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I brewing beer for 10 years and i am still a homebrewer, but also running a microbrewery. The most knowledge i get as homebrewer through practice. But never meet with these kind of off flavour. I think that is in common sense to ask homebrewers about these problem, because we have a lot of...

My problem is not hydrogen sulfide, but sulphur dioxide SO2. Yeast handling is ok, pitch rate to. Assuming infection while bottling in counter pressure CO2 line... I just red that you can remove SO2 with pure hydrogen peroxide. 1mL peroxide per gallon of beer to remove 10 ppm SO2. Must try that.

Batch size is cca 500l. I have a microbrewery...

Hello. I need help. Not in every batch i get these sulphur burnt match smell, it is very unpleasant. It is not hidrogen sulphite rotten egg smell... And it wont go away if i flushed beer with co2. Even long bottle conditioning doesnt help. Usually appears after bottling. I assuming infection or...

Its a thin layer around wall heaters. If i scrap it its like dust... I worry about off flavours and ph. Maybe is a limestone...

Hello, around my brew kettle was brown coating of limescale... Yesterday i brew cream ale and use lactic acid in mash. The problem is that these lactic acid remove all limescale before i start the mash and i didnt noticed. So is it possible to these limescale rised mash ph? i didnt measured...

Hello, I use unitanks for fermentation and carbonation. I dont have a carbonation stone, just set high head pressure to speed up carbonation and when is done ( one week) then set the pressure according to the beer temp and carbonation level. So the idea is to dry hop during end of active...

I will borrow these thread. I pitched 250g w34/70 at 58 fahrenheit wort 200L. After one week i get strange smell like oxidation, but at the end beer is fine but these smell is stil present. It is strange that i smell oxidation in a primary... is it possible that these smell is because of...

Seems like beer is done. Next time use four sachets of yeast for cold pitch, you can use brewersfriend calc for yeast amount. I will borrow these post for my question... I pitched 250g w34/70 at 58 fahrenheit wort 200L. After one week i get strange smell like oxidation, but at the end beer is...

thanks

Yes that i mean. I was affraid of yeast stress because of cold glycol. But it must be cold because of crashing other fermenter :)

So its not a problem if cold glycol (40F) running through fermentor to maintain fermentation temperature (62F) ?

I have on each fermenter regulated temperature with magnetic valve. So i can turn off cooling on particular fermenter and continue cooling the other fermenter. Glycol flow in a loop and go through fermenter which i like to cool.

Hello, I have question about cooling multiple fermenters with glycool chiller. Is it possible to stress yeast with low glycol temp ( 40F ) and fermentor set to fermentation temp? ( 65F ). All fermentors have magnetic valve with temp control I am now in situation where i must cold crash lager...

I dont see your quote :)

I think that is ok if i measure 20 minutes after mash when conversion is almost done and at the end of the mash. Last time ph was the same at 20 min and at the end. Just ordered new ph... Can somene explain me why some people add acid or acidulated malt in mash when brewing with reverse osmosis...

I measuring mash ph 20 minutes in mash at 77 fahrenheit last time. Really dont know what is going on with my ph. I red that people adding acid in RO, these is something what i dont understand, because RO have zero Alkalinity and zero HCO3...

I didnt check the reading in buffer, but i calibrated it before measuring. I take the reading after 25 min in mash. Really dont know what happening here. I will buy new ph meter... I was advised to add some buffering in mash for bonding tannins from new variery hops, but these can be done also...

I am running small brewery 60 gallon per batch. Grain bill is: 86 lbs pale ale malt 6 lbs aromatic malt 46 gallon mash and 27 gallon sparge. sparge is ro water. I add rest of salts in preboil because of sparge dilution. I was taking reading at 77 fahrenheit with ATC ph meter.

I dont understand something with reverse osmosis and bruns water calc. TDS meter give me reading of 6 ppm which is ok so reverse osmosis is ok. I have also calibrated ph meter with ph solution 7 and 4. I assume that reverse osmosis have low buffer capacity, so how its possible that bruns water...