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Correct, all the sugar would be in solution by then because there is no other option for the sugar to be. It started off as starch of course and the enzymes can only act in a water liquid environment at the right temperatures. The liquid component will most certainly be water with the dissolved...

The viscosity of sugars will reduce with dilution from sparging whether you're fly sparging or batch sparging however, From the point of view of science with my next brew I will run two lots of first runnings through a viscosity cup, one at 80C and one at 60C and see just how much difference...

The wheat malt will improve head formation/retention. I would keep it in the recipe, it will have a negligible flavour contribution.

I think the whole mash-out process is a load of ******** and have never done it. I do however, heat my first runnings pretty quickly in the kettle to above mash-out temps to stem the flow of too much simple sugars and preserve the malt profile. I firmly believe Denny Conn is right...

I think the colour is the giveaway. Beer doesn't change colour during fermentation neither does it smell acidic unless you're deliberately introducing lacto or something.

I'm just about to mount a 1.1kW motor on my mill which I bought at auction. It already has a reduction drive on it - notched (timing belt) real heavy duty ****, from 1440rpm to 865rpm and I'm going to use a 5mm x 15mm timing belt and timing gears to cut that in half again. Motor is fully...

Almost definitely an infection - that is 99.9% sure that it is. Sanitation is THE number one priority when brewing. It maybe too late with your fermenter, depending on what type of infection it is, some are near impossible to remove. The product Star San is the most popular sanitiser...

PVPP is approved by just about every country for approval as a food processing aid including the German beer purity law (Reinheitsgebot). I use it as a fining agent in finished beer. The stuff is very safe and widely used in food, wine and beer. Also used in the manufacturer of tablets so you've...

I can't see that as being an economical proposition for a large brewery. Malt is expensive so why go out of your way to put in place procedures to convert the malt into simple sugars - doesn't make sense. What does make sense is to use substitutes that are cheap and have little flavour and...

Really impressed with this yeast and doing my 2nd Dunkelweizen with it. Compared to Wyeast 3068 it performs very similar and has really great banana esters and clove phenolics. No need to stress the yeast to achieve this. 18C will give good esters, 22C will throw more. I do 24hrs at 20C and...

Don't take the bubbles on top too literally, what I am suggesting is that when the krausen has fallen it's a good indication that you have reached final gravity. Crash back to 12°C, then as you had it warm for longer than is necessary, you can drop from 12°C to zero over the next 3-5 days or...

Choc malt adds a deep. rich chocolate-coffee flavour. The essences will add an artificial sort of flavour. I my opinion (IMHO) I would leave out essences and molasses and give priority to an all malt beer which you can achieve all the flavours you are looking for. The hops are very secondary in...

No wonder you had trouble, barbells have no place in a bar - try a gym

If it works, stick with it. I too find dropping 1 degree per day is tedious. Instead, my newer method is to crash from warm back to fermentation temps, in my case crash from 20C back to 12C then one degree in the morning and one degree at night. That speeds things up considerably but overcomes...

There are quite a few differing opinions in this thread but none of them are wrong. The mehodology I use is something that I have developed over many years and I am still looking at ways to improve it - I don't stand still on the way I do things and there is always more to learn. I still stick...

In answer to Wiggman's post, I consider the Braukaiser information in your post to be pretty accurate. In regards to your comment on Diacetyl, some yeast strains produce more than others, and by a considerable amount and, it's not just lager yeast strains, a lot of ale strains produce lots of...

Reculture from one of the bottles if you want to save the strain. If you live in a rural area where getting yeast strains is a struggle then starting up a yeast-slant ranch makes a lot of sense

Just a thought, this might already have been discussed in this thread but too long to back through it all - will food grade propylene glycol work as well as glycerine?? The reason I ask is the way I understand things, the yeast survive freezing temperatures because the glycerine doesn't freeze...

Yep, last beer was a cherry wheat lager. 45% JW wheat malt and 55% JW pils so all Aussie malts here. I added 6 jars of Morello cherries (sour cherries) when fermentation was at about 75%. The cherries were slightly smashed (but not pulverized) is a sanitized blender. 25L batch. The beer itself...

I was always of the understanding that sodium percarbonate breaks down into carbonate and hydrogen peroxide. It's a great cleaner, classified as non toxic and is mildly alkaline. I think the issue here is separating cleaning and sanitation into two distinct processes. Clean first and sanitise...