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Hi folks, I’d like to reactivate this old dusty post. I understand that primary fermentation would actually create it’s own heath. But at the end of the fermentation, when the fermentations starts to slow down, is there a way to keep the fermentation at the same temperature ? I...

I never got to brew a big batch myself. In New Zealand, I saw a guy brewing in his garage (in winter) with a fermentation vessel (50 Gal capacity). He was using a heating pad wrapped around the vessel. From what you both said, for big batches the yeast activity is well enough to reach high...

That's OK in spring or summer. But in cold climate country such as Ireland, with crap weather all year round, you cannot count on yeast actitivty to reach the 70's or even 65-68

Hi folks, I have a question concerning cooling / heating system in fermentation vessels. In commercial breweries, I think they use glycol chiller with thermostat to pump glycol through the jacket. But what about the heating system? Do they use air-conditionning system ? I would...

Hi BrewCrewKevin and other chaps, I had the same issue. I think your wiring is wrong. Mine is the following and works perfect: Port 1 = Live from the plug Port 2 = Neutral from the plug Port 3-4 = Sensor Port 5 = Live to your heating device Port 6 = Live from the plug Port 7...

Hi Vlad, I´m trying to figure out that part: That might create a lot of pressure on your plates? (due to pressure difference) So, the CO2 might foam up and splash around your plates. Does the splash prevent the filter from clogging up? Is that the reaction you want to achieve?

Thanks for your contributions. Do you think I won´t be able to filter the yeast with a fine filter (1 or 0.5 micron) and still retain the natural carbonation ? I´ll give it a try. I already had good result with the use of gelatin. Maybe I won´t have to filter at all. I would just chuck the...

I prefer natural carb. It creates finer bubbles which I believe contributes to the smoothness of the beer. I prefer keg carb over bottle carb because I don´t like the yeast sediment at the bottom of the bottle. I can filter from keg and get beer clarity up to my preference.

Cold-crashing is used to clear the beer before transferring to a different vessel or bottling. is that right? I probably misused the words cold-crashing and cold-conditioning. My plan is to make natural carbonation in my keg. So, I´ll have to clear the beer and filter it after priming...

Hi Folks, I´m planning on transferring from primary fermenter to keg; then priming my keg (with malt extract). I´m wondering if I should cold crash my beer before priming my keg or after when I´ve reached my carbonation? I believe I should cold crash my beer before priming if I plan...

I like all the options you´ve come up with. The Super Buono is awesome. But it´s definitely out of my budget. I might consider buying a new corny keg and 3 cartridge spun filters. But the cheapest option would be cold crashing + gelatin. I did some experiments with cider making 6 months ago...

Hi folks, I´d like to buy a filtration system; and I´m wondering which one is the best. I'm thinking about a plate filter (with pads) or cartridge filter. I could consider DM filter as well; but maybe it´s too much of an hassle. I specially like plate filters. They seem reasonably...

Hi folks! I'm interested in making my own malt. I've seen lots of resources on youtube and different articles here and there. Is there any recommendation with not using your malt straight after kilning? Or is it OK to brew a couple of days after kilning? I'm planning on trying to malt...

I did a single infusion mash at 150F for 60 min. Thank you! I got it now. Now, I understand the use for an iodine test.

Hi folks, I've just found out about a thing called the diastatic power :D I used 50% bohemian pilsner malt which might have 60 lintner; and 50% Munich Amber Malt (not the darkest one) which might have 60-70 lintner. Actually, I used adjuncts as well but in very small proportion. So, I believe...

I took a reading today: S.G. 1.025 It hasn't change for 3 days, so that's gonna be my F.G. It's cold-conditioning now. That beer might eventually come out quite tasty. I don't actually mind a high residual sweetness. BTW, I used a light DME.

My FG was 1.026 I raised the SG to 1.038 with DME. Let's see what I get. I'd be happy even with FG 1.030 I've heard of that before. I don't know if it's a myth but experienced brewers have seen lower attenuation with extracts. There might be a reason.

Hi, I've added some DME to my brew, just enough to get the extra alcohol content I was looking for. I boiled the DME for 15minutes; and cooled it down to brew temperature; and added it to the brew. The fermentation restarted within 1 hour. So I guess my yeast was still in pretty good shape...

I didn't make a starter for that current batch. But I did rehydrate the yeast with tap water (which I had boiled the day before and have it rest overnight). I pitched the dry yeast in a glass of water at 86F, following the dehydration instructions of the manufacturer (Fermentis). I left it...

I don't have an oxygen kit, I just rely on the old shaking technique. I shook the hell out of it for 3 minutes. I'm aware that might not be enough. And the fact that I keep my yeast in the freezer didn't help either. Is there a way to save the few yeast packs which have been kept in the...