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I very seldom bottle more than a few bottles at a time as most of my beer is kegged. When only bottling a few, I add priming sugar to the bottles. When I did all bottling, I added the priming sugar to a small pot of water which was already boiled and add the syrup to the batch. Stir it up and...

I don't like flaked wheat either. Raw wheat has much more flavor than either of the "processed" forms. Raw is easier to deal with in the lauter tun. Spelt is another grain that works well in a Wit although it has more protein than wheat.

I hate torrified wheat. There, I said it! I use raw wheat in a Wit and it does just fine.

https://maps.google.com/maps/ms?hl=en&gl=us&ie=UTF8&oe=UTF8&msa=0&msid=20400768328264 0843034.0004d7bc8c4d60105c10d There was a glitch in the link. It works fine now.

It looks like the link is a dud. I'll see if I can find an active link and repost.

Here's another beer map: Sign in - Google Accounts 0843034.0004d7bc8c4d60105c10d

I've known some old timers who worked in breweries who told me that they could drink all the beer they wanted. The only stipulation was "Don't get drunk!" That was cause for termination. I found an old article about brewery workers which brought out a completely different perspective for me...

A friend wrote an article about this very problem in our local newsletter. You can read it here in this link : The Pump* – DIY Build

If the mash doesn't contain a lot of roasted grains, I'll dry it and turn it into rough flour for baking. Otherwise, the mash goes into the compost pile. Hops are relegated to the garbage can as they are poisonous to dogs. I don't have a dog but several neighbors do.

It is rather amazing that so many put so much effort into making beer but have so little concern for the cleanliness of their glassware. Some years ago I realized my own negligence in this area. I read an article from an old journal which changed my thinking. Read it for yourself...

The few times I've used Palisade hops was with Amarillo in an IPA. They blend well and have an "earthy" component that I like. It's been too long since I've used them that I really can't remember the details that you're looking for.

If you're not looking for a bottle conditioned (sparkling) cider, you can add potassium sorbate and a simple sugar syrup. You simple add the syrup to the cider to taste, add the potassium sorbate to the batch, and either keg or bottle. Potassium sorbate will not stop an active ferment but will...

Pirate_Pete is absolutely right; that 9 year old kit is nothing more than a display item of curiosity at this point. If you keep it much longer, you may notice it start to swell. I had one I'd forgotten about in a box in the garage. It exploded and soaked through the box and attached...

The standard Campden tablet weighs 0.44 gms and will treat about 75 liters.

I might add that the calculator is US measure.

Water profiles for Burton Breweries - an interesting historical look at the Burton Breweries in the late 19th century. Might be useful if you're looking to brew a Burton style PA https://crescentcitybrewtalk.com/burton-breweries-water-profiles/

I would suggest that you download "John Palmer's RA Worksheet." It can deal with almost any scenario you can imagine. You can fill in the info on your source water and then your target water. You can then add a variety of minerals to adjust your water to what it needs to be. There are places...

What you want to watch is the kettle geometry. The kettle should be at least the same (1:1) diameter to depth. I prefer a kettle with a 1:1.2 ratio. It reduces the amount of evaporation over the same length of boil. The evaporation of the unwanted volatiles is done without a major reduction...

As George Bernard Shaw once said "the British and Americans are two peoples divided by a common language." I am comfortable with what I do and others feel the same way. I want to thank all of you who have visited my CRESCENT CITY BREW TALK website. For the last several days, most views have...