Brewer's Notes
Did you see that one coming? I am trying to put these in some order of importance, and while most times you would think about calibrating equipment, some of the most important equipment you already have. Our senses are incredibly sensitive tools if used properly, and particularly so when trained
Measurement
From a procedural perspective, the single most important brewing issue is temperature. Temperature dictates the accuracy of most of the brewing specific measurements. It drives specific enzyme and protease activity in the mash. Heat is required to boil, and most importantly, specific temperatures for fermentation are necessary to avoid off
Brewer's Notes
This article has been superseded by a new tutorial with the release of 1.17a. For the latest, please visit https://www.accidentalis.com/brun-water-spreadsheet-tutorial-free-edition/ There are a number of water calculation tools on the internet for brewers, including EZWater Calculator, Greg Noonan’s Water Witch, Palmers Mash RA spreadsheet,
Brew-Magic
I get mixed responses from other homebrewers and professional brewers when I mention that I brew on a Brew-Magic system. They range from awe to comments about having money to burn, and even some very snarky suggestions that imply a real homebrewer builds his/her own system. Truly a mixed
Rambling
I am hoping that I can release a walk through soon on using Martin Brungard's Bru'n Water spreadsheet. It has been a great tool for me getting a handle on my water chemistry and improved my end product significantly. Coming soon... In the meantime, while watching
Brewer's Notes
I recently had my water tested, and based on the report (because of excessive salinity and alkalinity) decided to convert my brewing liquor to Reverse Osmosis (R/O) water with mineral additions. I should share my process because I have learned a lot about this in a short time (but
Brewer's Notes
So I jumped the gun. The fermentation had finished. Just conditioning sitting on the lees. I bottled after a cold crash to 40F to drop some of the yeast. Henceforth, these shall be called White (Batch A), Green (Batch B) and Blue (Batch C), well after this post. That is
Brewer's Notes
As I have received a note telling me that I talk too much... and should let the data show speak for itself... I have moved the fermenters into a warmer room to condition for another week. It appears that all three have reached terminal gravity, although the under-pitch may have
Brewer's Notes
Took another refractometer reading today and looks like the underpitch is catching up. I am also at the point where the refractomer is going to be fairly useless to determine accurate gravity readings... so will leave these alone now until next week. At that point I would expect terminal gravity,
Brewer's Notes
Well, color me very surprised. I am about 40-something hours into the experiment and at least 2 of the batches have reached my expected terminal gravity (plus or minus a gravity point). Here is how things stack up so far: Sunday: 1. Batch A | Half Pitch Rate: 1.065, showed
Brewer's Notes
Nothing like a Sunday afternoon, with football on the tube, brewing! Because this was to measure pitching rates, I intentionally pitched warm, and it will ferment at 72 to 73°F. The gravity and heat should help bring out a few extra flavors (good or off) to help amp up
Brewer's Notes
I am not a scientist, but have used test and measurement to good effect in my career. After reviewing my APAV2 notes, I underpitched by a significant factor. I intentionally pitched at the same rate as the previous brew to eliminate variables other than brewing liquor; however, it stalled and