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  1. Finlandbrews

    Can 0.5 ppm of chlorine affect my beer taste?

    I'm just wondering if 0.5 ppm chlorine can affect the taste of my beer?
  2. Finlandbrews

    Correctly Rehydrating Dry Yeast

    What about oxygen levels for rehydration? Does it play a role? Thanks
  3. Finlandbrews

    A brewery told me 2 things which I wondered if it is an ok practice?

    Yes straight from a plastic wrapped pallet through labeling and then to filling station.
  4. Finlandbrews

    A brewery told me 2 things which I wondered if it is an ok practice?

    Ahahah! Yes Finland but for some reason you are wrong! I would rate Finland beers as being in the middle of European craft beer by country. Finland has maybe better beer than Latvia, Lithuania, Luxembourg, Slovenia, Slovakia and maybe France and other small states too but otherwise we are...
  5. Finlandbrews

    A brewery told me 2 things which I wondered if it is an ok practice?

    Yes good points! It is reservoir water that has been treated by RO or UV filter with very high rejection from the municipality, in my commune there is chlorine but very little like 1 or 2 ppm. I get a bit of harshness in their higher hopped beers and even more with their neighbor competitor...
  6. Finlandbrews

    A brewery told me 2 things which I wondered if it is an ok practice?

    A local brewery told me that: 1) they dont filter the water because there is no chlorine in the water and minerals are very low. Is no chlorine possible? And if 0.1 ppm, can it be problematic or not? Can't there be any other compounds that could be problematic? 2) they had empty bottles which...
  7. Finlandbrews

    Commercial brewing: what is the use of CO2 hop extract?

    Thanks for your answers and comments!
  8. Finlandbrews

    Stationary phase a.k.a declining phase of fermentation?

    Bamforth says that chilling to 30 Farenheit/-1 celsius is actually dramatically much more efficient than 0 or +1/2 celsius and all breweries should try chill at -1 Celsius. Isn't there any problem to leave the yeast to drop out only once in the bottle, isn't it better to use gelatin or try to...
  9. Finlandbrews

    Stationary phase a.k.a declining phase of fermentation?

    Is a perfect brewing process one that doesn't include that 4th stage and includes a transfer of the beer just before the stage where first cells die?
  10. Finlandbrews

    Stationary phase a.k.a declining phase of fermentation?

    In the general certificate on Brewing the Institute of Brewing and Distilling indicates that in that last phase of the fermentation (commercial brewing set up) as indicated in the title of this post, the rate of cell deaths exceeds new cell formation. I would like to ask as I had been told or...
  11. Finlandbrews

    Commercial brewing: Why are these practices wrong? Or are they?

    Not great but drinkable with medium-light flaws and average level for national standards. They do sours which I find they do better but otherwise light plastic, astringency, herbal phenolic are common in their blonde, apa and ipa.
  12. Finlandbrews

    Commercial brewing: Why are these practices wrong? Or are they?

    Can't the steam penetrate the wood and with heavy concentration start to fall back in the kettle/wort? For 3) the conical is filled with water in the bottom during CIP which I understand water should not accumulate there for efficient cleaning. For 1) I always thought breweries are rinsing the...
  13. Finlandbrews

    Commercial brewing: Why are these practices wrong? Or are they?

    I started to help a brewery with packaging and I noticed these things for which I believe they might do wrong but I would like your opinion: 1) use of the same braided vynil tubing for flowing pbw at 70 Celsius for cip of fermenting tank, then rinsing with starsan and then beer transfer into...
  14. Finlandbrews

    Beer made with lager yeast can't usually be clarified by findings?

    This is a statement from the IBD, I find it opposite to what I know. Is it correct? Why this statement, is there any truth on this?
  15. Finlandbrews

    Different yeasts and different worts need different oxygen saturation levels?

    Please see the statement in the first paragraph of the picture, is it true that different yeasts need different oxygen levels?
  16. Finlandbrews

    Struggling to know if my water is ruining my beer!!!

    I start to get a bit more knowledge on the water I get as I made the salifert total hardness/alkalinity test. I have gotten 0.6 dKH maybe slightly lower even and this seem to be 0.22 meq/L. What can I deduct from these values now? When I had sent my water to a lab test few months ago I received...
  17. Finlandbrews

    Commercial brewing: what defines cold break efficiency and is it real?

    I read the importance of cold break (in the course on Brewing from the IBD ) as a clarification method which is very important as trub is said to be very detrimental for quality of beer in commercial operations if it ends in the FV. However, the only thing which is told regarding the cold break...
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