Search results

I agree with what has been suggested already. When bottle conditioning I always use a bucket with a sugar (table, corn, or fruit) dissolved in boiled/cooled water and fresh yeast. Both are critical I've found for consistent conditioning. Finished beer is a hostile environment for microbes...

I ran two brews with the lower handles of the colander supporting the unit. I hooked up a borrowed auto-sparge to keep the liquid level above the grain, added 600 grams of rice hulls to be sure, and the process worked beautifully. We needed as much volume pre-boil that a medium could give us and...

We know the kind of hop we get each time. I work for a distributor that purchases most of their leaf stock from farmers directly in Yakima. Analytical work is done on the harvests in order to send to market. But I opted not to boil fresh hops long and went with a hop burst and whirlpool; 15, 10...

Who has used them before. I have 10 lbs coming in every day for 80L batches and I have no idea how to work with them! Some people say 5-6 times, others 10 times (since hops are dried to 8-10% their weight during curing). 10 lbs of fresh hops is the volume of a large rubber bin I fit bags of...

So I am brewing a bunch of fresh hop batches the next few weeks. 10 lbs droppped at my door each day. Cascade today, El Dorado tomorrow, Mosaic Tuesday, so on. 10 lbs of hops makes up a whole tub and I'm trying to make as much wort as possible to make them all fit. Has anyone mashed with the...

I'd like to revive this thread. I am working through my water profile for the style. Any new input in recent years?

I'm still on the hunt for a food grade source myself. I would definitely recommend a little filter in-line. My 10 pound steel bottle throws out flecks of rust every so often. I use CO2 for transfers and purging now but I have gone back to keg conditioning and have had no issues with harsh...

It is a custom mill made by an old school biker machinist, 3 roller. It mills a little fine for my liking but it is set to my boss' liking on his system. 82% is great and I'm happy with it. I generally use .75 to 1.75 pounds of rice hulls depending on the grain bill (I like flaked wheat). I...

A previous contributor in this thread said that the jacket holds 2 gallons. Is that for the small? I wanted to fill it with sparge water but I may need another solution. Nathan's website has a suggestion of running the tap throught the jacket but my water needs acid and caclium additions. Any...

I have made use of your suggestion and I recirculate through the racking valve. I use the bottom port to dump the trub before aeration and pitching. Thanks again for the contribution! It works great for whirlpooling hops as well. My last hefe, wit, and pale have been varying degrees of juicy. I...

i just brewed a couple goses that i threw this culture into (one mash and one kettle sour). I kept it at 110 and had half my wort's initial sugars in 15 hours. Something else must be going on I think. How have things come?

Yep, temp control I would put before some items we tend to get long before, like a chiller. The hot perception from the saison yeast is most likely heavy alcohols and other undesired compounds. as noted, the precursors for these compounds are produced by warm fermentation conditions in the...

I recently brewed my 75th batch on my new system I got in October. I switched from bottle/keg conditioning to force carbonation in December and every beer since has been a shade of what I tasted flat, or anything I've made since then. I have had the water tested, I keep meticulous control over...

I'm going to make a beer with it on Friday to see how it contributes to that beer. I will share what I learn.

Thanks for the advice. I had doubted that the compounds would be effective against everything but hadn't heard or seen anything to back it up. Some friends making, ahem, farm fuel, share their bounty with me and I was considering shaking my carboys with a couple ounces of that stuff inside on...

So am what I taking away from this is that krausening may well be a good option. Every beer I have force carbonated has diminished its complexiity to lesser and greater degrees depending on the brew. Perhaps it's time to go back to keg conditioning.

It depends on your equipment. Systems I work on can be upwards to 45 gallon vessels (some conicals). Scrubbing is not an option and chemicals do the trick. I don't see why homebrewers would need to use lye on the regular. I do a deep clean every 20-25 brews. I use a common brewers wash for...

I shy away from it for the reason above. Not all bleaches are the same and some contain dioxins. I don't know my way around the types and have steered away from them. I don't mean to challenge friend, but I would be curious if you could elaborate on the specifics of using bleach and acid...

I was just going to throw a warning out regarding carbonation issues. Some yeasts reactivate from the disturbance. Flocculated yeasts are now in solution (regardless of how little is in there. You may get buildup of CO2. If I could, I'd like to recommend a mason-like jar that is heat tempered...

True, CO2 is the same compound in beer from the yeast or force carbonation. What ajdelange mentioned is more what I'm getting at. You want to get your yeast to expel the undesired compounds through primary fermentation. Yeasts are all different and timing varies, but it seems like this brewer...