BeerTools Discussion Forum

The sorting does not appear to be enabled on the Mac version for the main table display.

This is a good point. Although it is tricky come up with a real estimate of efficiency due to variability from evaporation, malt quality, extraction, etc., the calculation is possible. This would be good to include so people can hone their efficiency estimates for future recipes, if nothing else.

The technique I used when bottling was simple. I would boil my priming agent in a small amount of water, enough to allow the sugars to dissolve readily. I would dump that into my sanitized bucket, then siphon/pour the beer through a tube into the bucket so the outflow creates a slight swirling in th...

I should have qualified my statement about leaving it in the secondary. The reason most people do their secondary in glass is because plastic is gas permeable. If you leave it in plastic for extended periods, oxidation can occur. I have know idea at what rate this occurs, but I do know that you want...

As long as everything was sanitary, you should be fine. If the yeast is not showing activity after 48 hours, you may want to see if your local homebrew shop has Fermentis yeast. Those are easily pitched into a beer with quick rehydration (or even dry), they are cheap, and the quality is good.

Everyone has given good advice. To reiterate, if your beer was fermenting at a reasonably cool temperature, there would have been some CO2 in solution from the yeast metabolizing the sugars into alcohol during fermentation. When you rack to a secondary, even if there is no more yeast activity, you w...

Eric, I am intrigued by your recommendations. In particular, I would like to know your thoughts on the effect of high-temperature mashing on attenuation. My knowledge suggests that the enzymatic activity of a 158F mash would favor a less fermentable wort that will retain higher sugars post-ferment. ...