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G’day G’day… The G20 has caught my eye and want to know if it has the capability that I am looking for and would be grateful for any advice.... I have a 150L capacity conical and plan to ferment 110 l batches holding 12 C in an ambient of up to 30C. I also have a 200L water tank which I...

brewtools is top down. The bottom up, as far as I can see is unique to the braumeister.

Has anybody had a chance to see or try out the new BM models ? https://shop.speidels-braumeister.de/de/braumeister-50-liter/braumeister-plus-50-liter1 As far as I can see they have finally upgraded their controller (which hopefully fixes that godawful misting problem that seemed to cause...

from my experience you going to need more than 12 for that size.... i'm reckoning 16 hrs at 225F in 'merican.... just my 2c. here was my last attempt for a 3 kg chunk, still did it 14 hours....

Yo Truman, have you posted the recipe for this , if not , like to see it. My attempt with Kveik so far have yielded a beer way more bitter than I was expecting and I attribute that to how aggressive this strain is as it just seemed to chew through the malt character leaving only the hops behind.

yep, I get this i get this too finishing around 4.4 I oxygenate inline during wort transfer to the fementer with pure O2 now you are beginning to lose me (though at least you qualified your statement)... you mentioned above its reaction, yes it is, and the lower the temperature, the...

very fair points and fully agree its an issue with yeast but I still ponder what I might be doing wrong with the step ups given I had precisely the same issue even pitching dried lager yeast both rehydrated and directly in different trials. To add, I could solve the problem by "krausening"...

Thanks Mark, but I am confident in my sanitation procedures and have been as meticulous as I can in my pitching rates by stepping up to well above what the calculators say is the minimum. I had this problem almost repeatably and never ruled out bacterial infection though never tasted any other...

sorry I disagree. infection can be a cause but in my experience it has always been the existence of the diacetyl precursor called AAL (alpha aceto lactate). This is formed in the fermentation process but is tasteless. It should be reabsorbed by the yeast at the end of the fermentation process...

I used pellets. As said the problem is they float to the top of the cylinder, expand and form a plug. Useless, at least for me.

Anybody tried using one of these ? I thought I'd give it a try, since I tend to re-use my yeast cake and while effective, loose dry hopping makes an awful mess of it. While the volume of the cylinder can easily accommodate a decent dosage of hops (i aim for 4 g/litre) when I tried it I found...

thanks Dr WEAL. I am closed system and about as LDO as can be, from boiler the beer never sees air until it comes from my dispensing taps. Fully note the effect of temperature and pressure but for lagers I think its mostly about the viability and cell count of the yeast which of course is a...

Just my 2c of experience. I tried fermenting my lagers under pressure but in all honesty could not notice any difference in the end result. So I went back to atmospheric fermentation. Dr WEAL, I do apologize I havnt read all 292 posts but you seem to be onto something here, can you summarise...

What indeed Sir Martin. I was using 1.16 which does not have the option for solid acid adjustment (refer screenshot). However I just downloaded your latest version 1.18a where indeed, it is. So thankyou for that clarification and I guess I shall have to check for updates more regularly.

Gents, many thanks for the feedback. MHB, yes I am aware that Citric is not the best but as Manticle correctly points out I don’t have immediate access to liquid lactic, the only two homebrew shops that exist in this country do not stock it while citric is available in supermarkets. I am trying...

Hey Martin good to hear from you on the forum. To calculate the equivalence between lactic 88% and solid citric, I used your “Sparge Acidification” tab. For my water with a starting pH (7.0) and alkalinity (19 ppm as CaCO3), targeting a pH of 4.3 the output tells me I need .045 ml of lactic...

That's a new one for me on solid acid, I assumed the crystals were 100%. If not, what is the inert compound in there ?I could only guess whether there is any water contained in the crystalline structure, ie anhydrous or pure. So, assuming its pure, do you know the answer ? Thanks in advance.

Most water calculators out there only seem to facilitate the use of liquid acids for pH adjustment but I only have access to solid citric so looking for confirmation that my conversion is accurate. I have had a play with Brun water which i find a bit user unfriendly and if I am right it would...

My kegs are at room temperature but I fill them with chilled fermented wort. I fill through the liquid out head with the lid sealed into the keg which has been prior sanitised and purged with C02 in an attempt to be as "closed system" as possible. the reason I fill with chilled beer is so...