Search results

Do you really want clear wort or do you want clear beer? Clear wort is not needed for clear beer. Dump it all into the fermenter and give it time to settle out after fermentation is over.

Brewhouse. Conversion should be very near 100%. My milling is extremely fine and to reach the desired volume of wort, being that my kettle is kind of small for the batch size, I end up with a triple batch sparge.

It's a good thing that you sprinkled the yeast evenly over the top so you got a fast start. In the past I have put the dry yeast into the fermenter and poured the wort on top of it and I have stirred the yeast in and each time I did one of those methods I got a start in about 12 hours and...

Dry yeast does not need aeration before pitching. In most cases it won't hurt to aerate but forgetting to isn't a problem.

I'd just pick one and let it go. I've never had fermentation fail to start nor had one finish high from a single packet. Of course, I never have a starting gravity over 1.075.

I rarely boil any wort more than 30 minutes. Maybe my beer tastes awful but I like how it turns out. Boiling does 3 things. One is to boil off some of the liquid. This mostly applies to all grain where one might sparge a bit extra trying to get more of the sugars, then the excess water is...

I sometimes only mash for 20 minutes but then my brewhouse efficiency is only in the low 90% range.

One of the biggest improvements in my beer's flavor happened when I started controlling the fermentation temperature. It only needs controlled for the first 3-4 days but it really makes a better beer.

Yes, 75 degrees will speed up the yeast activity. It will also give your beer some interesting characteristics. I would expect plenty of esters and some fusel alcohol. The recommended range is 65 to 68 according to White Labs.

1. Ales ferment fast and they only need temperature control during the fast phase of fermentation, usually only 3 or 4 days. After the ferment has slowed they can finish out at room temperature because they are no longer producing a significant amount of esters. 2. If you have 2 active...

A layer of yeast would be only about 1/16" deep. What you are seeing is hot and cold break material. When the fermentation is over and you let it set for a few days the break material will settle to the bottom and compact into a layer about 1/2 inch deep.

One pump coats the entire inside of the bottle. More than that doesn't do anything more. Get an empty clear bottle and try it.

Thoughts: 1. Low efficiency is usually caused by a poor crush. All other factors are far below that. 2. Sparging will gain you between 5 and 10% efficiency. 3. Using cool water for sparging eliminates the chance of extracting excessive tannins. To extract the tannins requires temperature over...

I try to always finish my beers at near that temperature.

You always leave the beer in the primary until the fermentation is done and much of the suspended particles have settled. If you secondary before that happens, yeast that has begun to flocculate will be mixed in again and may never completely settle out so you are defeating the purpose by...

Will you be brewing all 3 the same day? Most ales only need temperature control for about 3 days. After that they could be taken out and a new one replacing it. If you brewed every 3 days you could have one fermentation chamber with a temperature controller and take the other brews out and...

Controlling fermentation temperature was one of the most important changes I made to my brewing. However, you mention 2 or 3 fermentation kegs. If you ferment 2 or 3 batches at once you are only able to fully control the temperature of one of the 3. Having them in the cool chamber will...

Maybe it isn't an infection. Maybe it is the yeast. I tried a Kveik Lutra and it left a sour taste in my finished beer.

The cinnamon is a bunch of small particles, perfect for a place to induce the CO2 to form bubbles. This causes the CO2 to come out of suspension very quickly so you get gushers even though the carbonation level is perfect. Next time try a piece of cinnamon stick to get the flavor.

First place I would look is the thermometer you used to be sure it is really reading correctly. If you are trying to mash at 156 but your thermometer is reading low by 4 degrees, you were mashing out instead of mashing.