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What is the ideal HERMS coil length? Theory and experiments
Introduction When we started selling HERMS coils 2 years ago, we made our 40cm coil 15 meters (50 feet) long. The 30cm coil was 11.5m long. Why? That’s what most home brewers were doing. But we recently started to suspect … Continue reading
Can you convert html, css and javascript into a exe?
Electron, by GitHub. Lets you build cross-platform Windows, MacOS, and Ubuntu applications from HTML/JavaScript/CSS. It works by embedding them into a Chromium build alongside with Node.js. Many applications such as Slack and Visual Studio code are built with Electron. Cordova, … Continue reading
How to Prevent DMS in Beer
A Look at Studies and Experimental Brew with Tested Results The past few weeks I have casually been combing through over 20 academic studies on DMS, a topic in brewing that has benefited from a surprisingly vast amount of research … Continue reading
Effects of mash parameters on fermentability and efficiency in single infusion mashing
A PDF version of this article can be found here: Effects_of_mash_parameters_on_attenuation_and_efficiency.pdf It is commonly known that there are many factors that effect the fermentability (limit of attenuation) of brewing wort. The series of experiments conducted here are aimed at understanding not … Continue reading
Аджика
Короткого хранения 700г – зелёный перец большой пучёк – свежая кинза (кориандр) и одна большая головка – чеснок 70г – соль 2 дня сушить помешивая Долгого хранения 1кг – красный перец 0.5ч.л. – Уцхо-сунели (fenugreek blue, Trigonella caerulea) 1ч.л. – … Continue reading
Improve mash efficiency in your stainless steel mash tun
Mash efficiency refers to the extent to which you are able to pull the sugars out of the malted grain and into the water. A high percentage of sugar recovery (75-90%) is called ‘high mash efficiency’. A low percentage (60-75%) is called ‘low … Continue reading
Keptinis – Lithuanian baked beer
At Šnekutis Užupis Farmhouse ale styles are known for being messy, sprawling, ill-defined categories to the point where it can be questioned whether they really are styles at all. The Lithuanian style keptinis, however, has a simple definition: it’s made … Continue reading
How to brew keptinis
The Jančys family brewhouse Keptinis is a little-known Lithuanian style of beer where the mash is baked in an oven. The first farmhouse brewer I ever wrote about was keptinis brewer Ramunas Čižas. A few years ago I put together … Continue reading
Obi110 reuse using raspbx – How?
Obi110 was on end of support with no firmware upgrades. On November 1 2017 Google Voice changed certificates and Obi110 failed with ” Backing off” Connection error. Initially thought as DNS Server issue and tried all and when support refused … Continue reading
Brewing Water Basics
For many brewers, water chemistry is treated as the last frontier of homebrewing. Oftentimes, it is ignored or at least not something homebrewers want to think about. The old adage “if your water tastes good, it’s fine to brew with” … Continue reading