Recent content by CaptainCookie

Yeah, just as you said @Dcpcooks that's ways I've read all along on different pages, they just escalate cultures, growth them up for two to three days and done, but the pitching ratios still bugs me, I've read also that is dependent of the gravity of the wort, like in this research about HGB...

Dude thanks, that post teach me a lot about practices on an industrial scale, but I have still a question remaining What's the recommend pitching rate for a high scale industrial volume? I've read this study titled "The effect of pitching rate on fermentation, maturation and flavour compounds...

I everyone, so far I've been working only on 5gal carboys, but all the sudden a friend of mine just got a job on a large scale brewery, so he's taking me with him as well, as a helping hand. The brewery works with 1080gal conical fermenters, so they´re looking for someone who can manage yeast...

Sweet, thanks, this is just what I was looking for, thanks a lot, sorry for the confusion about the definition, yes I mean increase a point what if after the boil I ended with 4.4 gallons with SG of 1050, still with a final volume of 5 gallons of SG 1065, How would the calculation be?, sorry...

just about definitions, can somebody be more specific to this topic?

So, I was brewing a 19L (5gal) batch with a couple of friend of our favourite Red Ale, for the pre-boil we hit a gravity of 1050 and we were presented with a question: how many grains (ounces) of table sugar we'll need to add to raise the pre-boil gravity by one? this is a pure curious...

So the sweetness of theses caramalts may prevail to the finished beer? my biggest concern it's that these sweet profiles may be lost during the fermentation and turn into alcohol, do you guys know of any other source of unfermentable sweet sugars? I'll love to give them a try I've heard if you...

Hi everyone I want to brew my first chocolate porter, I'm looking for some feedback beforehand. I'm looking for a sweet and chocolate profile in the finished beer, so I'm thinking about using this grains: Pale Ale malt Chocolate malt Caramunich I Crushed cocoa beans and as little hoppy as...

Wow, no idea that honey malt exist, I live in Perú, very few and generic malts come up to here, so honey malt is not an option for me, also in here it's not very common to find "pasteurized" honey,the sellers just collect the honey from the honeycomb, put it into a jar and it's ready to sell...

Thanks for the feedback guys, got a couple of extra questions, let's say I decided to use honey to provide my beer of this flavor profile, if I added it before fermentation (added as the wort cool for not spoiling the volatile compounds of flavor and aroma) the action of the yeast over the honey...

Hi everyone, I've read that using table sugar as an ABV booster can be harmful to the beer if you overdo it, but let's say that I just want to boost my beer by 1%ABV, in what step of the brewer process I must add the sugar for just boosting the ABV?? Also... I've heard that you can use sugar...

I dont believe this problem is related to bottling, if it were cuz excess of sediment, this problem would appear just in a week, not at two months This sounds more likely, I keep my beers in a freezer with modified thermostat at 44°F but It anyways makes some ice at the corners, also, I've...

Sure thing, I make 5 days long cold-crash, then siphon the hell out of the fermenter, of course, some trub is always carried on About the bottles, I wash them with a dilution of Peracetic acid, no Star-san over here in Perú, No rinse after wash, and bottle with this thing (pic related) About...

Hi everyone, I got a little problem with my batch, The first pic is a glass of my blonde ale, two months after bottling, I use natural conditioning, so I'm guessing that all those particles are from dead yeast, is this normal for this amount of time? I always keep the beer in the fridge, Have...

Nice tips guys, but what about the hops addition before reaching the 212°F? supposedly the isomerization process begins at 142°F, so, for bitterness purposes is not that mandatory to reach the 212°F?