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Yes you can, Ive tried it. I took a 0.2 Pall filter inline and everything worked well: but....this filter Ive used, was far too small in surface. After the 5. beer the filter started clogging and I had to increase the CO2 pressure. That caused an overcarbonated beer. Later on, I was using a...

Bribie, Im using Mais too once in a while, doing a light summer beer. I found out, if youre using Polenta, you dont need to boil it prior mashing. Polenta is very fine, hence its easy to convert all the starch that is inside. But if youre going to use whole corn grain or rough crushed corn...

Beerbouy, all I wanted to say was, that under the circumstances you dont have enough yeast to pitch, hence you could not pitch cold, you have to keep the wort hot for a certain while, you didnt chill the wort and so on, better to give up the plan making a Pilsener or Lager, better to change the...

sorry mate, I only wanted to help you. :icon_cheers:

a normal lager or pilsener beer requires 5g of CO2 per liter. In case the beer is optimal carbonated in the first place, you only have to substitute the loss of volume in the vessel, that means likewise 5g per liter. Cheers

sorry brewers, my english is not good enough to express what Id like to explain. We could talk about how to make a Pilsener, or we could talk about how to make a beer at all. If were talking about to make a Pilsener, I gotta say, without having a sufficient amount of Hefe (yeast), forget the...

I dont know what you mean with that, does it mean youd like to keep the wort hot? That probably would change the taste and colour, have you ever heard about hot wort oxidizing? Thats the reason why the wort should be cooled down as fast as possible after boiling the hops. but for a Pilsener...

that sounds good, Im your partner too. Some of my rellies died in a car crash in Nigeria and left a few million dollars behind. Im the only one who can claim that money. So far I didnt know what to do with that money, now I got an idea :ph34r:

Beerbuoy, thats not a good idea. when the wort is cooled down, you should pitch the yeast as soon as possible. To leave the wort without yeast for a certain time is absolutely a high risk. The wort at that stage is very vulnerable to infections and that could happen faster than the yeast in...

hmmm....I should start an Import/Export company for malt. Buying pilsener malt over here would cost around 450 Euro per ton =~ 730 A$ =~73 A cent per kilo without tax. Im really in deep thoughts...... :ph34r:

I meant, the new regulator is wired in the main power line so it can switch on and off the kegerator when the old thermostat is always on. :icon_cheers:

Tony that looks beautiful. :) why did you remove the original thermostat? basically you wouldnt need to remove it, just leave it as it is. As long as your fridge is over the temp switch point of the thermostat, the power to the compressor is always switched on. Thats what I did with mine...

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yeah, that was my first thought too. As you may know, Im a Pils/Lager brewer and I did already more than 100 brews, all the same way. But once in a while, I get the same issue. Finally I havent found out yet what was the reason, but Im focussing on one fact: when Im planning to do a brew, the...

at stock: 200kg of Pilsener malt 50kg of wheat malt 50kg Munich malt I 10kg Corne/Maize 2kg acidulated Pilsener malt Prost :icon_cheers:

Thats bloody beautiful Screwy, I should come over for the opening party :icon_chickcheers:

Henno, old mate, thats my bread and butter beer, how did it turned out? ..... although youve used a lot of Saaz, 170g ......might be a little bit overloaded. Id say, the secret of a good Pilsener beer lies mainly in the yeast handling. rule 1: pitch a lot of healthy yeast, at least 5% of the...

....and lautering comes from the german word "lutern", pronounced loitern..... :icon_chickcheers:

Id say, depending on the cloudiness of the beer, you cant filter through a 0.5 micron filter just by gravity, youd need a pump. Cheers :icon_cheers:

same here in old Germany, truub