BeerTools Discussion Forum

If you are soaking the bottles in bleach, bacteria has little chance for survival. One thing to keep in mind though is that chlorine bleach evaporates. For this reason, chlorine must continually be added to a swimming pool as an example. Regaring the hot water, it is necessary to boil for 20 minutes...

If you have foam gushing out of the bottle when opened, the problem may be sanitation. I

The ingredient list on the Recipe Calculator includes some ingredients that may be very similar if not exactly the same. The reason for this is that some people like to call an ingredient one thing while others call it another. One thing to note, though, is that Roasted Barley is not the same as Bla...

Here are a few things that I would do if it were my batch:
4 pounds of grain should be infused with 1.25 gallons of water 13

When you drained the wort from the grains, what was the volume of the run-off? This measurement will greatly affect the results of the Analysis. Also, did you mash the grains in 4 gallons of water? 4 pounds of grain should only require about 1 gallon of water for a single step infusion. Also, is the...

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I used to have the same problem with losing beer out the top. I didn

I recently brewed a Belgian Tripel which fermented out quite well with two stage fermentation. I used a 6.5 gallon carboy for the primary, and a 5 gallon carboy for the secondary. A generous amount of yeast slurry is the key to complete fermentation. This means that you should culture some up well a...

My guess is that the wort is diluted with too much water. I say that because 5-1/3 pounds of malt extract should produce a higher gravity by itself if indeed you are brewing 5 gallons; and you really can

Beer that has living yeast in the bottle is more stable than filtered beer. Thus it has a longer shelf life. High gravity beers also tend to improve with age. I have noticed definite improvements in the flavor of some of my beers when I have allowed them time to age. I always save some of every one ...

If the beer started at 1.048 and ended at 1.020, then the alcohol by volume is 3.75%. Ale yeast is at least good to 8% or more which leaves plenty of margin for a beer at 3.75%. I do agree that champagne yeast is good for assisting with high gravity fermentation, but the problem here seems to be too...

For a five gallon batch, 1-1/4 cups of dry malt extract boiled for ten minutes in two cups of water will do the job. The amount of priming sugar is more important than the amount of water it is dissolved in. Sometimes I use the water that I boil the priming sugar in to increase the volume of my beer...

When calculating the theoretical potential extract for one pound of grain in one gallon of water, don

1 kg of malt in what volume of water? Also, are you looking for