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I admit this is purely my personal perception, and will no doubt differ from others' experience, maybe I presumed what I get is what others do too because I know others who feel the same way. That aside, what you mention regarding to other fermentation byproducts makes sense actually, I will...

Something I've been thinking about and hoping I can get some answers. I live in the UK where traditional cask ale is not highly carbonated. My favourite beer styles are lambic and mixed or otherwise unconventionally fermented (albeit not kettle sours), and what I struggle to understand is how...

In case anyone finds this wondering the same, I've finally got to the root of it! The five page pdf linked is all there is because it's not a book, it's an article from a Zymurgy magazine edition, Jan/Feb 2001... and it's included in the book Malt by John Mallett. Mystery solved!

yeah, I'm not referring to fermentation here. I don't think so as Yorkshire squares are designed for cropping yeast, they're controlled fermentation. Coolships are just for inoculation and then they're transferred to ferm vessels.

Interesting, thank you, I will look into this on my break!

No worries! Thank you for responding, I certainly should consider being clearer in future.

The purpose of lagering tanks is that they're allowing for greater horizontal surface area for yeast to settle out of suspension faster. Considering homebrewing volumes, this is significantly smaller than, say, a Budvar lagering tank and the difference between vertical and horizontal drop will...

So, whilst I still greatly enjoy mixed and wild fermented beers, I have grown an appreciation for well made pilsners and lagers generally... But my question is, at what batch size does a dedicated conditioning tank has value and contribute to the process? And I'm not talking theoretically, I...

I crave the ordeal haha. I'd make a good Catholic...

I am a glutton for punishment, so I'm aware of the work that goes into it and still want to do it. I've done traditional (no power tools besides the chainsaw to fell the tree and the time we used a mill to make the shakes, similar to shingles, for the roof) timber framing in the depths of winter...

Yes I was tricked by Google into downloading that too! I hope so, but who knows where! 🤣 I get that, but I'm a hobby fundamentalist. It's a blessing for my ADHD's need for constant mental stimulation, but a curse for my physical energy levels sometimes.

Hey, sorry I'm not sure where to post this. I'm trying to source this, preferably as an e-book as I'm in the UK I imagine getting a print copy to be even more difficult than in the US since it appears quite esoteric as society is concerned... but it looks particularly hopeful. Long story short...

Thanks everyone! This has cleared up a number of preconceptions!

If your water pH is high, it's possibly down to hardness. If you boil water, it precipitates out calcium carbonate, CaCO3, which causes temporary hardness. Logically this means pH should then drop, even if boil off occurs because what should be left is less dissolved calcium carbonate. Not only...

I think for the most part, people were brewing for their own households and workers. Alehouses came a lot later and pushed them out with scale of economy and benefits on duties, from what I understand, but I'm no expert. Sounds like a deal! If nothing else, at least the hops, if not the malt too!

How might I identify that something growing on a wild fruit skin is yeast or something else? Am I right in understanding matte (not fluffy) brown blobs are yeast colonies? Thanks. I've tried googling and got nothing on how to determine this.

Ales in the UK don't usually go above 6%, I'm aiming for 5~%. My OG was 1.046 and hoping for an FG of 1.015 with alpha, which I'll just have to prop up with sugar. I don't have a tilt, I use a hydrometer.

So my hydrometer was screwy, it worked at high gravities but went haywire at low. It kept recording final gravities far lower than it actually was, which made me think there was an issue in my brewing technique. But then, on my last batch, final gravity went from 1.007 to 1.015 overnight. Yeah...

I'm not really sure what is nit picky here, anyway, I'm not trying to pick a fight with another member! Regardless, the water filters I get can remove chloramine, so that shouldn't be an issue if boiling is insufficient. I'm just concerned that if I use a campden tablet, I then can't pitch yeast...

Really? I was under the impression it takes 24-48 hours. Fair enough.