy pitch, the recommendation I would make is to add the sugar a few days int...

What do the numbers mean that show "strange" gravity's? In this case 1.043/1; 1.056/6 etc That's just the decimal; i.e., 1.056/6 = 1.0566. PP will have to explain why that format is used. Saturday, I brewed an IPA based on Jamil's BCS Hoppiness is an IPA. I used a refractometer for all measurements...

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