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Hops as far as I understand are super susceptible to oxidation. You got a big IPA and that oxygen is going to have a feast if it can, its just so reactive.

I have a spunding question. We spund at 10psi and say 10 Celsius. Once the yeast has eaten everything and will produce no more Co2 and as we cool the Lager to Lagering temps will not the solution absorb more Co2 and our pressure will be reduced? How do we address the disparity? Is this...

Lagers and Pilsners for me is the real test, nowhere to hide, not behind the malt and not behind the hops. I tried numerous times with varying degrees of success to brew Lagers/Pilsners, some were ok, others less than optimal, now i think i can brew a good and even excellent Lager with some...

there needs to be more education, you see lots of videos of homebrewers splashing about in the mash like they are paddling a canoe or doing open transfer of fermented beer/lager. There is a very cavalier approach to brewing.

This is a pretty good article on making lagers. http://www.braukaiser.com/wiki/index.php?title=Fermenting_Lagers

It appears to me that essentially we are trying to be as Reinheitsgebot compliant as is possible with the knowledge and equipment that we have at our disposal. I read recently that German breweries are not allowed under the purity laws to force carbonate with anything other than naturally...

I so wanted a fermentasaurus but it would mean getting a new fridge/freezer etc I watched a recent beersmith podcast where they were experimenting with fermenting Lagers under pressure at higher temps as far as 30psi which i think is just within the limits of a fermentasaurus

My understanding is (and please correct me if I am wrong) is that you transfer from primary fermenter to spunding keg when beer is 4-6 gravity points away from its estimated final gravity. As the beer continues to ferment it will naturally pressurize in the keg.

For ales we like to use 30psi (68f) and lagers I like to use 10psi (45-47F), so make sure and set appropriately. http://www.lowoxygenbrewing.com/brewing-methods/fermenter-to-keg-spunding/

yes cannister and lines were purged and it was pushed through with Co2 :)

I am sure there were recommendations mongoose for like temp and Psi, Ale i think was like 30 psi but i forget the temp and Lager 10psi, again i forget the temp.

I chilled it and then filtered it through a cannister filter just before pitching. Polystyrene i think is not very reactive thats why they use it for coffee and other hot drinks in vending machines. Its the struggle to find solutions thats half the battle and half the enjoyment. Once you...

I am not doing a starter because the yeast harvested after using pre filtered wort is so pure that it contains practically no trub whatsoever, its just like the yeast you get from a starter. I was amazed. Also I like the idea that Die Beerery postulated of using about 2.5M/cells/ml/^P which is...

I don't get it either, that why should it matter to pitch an oxidized starter into wort that has just been oxidized or is in the process of being oxidized? Surely because the yeast is super active it will eat all that oxygen anyway and more rapidly than a vitality stater or one that has been...

Soooo that clears that up then! Minimal calcium in lagers is no problemo! How interesting. It seems that Die_Beerery's suggestion for my sub optimal efficiency would make most sense, a low mash pH of 5.1 almost entirely misses out the alpha amylase - 5.3 to 5.6 being considered optimal for...

ok it was my understanding that calcium and magnesium ions in the water interacts with phosphates from the malt to acidify the mash. As i used acid malt perhaps lack of calcium is not a problem? So much to learn. ;)

Ok sure but I thought the recommended pH was 5.2?

My water is so soft there is no point in me using RO water, its on a par with Pilsen, comes from granite hills 1000 feet above sea level. Yes this is what Martin advocated, simply foregoing the Calcium sulfate and using calcium chloride to boost the calcium content. Ph was a little low...

smoked beer

In discussion with Martin it became self evident that we reduce the amount of Calcium sulphate to compensate for the added sulphate that we will get from additions of Sodium metabisulfite. It seems that we may also need to take into consideration adding a little more calcium than necessary to...