Search results

In my opinion as long is terminal gravity of 2 Plato or below is reached the warm conditioning phase is not necessary. At this alcohol by volume normally you would see this temperatures above 72 yet below 80 degrees. A good trick to get attenuation is to add the cane sugar at high krausen...

Some of the best beer I've ever had is spontaneously fermented. Also some of the worst. Usually you buy a culture of brewers yeast and prop and re pitch, but it seems like this is more like lambic as it's a mixed culture. I'm going to try 3 ways 1) Buy 2) Grow from a commercial bottle...

I've been reading online about growing your own SCOBY from "Scratch", but they aren't from scratch in all the tutorials I've found, they all require some finished Kombucha tea, that would contain all the organisms to make a new SCOBY. So the question would be how to people generate new...

I believe a refractometer would be preferred as it's only measuring the refraction of light by sugar. It would be a little off because of the small amount of alcohol, but if your goal was to just stop the fermentation with the same residual sweetness each time you could measure a starting sugar...

Pretty sure it's an English Yeast fermented fairly cold....probably Marris Otter base...not too much else just fermented real well...the BA version is even better...Zein is a mad genius

Want to brew this tomorrow but don't have Marris Otter....would Rahr Pale Malt be an okay sub if supplemented with Victory and Aromatic, also doing about 6% Special B? Some will go into bourbon barrels....planning on about 1.1 OG mashed 154 and fermented with WLP005 and WLP001 with 50 lbs...

We have fairly small contracts as a neighborhood brewpub/micro (7 bbl system, 1,250 bbl/year max production) and so far, fingers crossed, we haven't had any varieties denied yet. Amarillo actually was in surplus in on spot already, and so far Citra, Centennial, Simcoe, Mosaic, Chinook have all...

Day jobs still for sure, very tired at the moment.

Flaked oats will add some depth to the body in a low ABV beer like this. I also really like the blend of Cascade/Centennial with a red hoppy beer. I would be tempted to up the C120 a bit and lower the C40.

Having been to Germany many times I have to say I have had just as good or better versions in the US by micro and home breweries. By 'crispness' I assume you mean dry, carbonated, very clean, cold? Using Weyermann malts/ RO water adjusting to 5.4 with CaCl mashing at 147-9 , pitching 1 million...

We opened a 7 barrel with 4 FVs and it's profitable in under a year, production is estimated to be around 500 barrels in the first year. 75% of our production is sold directly to the consumer in the tasting room/pub or via growler fills and we opened up in our own hood. So just generalizing...

Olive Oil is an alternative...doesn't work as well. Fermcap AT isn't on the FDA list, only Fermcap S....which is still ridiculous. Dimethylpolysiloxane is inert and non toxic...it is not digested if ingested. I'm a biochemist.

Fermcap AT has no effect on fermentation (negative), we only add to our kettle though, and assume a tiny bit transfers to the fermenter. Never had a boilover or problems with krausen clogging the blowoff. Solid product. During knockdown and brite transfer almost all should be gone, and what...

I haven't actually tried it yet despite having the reagents....White labs is down the street and after two results I have a fairly accurate constant I use along with Tinseth formula for my system. That is cheaper than WL though....

It wouldn't be my hop of choice....that's all...with Muntons Yeast and MO base I'd use EKG or Fuggles, or go with a big American hop like Centennial to make a transatlantic brew. But if you are using N.B. hops I would go 60 and 15 if using an immersion chiller, or 60 and FO if using a plate...

I was merely suggesting a quick fix to improve efficiency, I have used various mills of both two roller and 3 roller varieties and found the 3 roller crush to be more consistent over time, meaning that if your gap starts to spread you won't notice as much as you are basically milling twice...

Never introduced myself, and now I've gone and ruined a perfectly good hobby. After a long hiatus between my college brew days and getting an all grain 5 and then quickly after, a 10 gallon RIMS system after just two years, I've found myself brewmaster of a new 7bbl brewhouse down the road. I...

I don't think Northern Brewer at FO would do much...I don't think Northern brewer is going to give you much flavor at all. What yeast are you using? I'd lean towards just a 60 and then 15 if you use an immersion chiller.

Plus one on the rice hulls...you should be fine if you vorlauf for 5-10 minutes and then start to lauter very slowly. I used to double mill my grains a lot...You could also stuff a kettle screen inside your kettle to prevent any husks that got through your false bottom out of the boil.

I like to think of all the potential problems and then eliminate them one by starting with the easiest. I know people who have ordered grains and got a non diastatic malt as 90% of their base and had negligble conversion. I just wanted to let people know that this is a potential problem when...