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Where to start. All this time, I just measured my wort, racked, measured again. Monitored the outcome on fermentation. Never thought twice. Got great readings. Never once thinking brix and Plato were 2 different things! I used to use SG. but when my new refractometer came, they sent me the one...

Wanted to get some input on mixing some of my favorite hops, what the outcome would be. Thinking about the base being cascade but putting in Nugget first for bittering but adding it as well to the flame out with Tettnang. Would it come out strange? What if I threw in some Fuggles as well?? I...

http://youtu.be/1PSvCRtVdZUThis is a great, super geeky description of sugars and mash temps.

Need some help. There's not a lot of selection here in Japan and a lot less description of kinds. I know Wereymann has different kinds of wheat but the site in Japan, in Japanese says the kind they sell is a 3.8 EBC. Does anyone know if this kind of wheat could be used for head or is it mainly...

Was going to run that test I always wanted to try, recirculating normal vs recirculating full water, no sparge, but ran out of grain!!! That's ok. Either I'm using way too much grain, or my system is really efficient! Doing a 7 liter, small batch, like a smash but have to throw in some...

Well, my large, stainless steel thermometer finally came in. Now, which pot to add it to!!! For mashing I use my STC to control the heating element. But if I add it to that, I can see two views of my grain temp. But, if I add it to my HLT, I can see the temp for my sparge water. Any advice?

Just got it going, 7Liter brew grain is: 1.8 Kg Pilsner 300 g Caramel 60 100 g chocolate 800 30 g. ground coffee Mashing with 8 litres of water @ 66 for 60 min. Spare with 3 litres Taget OG is 1.066 Just going to use Norther Brewer, 10g. for bitterness. I want the coffee (going...

Was thinking and wanted to hear what you guys think. I was doing a full recirculating mash and it worked really but I started to wonder if by doing it this way, do you still stick to a 3 liter water to kilogram of grain? Could you go higher to pull more sugar out?

Well, I have used recirculating mashing but this new pump and false bottom is the best I have seen. Here is 20 min in. Then, here is towards the end. I started raising the temp. to mash out. Very clear. Pre boil hit 16 Brix!!!

I hope that image works... 2.5 KG of Pilsner 1 KG of base malt 14 liter brew.... Hops, going with Nugget, 15 g. at 60 min. then going for flameout of Northern, 10 g. for some strange finish flavour. Just started so lets see!!!

Ok, some of you have heard me go on and on about mash temps and what they mean. The brewing network had a great guest on this week. Now, wether we agree with him or not, or we think he should consider when we mash high, different malts and such, it sure makes interesting read. here it is, what...

Well, got a ton (not literally) of grains today so have to brew tomorrow. Got 5 FV empty and that's a problem. Been typing away at brewmaster all day but would love some direction. Now, being in Japan, can't get almost all the specialty grains that people use. But I did get 2 row, Vienna...

In Japan they have these 8 liter jugs used for making plum wine. I picked up 4 of these and been brewing small batches each day as a kind of test recipe to find Something I like. When I find the right mix, I'll brew a larger 23 liter batch. Here is the first and I under estimated the water...

Sorry guys, you're really going to get tired of my STC talk but I wired two up today. I use one with a 600 watt ceramic hot plate. I did a test today on water only. I gas burned the water to 64 degrees. After, moved it over to the plate and plugged it into the STC. I set the STC to 64 degrees...

Sorry, I know this is a majority UK forum but it has so many members and such an influence on Brewers throughout the world, I was wondering if there are any home brewers on this forum who live in Japan?

Maybe a noob question but did my second brew with s-05 and the yeast activity was different. My first with this yeast had an OG of 1.035. It dropped to 1.010 so it was fermenting but almost no krausen. Just finished another batch and the OG hit 1.048 and now on day 2, krausen is growing. I...

Well, brewing a Pilsner today. But really hard to get grains so I'm using LME, Morgan's. But I added a few grams of moss and one recipe says boil for 30 minutes. Then stop the heat and add the hop bag for 10 minutes. Even with LME you need to boil? Sorry for the newbie question.

Hi everyone. Been reading this forum for some time now. Thought it would be appropriate to introduce myself. I'm an expat in Japan for a very, very long time. (Please, no education or comments about brewing laws in Japan). I love what this forum is doing and its members. Keeping brewing...