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In 26 years, at home and commercially, I have never done a diacetyl rest or had need to do one. Pro colleagues I have spoken with are also of the general consensus that it is rarely necessary... perhaps dependent on yeast strains. That being said, the standard method is minimum 4 weeks; 2...

One brewpub chain I used to brew with used spundigs for carbonation. We capped the FVs 24 hours after yeast was pitched and set the blow off point on the spundig to carbonate the beer during ferment. The only way to dry hop these beers was to do it immediately before xfering wort into the FV...

Fried fish and BBQ!

Thinking about doing a here with this. Forgive me if I missed this, but what have you all done to increase the banana character of this yeast?

Deleted original post, mis-interpreted the OP's issue

We just did judging today on a contest for the local home brewers, the winner would get to work with me and scale their beer up to 2 bbl to serve at the brewery's tap room and possibly go into production if the response was sufficient. The winning beer was a Session IPA that used Apollo, Simcoe...

The margins on wholesale beer (kegged and especially bottled/canned) are razor thin, it is about how much volume you can move if you are going to make any money. Breweries look to taproom sales as a way of supplementing those slim margins and taproom sales have saved many struggling breweries...

I use Munich as 100% base in my Oktoberfest and up to 75% in doppelbocks (home and commercial) even did a stout 1-off with 100% Munich as base malt at Bell's years ago. No issues with Munich as a base malt, it can make a great beer. The problem I see with the recipe is the excessive amount of...

Most kitchen faucets can be set up with a fitting to accept a garden hose, quick trip to Lowe's or Home Depot should get you what you need and allow you to use immersion chiller

Sounds like you aren't considering the prime directive: Relax, Don't Worry, Have a Homebrew. I agree with Pslyocide, you're over thinking it

I have used Ferments yeast, both home and at the commercial scale, without rehydration since about '98 or '99. Many, if not most, commercial breweries that use dry yeast don't bother with hydration. Pitch the yeast into your fermenter then dump the wort on top of it, you'll be fine.

Thanks Yoop and Az, that helped!

Anyone have an idea?

Of course, in my case, as I said the utilization factor is a non-issue. Just looking for an idea of how much DME I can realistically dissolve /gallon

Thread rez! I have a question similar to the OP. I have not used DME in a partial boil in probably 17 or 18 years and am not sure how to proceed. I need to bump up the gravity of a 2 bbl batch in our brewery (long story) and need to add a BUNCH of DME while adding the least amount of volume...

I worked there in the late 80s, was probably one of the guys schlepping the grain on that day. I can tell you that Larry was no stranger to work and when the $#!+ hit the fan, he was there in spades and would leave it to US to delegate to HIM what he needed to do, and if that was dirty, grunt...

Shorter lag time as opposed to sprinkling over the top of the wort. My assumption is that the yeast gets hydrated quicker and is spread evenly through the wort by the churning action.

Thanks! If you ever get this way, come by, look me up and we'll lift a pint! I would say it is a personal recipe that I have played around with at various breweries I have worked at. The version I am doing today actually is closer to the way I brewed it late 90's, but with a bump in the...

Have been using Ferments yeasts since 1998, both home and commercial (for 2 years prior to that I was using Nottingham commercially). I see no need for rehydration. Around that time some colleagues and myself did a blind test comparing hydration vs non hydration and saw no appreciable benefit...

Thread regarding a Red Ale I did, including a pic. Too busy right now to do more than copy and paste thread, sorry. Busy because I am actually brewing yet another version of this beer on our pilot system at the brewery right now and it is almost time to mash in #2...