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Maybe! Really that’s often the answer to brewing questions. The amount of some salts plays a big role in the flavour of the finished beer. Good example being the amount of Sulphate in a Newcastle brown ale. All salt additional are a range, if the amount you use in the brew is high enough to...

Two things worth noting First I think it will work just fine Second is that it will be different to what would happen in a full volume boil. There are lots of factors that affect how hops/hop products behave in a boil. They include the amount of hops (g/L), the movement of the hops in the...

I'm one of those science-based brewer types. Happy to tell you that there would be very little risk of infection. Sadly that isn’t why anyone who knows anything about brewing is going to tell you it’s not a good idea. You will make better beer if you get the wort off the hot break and other...

Foam and a flat beverage is a pretty good sign that you have massively over carbonated. At 4oC and 240kPa you will get around 9.5g/L of dissolved CO2. Shaking the keg will get that into solution pretty quickly. At 4oC and 70kPa you would be close to the right amount of fizz around 4.6g/L. You...

Problem I have with all the mainstream Japanese Lagers is that they do all pretty much taste the same. In part this is because they imported their post war brewing technology from the US and their taste for fizzy yellow beer. They were using 6-row barley with rice adjunct to dilute the protein...

If you look at the solubility of CO2 at temperature, any decent carbonation table should give you the answer. This one on Braukaiser is my favourite. Note the dissolve CO2 at your fermentation temperature and at your cold crash temperatures, calculate the amount you need. Use the metric table...

Tempted to ask why! But that’s personal taste. This might head you in the right direction Domo Arigato (Hoppy Japanese-style Rice Lager) You might want to read the style guide and wind the hops back if you are looking for a classic Japanese Lager. If you don’t want to use Flaked Rice, you can...

I would put a tap on the coupler, you can get them for less than $20 and pressurise the keg to the same as the beer. That way the beer will flow gently when you crack the valve. This will help stop the beer foaming. A spunding valve would do pretty much the same thing but are more expensive and...

Commercial kegs are made to be cleaned upside down! If you try and clean or sanitise on the floor you will leave a bit of chemical in the keg. Here is a picture of a glass carboy being cleaned through a spear. The cleaning process is designed to wash all of the sides, top and bottom at the same...

Shouldnt be too hard, Braukaiser covers the whole process very well. Mark

What slows deterioration; Temperature, the colder the better (well above freezing); Alcohol, it’s a preservative so more is going to help; Hops, too are a preservative, again, more will help; pH; the lower the harder it is for bacteria to survive (well except for a few that like or make acid)...

Purine is made by yeast; brewer’s yeast makes more than most other strains like bakers and wine making yeasts. Even within brewing yeast there is a huge range of Purine production. As you would expect lower alcohol beers have lower Purines as the yeast is doing less work. Also beers made with...

Don’t forget that you can set your own batch sizes and defaults, Brewbuilder will then build the recipe to match. Good idea to keep some records and refine your numbers; update your settings and you will only pay for what you need. All the recipes are fully customisable to, nothing to stop you...

Dave Try loging out, then back in. I find the same little bug and that fixes it for me. Mark

If you can open BrewBuilder, get to the front page and as philrob just (too fast) you should be seeing this, start in Brewmans list. you can search/filter by styles and breweries but Brewmans list has everything...

In Germany where they aren’t allowed to buy CO2 they only use the CO2 from the second half of the ferment. The first half is regarded as too contaminated to be worth trying to recover. The gas from the second half is washed dried, filtered through sawdust and activated carbon often diatomaceous...

I'll second that! Having tasted Steve’s version a couple of times, I think its better than S&W, tho it’s very much in the style. There is another version of S&W Pacific Ale in BrewBuilder (scroll down to Stone and...) that was put in when the beer was newly on the market, it was then a pretty...

Considering the use of ounces in all the hop additions it sure looks American. Honey malt is the American name for a version of braumalt, Weyermann Melanoidin would be a fair substitute, just a little more aromatic and biscuity, the Gambrinus honey malt is a little more on the toffy caramel end...

I find it significant that Aunty (ABC) averages the same number of complaints of bias from both Labour and Liberal. Probably says they're somewhere near the centre. On commercial media there are plenty of right wing commentators, very few from the left. Might be something to do with the owners...

No you didn’t, JDW81 did and that’s not the first time I've seen that here. Knowing there is a difference is worthwhile. I wouldn’t think it’s a common practice, tho having been on the other side of the counter, I have had product arrive in store past its BB date or so close to it that it’s...