Brewer's Notes
I see a lot of questions asked about WHEN one should measure mash pH. I thought it would be useful to walk through the steps first and discuss the acid and buffering system of a mash in the real world, as well as some thoughts on a good meter. Using
Brewer's Notes
The original walk through of the Bru'n Water Spreadsheet remains one of the most popular features of Accidentalis.com. While the core information remains relevant, there is a significant difference in workflows between the Free and Subscriber version of the spreadsheet. This tutorial is focused on the Subscriber
Rambling
Hey all, I realize it has been a couple of weeks since my last post. Things have been hectic, and some of that has been centered around planning and thinking and scheming about where I would like Accidentalis to head in the next year. The Bru'n Water tutorial
Brew-Magic
For a while I have been looking for a solution to limit the amount of hop and hot break material that may get trapped in my plate chiller. I use a Chill Wizard system, from Sabco, which integrates a pump, a plate chiller, inline oxygen stone and thermometer into a
Rambling
One of the joys of home brewing is sharing the results with friends, and even better, making new friends through the experience. Just over a year ago, a new home was built across the street, and I took some beer over to introduce ourselves. He realized just how deeply I
Measurement
So from the Big Badda Boom event, I decided I need to build something to help prevent over-pressuring and make it idiot proof. In my discussion with SSBrewTech, they make a recommendation to build a connector with a 5 PSI pressure gauge. This allows you to adjust the pressure from
Brewer's Notes
So this was going to be an article on how I expanded my fermentation capability by 1 BBL, and with an explanation on why I chose the solution and vendor. It will turn into a severe WARNING to everyone that pressure, even as low as the pressure we use with
Brewer's Notes
Well now. Fumble is a strong word. But by the numbers, yeah, missed it by that much! But recovered, rather than dumping the beer. Recently I re-brewed an old Robust Porter recipe, confident that with the experience I have gained over the last few years it would turn out better
Brew-Magic
I continue to field a lot of questions about efficiency (especially on the Brew-Magic) and I thought I would try to clear up a few myths, and give some practical advice. While this is generally applicable to any brewing style, I am going to focus on the Brew-Magic V350MS to
Rambling
For those that don't know, a SMaSH beer is a single malt, single hop beer and a perfect vehicle to really get to know a new hop variety. I have gotten very lucky so far with Nelson Sauvin, using it in a previous recipe called Saison Du Sauvin.
Rambling
I have been following Stan Heironymous religiously since "Brew Like a Monk" was released, including his blog, Appelation Beer. A very common theme is understanding Beer From a Place, and how we consistently misunderstand the point when inundated with marketing, beer styles and myths (see marketing). So, in
Brew-Magic
Just washed up, finished. 5.5 hours from heating liquor to knock out to fermenter. Had a neighbor come over part way, made cleaning a lot more efficient. So, very simple 10.5 gallon SMaSH recipe, Otter SMaSH Nelson: 20# Marris Otter, milled twice with a new 0.040"