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Hi Some general rules with lagers. Pitch 2x what you do for an ale and either 1) Pitch warm and bring down the wort to the ferment temperature before anaerobic fermentation starts (usually after 12 to 14 hours) OR 2) Pitch cold and bring up to ferment temperature. Whichever way you do it...

pint of lager What yeast did you use for this? Do various wine yeasts make a difference in this style? Cheers Pedro

Ok, sorry didn't explain myself If I move / distort etc the fermenter, I will drive CO2 out of the fermenter. I am not sure how much it will drive off / alter your figures etc. I don't think that I will ever go for this method - but like your calculations. Keep going and lets see where you...

The RS232 option is bad enough, never mind the meter itself (I have even used one of them before - nice to use). I think there is a standalone sensor out there as well somewhere - I did find it before with google Cheers Pedro

Mark I have a microbrewery to test this at if you want to try your theory :) You would have a rigid fermenter to cope with any shape changes when the fermenter is moved, shaken etc. Any small changes could put your calculations out by a long way. Also, you would have to cope with samples being...

Hey AndrewQLD Dunno about the torque side of these - other people are better at that stuff than me. 12A @ 12V is a fairly hefty amount of current. How are you going to power this? Cheers Peter

Hi As long as the beer SG is in the range, a wine hydrometer is fine. I have a few hydrometers (because I am a probrewer), some read to 1.050, another 1.100 Normally for homebrew, I use a hydrometer that can read 1.000 to 1.100 - within a point or two is fine for homebrew. A good article on...

Hi Reg Use 1/2" if you can. I used 3/8 on mine and they block too easily. The 3 piece ones are the easiest to clean, but probably not worth the expense for all places in the brewery unless you have plenty of cash. Cheers Pedro

Hi I have done a few Oktoberfests and the acetaldehyde has always been due to yeast stress - either underpitching or poor yeast. Goatherder is on the money with pitching twice as much. I also subscribe to the White Labs method - pitch warm and chill before anaerobic fermentation starts. Cheers...

Diito Pedro

Everyone has their own "perfect"crush. Too fine and you risk not having husks to filter the wort and too coarse and the same problem. The biggest hassle with the home brew mills is that the tend to crack the grain and split the husk into pieces, where the flat faced roller mills that micro's use...

Simple answer - yep, close enough Complex answer - depends on how long to reach boil and any external factors (wind, boilovers etc etc) Cheers Pedro

If you don't want to leave the gas connected all the time because you think it may leak, leave a bit more head space so that you can get a reasonable amount of CO2 in there. It will absorb reasonably quickly and you just keep on topping up the CO2 pressure until you reach the carbonation level...

Can you spell C E L L I :D Cheers Pedro

Probably - only because I am not doing anything brewing related on the 1st pedro

So, on about Jan 2, things will be back to normal and NY resolutions forgotten :P Pedro

davea If you have got the beer over carbonated and it pours froth, then the Co2 will be driven out of the beer very quickly and it will appear flat. Are you opening the beer tap full when you pour the beer? Cheers Pedro

My New Years resolution To be nice to BIAB and "No chill" brewers Well, someone had to say it :D Cheers Pedro edit: PS Almost forgot - Also be nice to those that use Fire Extinguishers for CO2

Folks, getting slightly OT here but.... There is a limit of how fast you can move yeast without causing damage to the cell walls. While you are not likely to hit this limit of 5m/s, I have not seen any difference in getting yeast growth from slowly swirling the wort or from running the wort so...

I used the jaycar magnets too - I don't see the need for really strong magnets as once the liquid is stirring, it doesn't take much to keep it that way. Cheers Pedro