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That's a great idea! I'm using a wort aerator (piece of plastic in the transfer hose), but why not both!

Brewed my house Pale Ale to spec (10 gal), swapped the yeast for dry Voss kveik. Intended to split a pack between the two fermenters, but my internal autopilot took over and I pitched a pack each. Brewed another beer right after, and when I was getting ready to leave the restaurant 4 hours...

Not on this PC, but as I recall there was a Brulosophy experiment as well as some more general discussions. I forgot to add "recent" to research, it seems like one of those things that was taken as gospel back in the day. I've only dipped my toe in the brewing world so to speak, but I've been...

All the research that has been done on this subject suggests that autolysis is not a noticable problem for the first month or two of sitting on the yeast..

Yeah I get that, that's how we started too. I just brewed with mango puree from Boiron, came out really well.

So, for anyone who's interested, we're now two weeks in. The first few days there was a putrid fart smell (my 'assistant' might have overdone the campden a bit), but it lessened during the first week. Transfered to secondary with mango puree last monday and it's finished now, tasting of fruit...

Probably won't kill off the fermentation, but you're adding a lot of stuff to your beer that doesn't add anything. I'm sure you kind find a higher quality sorbet somewhere. I have the luxury of working in a restaurant and I have worked with sorbets in my beers before, but those are just fruit...

Brewed this beer on monday, the London ESB took it from 1.053 to 1.012 in two days at 19C! Holy ****!

Right now it's US-05, I've ordered some English ale yeast which should be more compatible with the style. I've been blaming the yeast too ;)

Hey all, Did my second batch of Hazy Double and while it was perfectly hazy and delicious when I sampled it two days back, it dropped clear during a 24hr cold crash. My research has said that cold crashing hazies is pretty common, where did I go wrong? Regards Luuk

Okay cool, I'm doing a double brew on Monday, i'm going to look into that!

Oh, calculate backwards, that makes a lot of sense actually! I know the starting pH from the faucet as well as my filter, so that shouldn't be too difficult. Thanks! And for samples, the only labs here are medical labs and they're too busy to handle my request (three months at least) and to...

So, gradually increasing it per batch while measuring with my pH meter until I hit the sweet spot maybe? I mean, I'm a noob at this stuff, so I'm just bouncing ideas off of you :)

I've done 20ish batches without adding any salts, just last batch I treated the water with some phosporic acid and that already made a great difference.

Added Ca & Na to the profile in various balances, starting 15mg-15mg and at all the results my Ca & SO4 were low for the styles I'm brewing

Using that estimation, my water profile in BrewFather states an addition of Gypsum should balance out my water, would you agree with that? I would have to play around with the amounts to see what works..

After asking my source, apparently the water treatment plant uses RO tech to treat seawater for consumption. Looking at the list compared to others I've seen posted, it seems all my values are very low. Seeing that I mostly brew pale ales and IPA's, is there a blanket advice on what to add to...

Yeah it got posted cause I pressed the wrong button lol

Hey guys! I have a small question on analyzing my water profile. A quick background story, I live on a Caribbean island where it's notoriously difficult to get information from the government and government owned companies like our water provider. Through another source I obtained a water...

Hey guys & gals, I'm looking for a semi-commercial keg dispensing system that can hold three different brews. Any advice?