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Type: Posts; User: dvarga

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    Maturation temperatures in Foeder

    Good afternoon;

    Looking for a bit of insight on aging beer on oak.
    We have a Maibock that I plan to age in a foeder.
    Maibock has already fermented, and been conditioned in a steel fermenter. ...
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    Thanks for the advice; For clarification: ...

    Thanks for the advice;

    For clarification:
    This will be a kettle sour
    Using Lactobacillus Plantarum to sour.

    I do have one more question regarding using dried yeast for the ferment.
    ...
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    Using Lactic acid to drop pH

    Hello guys;

    We are looking for a method to acidify our wort with lactic acid.
    We have used acidified malt...which works great, but would like to see if we can achieve a consistent result with...
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    I myself am a big fan of cold brew, but we would...

    I myself am a big fan of cold brew, but we would like to try a different method in this run.
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    Acid tolerant sach yeast strains

    Hello

    I am hoping someone has found something on line that could help me with this.
    Making a kettle sour beer, pale ale...heavy on the hops at the end of boil and dry hop...

    I have used a...
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    Dry hopping with whole coffee beans

    Good afternoon;

    Looking for information on dry hopping a finished beer with whole coffee beans. We have a smaller brite tank and would like to draw off some beer from conditioning and steep it...
  7. Using Amylo 300 to drop final gravity on a brut pale ale questions and concerns.

    Good afternoon;

    We have a stalled ferment on our brut ale.

    Giving you some details to help get a better idea of what we planned to do.
    OG: 11ºP
    Current Gravity: 1.2ºP

    Beer colour...
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    Fruit powder in beer

    Has anyone used fruit powder in their beers?

    Trying to source date puree, which turns out to be a little more difficult than I expected...other than buying dried dates...and processing them,...
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    Late Addition Topaz hops

    Afternoon;

    Would like to try Topaz hop pellets for late additions (no dry hopping) to achieve a bit of "grassy character" that you can find in "Saaz" styled hops.
    I have done it dry hopping in...
  10. Thank you; Appreciate the responses; the MBAA...

    Thank you;
    Appreciate the responses; the MBAA podcast sounds worth checking out.
    The Lallemande product also sounds pretty good too, as it seems Platarum may work pretty nicely for hopped kettle...
  11. Using Lactobacillus Delbruekii or Lactobacillus Buchneri

    Whom has used either of these strains to sour their beer, much like a kettle sour?

    I found that using Lactobacillus brevis leaves a harshness in the beer. It eventually goes away and makes a...
  12. Convert SMS 913-A Keg Washer from Caustic to Acid cycles

    Good afternoon;
    Hoping someone has given this a try on their 3 head Specific keg washer.

    Want to switch to acid cycles on our Specific SMS 913-A Keg washer.
    Will be using mixed cultures,...
  13. Whirlpool addition with partially cooled wort

    Thanks for the input.

    Did not think about that some of you have a separate whirlpool.
    We do not; however, we have a side port higher up on the bottom of the Kettle/Whirlpool where we can draw...
  14. Whirlpool addition with partially cooled wort after boil

    Evening Folks;

    Has anyone tried cooling the wort to a lower temperature before adding whirlpool hops?
    My thoughts are if the wort cooled to a temp of 70-80C (158-176F)
    Then add hops; ...
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    We also use the meheen labeller with our 6 head...

    We also use the meheen labeller with our 6 head meheen filler.
    We have issues post labelling our bottled, as we use paper stock usually used for wine labels, so it never really adhered to the...
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    Wet Hopping using Cashmere hops

    Good evening;
    H
    as anyone used Cashmere hops for wet hopping?
    If so, can you give me an impression on the results.
    How much did you use? Batch volume?
    Don't mind using more if after the...
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    Thanks guys. Got another question. Upon...

    Thanks guys.

    Got another question. Upon reading up on the style, a few recipes recommend adding hops to the mash.

    This brings me back to my original question: How hop tolerant is this...
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    Lactobacillus Brevis (Yeast 5223-PC)

    Good afternoon;
    Anyone used this strain before? Wyeast said it was more hop tolerant than lactobacillus strains they had in the past (such as 5445), but did not give any info on how many IBU's ...
  19. DE Filtration with Briess Carapils (Dextrin) malt

    We have noticed that we have had issues filtering our ISA. This is the second time we have filtered it.
    The only thing differing it from our other beers is using Carapils (Dextrin Style) malt...
  20. Production Brewer Opening; 33 Acres Brewing Company, Vancouver, B.C.

    33 Acres Brewing Company
    Brewer Position Opening:
    33 Acres Brewing Company, located in Vancouver, B.C. Canada, has an immediate position for a shift brewer.
    33 Acres Brewery has a two-vessel...
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    Bottling Cider with Meheen filler

    Good afternoon folks.

    Has anyone bottled cider with a Meheen?
    We have a 6 head filler; 330mL bottles.

    Would like to keep the carbonation high on this. We currently run about 2.80-2.85 vol....
  22. Shift Brewer Position; 33 Acres Brewing Company

    33 Acres Brewing Company
    Brewer Position Opening:
    33 Acres Brewing Company, located in Vancouver, B.C. Canada, has an immediate position for a shift brewer.
    33 Acres Brewery has a two-vessel...
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    Santi Beer Yeast

    Good afternoon;

    1st time caller / long time listener...

    Hoping to make a Finnish Style Sahti, and enquiring about yeast.
    Read in the 2016 Beer Style Guidelines that Bread/Bakers yeast is...
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    Air Contents in bottles

    Good afternoon;
    Currently using a Zahn Series 700 CO2/Air piercing tester for our bottles.
    Using a Meheen to bottle, so we are noticing a fair drop of C02 in our bottles.
    Would like to know the...
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    I have only had success with harvesting...

    I have only had success with harvesting sufficient amount of yeast after about a week of cooling after fermentation.
    If you have the time to do that, you should get enough cells for pitching.
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