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8 votes

What if I accidentally boiled for 90 minutes?

Absolutely not a problem. You will gain just a bit of extra bitterness by boiling longer, but so little that I doubt you could notice it.
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8 votes
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Help - Wort dropped to 59 degrees (beer temp)

After 9 days, primary is pretty close to done if not already complete. Yeast activity is starting to slow anyways. The 10° drop to 59° May have caused the yeast to floculate and settle down (cold ...
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8 votes
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Is a counter flow chiller good for cooling wort?

This is a type of counter flow chiller. The manufacturer should have some specs on it. Mainly what the heat exchange efficiency is at specific GPMs. For example 100% eff at 1gpm wort and 1gpm ...
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6 votes
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Speed to collect wort from the mash tun for maximum efficiency

If you are batch sparging the rate has minimal impact of efficiency. If you are fly sparging in most certainly can have an effect, slower is usually better. Finding the balance between a speedy ...
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  • 36.2k
6 votes

Wort Contamination?

Your beer will probably be fine. Yes, your arm probably left some bacteria in the wort, but the wort is also picking up a few bacteria from the air. Cooled wort has some bacteria and/or wild yeast. ...
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  • 3,375
6 votes

How much wort should be left in the brew pot?

The strategy for getting the most wort into the fermenter is to dump it all in. Everything, hops and everything. I don't scrape the stickies off the wall of the pot, but I tip the whole thing into ...
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  • 366
6 votes
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How much will initial oxygen in wort affect final alcohol in beer?

"This means that the initial metabolism will be aerobic. Aerobic metabolism of sugar yields no alcohol, but still reduces the gravity." Well, actually this isn't true in virtually all fermentation ...
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5 votes

My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?

Reboiling will increase bitterness of all the hops that went in 'late' in the kettle. Obviously, as you said you'll lose your aroma charge will decrease in proportion to the length of the reboil. ...
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5 votes
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Does this look infected?

Everything I see there looks normal. Green floaties, just hops. Clean surface, no pellicile starting. Some bubbles, c02 still being produced.
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5 votes
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How much wort should be left in the brew pot?

Although we need more information to be more specific, the general answer to "how much wort should be left behind" is "as little as possible". One thing you can do is pour the wort through a ...
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4 votes
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Gross layer of foam at the end of fermentation and aging

I get the same kraeusen when using liquid yeast - it's not from hydration shock. In fact, the dead yeast that don't survive hydration simply fall to the bottom of the fermentor. The reason for the ...
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  • 27k
4 votes

What is a grant?

As a professional beer brewing equipment manufacturer,we would like to make a detailed clarification for the device "wort grant" here. The wort grant is generally being installed between the lauter ...
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  • 41
4 votes

What is a grant?

I also wants to share my experience with this device (Lauter grant). Actually I am chemical engineer and working in brewery designing company. Advantages of Lauter grant: It acts as buffer tank ...
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4 votes

I added too much dextrose to my wort

No need to worry about bottle bombs as long as you let it finish fermenting. With so much sugar, the yeast probably lacked a lot of nutrients it would have otherwise normally gotten from malt, and it ...
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4 votes
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Sanitizing the wort pot

Boiling water (or wort in this case) will sanitize the pot and anything in the pot. No need to pre-sanitize. By the way, make sure the pot is clean of any physical matter or the wort will pick up ...
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  • 320
4 votes

My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?

When you say it got contaminated you mean that some tap water went in contact (mixed) with your wort, right? I wouldn't say that is contamination. IMHO, contamination is that some bacteria has started ...
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  • 41
4 votes
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Does the amount of Diastatic Power of the grains influence the alcohol content of the beer?

Diastatic power should not affect alcohol content, if it's enough. If iodine test came out negative, and there is no unconverted starch, you got all the sugars that was possible. Only if diastatic ...
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  • 3,718
4 votes
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Best way to rack to fermenter

Pretty much. Either the strainer will strain the hop material, and clog, as you say, or you can use hop bags or a hop spider to do the filtering. Other methods involve whirlpooling in the kettle to ...
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  • 10.1k
3 votes
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can I top off at 5.25 gallons instead of 5?

There's certainly nothing that's going to stop you, and everything will probably turn out fine if you make no changes to your recipe and just throw in an extra 1/4 gallon at the end. But you are ...
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  • 933
3 votes

How low an original gravity is too low?

Don't worry about it too much. The answer to your question lies in your opinion only. If you add more water at bottling, all you will do is dilute it - less flavor and a lower ABV. Once you have your ...
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3 votes

Hops - Do they stay in the wort for the primary fermentation or not?

It's best to remove the hops, but it's not a deal breaker if you don't. It will just make it harder to siphon the beer later. There are 2 other options to consider...you can put the hops in a nylon ...
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  • 33.3k
3 votes
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Extract Brewing - Cooling down wort by adding cold water?

As long as the water is clean and free of chlorine, go for it. I use bottled water or previously boiled water this way. Same as number 1, but cleanliness is less of a problem if you are still boiling ...
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  • 3,030
3 votes
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Difficulty siphoning through counterflow chiller

If you are using a grain bag wrapped tightly around the racking tube, it will clog very quickly. Also, flexible tubing draped over a kettle will collapse, or at least narrow, as hot wort is passing ...
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  • 782
3 votes
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Is this wort infected? (*Picture)

Yep, that's definitely an infection. It's likely that either the carboy had some unwanted critters lying in wait, or something got into the wort (e.g. fruit flies, missing the bung). Did you ...
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  • 5,954
3 votes

Cooling wort - just add water?

I use two of the above methods. I purchase two gallons of purified water and put them in the freezer. I get them slushy and add them to my wort while it sits in a sink of cold water with two bags of ...
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  • 31
3 votes

Filtering BIAB wort

I also use BIAB with a bag bought online. The flour from the crushed grain flows pretty freely out of the mash and is present after the boil and chill as a huge cloud settling towards the bottom of ...
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3 votes

Help - Wort dropped to 59 degrees (beer temp)

It should start fermenting after warming up. The temperature it dropped to is well above refrigerator temperature and yeast will survive being in the fridge. If it doesn't start you can pitch new ...
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3 votes

My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?

Unless your tap water is bad, I wouldn't call dilution "contamination". If this happened to me, I would do a small boil with DME or LME (just enough to get everybody dissolved), cool it down and ...
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  • 1,142
3 votes

Best way to rack to fermenter

I usually use a siphon. My experience is that it doesn't get clogged by hop material easily unless it is whole cone. Best way is to use an autosiphon but hold it above the hop matter at the bottom. ...
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  • 75
3 votes

Best way to rack to fermenter

I like to use an auto siphon just over the bottom of the pot, as long as you don't move it around too much you shouldn't transfer much. The little bit you to transfer can be left behind again by ...
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