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Here’s a link to the pdf version of the manual. http://pmod79883.pic31.websiteonline.cn/upload/2016_6i82.pdf

I used to work at the Horlicks factory in the UK. (If you’ve not heard of it Horlicks is a malted milk powdered drink). The process started off mashing malted barley and wheat flour together to make wort, we then added milk and dried the liquid into a powder. The mash process was actually a...

I recall from my brewing exam days many years ago that efficiencies (in commercial plants - not home brew mind) were often above 100% - 103/104 was oft quoted as an expectation. That's because - as you say - the efficiency is based on the hot water extract. A prescribed bench top method that...

Also if you add a drop of Methylene blue dye https://en.m.wikipedia.org/wiki/Methylene_blue To your diluted yeast sample the dead cells will take up the dye and the live ones won’t so you’ll be able to work out how viable your yeast is.

I got one for my birthday in Jan have used it once and love it. The biggest benefit for me is that it takes away the temptation to sample and mess with temperatures and things like that. Being able to watch if the FG is stable, how much the temperature fluctuates and how quick a cold crash...

I tried the MJ84 at warm temperatures and it didn't come out well. Very gluey / solventy. Not good. Wouldn't recommend it.

Just as an aside to the more likely and thorough advice you've been getting in this thread I've noticed that the medicinal off flavour I have got in the past was attributable to pitching at too high a temp. This is the off flavour I most associate with homebrew and something I used to get most...

Kveik yeast exists.

I was going to recommend d the same as Derp - make your own. I add in lime juice which give a bit of protein and reduces the pH which gives a more flavoursome product than just heating sugar alone. The longer you hear it the darker it’ll get - make it just as you like it.

There’s a UK brewery that uses waste bread to make beer. https://www.toastale.com/

Just another comment. After pitching from the vial I half filled it with wort and left it in the shed. Over the last week it’s been quite cold in the UK - less than 10C. Even at that low temp I can see that the yeast in the vial has multiplied, not massively but noticeably. Unstoppable.

No - I under pitched deliberately. Basically just tipped with the liquid vial only - and to be honest it exploded when I opened it. I don’t think you can stop this yeast at any temperature.

I’ve used the Sigmund Voss yeast this week to make sort of Brewdog Elvia Juice copy. I’m hoping the orange flavours complement the grapefruit pith added. The smell as it ferments is amazing - like a marmalade factory.

Just our of interest it sounds like what you’re planning to do is more or less the ale fermentation profile by Brülosophy here. http://brulosophy.com/methods/fermentation-schedules/

I picked Jaguar Brew Co as it was the name of a project I worked on which ended up with me getting a lot of free brewing equipment and spending time working with our local brewery. However you should use "Brewery Near Me" as that's the search term used in google most and you'd be up there on...

so I had a fantastic piece of luck this week. I bid for and won a brand new Corny keg for only £46 - a bargain. Then to double my luck the seller asked me if I wanted a couple of 6kg cylinders for free chucking in. Yes, yes I do I said. So I also got a part filled CO2 keg and a full Nitro...

That sparked a memory from somewhere. I worked at a cask ale brewery many years ago and the spec for beer to be racked was 0.3ppm DO2. So maybe that’s not so high for a beer that will be conditioned.

I feel certain that someone will have measured the O2 change in bottle conditioned beers. Had a quick google scholar search and found a PhD thesis that looked at DO2 levels. https://ir.library.oregonstate.edu/downloads/h128nh97c Seems to show a drop in levels over 5 months then an increase...

If you prime the beer and the yeast is active it will use the oxygen in the beer. This will cause an imbalance in the ratios of gasses in the headspace and the beer and so dissolve more O2 in the beer. This will be used by the yeast and so on until the yeast goes dormant or uses all the oxygen.

It literally is overnight! I worked in the lab at Bud and measuring TPO - Total Pack Oxygen - is a key quality check for bottles going out. Especially due to the light taste which would show oxidation earlier than other beers. To equalise the gasses in the beer and headspace you’d vigorously...