4
votes
Accepted
Brewing a gruit. Myrica Gale alternative needed
Myricia Gale - Common names include Bog-myrtle and sweetgale.
Also be aware: The plant has been listed as an abortifacient and therefore should not be consumed by women who are, or might be, pregnant.
...
- 7,018
4
votes
Accepted
Starting gravity reading when not all fermentables are dissolved
Yes it is still useful. You at least know where you are starting, as chthon states the second part of adding 50g to 1l of 1050 solution doesn't give 1100 solution.
Here is a great table that ...
- 7,018
3
votes
Do I need to sanitize my cacao nibs?
No, just toss them in there. The beer is nearing the end of fermentation and will have a sufficiently inhospitable environment for any contaminants to flourish. The acidity, alcohol, and yeast itself ...
- 241
3
votes
Starting gravity reading when not all fermentables are dissolved
Your first idea is correct. Your gravity reading will be incorrect if not everything is dissolved.
However, the second part on adding the honey is incorrect.
The gravity reading means how many times ...
- 3,655
3
votes
Accepted
How to calculate ABV when adding fermentable sugar or fruit to secondary fermentation?
The simple answer is: for whole fruit it's difficult to estimate - how much sugar was extracted from the fruit?!
The potential gravity contribution of fruit juice can be determined simply by putting ...
- 2,060
2
votes
What is the table sugar to invert syrup yield, in mass?
Ideally, you would obtain 1.05 times the weight of your sugar, because for 342 g of sucrose you would need 18 g of water. This is based upon the molar masses of both components.
This would of course ...
- 3,655
2
votes
Accepted
Sugar lager/cider brewing
Actually, no difference at all in the kinds of sugar. The difference could be made that "brewing sugar" is added at the stage of the boil, and "priming sugar" is added at bottling time, for ...
- 3,655
2
votes
Accepted
Replace corn adjunct of recipe with...?
Sound more like a Cream Ale recipe, Blonde Ale shouldn't have corn. It can be up to 25% wheat though, I would replace the flaked corn with flaked wheat, or just 2-row to remove it completely.
I've ...
- 18.5k
1
vote
Do I need to sanitize my cacao nibs?
If you wanted to be really safe you could soak it in vodka or moonshine to kill any germs.
For the most part you should be fine though.
1
vote
What is the table sugar to invert syrup yield, in mass?
This depends completely on how much water is left.
The total weight will be the sum of all weights less water evaporation (boil off).
- 18.5k
1
vote
Estimating OG when only pre-boil gravity available
Calculation of post-boil gravity, should no additions be done, is preboil_gravity*preboil_volume/postboil_volume.
Water volume addition from the candi syrup is negligible, so just add that 0.013 ...
- 1,498
1
vote
Use of "potions" / secondary
Only if there were more fermentables added from the "potion", i.e. fruit juice or other sugars.
- 18.5k
1
vote
Replace corn adjunct of recipe with...?
I think wheat when I think fruit beers.
So I'd say 1:1 replacement with wheat. You could experiment with traditional malted, flaked or torrified wheat. In some ways, the are similar in others they ...
- 36.2k
1
vote
Infusing a beer with grapefruit
Just saw this popup in my feed, though you used grapefruit juice, might I suggest just using grapefruit rind soaked in vodka next time. I've done this successfully, it adds great aroma and just a hint ...
- 310
1
vote
How should I add mint to my beer?
What about sanitizing it then muddling it, than add it to your bottling bucket and pour your fermented beer over it. Similar to using mint for drinks in a bar the oils will break down and stay in ...
- 31
1
vote
How to add fruit to beer
I've never had a problem with infection when adding raspberries to the secondary with my chocolate raspberry stout, but by then, the alcohol was at nearly 8%. I usually add about 3# fresh or ...
- 41
1
vote
How to add fruit to beer
I like the method described by Dogfish Heads Sam Calagione in the book Extreme Brewing
Method is to do a fruit addition and rest during the wort chill
Chill to 170° and hold for 20 minutes. The book ...
- 18.5k
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