Recent content by wailingguitar

In 26 years, at home and commercially, I have never done a diacetyl rest or had need to do one. Pro colleagues I have spoken with are also of the general consensus that it is rarely necessary... perhaps dependent on yeast strains. That being said, the standard method is minimum 4 weeks; 2...

One brewpub chain I used to brew with used spundigs for carbonation. We capped the FVs 24 hours after yeast was pitched and set the blow off point on the spundig to carbonate the beer during ferment. The only way to dry hop these beers was to do it immediately before xfering wort into the FV...

Fried fish and BBQ!

Thinking about doing a here with this. Forgive me if I missed this, but what have you all done to increase the banana character of this yeast?

Deleted original post, mis-interpreted the OP's issue

We just did judging today on a contest for the local home brewers, the winner would get to work with me and scale their beer up to 2 bbl to serve at the brewery's tap room and possibly go into production if the response was sufficient. The winning beer was a Session IPA that used Apollo, Simcoe...

The margins on wholesale beer (kegged and especially bottled/canned) are razor thin, it is about how much volume you can move if you are going to make any money. Breweries look to taproom sales as a way of supplementing those slim margins and taproom sales have saved many struggling breweries...

I use Munich as 100% base in my Oktoberfest and up to 75% in doppelbocks (home and commercial) even did a stout 1-off with 100% Munich as base malt at Bell's years ago. No issues with Munich as a base malt, it can make a great beer. The problem I see with the recipe is the excessive amount of...

Most kitchen faucets can be set up with a fitting to accept a garden hose, quick trip to Lowe's or Home Depot should get you what you need and allow you to use immersion chiller

Sounds like you aren't considering the prime directive: Relax, Don't Worry, Have a Homebrew. I agree with Pslyocide, you're over thinking it

I have used Ferments yeast, both home and at the commercial scale, without rehydration since about '98 or '99. Many, if not most, commercial breweries that use dry yeast don't bother with hydration. Pitch the yeast into your fermenter then dump the wort on top of it, you'll be fine.

Thanks Yoop and Az, that helped!

Anyone have an idea?

Of course, in my case, as I said the utilization factor is a non-issue. Just looking for an idea of how much DME I can realistically dissolve /gallon

Thread rez! I have a question similar to the OP. I have not used DME in a partial boil in probably 17 or 18 years and am not sure how to proceed. I need to bump up the gravity of a 2 bbl batch in our brewery (long story) and need to add a BUNCH of DME while adding the least amount of volume...