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Hi folks, I have a question concerning cooling / heating system in fermentation vessels. In commercial breweries, I think they use glycol chiller with thermostat to pump glycol through the jacket. But what about the heating system? Do they use air-conditionning system ? I would...

Hi Folks, I´m planning on transferring from primary fermenter to keg; then priming my keg (with malt extract). I´m wondering if I should cold crash my beer before priming my keg or after when I´ve reached my carbonation? I believe I should cold crash my beer before priming if I plan...

Hi folks, I´d like to buy a filtration system; and I´m wondering which one is the best. I'm thinking about a plate filter (with pads) or cartridge filter. I could consider DM filter as well; but maybe it´s too much of an hassle. I specially like plate filters. They seem reasonably...

Hi folks! I'm interested in making my own malt. I've seen lots of resources on youtube and different articles here and there. Is there any recommendation with not using your malt straight after kilning? Or is it OK to brew a couple of days after kilning? I'm planning on trying to malt...

Hi folks, I'm having some issue with my beer's attenuation. I used a starter following http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ My O.G. is 1.044 The primary fermentation started pretty fast (within 3 hours). Then 2 days later, it slowed down as I would...

Hi everybody, I was wondering how do commercial breweries, which cannot afford cold pasteurization system, hot pasteurize their beer (provided they do pasteurize it, of course) ? Do they pasteurize with uncarbonated beer? Can they pasteurize a naturally carbonated beer without ending up...

Hi everybody, I'm making hard cider (with apple juice blend). 1.044 OG. Can somebody tell me what is the thick yellowish-brown foam layer which has formed on the top of my demijohn (sorry I didn't take a pic) ? It happened a few hours after pitching my starter; and it doesn't show too...

Hi everybody, I've read that yeast generates its own heat during fermentation. And therefore, the temperature inside the fermenter can reach 7F degree higher than ambient temperature. I've found a nice spot in my flat where I can brew at 65F degree. The optimal temperature range of...

Hi folks, I've just bought unmilled grains (barley malt, crystal malt,mwheat malt), DME and hops. Do you have any advice about what's the best option for storage. I'm planning on using them within the next 2 months. I live in a country where room temperature (in a shaded spot in my...

Hi guys, I've got a question which might seem gullible: Is there any problem with brewing 2 batches with 2 different yeast strains in the same room ? I guess no. Since there are heaps of yeast strains in the air anyway; so adding a new yeast strain next to a batch should not make any...

Hi everybody, I've got a very geeky question: Why does Yeast reach a Stationary Phase? ( Some explanation about stationary phase can be found here: http://www.wyeastlab.com/he-yeast-fundamentals.cfm ) You might think that yeast want to propagate as much as possible. But apparently...

Hi folks, I was wondering if ethanol could be oxidised if it gets in contact with dissolved O2 into the brew ? In other words, I was wondering if the oxidation of ethanol (which leads to acetaldehyde being created and further acetic acid creation) could happen at the surface in contact...

Hi Folks! Just a quick question about pectolase: Does pectolase remove pectin by precipitation (then at racking time most of the pectin are left behind) ? OR Does it dissolve pectin into the liquid by degrading pectin molecule chains into smaller ones ? I have noticed that...