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Lizard has right. I'll try to change some values -grain abs rate : 0.9 L/kg -> 1.08 L/kg -sparge deadspace : .1 L -evap per hour (i can't put it as a fixed amount in my tool) : 10% -losses trubs/chill : .5 L I'll put the results of the next batch! Thank you!

Thank you all for all the good replies. First I'm brewing in a mash/lauter tun made in a 50L inox bucket with copper manifold e ball valve, not BIAB. I've almost no deadspaces 'cause i've little/no tubing: no chillers. When collecting the wort from the kettle I lost .5 - for trub, but the total...

Hi guys, i'm trying to figure out why i've always less wort than expected (1-2L) when I brew my all-grain 5gal bateches. For calculus and recipe design I'm using BrewMate w/ this (default) settings: -grain abs rate (L/kg) : 0.90 -sparge deadspace :0L -evap per hour = 10% -after cooling...

Nobody..?

Bottled it yesterday, give hints please. Tasting "preview" notes: harsh bittery (maybe too much) and smokey (not so clearly peaty), toasted aroma an coffee, spicy and (maybe too high) phenolic. Can't spot a clear juniper hint. I'm planning a v2.0 to drop on the yeast cake for the next week...

Good to know! Thanks! Yes, I agree. :)

In the fermenter (20C, no fermentation active), the two phases are not detectable, so I'm gonna bottling it today, also because it's better for me in terms of organization. Isn't a two-three weeks period in the fermenter with fermentation finished too much? According to some manuals there would...

About filtering hot trubs, i got documents on it and i discovered the stir whirlpool thingy, that's a great idea! For the next try i think i'll continue on filtering method prior fermentation... maybe i'll use custom hop bags made of cloth (cotton? do you use "cotton stockings-like" bags as...

Thank you for your reply! What's the normal way to filter the hot trubs made of hops? Just to know it..? Have a good day! :mug:

Hi all, i'm on my second attempt to brew all-grain with hop pellets. The first batch i made a belgian saison, infused hop pellets in boil keeping them in common bags (something like that http://www.flickr.com/photos/alyssssyla/2191317603/ ) for 15-30 min. This beer was really muddy...

Ya,ya... i was only worried 'cause I always got really high krausen in all of my brews in the next morning (about 12h) and that baby seems really sleepy. Water-level on my airlock didn't moved at all... and i know, it isn't a good indicator, but, it's another negative point. however, pitched at...

I brewd yesterday my peaty porter with OG 1.074; direct-pitched a WY1728 activated 24h before (pack produced in october and really stiff at moment of pitching, was maintained at 15-19C) in wort that wash oxygenated by shaking and "crashing" (siphoned in fermenter).... now, about 15h after (at...

Isn't cool crash a tecnique regarding yeasts and applicable prior to bottling with multiple racking? https://www.homebrewtalk.com/f32/cold-crashing-cider-46017/ However, I found this scientific article that explores the heat resistance in S.Cerevisiae of Pilsner beer. The physical and...

Unfortunately, I got my batch already bottled. There are other viabile alternatives for stopping the bottle fermentation (a part from re-bottling)?

Thank you for the reply. It's already a bit cloudy. Just asking because, from what i read pasteurizing w/o the enzyme, seems a delicate step. I've read here a problem of "gelification" in this process https://www.homebrewtalk.com/f32/pasturizing-cider-seperation-problem-362215/ , and...

Hi all, i'm approaching the final stage of production of my first semi-dry cider: the pasteurization! The problem is, near where I live there is no pectic enzyme. Brewing shops are specialized on winemaking and do not keep this product. Is there a way to pasteurize without get the pectin...

That is just what i was thinking about. In my logic it shouldn't affect to much the flavour, but in the datasheet of the saf05 they state that pitch dosage is 50 - 80gr/hl so, having pitched 4 times the dosage stated I got worried. On the internet also, it seems there's a bit confusion on...

Hi guys, 4 days ago, taking a pause from studying, I've done a small experimental batch of cider from 5L of apple juice. Unfortunately, I got distracted and pitched the same amount of yeast I always use for my 5gal batches... one entire pack of Safale US-05! :drunk: In fact, the demijhon...

Wow. I hope. Today reading (in the morning) was 1.058 showing the correct sign of small fermentation. :) Now, the bubbling rate is almost the same, maybe a very little incremented (or maybe is my positivism?) ... some little shaking and this evening i moved it to a warmer place (30°C). I hope...

Ja ja ja. Wyeast direct-pitch it is not so direct for beers a little stronger. :p With that slow fermentation restarted, is correct to think that living cells will reproduct and fermentation will accellerate? Because I suspect that rate of activity will use a year to clear that bunch of sugars...