Search results

I'm just wondering if 0.5 ppm chlorine can affect the taste of my beer?

H

What about oxygen levels for rehydration? Does it play a role? Thanks

Yes straight from a plastic wrapped pallet through labeling and then to filling station.

Ahahah! Yes Finland but for some reason you are wrong! I would rate Finland beers as being in the middle of European craft beer by country. Finland has maybe better beer than Latvia, Lithuania, Luxembourg, Slovenia, Slovakia and maybe France and other small states too but otherwise we are...

Yes good points! It is reservoir water that has been treated by RO or UV filter with very high rejection from the municipality, in my commune there is chlorine but very little like 1 or 2 ppm. I get a bit of harshness in their higher hopped beers and even more with their neighbor competitor...

A local brewery told me that: 1) they dont filter the water because there is no chlorine in the water and minerals are very low. Is no chlorine possible? And if 0.1 ppm, can it be problematic or not? Can't there be any other compounds that could be problematic? 2) they had empty bottles which...

Thanks for your answers and comments!

Me too!

Bamforth says that chilling to 30 Farenheit/-1 celsius is actually dramatically much more efficient than 0 or +1/2 celsius and all breweries should try chill at -1 Celsius. Isn't there any problem to leave the yeast to drop out only once in the bottle, isn't it better to use gelatin or try to...

Is a perfect brewing process one that doesn't include that 4th stage and includes a transfer of the beer just before the stage where first cells die?

In the general certificate on Brewing the Institute of Brewing and Distilling indicates that in that last phase of the fermentation (commercial brewing set up) as indicated in the title of this post, the rate of cell deaths exceeds new cell formation. I would like to ask as I had been told or...

They rinse with sanitizer.

Not great but drinkable with medium-light flaws and average level for national standards. They do sours which I find they do better but otherwise light plastic, astringency, herbal phenolic are common in their blonde, apa and ipa.

Can't the steam penetrate the wood and with heavy concentration start to fall back in the kettle/wort? For 3) the conical is filled with water in the bottom during CIP which I understand water should not accumulate there for efficient cleaning. For 1) I always thought breweries are rinsing the...

I started to help a brewery with packaging and I noticed these things for which I believe they might do wrong but I would like your opinion: 1) use of the same braided vynil tubing for flowing pbw at 70 Celsius for cip of fermenting tank, then rinsing with starsan and then beer transfer into...

This is a statement from the IBD, I find it opposite to what I know. Is it correct? Why this statement, is there any truth on this?

Please see the statement in the first paragraph of the picture, is it true that different yeasts need different oxygen levels?

I start to get a bit more knowledge on the water I get as I made the salifert total hardness/alkalinity test. I have gotten 0.6 dKH maybe slightly lower even and this seem to be 0.22 meq/L. What can I deduct from these values now? When I had sent my water to a lab test few months ago I received...

I read the importance of cold break (in the course on Brewing from the IBD ) as a clarification method which is very important as trub is said to be very detrimental for quality of beer in commercial operations if it ends in the FV. However, the only thing which is told regarding the cold break...