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Thats some serious extraction efficiency! Most industrial applications are trying to get above 80%! Check out the attached abstract. BTW. Look at their water:girst ratio! Who says liquid mashes are less efficient :) -Eric Laboratory-Scale Production of High-Gravity Wort Suitable for...

Yeah...so did I. All I know is that the lager yeast did not like the softened water at all. I will say that based on well analysis it would have had 20-90X the sodium ions than pilsner. All I know on this is that the primaries took forever (3 weeks...no kidding). The pH never got below...

Are you calculating efficiency based on calculated expected OG from a BYO or anything like that? If so BYO bases their values on 65% extraction efficiency and most books base it on 70% extraction efficiency. I believe ProMash and other programs allow the user to set brewhouse extraction...

I was thinking it would be nice to get Kolsch crystal clear...not really necessary but might be fun. The majority of what I would need to filter would be chill haze (not yeast). Anyone her use either a 5 micron water filter (pre-filter for RO systems?) or make a DE filter? I've used these and...

All in all one of the best on the net. The majority of the information seems to fit with standard microbiology text books. There are a few areas that are not correct but it doesn't matter that much. Basically I've never seen the some of the growth stages called what they are listed in the...

Right on...You don't need a special hole saw or really anything. Cutting the top is a PITA without a plasma cutter. However my buddy did it with a grinder but he could probably do almost anything with a grinder :). -Eric

Glycogen in healthy cells is made during the log growth phase into early stationary phase. During stationary and death phase the glycogen store...a good form of energy is used by the yeast. It is the "fat" stores. Trehalose is not a very good source of metabloic energy. It can be used but...

Growth phases is different than autolysis. I presented no contridictary material and I never stated that autolysis was a big deal...just that it occurs. I think this is where homebrewers are just paranoid about a term that will rarely affect the beer. Don't fear the yeast reaper :) Autolysis...

Amount of yeast affects autolysis. Death phase does not equal autolysis but an increase probablity of autolysis. Autolysis can occur at all stages but is associated more with the death phase. The rate of autolysis is not fixed and increases with time is also associated with highly flocculant...

Should be enough yeast. You don't need a lot of yeast....just enough healthy yeast to make sure you generate the CO2. -Eric

Good rules. Also, if you are using flocculant yeast, laggering, or extended secondary add some extra yeast. If its fully fermented out...you can use any yeast for bottle conditioning. A highly flocculant yeast (ESB) works great to make a clear beer. When all else fails....switch to...

Yes you could in theory use it too early (i.e. <2-4 hours after starting). However, what you are describing is fine probably early exponential growth! Remember that there are basically four stages of yeast growth kinetics. 1. Lag phase. The time it takes the yeast to start going from...

Sounds perfect! Don't worry too much about the clearing in the secondary with wheat beers. The yeast provides a good chunk of cloudieness. Stir up some (don't konck the entire thing into the beer) the yeast cake on the bottom when you are transfering to make sure the beer is "mit heffe."...

I still have a funny feeling about the packet of yeast. If it wasn't out of date it should have been like a little CO2 bomb after 8-12 hours. It is possible that the yeast were stored funny and did not have proper viability. If the gravity hasn't changed much...pitch more yeast. I would...

I'm certain the temperature is NOT the problem (IFF wort temp at pitching was less than 37 deg C). I've used the barvarian yeast at warm temps before works great. If you look at the peer reviewed scientific literature about either basic science of yeast or brewing there are a lot of different...

What is your target FG (~1.011 or so)? Have you reached it? I've noticed that it will take 1 wk in primary and 1.5-2 weeks in the secondary to make sure its fully fermented. HW beers are ususally dryer. As sweet HW doesn't taste right so its worth checking if you're beer is done. -Eric

1. Yes, Irish moss can make a difference. 2. Grain/extract used (i.e. wheat which is present in almost all Kolsch ales is cloudy). 3. Yeast. You may be using a less floculant yeast and it may still be in suspension. That said, I've brewed a bunch of different kolsches and I have yet...

Great job....so how much running around did you do? The first couple of times I felt like I ran a marathon trying to get everything ready. I wouldn't bother changing anything until you get 5 or so batches done. This will allow you to work out the kinks in the system. A 67% efficiency is more...

Thats a really good question.... Efficiency and space limitations are the main reasons. I have made single step beers with no sparge but you require a HUGE mash/laughter tun and you want to add about 10-20% onto your grain bill due to efficiency of removal of the sugar water. I've used...