Search results

Hello guys, I run a 3BBL small batch brewery and I am looking to gain more knowledge on yeast management. I have been reusing my yeast but have not been very successful after 3 generations. The yeast lag and get very tired. I have obviously harvested yeast and done starters home brewing for...

I was thinking this too...we use an RO unit here at the brewery since we take city water from the tap and it was the last batch right before I changed our membranes and filters...I tasted it today and tastes better...it also seems like the smell is fading a little too...I may leave it in the...

I usually pitch 1000-1200ml when I am working with 2nd-5th generation yeast...haven't really gone past 5 generations.

So do you think taking the yeast off of it now...and pitching fresh yeast would help clean it up?

This is what I suspected...

English Ale, 67-68F...I pitched 1000ml 3rd-Generation into a 85gallon batch (3BBL)...

Yea...worst case scenario...The beer is infected...we'll see...

Hello, I brewed up an English IPA and it fermented out nicely however, there seems to be some off flavors...The best way to describe the smell is like a belgian ale, rubber, clove-like...I am assuming ferm. Temps but not totally convinced. If I take old yeast off and pitch new yeast into this...

I have home brewed a 5 gallon batch of peach ale using 1-49oz. can of peach puree. I am now wanting to brew a 3BBL batch using the same puree, would I just scale it up using the same 1 can per 5gallons method? I would have roughly 85gallons finished for a 3BBL so that would be 17-49oz...

That's what I figured. Thanks for the response.

I was wondering, if your kegs are carbonated but you have ran out of CO2 can you use "Beer Gas" (75% Nitrogen/25% CO2) to push your beer even though they are regular faucets and not the stout faucets? We are doing an event and I have no time to get a 5lbs. CO2 tank for the event but I do have a...

Yea I will go with that...just don't want it to come off as roasty...

You think boosting a 60L or even throwing in 120L would be a better sub?

Thinking of using dark brown sugar in our ordinary bitter. Was thinking of maybe mashing a couple degrees higher to leave some residual sweetness left. Anyone have thoughts about dark brown sugar? The recipe is pretty basic...we do 3BBL batches so I was going to use 5lbs. Of it in our...

Hey can someone please explain how much of this to use for a 3BBL batch? First time user and could use some help getting the measurements right. Thanks

I appreciate the help but we are not slow carbing, wanting to do 25-30psi and check daily...just curious to know how long it would take. Thanks

Hey everyone, I am running a 3bbl system and we are getting to the kegging part. Obviously I have done numerous kegging at home with 5 gallon batches but never on on a commercial scale. The system we have going is real basic, once beer is cooled in fermenters and racked into kegs we will hook...

Also, if I am having trouble getting down to lets say a 5.4 or 5.3 pH for this stout, could I add a little Lactic Acid 88% to alter that? Would that act like an acid malt and maybe give this stout that twangness? IMO I don't get the whole associating Guinness with sourness...I think its a...

What if we mash in the roast barley during the start like most traditional brewing, will the kettle wort still be lower I am assuming? If so, what pH reading should I be looking for?

So does the amount of RA affect this at all...I mean I am kinda of at that point where if I hit my target pH then thats all that really matters. I still have to get a pH reading off our RO unit...I am assuming its going to be around 7 but need to test and go from there.