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If anyone is interested I did a little experiment to see why my sparge pH was way lower than expected. First, I got a water report from Ward which is below: pH - 7.7 TDS - 289 Na - 22 K - 4 Ca - 43 Mg - 21 Sulfate - 10 Cl - 40 Bicarbonate - 200 Alkalinity - 165 I bought some 10% Phos. Acid...

Things didn't turn out like I'd hoped. I wasn't able to take a reading on my mash cause I was using strips and the color made it unreadable, but when I added 8.2 ml/gallon of 10% Phos. acid to the sparge water the pH went below 4.6, which is the lowest the strips will go. I drained 1/3 and added...

I just moved to Texas and I'd like to get my water chemistry right the first time around. This is the first time I'm using Bru'n Water (which is awesome!) and I'd really like someone to check my math. As a side note, I'd like to avoid using RO water and stick to my tap water since I don't have...

I tried it and it was awful. I tasted some sort of artificial sweetener... and thats all I could taste. I guess they could filter then add sugar. Either way they sweeten it for sure.

Yeast!

good on'm

Ya im like 90% sure they do too. I looked all over their website and couldnt really find anything about breathers. All I found was: "Real ale is a beer brewed from traditional ingredients (malted barley, hops water and yeast), matured by secondary fermentation in the container from which it...

I was letting him know that there is a way to keep the beer fresh. I didnt realize we had to follow camra's guidelines

Thats how its done the old fashioned way, which is fine if you plan on drinking the cask in a day or two. But nowadays pubs have a co2 tank connected to a breather, then to the cask. The breather replaces the space in the cask with co2 at atmospheric pressure which greatly extends the life of...

I know that there was some miscommunication between us and the landlord about a month ago but other than that I haven't heard anything about selling or moving. Im just the assistant though so most of the info tends to go around me unless I ask. What paper did u see it in and when? PM me so we...

I too have the same dream and im the same age. I graduated in may 2010 with an associates degree in business and decided it was my goal to open a brewpub. Since then ive moved to NZ and got a job as the assistant brewer at a local brewpub and ive been reading a lot of business books (ive ran out...

Cleaning and sanitizing Are you sure it was volume? Ive never heard that before. Hop utilization is lower with a higher gravity boil. It shouldn't matter the volume.

I was talking about hot side aeration... Oh nevermind I got it!

Beer stone is a kind of mysterious calcium buildup. Im not sure exactly how it comes out of the beer, but i know that theres no way to stop it. Its very likely thats what youre finding on your bottles and equipment. The way I clean it off the equipment at the brewpub is to use a hot caustic...

go find that leprechaun in that tree... where da gold at!? I want da gold!

Ginger

it doesnt exist so dont worry

well i spent a lot of my childhood living in spring and my parents still live there. I moved to nz simply because I wanted to live outside of the country for a year. I still call spring/the woodlands my home. I like what BJ's is doing... introducing better beer in a chain restaurant. And from a...

They lost my interest when they put one in Spring, Texas with no brewery. Its just a restaurant that has their own beers made for them (by St. Arnold which is cool). Not sure if that's how they all are or not...

Just read this in Froth!: "Astoundingly perhaps, fully 60% of the capital expediture for commercial beer production and distribution is due to packaging; only 20% is due to brewing the beer." Very difficult decision to dump that much beer but it could have been a lot worse if they decided to...