Search results

True and false. Yes pitch enough viable yeast is applicable to both dry and liquid yeasts. However pitching enough is only part of the equation. Pitching enough viable yeast in a prime state (high krausen of the starter) is considered best practice. For example i regularly use s-189, fresh and...

Try a teaspoon of bicarb in the evening.

I went thru several $50 and free gumtree fridges in the beginnings. If i was to do over, id start with 2 chest freezers. 1 for fermenting and 1 for cold crashing and lagering

Isnt the ca precipitation following acidification with phosphoric dependant upon ca saturation? Ie at ph 5.5 16mg/l ca will not be effected. Also if phosphoric is used to adjust mash ph, as opposed to strike water ph, wouldnt the issue of ca precipitation be redundant?

Sink or bath with a frozen 1.25 soft drink bottle. I do question your process. Why are you starting the yeast. Stopping and storing and restarting? A key part of yeast starters is to pitch in their optimal condition. This is generally considered the high krauaen of the starter.

Cost me about $50 on ebay about 18mths ago. Works fine when batterys 100%. Gets a bit scatty when not 100% but wirh patience still reads accuate. Ive upgraded. Free for brewing love and perfect for a developing brewer. Ill throw in some ph sachets and solution if u bring a bottle Pick up...

Enjoy your saturday

You need a lot more specificity to get a meaningful answer. What beer style are you brewing? What yeast are you using? What do you want to achieve?

https://www.melbournewater.com.au/water/health-and-monitoring/drinking-water-quality

If he does, what will johnny depp have to troll about..

Is any of the malt uncracked after milling. It does look like quite a bit is unmilled, but could be the picture??

.5

Another tip. Drain the wort very slowly

I use the same as my mill motor. The trigger lock has a clicking dial. Just dial the speed as low as will keep churning. The low speed avoids stripping and destroying the husk

Wits. German pils and dark ales

My suggestions fwiw. 1. Measure mash ph 2. Double batch sparge 3. Check grain bed for channel ing as that false bottom may be concentrating the draw. 4. Slowly ramp up the recirc rate so grain bed can settle without channelling 5. Extend the pick up under the falsey to minimise dead space 6...

Shouldnt be an issue. Packaging as been a+++ for me

Depends on other things as well. The flow rate, hx size and power.

Ahh ok. I thought u meant the gurkha big ring pack. Which is incredible value imo. Couple of nice ones in that pack

The gurkha sampler is great!!