Hi, my mame is Pedro. I live in Brazil and I have been brewing all grain for almost three years. I already sell my beer in small quantities to traditional restaurants in my city. My goal is to put together a complete brewery with a small capacity of 150 liters per batch. My process is in continuous evolution and I hope you pros can help me with that.
My major concern right now is how to get a good hot break in the kettle. PH, temperature, gravity, and other factors can be ajusted to maximize the hot break and I want to know how do I do it.
Another concern is what kind of compounds do I need to remove from the wort before adding the yeast. I feel my whirlpool is not doing the job by itself.
Sorry about the spelling and thanks in advance,
Pedro
My major concern right now is how to get a good hot break in the kettle. PH, temperature, gravity, and other factors can be ajusted to maximize the hot break and I want to know how do I do it.
Another concern is what kind of compounds do I need to remove from the wort before adding the yeast. I feel my whirlpool is not doing the job by itself.
Sorry about the spelling and thanks in advance,
Pedro
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