Recent content by yourlastchance89

That's a poor argument. That's like me saying I don't believe amylase enzymes denature at high temps because there are many assumptions propagated by brewers. It's not an assumption, it is a matter of fact that is easily researchable. Vitamin C is destroyed by heat despite your opinions of the...

Didn't read through the whole thread but be warned adding vitamin C hotside as it has very poor heat stability. I remember learning this in regards to nutrition and food sources. For instance potatoes I believe are very rich in vitamin C in raw form, but none of it gets absorbed when eaten...

Speaking as a homebrewer and probrewer, yes it is definitely worth it. While you won't gain anything financially, you will gain far more in your knowledge and capacity to judge beer. I was studying for the exam. Passed the online portion my first attempt and was scheduled for the tasting exam...

It's been almost five years exactly since I brewed my first batch of beer on a frigid December day in 2016. I fell in love. I brewed almost every other week, joined up with two local clubs, competed beers in about a half dozen competitions, read books, read forums, listened to podcasts, ran...

I'm in

That is the water that enters the brewery.

This is the water that goes into Mother Earth Brew Co in Nampa.

Only picture I have thus far. Kegging mine today. Brewed it at the beginning of the month and open fermented for the first week. Beersmith estimates 10.5 SRM.

Yes I would get food grade. I picked up a gallon of it at Tractor Supply for around $30.

Do a starter. Even if it is a small one do some kind of starter. I would recommend even doing multiple steps to build it up if you can afford the time. I had a bad experience once with expired yeast once. I got a White Labs pouch of their German Ale strain. It was a few weeks expired and was...

This is a homebrew forum and your line of professional scale packaging may be out of depth for here. Mass packaging consistent quality product is arguably the most complex aspect of professional brewing. I mean how many homebrewers on here can relate to having an excellent tasting beer in the...

I work at a craft brewery here in the States and we do about 20000 BBL a year (about 2.3 million liters). We run a Wild Goose with 4 fillheads, a depal to load cans, a low fill detector, a labeler and a paktech and that is around the ballpark of $300000. Wild Goose is a pretty standard goto...

You shouldn't have to boil long. I am pretty much guaranteed a boilover when doing a starter so as soon as I see it begin to boil, I cut the heat and begin cooling.

Irish moss or whirlfloc doesn't work that way. It will definitely help coagulate proteins in the cold break but not necessarily remove them from solution or coagulate vegetal matter from hops. It will all eventually settle but further filtration is typically required through either the use of...

I used to have the same problem. I changed two things. 1) I brew in a bag and mill my grain with a corona mill. I initially was really pulverizing the grain because I was under the impression that was what had to occur to make up for efficiency when compared to more traditional brew systems. I...