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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. ...
Mr_road's user avatar
  • 7,048
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 ...
Mr_road's user avatar
  • 7,048
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 ...
chthon's user avatar
  • 3,665
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 ...
Kingsley's user avatar
  • 2,060
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 ...
chthon's user avatar
  • 3,665
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 ...
Evil Zymurgist's user avatar
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 ...
chthon's user avatar
  • 3,665
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).
Evil Zymurgist's user avatar
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 ...
Roman's user avatar
  • 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.
Evil Zymurgist's user avatar
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 ...
brewchez's user avatar
  • 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 ...
brendo234's user avatar
  • 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 ...
mpkas's user avatar
  • 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 ...
Kathy's user avatar
  • 41

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