Recent content by Virtus

I brewing beer for 10 years and i am still a homebrewer, but also running a microbrewery. The most knowledge i get as homebrewer through practice. But never meet with these kind of off flavour. I think that is in common sense to ask homebrewers about these problem, because we have a lot of...

My problem is not hydrogen sulfide, but sulphur dioxide SO2. Yeast handling is ok, pitch rate to. Assuming infection while bottling in counter pressure CO2 line... I just red that you can remove SO2 with pure hydrogen peroxide. 1mL peroxide per gallon of beer to remove 10 ppm SO2. Must try that.

Batch size is cca 500l. I have a microbrewery...

Hello. I need help. Not in every batch i get these sulphur burnt match smell, it is very unpleasant. It is not hidrogen sulphite rotten egg smell... And it wont go away if i flushed beer with co2. Even long bottle conditioning doesnt help. Usually appears after bottling. I assuming infection or...

Its a thin layer around wall heaters. If i scrap it its like dust... I worry about off flavours and ph. Maybe is a limestone...

Hello, around my brew kettle was brown coating of limescale... Yesterday i brew cream ale and use lactic acid in mash. The problem is that these lactic acid remove all limescale before i start the mash and i didnt noticed. So is it possible to these limescale rised mash ph? i didnt measured...

Hello, I use unitanks for fermentation and carbonation. I dont have a carbonation stone, just set high head pressure to speed up carbonation and when is done ( one week) then set the pressure according to the beer temp and carbonation level. So the idea is to dry hop during end of active...

I will borrow these thread. I pitched 250g w34/70 at 58 fahrenheit wort 200L. After one week i get strange smell like oxidation, but at the end beer is fine but these smell is stil present. It is strange that i smell oxidation in a primary... is it possible that these smell is because of...

Seems like beer is done. Next time use four sachets of yeast for cold pitch, you can use brewersfriend calc for yeast amount. I will borrow these post for my question... I pitched 250g w34/70 at 58 fahrenheit wort 200L. After one week i get strange smell like oxidation, but at the end beer is...

thanks

Yes that i mean. I was affraid of yeast stress because of cold glycol. But it must be cold because of crashing other fermenter :)

So its not a problem if cold glycol (40F) running through fermentor to maintain fermentation temperature (62F) ?

I have on each fermenter regulated temperature with magnetic valve. So i can turn off cooling on particular fermenter and continue cooling the other fermenter. Glycol flow in a loop and go through fermenter which i like to cool.

Hello, I have question about cooling multiple fermenters with glycool chiller. Is it possible to stress yeast with low glycol temp ( 40F ) and fermentor set to fermentation temp? ( 65F ). All fermentors have magnetic valve with temp control I am now in situation where i must cold crash lager...

I dont see your quote :)