Brew FAQ's - Can You Help?

[Wez]

Hi all

You will have noticed that EB has added on a Brew FAQ button on the left hand side of the header. We have added in a few FAQ's to kick things off but would appreciate some help from the forum members to fill it up. Have a think about what sort of questions you had when you first started to brew and let us know so that we can get them added to the FAQ database.

Please post a reply in the following format:

How do you blah blah blah?

You blah, blah blah by adding a certain amount of blah blah.

And we'll add it in (if it's correct :lol: )

Thanks in advance for your help :thumb:

 

[Parva]

A very obvious ommision from the FAQ :)

What is the difference between batch and fly sparging?

Which one should I use?

That question was without doubt my biggest question when deciding to go AG and it took me ages to learn what the difference between the two was. For the record I batch sparge though I do understand what's involved in fly sparging (and may invest in a sprinkler of sorts if I continue making 10g brews in this 30l Thermos box). :)

 

[Wez]

Yep, good one Parva - will add that in :thumb: thanks

 

[BrewStew]

How do i correctly read a hydrometer?

ie reading from the bottom of the water/worts "skin" and temperature corrections formula... with a link to the excellent calculator EB did for the people that cant be bothered to work it out long hand

 

[Wez]

:thumb: yep will add that too

 

[BrewStew]

ahh another one that cropped up quite a few times recently is attenuation of yeast and predicting your target FG from it's OG

 

[Wez]

Yep - keep em coming and we will add them in :thumb:

 

[BrewStew]

what is a hot and cold break?

mind you, is that covered in the glossary?

EDIT - hot break is.. cold isn't

 

[Parva]

Regarding the batch and fly sparging :- http://www.jimsbeerkit.co.uk/forum/view ... =6&t=18498

Apologies for linking elsewhere but please feel free to rip bits from what I've typed though I know there are people far more knowledgeable here than I. And feel free to remove the link.

 

[Wez]

Done some adding tonight (before I saw your post P )

 

[Jonnyv]

What difference does a stiff/thin mash make?

Answers on a postcard?

 

[jamesb]

What difference does a stiff/thin mash make?

Answers on a postcard?

A thick mash will give you a higher extraction rate therefore more body, a thin mash will give you a bit less extraction and more of what is extracted will either be maltose or converted to maltose (apparently the enzymes need more "room" to convert the dextrins to maltose after initial extraction).

FWIW I use a 2.5:1 ratio for my golden or light ales and a 2.7:1 for my darker ales or stouts.

Dave Line's BBOB gives a pretty good, if not childish, explanation.

 

[Aleman]

Not strictly true, as Beta amylase is more temperature sensitive in a thin mash . . . its abit of a minefield really.

In general a thick mash is likely to produce a more dextrinous wort, than a thin one (for the same qty of grain) . . . . This effect is less likely to be noticed in beers below 1.060-1.070 of OG

 

[Wez]

Great posts guy's I'll summarise in the FAQ :thumb:

(tomorrow - too much Leffe tonight )

 

[ni9e]

How to fill prime gas up a corny I'm thinking of getting one but have no idea on how to get one up and running if anyone can post a complete howto would be very helpfull