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I am glad to see that Brulospohy has also confirmed what I had been experiencing in my own brews, that an addition of wheat malt lends itself to more clarity when the beer is lagered at low temps without the use of finings. This runs contrary to convention, possibly because we associate haze...

Can anyone tell me how much Sulphate in relation to Sodium will be added by the use of Sodium Metabisulphate? I have some software that calculated the values but I cannot believe it for it seems that more Sulfate and Sodium will be added than the actual source amount. For example if I add...

Great ones! a thousand salutations to you and all the ones you love. I have been thinking about low oxygen brewing and one of the techniques that is advocated is the use of Brewtan B used primarily for the chelation of trace metals like copper and iron etc. It occurred to me that if Brewtan B...

I have been trying some experiments and I am really happy to state that as the LODO guys stated you DO NOT need post fermentation finings. Lagering can and does clear beer amazingly so. Here is a British Pale Ale that I brewed using LODO techniques. It utilised a small amount of wheat and was...

Tomorrow i will make a Dortmunder Export. As I keg my beer usually there is no problem but I want to try bottling just for a change. Usually when making an ale there is sufficient yeast in suspicion after fermentation to facilitate simply adding some corn sugar and the yeast will carbonate in...

how can i make one to filter hop debris, hot and cold break, proteins etc from the boil kettle

At present I sparge but will soon be doing full volume BIAB (brew in a basket) for simplicity sake and to see if it makes any discernible difference. Calculating water volumes is not very difficult but I was wondering about mineral additions. If anyone uses bru n water as I do, how do you...

When we sparge we are taught not to go above 76C because we increase the risk of tannins. Why then is this not the case during a decoction mash when a portion of the grains is boiled and for a considerable time?

In discussion with Martin it became self evident that we reduce the amount of Calcium sulphate to compensate for the added sulphate that we will get from additions of Sodium metabisulfite. It seems that we may also need to take into consideration adding a little more calcium than necessary to...

Wakatu Vienna Lager ================================================================================ Batch Size: 21.000 L Boil Size: 28.500 L Boil Time: 90.000 min Efficiency: 70% OG: 1.051 FG: 1.013 ABV: 4.9% Bitterness: 27.4 IBUs (Tinseth) Color: 11 SRM (Morey) Fermentables...

Pretty interesting article which demonstrates why spunding and natural carbonation is so beneficial in keeping beer as free as possible from oxygen ingress even if we have food grade bottled Co2. http://www.********************/brewing-methods/carbon-dioxide-purity/

I cannot recall if this has been asked before so here goes. How do you guys deal with polyphenol precipitation when spunding and measures to prevent chill haze and permanent haze? Normally I introduce Reinheitsgebot compliant Polyclar 730 (PVPP and silica gel) and then fine as directed. My...

I am really interested in this and have read the article on lowoxygenbrewing more than once. I have one or two questions related to the subject. The author does a two litre mini mash, gets a wort of 1040 and then inoculates it with 8oz (226g) of Pilsner malt. Puts it in a controlled...

My last Best Bitter finished just a fraction on the sweet side for my palate! Thankfully it had copious amounts of hops to balance it out. This time I am attempting a Dry Bitter. It will be pale, hardly any crystal also with the addition of invert sugar to see what that does to the body and if...

Essentially its a fairly regular Dry Stout recipe with a slightly elevated emphasis on flaked barley to provide a full mouth feel. I actually planned on using a full Kilo (2.2lbs) of flaked barley but didn't have enough. Oh well! Was interested to read Martins idea on the tart 'tang' that...

Robbies Mosiac Pale ale ================================================================================ Batch Size: 23.000 L Boil Size: 28.000 L Boil Time: 60.000 min Efficiency: 72% OG: 1.050 FG: 1.015 ABV: 4.6% Bitterness: 35.5 IBUs (Tinseth) Color: 6 SRM (Morey) Fermentables...

I need Co2 for my aquarium. I decided to make cider and funnel the Co2 into the aquarium utilising a non return valve and various other bits and pieces and it worked excellently. The aquatic plants loved it and now I have 3 litres of cider that I don't know what to do with. What I do know is...

I wanted to try an idea that I had read about on the brulosophy website about turning a Lager around in a relatively short time. The idea is pretty simple. You pitch as recommended (in this case 10 Celsius, 50F) and wait until the lager has reached 50% attenuation. Afterwards you then let the...

It gets hot and the first thing I know is that the teenage son and his scurrilous friends are begging me for beers. Normally they drink macro bilge water and have little concept of styles or nuances despite many attempts to educate and inculcate in them appreciation for these finer details...