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We use this stuff.. http://www.murphyandson.co.uk/Datasheets/ANTIFOAM.pdf I've met brewers who just add a cap full neat to the copper. I make it up 1:10 with a spray bottle using water off the boil and use it to knock down foam during collection to the copper (it makes an awful mess if it...

Your water kicks ass. It is low in everything, so not only do you not really have problems which need correcting you have the freedom to manipulate your water if needed without readily creating other problems. I would be looking to add calcium, but you'll get that from most brewing salts...

It depends very much on your brewing philosophy. I think many people fall into this idea that 'good beer' is commercially successful beer because why would it be successful if it wasn't good? I still meet many home brewers who are fixated on producing exact clones of commercial beer. The thing...

I wouldn't use copper on the cold side for the same reasons you are concerned. Any extra at the start of fermentation is supposed to be metabolised by yeast during the growth phase, but after that point the advice is to avoid it.

I've found it very difficult to balance bitter with sour. The successful fruit beers I've made have used small amounts of noble hops much like you'd find in a traditional beer. I've made two intentional sour beers (never an unintentional one thinking about it) and with the first I used moderate...

They are a good bittering hop being high alpha with relatively low cohumulone, but that doesn't make them a bad hop to dry hop with. Go for it dude, see what you think. When I use citra I know that I'm going to get that citra character and I usually don't want to compete against it or else I...

My crushed base malts were kept in sealed plastic bins with a handful of silica sachets and my speciality grains in sealed plastic bags in the freezer for about four years beyond BBE and they all mashed and tasted fine. The way to proceed has already been mentioned, just taste test it and see...

I've done two sours with plantarum from probiotic capsules. I sparged hot (80C) to help sanitise the wort and collected extra when brewing a regular batch for the experiment. First was around 14 billion cells directly into 20L of wort which was kept in a sealed container for 5 days. I waited...

Hello HBT. In typical eagerness (stupidity) I cultured the dregs from two bottles of a solo brett double IPA using the soda bottle and DME stepped starter method and pitched the resulting fermentation into 25L of kettle sour which had mostly finished fermentation with a mixture of S04 and...

The first experiment is pretty finished though it has a lot of yeast in suspension and was still around 015 on wednedsay. I roused it up and increased the temperature by a degree. The perceived sourness is significantly greater now it is almost fully fermented out. The beer is problematic though...

I've brewed many pretty good IPA's and pales with GMC. My ratios is .05 galaxy, 1 mosaic and 1.5 citra during the whirlpool with 50:50 IBU's from a clean high alpha 60m bittering addition with the rest from the whirlpool and the same ratios in a big dry hop. Aim for .8-.9 IBU's to SG as a ratio...

We squirt just a little into a jug from the racking port and that clears any yeast from the port as well with a squirl rinses the jug. We toss that bit, then half fill the jug (a litre in a 2.2L jug?) and using a spoon vigorously beat the heck out of it side to side to knock any co2 out of the...

So there are opinions regarding the mash tun losing temperature and as such a mash starting at 69C and falling over the hour to 67C or so being the factor in creating more fermentable wort. Doesn't this ignore the aspect of enzymes being denatured at higher temperature? I mean, they don't come...

I get strong green apple at the end of all fermentations though it usually reduces after a couple of days conditioning and is eliminated over a couple of weeks of bottle or cask conditioning on viable yeast. Excessive acetaldehyde is produced in the presence of oxygen, though for an RIS I would...

Ok, this might fly in the face of what is widely considered to be an absolute scientific truth, but I've found through quite a lot of experience that final attenuation is more easily influenced by yeast choice and grain bill than the mash temperature. Yes enzymes become denatured at certain...

I'd love to be able to justify buying a nice one, but nice ones are quite expensive and the cheaper ones aren't much better than what I could DIY. Get a 9V-12V volt DC motor, a PWM voltage controller board, a suitable DC adaptor, chassis mount switch, chassis mount power socket to match the...

I brewed with grain, hops and yeast from 2014 earlier this year. Grain was already crushed and had been stored in plastic drums with silica gel sachets. Hops were in vacuum sealed mylar kept frozen, some still 2012 crops and yeast was dried and kept refrigerated though well past bbd. All of it...

I've got the current experiment fermenting at the moment, it is very slow especially as it is double the usual pitch rate though I am fermenting at around 17-18C which I consider on the low side. I might re-pitch this if it doesn't start looking a little more lively by this afternoon. I've...

Thanks for the spreadsheet, I've saved it because I'm sure I will refer back to it. Ideally something like that was supposed to happen (almost there by 48 hours). Instead I had 'tangy tasting' at 144 hours. I'm disheartened that no other chart shows anything other than 'done' by about 72 hours...

Yes it is considered no rinse at the correct concentration which is (robot answer) 400ml in 20L. Which is what? 2%? I think it is considered effective and no rinse at 0.5-1.5% so I guess we make it up a little strong thinking about it. I'm sure the concentrate is only 5% v/v as well. It kicks...