Search results

If I were you I would be considering the mash tun/grain bed as this is your root problem. The reason I say this is with a low pump flowrate you are much more likely to be overheating the return wort, AND you'll suffer from slow ramp rates. I'm not sure what geometry options are available for...

Oh yeah... And don't use integral control. Some psycho ranted and raved about this and even wrote a self-indulgent Wiki on PID control - but the guy is a wacko.

What about glycol? Generally boiling is an issue if you have a small volume HERMS vessel AND control on wort return, with a low recirculation rate. But a small HERMS vessel is undoubtedly the best way to get a good mash response (good ramp rate and reduced/no inherent overshoot). The HERM-IT...

1) Winkle - Acerola Tarwe (Redux) - bottled 8/6/17, should be hitting its straps after 8/8/17 2) Liam - Chocolate porter brewed with carolina reapers and spices (bottled 11/7/17) 3) Seehuusen - West Coast Wit (bottled 7/7/17) 4) Nickxb - Zombie Dust APA 5) pcqypcqy - Mosaic Saison Psuedo Smash...

So you have: Calcium - 30ppm Alkalinity - 130ppm Sodium - 135ppm (up to?) Chloride - 195ppm Sulphate - 25ppm Sounds like a great profile for porters and stouts. What is your batch size? Although it's a little wasteful (packaging wise) and uneconomical, you could always get a few packs (10L...

Well, these are on the way to Brisbane: Unfortunately I won't be able to make it. Extremely bummed, but it's just not going to work. Cross your fingers that everything makes it down in one piece...

So, uhhh, due to unforseen circumstances somebody else will need to bring the bacon - and also any cured pork slices: If you are staying for breakfast, please add your name and whatever you are bringing to help out the foward planning (such that it is). Feel free to add a mini swap list as...

If you are staying for breakfast, please add your name and whatever you are bringing to help out the foward planning (such that it is). Feel free to add a mini swap list as well. 1) Winkle - Acerola Tarwe (Redux) - bottled 8/6/17, should be hitting its straps after 8/8/17 2) Liam - Spiced...

That's an awesome article, thanks for the post! I've heard about the extra sweep through the 45°C range to break down maltose into glucose. I also wondered if something like dextrose (ie glucose) would do the trick?

Did you end up trying a recipe?

I hope your dog understands the gravity of the situation.

Yeah don't. $10 or 500g should last you a long time - 30 or more brews. Consider it an investment. Do they have calcium chloride too? Be careful with going too high on sulphate as some beers - anything that's meant to be malty, delicate or has roasted malts - will not be good with too much...

The Bernoulli effect is pretty awesome. We could fairly easily get down to -0.9barg using ~10barg instrument air to evacuate the atmosphere around a cryogenic sample point. Your Weed and Feed spray container is very similar. The principle relies on a high starting pressure going through a...

This is why yeast selection has to consider the beer you will be left with: dry, with the malt cut back a bit and hops coming forward (US-05) or fuller, rounder and with some more character (S-04). So for each of these, you may need to compensate: extra crystal and some Munich for US-05, and...

Well sir, welcome to the forum! Very sorry to hear about the divorce but I'm glad the hobby has piqued your interest again. Nothing wrong with downsizing and ensuring you have a few different beers available that you can grab, rather than ripping through a keg in a week with the people next...

It will get considerably drier and more bitter as it approaches and reaches final gravity. I just did a ~100IBU IPA that was extremely malty prior to fermenting, but I know that when it gets down to 1.010-1.012 it's going to be a very different story. As the saying goes: relax, don't worry...

What is your FG?

This isn't the S-04 beer is it? What was the OG and FG? How did you boil the citra, ie was LDME, can, etc added and how's many litres was the boil? Citra seems to bring some sweetness with it. Was the crystal dark or light?

Welcome! What sort of brewery do you operate? I assume you use grains and have reasonable access to good yeasts?

From Stan H's book, there are a few bits of information: 60% wheat (page 84) "somewhat more than 1% chocolate" pils to balance OG 1076 IBU 16 with Halletau Tradition and Magnum 10min at 35°C 10min at 45°C (could probably skip this) 10min or less at 50°C 64°C for 5min then draw the first...