Recent content by Lalo

I've been thinking about reusing/capturing CO2 at a home/small scale. Instead of capture/compress CO2 I wonder if you could use that CO2 to serve beer (if you have unis/ bright tanks) and do closed transfers (from a fermenting vessel to a bright tank or kegs). If I had several unitanks I wonder...

Here people drink an IPA or two or a Stout here and there but light blondes and ambers are what people drink the most. I planned to use the 3bbl unis for a couple of flagships and the 1.5bbl tanks for smaller batches of beers that I could keg into ~6 sixtels...that way I can have rotating taps...

Hey Madscientist451, I'm not in the USA and laws here are a bit different! Here I need to have all the equipment, tables, bar, etc ready before plans are approved. Strange? Yes, but that's what it is. Anyway...I will do some kegging but fermenting and serving from jacketed unitanks is how I...

@augiedoggy, This is an old thread but I was wondering if you wouldn't mind reading this and sharing some advice. I'm in the process of building a 3bbl brewpub and cafe seating maybe 40-50 people indoors & outdoors. Your comments on this thread have been very helpful, and after reading some of...

🙂 This is exactly what I needed to know, thanks for sharing! I suppose at that temp there is no need for a diacetyl rest...but maybe I will raise the temp up a bit for a few days just to make sure.🤔

Nice! Thanks, I am reading that thread now and there are some very interesting bits of information there!. Cheers,

Greetings! Sorry for the spam. I realize this is an old post, but I just had a can of Stella made in St Louis MO and it was delicious! Definitely had that fuity/ estery Belgian lager character. I immediately thought of the Saflager S-23 yeast, which is apparently fruitier than other German...

OOPS my bad-😬-I got confused and indeed CO2 lowers pH. That is just one of the reasons why I am here talking to the Water Gurus ;) @z-bob you are also right, I read that you need to increase pH to 11 to reduce Magnesium. I also remember reading (typing this from memory so don't quote me) that...

Thanks @z-bob, your reply was very helpful! I found other threads on phosphoric acid, including a couple in which you, magrungard and others discussed the approach in detail. I also found this thread that provides formulas to calculate the amount of phosphoric acid needed to reduce alkalinity...

Hello all, I also have hard water issues and was wondering if anyone has experience and advice about Lime Softening. I recently moved to a place with Very hard water. There are signs of hardness buildup and the faucets in the bathrooms are clogged...the place was vacant for a while and hard...

Wondering if anyone has come up with a recipe for the orange or lemon flavores Dan Pellegrino?

I hate to throw stuff away so I tried various bread recipes. I found the best use for old LME is to bake German "VOLLKORNBROT" bread. It requires no kneading and spent grain--dry or wet-- works great in it. I recommend using it for this purpose!

I brewed 2 small batches using 2014 and 2018 LME and I couldn't quite put my finger on what flavors I got from it. It tasted cloyingly sweet, like you said...I got a mix of apple and malt extract/molasses, like a malt extract covered apple. Fermentation temps, sanitation, yeast pitch were...

I'm sorry, but your LME is too old. I have used old LME (against expert advice) and was disappointed and regretted wasting time, yeast, and hops on it. In my experience, old LME appears to lose fermentability and changes flavor. The finished beer doesn't taste like so much as cardboard, but more...

Dear Jester, I realize this is a very old post and not sure if you'll read this, but I wanted to thank you for sharing your recipe, it looks great! The Shed's Mountain Ale is a very complex beer an all-time favorite, and I have not been able to brew a decent clone of this beer at home (I do not...