10 votes
Accepted

How is ABV calculated if distilled spirits are added to beer?

This seems like a simple solution dilution problem. Take 5 gallons = 20 quarts => 20 quarts * 5% ABV = 1 quart alcohol. Then take your 1 quart of "80 proof" (40% ABV), and we get 1 quart * 0.4 =...
  • 788
7 votes
Accepted

Why less priming sugar in a mini keg?

Your general understanding is pretty much spot-on. I think the thing to consider here is that your reasoning assumes that half or a third of the priming sugar is meant to yield the same amount of ...
6 votes
Accepted

What does a gravity reading really mean?

Specific gravity measures density, which is mass/volume. If you measured the total mass of your system (3000g + 300g) you would have gotten 3300 grams, but the volume is not 3000 ml because you added ...
  • 344
3 votes
Accepted

Besides sparge water, what other water do all-grain brewers add in (and why)?

Total water in your kettle is typically Mash liquor + sparge liquor - grain absorption, which you've essentially stated. I can't speak for this calculator, but for the purpose of simple all-grain ...
  • 1,551
3 votes

Correct temperature effect on Specific gravity

Quick but not very helpful answer, I am pretty sure there is some sort of equation that can be used for this I am not sure where I have seen it. I am going to do some digging through some book and the ...
  • 6,993
3 votes
Accepted

How to test mash for ion concentrations

Usual practice is to test the source water, then determine what needs to be added. There are two calculators for additions in the form of Excel file, one from John Palmer (howtobrew.com), another from ...
  • 1,488
2 votes
Accepted

Plato degree to specific gravity conversion question

I had to look up where you got the 1.046 value from. It seems it's common knowledge that "one pound of sugar dissolved in one gallon of water" yields a solution with a specific gravity of 1....
  • 1,432
2 votes

First brew: dry hopped mead, probably stuck. How to best proceed?

My answer will not be full, but there are some things I can tell: Splitting half a dollar worth yeast packet in five? Why?! Especially in double-difficult brew, as it is both pretty high gravity (has ...
  • 3,718
2 votes
Accepted

Question regarding which volume to use for OG calculation

OG = Original Gravity SG = Specific Gravity FG = Final / Terminal Gravity OG is usually just in reference to a pre fermentation starting gravity, but can be labled OG for any formula that uses a ...
2 votes
Accepted

First brew: dry hopped mead, probably stuck. How to best proceed?

We make a lot of meads and I think the majority of your process looks pretty good. (Including the staggered nutrient additions). You might want to consider using a blend of nutrients like DAP and ...
  • 36.2k
2 votes

Correction of Tinseth's for pellets vs cones

On the Experimental Brewing podcast, we did a test to see how close the IBUs you actually get are to what software predicts (hint:off by as much as +/- 40%). https://www.experimentalbrew.com/podcast/...
  • 33.3k
2 votes

What are my options for brewing software?

Brewtarget, Open source software, allows you to create, scale, and add notes to recipes, ingredients ..etc you can use it on mac windows and linux, or if you want build from source on your solaris ...
  • 1,759
2 votes
Accepted

Check My Degrees Plato Calculations

That all looks correct to me. Well done. P.S. Gosh... I haven't calculated a recipe by hand like this for many years. I used to do so a long time ago, when I first adopted homebrewing software (I ...
  • 3,317
2 votes

How will I calculate ABV if I had to add honey in the middle of a stuck fermentation?

Apparently it IS possible to get the ABV without knowing the OG by using both a hydrometer and a refractometer. See here: http://www.woodlandbrew.com/2013/02/abv-without-og.html
  • 371
2 votes
Accepted

How will I calculate ABV if I had to add honey in the middle of a stuck fermentation?

If I understand correctly, given your recipe you cannot measure original gravity (because you added more sugars in the form of honey after fermentation began) and therefore you need to find a way to ...
  • 366
2 votes

Formula for calculating pitch rate

Common advice says 0.75 million cells/ml/°P for ales and 1.5 million cells/ml/°P for lagers. However more modern breweries are upping these numbers just a bit. I can say that calculations really only ...
  • 1,551
2 votes
Accepted

Formula for calculating pitch rate

If you view the source of the BF website, there is some packed javascript in there that you can run through an online tool to pretty-print some mathematical calculations used on the site. I've tried ...
  • 489
2 votes
Accepted

What is the "gravity correction factor" for IBU formulation and why do we apply it at 1.050?

I consulted "Designing Great Beers", and indeed, it shows the same formula, without really explaining why the gravity correction factor is applied, only that it needs to be applied, with ...
  • 3,635
1 vote
Accepted

Yield rates for priming sugar calculations

The term is a bit misleading as normally Dry Yield means that a solution is "dried" and subsequently as much sugar is extracted. Honey has about ~95% fermentables but also contains about 15~...
  • 1,060
1 vote

Correct temperature effect on Specific gravity

I cool my wort to around 23 degC before taking a reading. Only takes a few minutes to cool a test tube from 100 degC to 23 degC
1 vote

Correct temperature effect on Specific gravity

It depends on the hydrometer. Older hydrometers tend to be calibrated at 15C (59F), and more recent ones at 20C (68F). Yes, there has been some attempts to correct for an offset in temperature. ...
  • 711
1 vote

Correct temperature effect on Specific gravity

It actually depends on the hydrometer. They can vary a lot beween makers. Each one has thier own temperature adjustment chart. Because they can have different displacements and scales on them.
1 vote

How to test mash for ion concentrations

In the UK the local water company can provide a report on the water quality and content. One would presume that any local water company providing drinking water would perform similar and regular ...
1 vote
Accepted

How would I estimate yeast concentration of washed yeast for Mr Malty's calculator?

Without doing a cell count using dye, microscope and hemocytometer. You really won't know the viable cell count. Otherwise it's all just guessing based on apperances and volumes. I would just pitch a ...
1 vote

First brew: dry hopped mead, probably stuck. How to best proceed?

Grats on your first brew! This has been well answered on process corrections. The harsh bitter is from the hop tea, if the cascade was 6.6%AA 60min boil you have about 45 IBUs there which is the top ...
1 vote

First brew: dry hopped mead, probably stuck. How to best proceed?

I am going to repeat a lot of what Molot has already said but will add a few extra points: start with healthy yeast, if possible make a starter at least 24 hours in advance. Use a whole packet at ...
  • 6,993
1 vote

Calculate preboil volume

An answer offered from another forum: It can be derived as a function of the difference in gravity Pre boil Volume = Post Boil Volume * (Post Gravity Points / Pre Gravity Point) In this instance, ...
  • 492
1 vote

Mash & Sparge Calculation

Forget the calculators...it's easier to do it empirically. And a couple of misconceptions...you don't necessarily need to boil pils malt for 90 min. I never do more than 70 (10 min, for hot break, ...
  • 33.3k
1 vote

How does a yeast starter affect original gravity reading?

If you add your entire starter to the wort, you're doing it wrong. Like Denny says, chill it, decant it, and then add the yeast slurry to your wort. No calculation necessary. Adding a massive starter ...

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