Search results

Hi everyone, I've had a slow fermentation going due to pitching to low. I meassured the OG with an hydrometer as 1.081. Normally my fermentation is at terminal around day 4. Now day 7 in it's still bubbling quiet alot so I decided to do a refractometer reading. It stated 11.5 brix which...

Hey all, I've got an Kegland Icemaster G40 with 0.7HP cooling power and a 30L reservoir hooked up to a jacketed FV 1BBL tank through a thermowell. Tank is insulated with neoprene. The jacket holds approximately 27L of glycol. I've got my reservoir set at 28f/-2c with a glycol mixture of 30%...

Hi everyone, I'm having a hard finding "inhibited" glycol where i'm at and was wondering if it would be possible to mix some propylene glycol myself to make it inhibited. Add anti rust and preservatives. Anyone here ever looked into that? Since my jacketed tanks are stainless steel, i'm also...

Hello everyone, I've been brewing with Verdant yeast since it got released and always got nice attennuation, somewhere between 72-78 usually. Just recently, I'd say a month or 2 ago, I've not been getting very poor attenuation. I'm doing everything exactly the same, same recipe that's I've been...

Dear scientists, I've come across a glycol chiller thats rated at 4000btu. 3/8hp. The glycol reservoir holds approx 13L / 3.43 gallons. This seems a bit small as other glycol chillers on the market are roughly 38L / 10 gallons (ssbrewtech) but a 1hp 5000btu penguin is 3 gallons. Wondering if...

Hey everyone, I just got a 4" tri clamp valve in and have a problem closing it completely. The valve disk in the middle doesn't seem to want to settle in the horizontal position, so one side of the disk is higher then the other. It takes quiet a lot of effort to put it in the close position at...

So I've just finished a brewing day making an Imperial Stout. I was aiming for around 1.130 OG but made a dumb mistake and added 2x the amount of DME then was planned. I ended up with a 1.154 OG stout. I've added yeast nutrition (lallemand servomyces) and yeast energizer to the wort. For...

Hello everyone, I'm trying to understand something and maybe the science wizards over here can help. I spund my kegs which I ferment in at the end of fermentation to approx. 5psi for some residual natural carbonation. Before cold crashing I pressurize the keg to 30psi and disconnect the gas. I...

Hello everyone, I've made a melomel with raspberries, I put about 6.5 pounds in 4 gallons of mead. When the mead was done fermenting to my liking it was around 1.008, I crashed it to near 34f to get the yeast to drop then dropped in the raspberries for about 5 days. The sample was tasting...

Hi everyone, I've trying to get my beers sweeter and have been experimenting with many different malts. I'm aiming for a light pale beer. What malts do you recommend if you want to bring up the mid pallet sweetness. Trying to avoid crystal malts as I dont't like the caramel notes. Honey malt...

I have been trying to achieve a pronounced bitterness that is upfront on the tongue but does not stick around. Has anyone achieved this? Best example would be Tree House and Monkish beers. I've played with co2 extract, water profiles, ph, different types of bittering hops. Fwh, 60min till wp...

Hello brewmasters, I was hoping for some info on a good approach to start dialing in a stout recipe. I would like to start simple and get to know what certain types of dark grains give. How many dark grains varieties to start with? Possible to just pick one at a time? Base + roasted malt? Any...

I have been experimenting with co2 extract for bittering purposes and noticed at the end of the brew there are many dark specks on the side of the kettle. I tried dissolving the oil in strong alcohol and warming it up and introducing it slowly. Non of these techniques seemed to work. Any...

Hello everyone. I've been brewing on a grainfather type machine for about 2 years. Efficiency has been all over the place and just when I thought I had it down I run into this low efficiency again. I currently have 2 similar machines and did 2 batches on the same day. I usually mash for around...

Hello HBT, I've been wondering about this for a while. If I mashed 60 minutes at 145f for a high fermentable wort and after 60 minutes I decide to step up the temperature to 158f because I want a bigger body and leave that for 60 minutes. Does the higher temp cancel out the lower temp? Do...

Hello, I've just run into a problem with my regulator. It's less then 5 month old and maybe used on 2 batches. Even when the regulator is dialed down as far as possible, as soon as I turn on the gas pressure starts building up and it doesn't stop till the security valve lets out pressure...

Just read this article on making a quick sour within 1 hour by using 20 to 25% white koji in the mash and was wondering if there are any people here that have tried this method out and could share their experience with it.

Hello everyone, So because of a mistake in the temp controller I pitched my ale yeast way too cold.. at around 7c. I also forgot to add yeast nutrient. I made a proper starter before pitching it. After warming the keg up some fermentation action was seen but it wasn't convincing enough for me...

If I brew the same beer with same ABV and FG. But I mash one very high and then add some dextrose to bring it down to the same FG and ABV vs just mashing lower. Would there be a difference cause of the higher amounts of dextrins or would this be obsolete as the beer is dried out by use of dextrose?

Hey everyone i'm looking for some feedback from people who have used both Yeast Bay Wlp4000 - Vermont Ale and White Labs WLP095 - Burlington Ale Yeast How would you describe the differences? WLP4000 is difficult to obtain for me so I'm trying to find out if it's worth the effort. cheers