Search results

The role of calcium in fermentation and yeast health has been extensively studied. Pretty much any professional brewing text will have information on this, including recommended wort Ca levels. Not mash, but wort. I can't stress that enough. I recommend Boulton and Quain as a starting point. I...

If using sufficient dry yeast there is no need to oxygenate, as you don't want the yeast to go aerobic. Also, I would significantly increase the amount of Ca in your mash/boil, targeting no less than 100 ppm wort Ca. This will both aid with mash conversion and help with...

I went down this path for sh*ts and giggles maybe 6 years ago. Started with seeds found in commerical hops and germinated as many as I could over the winter. It took 2 years of indoor growing before I had plants that I felt comfortable growing outdoors. Long story short, of maybe a half dozen...

Per the 1335, it is also believed to be a Whitbread B derivative and WY1335 and WLP025 behave and taste quite differently. I have yet use them as a blend, but either one works well for British beer. I slightly prefer 1335 for its better top cropping ability, although WLP025 is more characterful...

WY1332 is a good choice, although it can go a touch tart when fermented warm; not surprising considering its Whitbread B origins. Another good, albeit overlooked UK yeast that fits the bill is WY1335. It is similarly clean, attenuative and flocculative, while still providing British character.

Okay, for the types of pale-lager beers that are being brewed in this context, acidifying is a no brainer. That said, I was more curious of the IPA brewers who do the same, especially to mitigate high DH amounts, when there is increasing contradictory information between wort acidification for...

Total non-argumentative question: for what reasons are people acid dosing in the kettle?

My two must stop spots in London are The Harp in Covent Garden (multiple CAMRA pub of year) and the Royal Oak, a lovely Harvey's Pub that tends to have the best pint of Sussex Best in the city.

Oxygen exposure to dry yeast is really not a terrible thing, it is more or less an issue when moisture and contaminates can get in there. If stored cold and dry in a sanitary/sealed container, dry yeast can be used successfully for upwards of year or more. Viability losses is also relatively...

Yes, most home brewers are greatly under pitching their lager fermentations. For a commercial comparison, a typical 12P lager is pitched at around 18 million cells per ml, which for a 5.5 gallon batch, one needs about 312 billion cells. A dry pack of yeast contains about 70 billion cells, so...

There was a packaged beer analysis table for TH beers in one of the threads and the sodium was all relatively low, less than 45 ppm if I remember correctly. Most malt will often provide 10-30 ppm, so I'd guess they are not using much sodium, if any.

High-ish sodium and sulfate is not really an issue, but high Na and Cl can be in hop forward-pale styles. A very popular IPA from San Diego was/is brewed with sodium of around 100 ppm and sulfate over 300ppm. No issues.

Speaking of slops, anyone ever come across an autovac? https://rlbs.ltd.uk/auto-vac-tray-auto-bak-economiser-complete-with-nrv-pipe.html

The process you outlined is not a good idea. You'd also likely not find any brewery doing it, both as it is a recipe for acetyledhyde, diacetyl, ect, and would be very hard to achieve consistent results. A better process is to either brew them separately and blend, or use a process common with...

That recipe looks fine, although roasted malt in a "traditional" mild is not very common. More likely to see invert sugar. But brew what you want, my mild of choice uses roasted barley and tastes more like a 3% porter. If I were brewing that, I'd go something like 7% C40, 3% C80/120, and 2-3%...

Not at all. I just think there needs to be more context for what we are asking and trying to solve for... and that the data/solutions tailored for the largest breweries doesn't always apply to the home brewer, whom is looking at the result without knowing the original question. Sorry, carry on...

From a theoretical point of view, good question, but from the practical-relates to home brewing side of things; why would anyone be concerned with boil acidification regarding isomerization and color formation if you a). weren't brewing a bottled, 18 IBU, 3 SRM, tunnel pasteurized German Pils...

This thread has jumped around so much, not really sure what the debate is about now, but from both a large craft/macro brewery perspective targeting specific mash pH has more to do with maximizing malt efficiencies and optimizing exogenous enzyme activity (if used), than one pH number being...

As mentioned, the bittering is a bit coarser than something like Northdown or Challenger, but it appropriate and very commonly used for UK styles. I'm not crazy about it as a late or WP hop, but a small amount in a DH adds a nice spice-fruit component to bitters/IPA.

There is a far simpler and more true to type method for evaluating hop character; crush and add 1 gram of said hop to a 12 oz bottle of BMC, recap, gently agitate, and then let sit out of the light at the time/temp as your normal DH process. Typically 3 days at room temp is enough. Cold crash...