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Hello HBT. I use peracetic acid at work and it never causes problems with any copper it happens to inadvertently touch (chiller lines, cold water plumbing etc). I usually use povidone iodine at home for my home brewing. Today I thought hey, why treat the ol' home brew setup to a little...

What a difference a day makes. This afternoon the wort was physically slimy, a bit gooey and scattered with brown feathery clumps of material. Taste was slightly sharp, mostly tangy but very clean though a little grainy. Currently coming to the boil with enough wheat and extra light DME to...

As an update today the wort is significantly more tangy, it isn't verging on tart or sour, but it is definitely at a point where I would be quite happy to brew with it. It is difficult to tell because it is still very sweet with unfermented sugars so my inexperience leaves me concerned that...

Hi Doomy. I 'pitched' about 8 hours after sparging at 80C so I'd estimate the wort to have been above body temperature and it certainly felt warm to the touch. I would not have guessed it to be above 50C though which is the point where I'd have been concerned it was too hot. I placed it into my...

Hello HBT. Decided to try my first experiment with a sour. Mashed a bit more grain than usual for a .041 beer, sparged for the normal beer at 80C, continued collecting until I had another 19L @ .019 or so. Ran straight into a freshly sanitised container containing some table sugar bringing it...

For us we have an average price. To make a beer priced significantly higher than average it has to have a justifiable reason and it is more difficult for us and the end retailer to sell. A place might carry 15 pale ales, but only a couple of strong/speciality beers so the market for premium...

Oh and on the amount personal taste and opinions abound as always, but when trialling a hop variety I stick to 2-2.5g per litre.

I've stopped using leaf hop for dry hopping and now use pellets only. When I did use leaf hop I used it loose and as long as it was fully hydrated it used to drop out given time. I've a racking cane which has an inverted |_II_| kind of affair on the base which would make it difficult for...

I started out brewing kits, then adulterated kits, then extract based recipes with my own hops and steeping grains, then BIAB. I liked a lot of things about BIAB and can see why it has so many fans and would recommend it to anybody starting out, but found that it didn't really allow the level of...

I have always fermented at home in sealed containers with proper air locks or submerged blow off tubes acting as air locks. There is not really a downside except the equipment. At work we use loose lidded, but otherwise unsealed fermenters for primary fermentation. Again there is not really a...

Do you do anything to sanitise?

Hello HBT. I've brewed a fair bit with coffee and failed to learn the best method. Adding beans to kegs works great, but the length of time they remain in the beer is highly variable. Brewing coffee either hot or cold and adding it when packaging works, but doesn't scale very well. Adding beans...

I think I'm where I need to be with it. Going forward I'll be calculating 20-30% of the IBU's for the duration as for boiled for the hop stand at high temperature. Below 80C I'm going to disregard the IBU's, but I'm aware that perceived bitterness might be much higher and adjust as needed. I'm...

On the topic of hop schedules I'm starting to lean towards simple/purposeful additions. I've read enough on at what temperature aromatic compounds volatilise at and at what rate to decide that in order to keep things efficient bittering hops are for bittering and aroma hops are for aroma and...

I go via tap on my kettle to Y filter to pump to plate chiller to length of hose which I fill with or recirculate through. What I do is recirculate sanitiser through the whole system through the kettle while mashing in and once I'm ready to start collecting I run the sanitiser into a bucket...

It is a Hanna Edge. What you say about two point calibration makes sense, though I didn't know it is calibrating itself by only the two points within the range sampled. I figured it'd incorporate the 10 into the curve somewhere, but that makes sense. It doesn't consider itself calibrated unless...

Sight glass is essential when working with large systems where at a glance it is about the only practical way to see what is going on in there. On smaller home brew kit you can simply look at things and I'd say they become more cool than practical. We've a flow meter on the HLT and nobody wants...

I've no idea about your particular meter, but we've got quite a good hannah at work. It wants to be calibrated across 3 reference solutions at worst, 5 is good, but it would like up to 10 and it is noticeably less accurate with 3. Our read also changes, especially if you swirl the sample, mostly...

Today went fairly good to be honest, people were very receptive to the idea. Normally at 60m we shut off the heat and add the knock out hops before going for lunch. We start collection after lunch which can take up to 2 hours, so by the time collection is finished those hops have been sat in hot...

While my usual calculations call for it to be 40% I'm going to push to scale back the initial bittering charge on this to 60% of what would normally be used based on how they work it out and move all the other additions to knock out. This is not a move so far that I might engender fears of...