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Not sure how you are calculating your current flow. If you are running a 2500 watt element on one leg of the 240 volt 30 amp breaker and neutral (120Vac), the neutral would see the full current of 2500 watts (21 amps) and the hot leg of the would see the same current. The unused leg of the...

Brewers yeast is never in an "ideal" situation, by that definition it is typically "stressed" while ferment nearly any beer you could think of. If the yeast were kept in an ideal condition, we would pitch the yeast into 1.030 wort with a pH of 4.7. We would also aerate the yeast until it was...

If you manipulate the yeast’s environment to get the desired beer you want, who gives a $h1+ if the yeast is technically stressed? I seriously doubt the yeast is substantially stressed unless the conditions are extreme in either pressure or temperature. Both low temperatures and higher...

You would have to remove the co2 the yeast produced and preserve the nitrogen pressure, probably not possible let alone practical.

I have been putting 34/70 under pressure for years at lager temperatures with great results. It is definitely cleaner under pressure than without pressure at 50-52F. German breweries have been pressure fermenting for decades. Great Lakes Brewery pressure ferments most of their lagers at elevated...

I have to completely disagree with you on this. It certainly is not a misapplication and is in fact beneficial to the end product. I have been doing this for years with none of the downsides you mentioned. The pressure mimics taller fermenters which have natural hydrostatic pressure. This extra...

I thought it was just me that hated kveik, although pressure fermentation at lager temps has been a game changer for my beers. Makes them extremely clean. Lagering is just cold storage. A cold fermented beer with lager yeast that is cold conditioned (lagered) for 6-8 weeks compared to a warm...

Use beta glucanase instead of rice hulls, or both if you like. It does wonders for adjunct brewing and any mash with rye or wheat. 2 grams for every 10 pounds (4.5-5Kg) of grain. It works better than hulls. Add one or both at strike, mix once and forget it. I'm surprise more people don't use...

I've mentioned in the past that the key to well working RIM system is a high flow rate. I designed and built my own RIM system @ 15 years ago around a Sabco mash tun and a Watlow PID. I did not follow convention wisdom at the time and placed a 6" RTD probe into the grain bed. All other systems...

This is actually beta-glucan, a non-starch polysaccharide that is often mistaken for protein, old timers used to call it gum. It's pretty common to see in a constant recirculation system. You can eliminate it with beta-glucanase. It's cheap , keeps the mash bed flowing with only one stir and...

This is true. I just relistened to a Master Brewers podcast about Fermentis' profiling of their 34/70 yeast. The bottom line was that they came to the conclusion that it is an extremely stable yeast and it's profile was virtually unchanged from 51F to 68F. The biggest thing that changed with...

34/70 isn't just for beginners, it's a solid, reliable and all around great yeast for most lagers. I have won a boat load of medals with this yeast, including a couple of NHC final medals. It's one of the best yeasts for an American Lager I have ever used and it makes a great German Pils. The...

There is more evidence that low oxygen levels reduce oxidation of the lipids, these will cause staling after fermentation is completed. As far as I know, Sierra Nevada has done research into this and found lower oxygen levels in the entire hotside production increases shelf life. It's really...

I guess I don't see the point. You can use 34/70 at 62F with really clean results. So why drop it only to bring it back up so quickly? I guess I see no advantage. Personally, I would put it at 50-52F and wait it out.

Cables can go bad. Assuming the temp probe is a RTD. The PID is an ohm meter and the RTD is a temperature variable resister. Based on the resistance, the PID can determine the temperature. Any small changes in the circuit (the PID, the wire, the connectors and the RTD) will change the...

The size of the element depends on batch size and how you want it to perform. I have a RIMS system and brew 5-10 gallon batches. I use a 208Vac 5500 watt element and run it at 120Vac, it gives me @ 1800 watts. This is about the maximum that can be put on a 20 amp circuit. I find this size it...

As you drop the temperature, the yeast pitch goes up. The same is true when the gravity goes up, the pitch rate increases. You will get varying opinions on the pitch rate depending on who's answering the question, but if it's a standard gravity of 1.045-55 and your fermenting at 13C (55F) you...

That's when it is also legally considered beer in the US. If you have ever been at a wort rally in a brewery, the yeast is pitched when you get home.

I'm surprised how malty the beer the beer is. Usually 34/70 is really dry and the malt can be somewhat muted. Not this time.

Shear force on this level is nonexistent. The amount of force needed is greater than the small stir plate can produced. Yeast shear is more often associated with yeast harvested through a centrifuge. The centrifuge can produce an enormous amount of power and force. The main indication of yeast...