Does anybody know an algorithm or a calculator to compute thermal expansion of worts? Most of the time in homebrewing materials, it is said that in volume calculations one should account for 4% ...
I pitched the yeast at 40°F. Was it way too cold and should I re-pitch?
When chilling the wort after a boil, if it falls below the yeast's operating temperature, should I wait until the temperature comes back up before adding the yeast? I typically chill my wort with a ...
More specifically, what methods exist to cool your wort after the boil, and what are there respective pros/cons?
Many beers, especially German, are produced with a method called decoction mash. In that, the rising of mash temperature is achieved each time by talking a portion of the MASH, boiling it, and adding ...
What is a Whirlpool Chiller and how does it work? What are the advantages or disadvantages?