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It does not remove protein or Polyphenols which will give haze. Add a gm/l of flour to the whirlpool and you will have a sustained haze rather than creek water as many neipas are. Soz, not a fan.

Never left over night but had a programmed multi step mash to deal with beta glucans through the mash filter. Also broke down protein to save on filters. Bunch of literature about it, as least you know the grist will be properly wetted.

Anything phosphoric / nitric acid based or as a mix

All good. But the caustic will not remove beerstone, see above

Soap. On. A. Rope.

Critical in the commercial sense, not so much in a home sense Stopping enzyme activity and making a better flowing wort stream matters in the big houses with large charges of malt. Even at the 20hl range I did it to help with pass thru our mash filter. But at a 5kg, not 500kg, malt charge with...

I’d recommend you drop hints to the family for soap on a rope and lots of them for Christmas. Illegal from a council, state and federal aspect regardless of how you try to wriggle around it. Particularly in NSW. Next ....

The pils would be around the same theme. I’ll check some records when off ipad

Hiya, for certain reasons I know it to have been; 10.5 plato starting Grav, 1.85 P finish Lager malt, 20% cane sugar, buttered to 15-18 bu with a mix of kettle and iso-hop Added at filtering. Aim for 15 with bettering and hallertau in the whirlpool Run 34/70at 16c, let raise to 20c once you...

Cub brand mate, likely made in Abbotsford. Hops, well it’s the liquid tetra kind. Cannot use raw hops in a beer like that.

What about it?

How much! I used Brausol and pay $6 per kg ...although in 20l drums. We go thru a drum a week

Noooooo .... waste of hops. Only ever dry hop warm ... standard rate of chemical reactions apply ...

Keep googling, I’m pretty sure there is a tool, in fact I know there is one ...

Just chuck em in, we do 14-18000l a week in this way ... less is more

Why boil or put them in water at all? Add straight in, hops are anti-microbial. Ain’t doing anything of value adding them to water and messing around. We add 2 charges as when we go 5-7 gms a litre we find better flavour outcome. It’s also a lot of boxes to drag up the gantry. Same for tea bags...

If it was oxygen you may also see a white pellicle on top and tastes like cardboard - no bitterness to add there. Bigger hopped beers heavy with yeast can taste harsh. Clear it, carbonate it and go from there

What’s the specialised equipment? A ladder? Dry hopping is simple and the above has corrupted a simple process. * ferment * 2 days no gravity change assume on vdk rest * add first charge of hops to warm beer at vdk pass * wait 2-3 days, add second charge * chill 48 hours from last charge *...

As Bribie said. Remember the initial point of silica hydrogel was to improve DE filter performance. That is, to enable a better and longer run, it will allow you to do 120hl odd run compared to a 60hl if the beer was unfined and only cold cellared for 2-4 day’s as example. On the commercial...

Moving right along then ...