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  1. Replies
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    A while ago I posted on this thread about me...

    A while ago I posted on this thread about me encountering diacetyl from dry hopping. Since that last post we upgraded a few things and have been experiencing VDK's from time to time in heavy dry...
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    This is an interesting one as there are not a ton...

    This is an interesting one as there are not a ton of info out there regarding off flavours in kettle sours. With the perceived diacetyl, is it in the smell, taste, or both. Could you describe exactly...
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    Good to know we are in the ballpark with our DO...

    Good to know we are in the ballpark with our DO pickup. Yes Unfermentable, those rubber bands on a Cask unit is unbelievably silly. One day OK, the next day not. We have a 400K machine that uses...
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    Hi Anomalous, Someone might correct me if Im...

    Hi Anomalous,

    Someone might correct me if Im wrong, but those values 15-20ppb is more likely the ogygen picked up in an unshaken can, meaning what was picked up during the filling process. You...
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    Marc is on the money with the amount of people...

    Marc is on the money with the amount of people running a SAMS. We have been doing it with three people like Marc for many years.

    cheers
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    Thank you Dick

    Thank you Dick
  7. Thread: Cask Sams issue

    by Gbbc
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    450

    Glad you got it sorted. I do have some advise for...

    Glad you got it sorted. I do have some advise for you and this is not related to Cask, Wildgoose or the other manufacturers out there. You are, sort of, on your own with your machine. When the...
  8. Thread: Kettle sours

    by Gbbc
    Replies
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    1,529

    The wort will only carbonate if there is brett or...

    The wort will only carbonate if there is brett or sacc in it, which there should not be. The amount of CO2 lactic acid produces is minimal.

    We have left a keg in the fridge for 4 weeks at a time
    ...
  9. Thread: Cask Sams issue

    by Gbbc
    Replies
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    450

    I can almost guarantee a lose connection. We have...

    I can almost guarantee a lose connection. We have had MANY of these. Cross check all connecttions. You did say all your sensors are working. Ill take it then that the proximity sensor counting the...
  10. Thread: Kettle sours

    by Gbbc
    Replies
    11
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    1,529

    For double brews we sour for 36 hours down to pH...

    For double brews we sour for 36 hours down to pH 3.2 for the first turn and do a normal wort for the second turn. Fermented batch is in the pH 3.4-3.6, which is plenty sour for us. We just fill a 50L...
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    Peroxyoctanoic acid

    Hi there,

    Does anyone have some feedback and experience using peroxyoctanoic acid for sanitising etc.

    Cheers
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    Could the low pH in kettle sours cause DMS in the...

    Could the low pH in kettle sours cause DMS in the finished beer?
  13. Thread: Kettle sours

    by Gbbc
    Replies
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    1,529

    We only add salt after the souring process. I...

    We only add salt after the souring process. I dont have a water report and dont add allot of brew salts to this mash.

    Cheers for the input!
  14. Thread: Kettle sours

    by Gbbc
    Replies
    11
    Views
    1,529

    Kettle sours

    Hi all,

    Hope I'm posting this in the right area...so, we have been doing a fair few kettle sours over the last few months. We use Lactobacillus Plantarum for souring and has also used Brevis and...
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    How much sulphur is normal?

    Hi there,

    We have some sulphur appearing in our beers right when primary fermentation slows down, usually on day 5 to 7 of primary. We use White Labs WLP090. I'm wondering what others have found...
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    If you have a combi mash/HLT I would say wort...

    If you have a combi mash/HLT I would say wort from your manifold is making its way into your HLT. Next time you open your HLT, check to see if there is any grain bits sitting on the bottom. In the...
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    Manual keg filling

    Hi there,

    We have recently upgraded some of our 20bbl FV's and BBT's to 60bbl ones. On the 20 bbl BBT we have always used a manual keg filler made up from a cross tri-clover piece with 3 couplers...
  18. Thread: How high

    by Gbbc
    Replies
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    1,428

    Sorry for the late reply...thank you to all for...

    Sorry for the late reply...thank you to all for the advise

    Cheers
  19. Replies
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    So, what is your grain bill and your mash temp?...

    So, what is your grain bill and your mash temp? Day what is your fermentation at? What was your OG?
  20. Thread: How high

    by Gbbc
    Replies
    10
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    1,428

    How high

    Hi there,

    I was wondering if anyone can tell me how high they are stacking full cartons of beer? Would you stack a pallet with, say 10 layers of cartons, on top of anthor pallet with the same...
  21. Thread: Brewtan B

    by Gbbc
    Replies
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    3,449

    I don't know the science behind it, I'm just...

    I don't know the science behind it, I'm just following "some" of the manufacturer's instructions. Maybe boiling for longer might denature some enzymes?

    Cheers
  22. Thread: Brewtan B

    by Gbbc
    Replies
    10
    Views
    3,449

    Hi blonberg, Thank you for your detailed...

    Hi blonberg,

    Thank you for your detailed response. In the end I did exactly what you did and jumped in to try it for myself. I made a few mistakes at the start and wished the manufacturer was a...
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    Hi Dean, Could you please be more specific...

    Hi Dean,

    Could you please be more specific about the chemicals and procedure for de staining equipment? concentrations etc?

    Cheers
  24. Replies
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    Hi Dean of Clean, thank you for getting back to...

    Hi Dean of Clean, thank you for getting back to me and for the advice, cheers!
  25. Give this a go... Swap your German malt out...

    Give this a go...

    Swap your German malt out for a British one
    Use a nutrient in your boil
    Use something like Whirlfloc in your boil. Check a wort sample for proper cold break
    Dont oxygenate...
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