I definitely wouldn't sulfite anything before you're going to pitch yeast. Just stay on top of your sanitation and letting the wort sit overnight won't be a problem.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I just stick my brewing spoon into the boiling wort and let it drip onto the refractometer. Why buy more stuff?When I do that I get an elevated reading due to evaporation.
so you used 9 grams of fresh ginger? or was that a combo of many spices?
That's impressive, that's getting up into heat shock territory. I'm really interested to hear how this one turns out, I've never heard of anyone fermenting anything that warm.
I mean, I can get 10 gallons of RO water....then add some of my water back to the mix, but to understand what the resulting chemistry of that mix will be is highly challenging to my understanding of what I have actually arrived at
Off topic, and maybe for another thread, but I'm curious as to why everyone feels that homebrewing is not cost effective.