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I've got a bunch of work related problems to fights to pick, but I have to pick my battles one at a time and space them out. If you can imagine recipes developed on a pilot kit then scaled up to a 900L plant then scaled up to a 2200L plant without any adjustment for different efficiencies...

Utilisation is much better on a commercial scale. How much better? I'd need a lab. I factor 20-30% based on taste and experience and pick a number in a the middle. High temp whirlpool/hop stands I factor at 20-40% for the same duration as boiled, again I pick a number in the middle because again...

These are all great points. Using 5m and Rager I get a 40% reduction from what is usually happening and this I think I can argue better than 70%.

Yes I agree the science is more of a black art than an accurate prediction with perception of bitterness due to aroma, shelf stability of aromatic compounds all influencing things. IBU's are best measured in a lab if people want true accuracy, but for the purposes of recipe development working...

Hello HBT. I work in a commercial brewery and am gradually gaining enough trust to be given my own recipe development. I'm planning my first 'new' recipe and one 'problem' with the beer is they are generally all ridiculously hoppy, much more so than I would expect from the IBU's quoted to me...

Get bigger, fatter o rings or wider OD same ID flat silicone or buna-n washer type rings, maybe a couple of steel flat washers either side of those to compress them down or go up to a larger size ball valve. Or use it and wait for it to seal up, plenty of slow drips will seal up with sticky...

Hello HBT. I've had lager at 0.1-5C depending on ambient for almost 8 weeks now and it still has a haze. I've poured a glass and left it to warm up and it seems to be yeast in suspension because a layer of yeast forms on the bottom of the glass. I've run off any meaningful sediment from the...

We brew a dry hopped session pale which got around 6g/L dry hop. We brewed it once with half that and nobody outside of the brewery could tell the difference until told what the difference was. Then we've got regulars who can tell when the FG was half a point higher than usual.

At home I dry hop at room temperature, usually because the sheer amount of hops being added doesn't really give me many causes for concern and because the beer has usually partially dropped and the hops float on top for quite a while and I believe the warmed temperatures help with extraction. At...

I'm in the real ale capital of the UK and if you exclude 'craft' then cask beer is very reasonably priced. Our pints are close to 20oz and are under $3. If you start talking 'craft' then it starts to look like $4-5. If you get into your barrel aged imperial stouts, sour double IPA's and the ever...

I have thought the same because in theory it is only distilled water. The second I tasted it I decided it wasn't going anywhere near my beer. Very musty, not a food grade collection vessel, no guarantee it isn't leaking or passing something bad with the water even if only a tiny chance. Your...

I do weight x AA of what is required / AA of what you've got. So if you need 42g at 4% you'd need 56g at 3%. It would work with oz as well.

I'm not American so find all these recipes and calculations involving imperial measurements kind of curious, but if you want a craft beer hop bomb based on what I'd describe as a session pale compared to traditional ales which isn't a 'speciality' hop tea kind of hip envelope pushing beer try...

The biggest hop load for me was in an imperial IPA at 9.6%. Used 6.5lb total for a 10gal batch. I work in a brewery and most of our IPA's at 5.5% and up use the equivalent of 5-6lb of hops per 5gal. We aren't even one of the extreme ones though our reputation is for big, pale and hoppy beer. We...

Brewing commercially we pitch absolutely loads of yeast in comparison to home brewing. Like 3.5G/L for ale at SG45 and twice that for lager. We want the primary fermentation done inside of three days because we need the fermentation space again and for the reasons mentioned already such as out...

Beer soured 'artificially' by adding lactic acid is generally regarded as horrible. I've never used acid malt for anything other than pH correction so I can't really say what flavour it could have in quantities large enough to add flavour. Fruit? Kettle souring is generally considered a good...

I bought this place without a survey and plenty of people thought I was acting stupidly. My rational was that the general survey most often sold for 'peace of mind' wasn't going to tell me anything more than a walk around the property with my father would. If anything came up on that walk around...

I would use canned blueberries, but I think I'll struggle to get them easily here and without considerable amounts of added sugar. The freeze dried fruit powder is quite economical and contains only the natural fruit. I'm thinking I'll make a slurry with some boiling water before adding it as...

Hello HBT. I've got a couple of lbs of whole sour cherries soaking in vodka ready to add to some beer. They were freeze died and sold as organic without any preservatives or added sugar which usually preserves dried fruit. I figure yes, infection risk, yes soak in vodka, but it is quite a lot...

Why sanitise anything prior to cold side? Just make sure it is all cleaned and rinsed well after use. You don't want it all dirty, but it doesn't need to be as 'sanitised' as the cold side and I imagine more problems have been created by trying to bleach the mash tun. Just have a regular and...