BIBLIOGRAPHY USED FOR GUIDE

These are must have references for any homebrewer:

Miller, Dave.  Home Brewing Guide: Everything You Need To Know To Make Great-Tasting Beer, 1st edition, Pownal, VT, Storey Publishing, 1995.

Papazian, Charlie.  The New Complete Joy of Home Brewing, 2nd edition, New York, NY: Avon Books, 1991.

Snyder, Stephen.  The Brew-Masters Bible:  The Gold Standard for Home brewers, 1st edition, New York, NY: Harper Collins Publishers, 1997.


FORMULAS

Alcohol content:
     Percent by weight = 105(original specific gravity - final specific gravity)
     Percent by volume = percent by weight X 1.25

Homebrew Bitterness Units (HBU):
     % of alpha acid (bittering) x number of ounces


REGULATOR/RESISTANCE

Match regulator pressure to resistance pressure:
+1 psi per foot that faucet is above the center of the tank
+2.2 psi per foot of  3/16” ID tubing (from keg to tap)
+0.6 psi per foot of  1/4” ID tubing (from keg to tap)
+0.2 psi per foot of  5/16” ID tubing (from keg to tap)
+0.1 psi per foot of  3/8” ID tubing (from keg to tap)


QUANTITIES

Full barrel = 31 gallons
½ barrel = 15½ gallons = "Full Keg" = 186 - 12 ounce bottles or 7¾ cases
¼ barrel = 7¾ gallons = "½ Keg"
5 gallons = 60 - 12 ounce bottles
                  45 - 16 ounce bottles
                  29 - 22 ounce bottles
1 gallon = 4 quarts = 128 ounces
1 quart = 2 pints = 32 ounces
1 cup = 8 ounces = 16 TBSP = 48 tsp
1 ounce = 28.35 grams
1 pound = 16 ounces = 454 grams
1 kilogram = 2.2 pounds
1 parts per million = 1 mg/L = 1 ml/L