6 votes
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Could someone provide info. about brewing salts?

The core question is … Why? Different ions lead to different perceived properties in the finished beer; for one example: higher concentrations of chloride emphasize malt character, whereas higher ...
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4 votes
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Best way to estimate remaining fermentable sugars?

You need to determine if you have a wort problem or a yeast problem. The way to do that is with a fast ferment test (sometimes called forced ferment test). Put some of the wort in a small sanitized ...
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4 votes
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Does force chilling have the same effect as regular chilling as far as carbonation absorption is concerned?

Dissolving CO2 takes time. Area of contact between gas and liquid in bottle is really small. Thus, I doubt that few minutes would really help carbonate much. Of course, this is not totally pointless. ...
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4 votes
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Brewing with rainwater / tank water

You probably want to get the water tested to ensure it is fit for human consumption. The rain itself should be fine, but the roof surface and storage vessels may not made of food grade/food safe ...
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4 votes

Star San ate my spoon - can it still be used?

It will function fine as is. You just have a thick oxide layer there. If you want to restore, you can polish it using 0000 steel wool. Once to the polish you want passify the stainless steel by ...
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4 votes

Could someone provide info. about brewing salts?

Whether or not they're really necessary depends on the water you have and the beer you want to brew. You need to start by getting an analysis of your water. Some water districts provide all the info ...
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3 votes
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Salt additions to the glass

It's probably simpler to prepare a solution with CaCl2. For every gram of CaCl2, take 2 gram of distilled, demineralised or reverse osmosis water. Mix well, so you obtain a solution of 33% (W/W) CaCl2....
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3 votes

I got a strong, chemical-vinegary smell when I opened the plastic fermentation bucket I use to store all my brewing stuff. Is it still safe to use?

After some research I think I discovered a potential source of the problem. Potassium metabisulfite decomposes into, amongst other compounds, sulphur dioxide - a gas which is irritating and toxic at ...
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3 votes
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Which beers brew quickest, and why?

If you're talking about "brew day" time, that's influenced much more by your brewing equipment and process (i.e. do you do all-grain or extract? fly sparge / batch sparge / brew-in-a-bag?). This ...
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  • 146
3 votes

Which beers brew quickest, and why?

My understanding is that there are three primary factors involved in how quickly a beer ferments: Gravity: beer with more fermentable sugars will take longer for the yeast to consume. Amount & ...
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3 votes

Brewing with rainwater / tank water

If the air is really clean, you have this part covered. But is it? It is not only about how clean it is where you live - that is, in your area, near ground level. Is it clean up to 2000 feet? Was it ...
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  • 3,706
2 votes

Brewing with rainwater / tank water

I have the same problem. The only water I have available is tank rain water. The modern view is that it is not fit for human drinking but I've been drinking it for years and so do all the city ...
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2 votes

Brewing with rainwater / tank water

Rain water can be very close to RO or distilled. Rain is usually triggered by a solid particle (dust) and or atmospheric compression. Then as it falls it's collecting other particles from the air. ...
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2 votes
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How do I translate my water supply's "Total Hardness" to Mg and Ca or "Effective Hardness"?

In short, you can't. If you dig into Palmer's spreadsheet version, you see that effective hardness is equal to: [ppm Ca / 1.4] + [ppm Mg / 1.7]* * See cell K15 on the Mash sheet Not getting too ...
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2 votes

Which beers brew quickest, and why?

Brewing: depends on your process and tools. If you do a decoction or multiple step infusion, you'll always take longer than in a single infusion. If your burner is weak, you spend more time heating ...
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  • 1,161
2 votes

Does force chilling have the same effect as regular chilling as far as carbonation absorption is concerned?

It's related to both....given cold and warm temps and the same amount of time, the cold liquid will absorb more. Same temp, more time for CO2 to dissolve into solution, the one with more time will ...
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2 votes

Which beers brew quickest, and why?

Your fastest beers will be session strength (5% ABV) ales that do not depend much on yeast esters or brilliant clarity. Allowing you to full pitch yeast, and no need for a lot of fining. So if you ...
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2 votes

Toxic compounds, weirder situation then usual, much weirder

No, from brewing just with yeast, and even from a bit of freeze distilling, you won't get harmful chemicals in your beer. Also not from letting it stand before you added other yeast. It could get ...
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  • 3,565
2 votes

Could mechanical blending denature amylase enzymes?

Good question. No I don't believe mechanical forces can break down enzymes to the extent that it would be a concern. Viewed through a magnifying lens or microscope, blender blades will have a ...
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1 vote

What is ageing in terms of chemical bonds?

Your question is a little vague, but I think I know what you are getting at. The smoothness you refer to is about biological, chemical, and physical control of oxidation which is impacted from the ...
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1 vote

Microbial interactions: biotransformations and food/drink science

Everything you're asking for in answers are covered in a variety of brewing books. But no single source covers everything your asking. Grain enzymes. This is basic and covered in all beginer brewing ...
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1 vote

Which beers brew quickest, and why?

Does Ginger beer count? Than can be as ready as it ever will be after 2 days. detail update: Inoculate made up solution of a small amount of ginger powder and sugar and bottle. Ready in two days. ...
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  • 5,626
1 vote

Which beers brew quickest, and why?

Like others have said, most beers will take approximately the same amount of time if they have the same ABV. If you brew at a higher temperature, it will go even faster. The next step is conditioning. ...
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  • 373
1 vote

Why does overly acidic wort result in thin mouthfeel?

I came up with a few things that might explain it. I don't think the changes wrought will necessarily result in a "thin" beer, but it's hard to say exactly what thin means anyway, so here goes. Low ...
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1 vote

What causes "rush" carbonation when adding sugar?

Suggestion: Instead of repriming with sugar or carbonation drops, try using corn syrup instead. (Make your own, don't buy commercial corn syrup.) Adding the syrup eliminates much of the nucleation ...
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