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I have a few questions regarding these barrels I acquired a year ago, my sweet as brewing brother in law found some equipment on ebay including wine press, 6 barrels with airlocks, and a grape crushed for under $500. I bought them for my cider trees and am planning to brew a heap of cider but...

You could pull the dip tube out from the top and shorten it? Then buy a new one?

Which to me means they are the same thing cheers. Just a thought adding enzymes in the home brew world is probably similar to adding peptides in sport, they are all-ready there in amounts but adding more can be controversial :P

Interestingly enough I had to split the batch because I over hit my efficiency probably because of the enzyme during the mash. I have 18lt in one and 7lt in a small 15lt fermentor. May give it a go. I still think its the same thing?? If so adding in fermentor will strip everything out and make a...

Thanks for that, that helps a bit more. This is a chart that shows the industrial enzymes, hopefully its correct: http://www.biokemi.org/biozoom/issues/522/articles/2368 does that mean fungal a-amylase is the same thing as Amyloglucosidase? Scroll half way down to table 1.

Does anyone know what the average store bought 'dry enzyme' is? Is it Fungal α-amylase or is it α-amylase? I have a feeling its the fungal variety and if so are they similar, meaning can it be used in the mash like a-amylase. I assume the fungal variety its the same only it comes from plants...

Looks good, I have been working on a beer very similar to this downed it over the weekend. My hops where spaced more like an APA but getting the bittering just right is key for a wheat like this, it looks about what I did. If you decide to do one again, cause you will once you have smashed a few...

Is that all the break material also? If so then that could be normal, all-though I would pitch the yeast asap and see how it goes, it should be fine as-long as you where careful with sterilization and you pitch plenty of fresh yeast.

I am confused by your question, but people debate as to if you need to remove the hot break from the boiling wort or not. If you didn't I would not be concerned.

Interesting that could explain the ale! I fermented at correct temp around 10.5deg. I did a stability test and it took 4 days before anything happened. Anyway's its very subtle and could be from the polenta?? Never tried it before, sure it will be fine, just strange.

Anyone experienced pepper flavours from yeast? I used a washed S-23 in an American Lager and it has thrown a pepper flavour, I don't have a picture because all appears fine. The flavour was not discernible until after the d-rest. I have had a similar thing happen with a lager yeast as only...

FWH I will be giving this ago next time I do a few lagers, just made three last week and my fermentation fridge is full. I will wait until I decide to do a lager run again and give it a crack. I did try the FWH in an American Wheat today used Saaz in all additions, excited to see how it comes out!!

Great read cheers, very informative. This is a page I read lately found it really good. Pretty much explains what I was trying to say, only better than I did. http://braukaiser.com/wiki/index.php?title=Fermenting_Lagers

Yeah that's true, I didn't think of that. I have no idea then?

Traditional breweries generally don't use a temp ramping method for d-rest, it has been adapted for home brew due to lack of equipment to do a tradtional d- rest which involves dropping the wort.temp just under a degree a day till it reaches 3-4degs. At this point the yeast is still active and...

I wonder if the reason labels doesn't recommend refusing the lager yeast is because he uses the higher d-rest mothod of 18-20deg. I doubt you would want to reuse it after those higher temps which would probably stuff the yeast for reuse.

I just read 30% of the hops you would have used but at the FWH and don't adjust for bitterness? Never done it on purpose my first brew I did by accident but that's another story. Labels you mentioned on your blog to not reuse lager yeast due to diaccetyl being 2-3 times more present, is this...

Ok cool, thanks guys. Might just leave it, I'm sure it will be good with out.. Glad I asked gots some different opinions from a quick google search.

So I was going to throw some saaz in at flame output got busy and forgot, when should I dry hop? In primary? It would probably only get a few days or in the secondary during lagering? Or in the keg?

Drinking the Summer Pale Ale now, good cheap quaffing beer, smooth with very mild bitterness, little aroma, slight caramel flavour, just a nice cheap smooth beer. Wouldn't hesitate to buy a 6'er again for $13 where I live. Very rarely buy commercial beer, decided to let the kegs run dry to try...