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There is a big difference between Use Buy and Best Before. Basically when it comes down to UB there is a real chance of the product becoming hazardous, not instantly obviously but at some point soon it won’t be safe to consume. Best Before is more a matter of "freshness" or how much a product...

SG is non-unitary (it isn’t a "number") it can’t be manipulated in an equation like normal numbers. The Mass Extract equation is a bit of a special case Extract can be heavy, depending on how you mixed it could still be heavy at the bottom where the tap is. It requires very through mixing to...

No The second equation gives the mass of solids- The Volume times the SG gives the mass of the whole, so 22.5*1.041644=23.43699kg Plato (oP) is % solids in W/W so as a percentage of the mass so times oP/100 in this case 10.41089/100 or 0.1041089 23.43699kg*0.1041089= 2.44kg (close enough) of the...

Where do you mean. The two equations used are SG to oP. SG=(4*oP)/1000+1 and Mass in solution = V (inL)*SG*oP Ok its been a long time (decades) since I did a kit, will take your advice on the mass being 1.7kg. If there is anything else wrong with the calculations, show me and Ill redo the...

Flocculation is the tendency of yeast cells to aggregate together, forming a multicellular mass and sedimenting rapidly from the suspended medium or rising to the surface. Yeast flocculation is a complex phenomenon occurring in brewer’s yeast under various conditions near the end of the...

There is nothing complicated or unexpected going on. Your OG is clearly off. Specific Gravity (SG) is the density of stuff in solution (solids) plus the water it is dissolved in as compared to the weight of the same volume of water. SG and Plato (oP) can be applied to tell us the amount in...

The yeast is probably Mauri 514, its not bad, just what comes with the kit is a bit on the small side. The Home Brew Shop guy selling you a better (bigger) yeast would have been doing you a favor. Its really hard to know where a beer is going to finish if you don’t know three things fairly...

You don’t want a PID running a pump. they have a bad habit of switching on/off very quickly as they get close to the set point. This tends to burn out motors pretty quickly. An STC or inkbird... will work well enough and not smoke your pump. Mark

Try Brouwland in Belgium. Tho they say they arent supplying direct to Australia any more, they might be able to point you to a local supplier. Mark

The original of the "graph" I posted was from Kunze, which is pretty much the standard text for Lager brewing. Its cropped up in a lot of other places since, but it remains one of the best illustrative representation of what will happen to beer over time. It gets a little more complex when...

Hotter = Faster Mark

I'm prettysure thats a "DA" tap, you can get a service kit from Lancer. I have found them pretty good to deal with. Mark

The date syrup you can get at supermarkets is around 60% sugars, which should make your gravity calculation pretty easy. Nutrient panels on the packaging make life easy. The first record of hops was around the ninth century. "The first documented hop cultivation was in 736, in the Hallertau...

I'm not sure how frequency stable the STC is we use 50 Hz here, in the US its 60 Hz, if your well outside that range it could be a problem. I would expect your local supplier is aware of what is required in your local. I would try a different power point, if that doesn’t help try changing out...

looks like the power in isnt stable. Check the lead, the connection on the back of the STC, the power point its pluged into... Marl

I'm not the biggest fan of pressure fermentation. You can make decent beer pressure fermenting, but it will be different to the same beer brewed normally. From what I can find the best process would be to allow the first half of the ferment to vent to air. This will scrub out some undesirable...

Just glanced at this thread, you used 5Kg of sugar in 23L that gives you an OG of ~1.080 (a touch over). If you are effectively at 0.000 FG you have made about 10.6% ABV ginger beer. I strongly suspect the yeast you used is a white wine yeast, many of which would have no trouble getting to 15%...

I'm not 100% sure what the question is. The gravity will go up as the volume goes down as gravity is really just a way to determine the amount of extract (solids extracted from the grain) in the wort. To get accurate results you need to be measuring volumes accurately (I notice a few 5L...

There are a number of tilt type hydrometers on the market. I have a few questions about how well they perform. Have kept my eye on some of the related treads and looked at the graphs people have posted, some of them don’t look very accurate. How do people find them? Are they accurate enough...

God I wish this was an easy one to answer. The biggest single factor will be the solubility of CO2 in the beer at the two temperatures being looked at. Let’s just assume that you fermenter at 20oC and cold crashed at 0oC so a change of 20 degrees. If you look at a good carbonation table (I like...