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    Is your brewing water softened? Madison-area...

    Is your brewing water softened? Madison-area water, which is extremely alkaline, is usually in the mid-7s but can increase into the 9s when softened. If somebody (often not the brewer in these...
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    I use the low-gravity version of these, but I...

    I use the low-gravity version of these, but I don't remember if I bought it from Cole-Palmer or somewhere else:
    ...
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    These are the equations I use (formatted for...

    These are the equations I use (formatted for Excel), which I derived from simulations based on a modified Balling equation (see...
  4. Tom has had some health problems lately: ...

    Tom has had some health problems lately:

    https://www.gofundme.com/barrels-dont-pay-the-bills
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    The only way to know for sure is to test it in a...

    The only way to know for sure is to test it in a lab, but here's a way to get a ballpark estimation:

    -Beer mass in g = 0.9982 x specific gravity x beer volume in mL
    -Ethanol volume in mL =...
  6. Hi James, The problem with this methodology is...

    Hi James,

    The problem with this methodology is that oxygen reacts as it enters the barrel; it's not like it waits around as free oxygen for you to measure. For the same reason, measuring packaged...
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    I agree with Dick. I brewed for a couple years on...

    I agree with Dick. I brewed for a couple years on a 15-bbl mash/lauter tun with rakes, and the rakes were too bulky for effective cutting/lifting. They also made cleaning more difficult, so I took...
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    Hey Robb, I grew up in Michigan (Farmington...

    Hey Robb,

    I grew up in Michigan (Farmington Hills), and I probably skate with some of the guys you played hockey with in Sun Prairie. Small world!

    I never got the brewpub going, and it was a...
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    Green Bay Technical Conference 2018

    After years of talk, MBAA District Milwaukee has finally joined forces with the Wisconsin Brewers Guild to hold a technical conference. Conference events will be on March 1st and 2nd at three...
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    Hey tirouj, The business plan is there, and...

    Hey tirouj,

    The business plan is there, and the file name is BP_RePublic_Shared. The "Ingredients" tab was basically just a bunch of ingredient prices, and I got rid of it a long time ago because...
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    My suspicion is that you have a torn o-ring...

    My suspicion is that you have a torn o-ring that's letting pressure from your beer source influence your reading. When the gehaltemeter takes a measurement, it should completely seal itself off so...
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    I've never used dry yeast commercially, but I...

    I've never used dry yeast commercially, but I prefer it over liquid yeast for homebrewing when appropriate strains are available. Back when I was brewing at home a lot more often, assuming 20 billion...
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    Cavitation has never been an issue for us (if all...

    Cavitation has never been an issue for us (if all the bicarbonate/carbonate/carbonic acid molecules I neutralize with acid were converted to carbon dioxide and remained in the water, it would...
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    I just add enough lactic acid to a cold liquor...

    I just add enough lactic acid to a cold liquor tank to hit a target effective alkalinity (e.g. 1 mEq/L with an assumed dissociation fraction of hydrogen ions from the lactic acid at my target mash...
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    Stopping the fermentation early sounds like a...

    Stopping the fermentation early sounds like a recipe for diacetyl and acetaldehyde to me, but sterile filtration should prevent bottle bombs as long as the downstream processes don't introduce yeast...
  16. Sulfur production tends to be inversely...

    Sulfur production tends to be inversely proportional to yeast growth. So if your yeast isn't growing enough (e.g. due to cold fermentation temps, high pitch rates or not oxygenating), you'll get more...
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    Google stopped supporting those pages a long time...

    Google stopped supporting those pages a long time ago, so my files have been here for a while:

    https://sites.google.com/site/republicbrewpub/

    Joe
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    I think the answers to your problem are in Dick's...

    I think the answers to your problem are in Dick's and nickfl's responses, but the topic could use some elaborating. Let's say you brew an IPA with 1,000 lbs of pale ale malt and nothing else, your...
  19. Scaling is all about working in rates (e.g. %...

    Scaling is all about working in rates (e.g. % extract for grain/adjuncts, lb/bbl for late/dry hops) and understanding your how equipment impacts efficiencies (e.g. baseline brewhouse efficiency and...
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    Great tanks and great people! Shoot me a PM if...

    Great tanks and great people! Shoot me a PM if you want specifics.

    Joe Walts
    Ale Asylum
    Madison, WI
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    You'll have better luck (with the lack of...

    You'll have better luck (with the lack of volcano, not the capping of a carboy) if you wait until your fermentation has a few tenths of a degree Plato left instead of a few whole degrees.

    Joe
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    A couple possibilities: -If your beer is...

    A couple possibilities:

    -If your beer is unfiltered, a chunk of hops/trub could be lodged in there.
    -You could try turning up the CO2 pressure to the pump itself. In my experience, setting it...
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    More SRM vs. Lovibond

    Ever since I had a conversation with someone at Briess almost a decade ago, I've assumed that what maltsters report as degrees Lovibond is actually the SRM value of a congress mash. However, this is...
  24. I don't have any direct experience with this, but...

    I don't have any direct experience with this, but it sounds like you need to use far lower-gravity wort to get the yeast to respire instead of ferment (whether you have the tank volume to do that is...
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    I harvest from dry-hopped beer all the time too....

    I harvest from dry-hopped beer all the time too. Add hops, finish fermentation, crash the tank, dump most of the hops the next day, and harvest away! Whatever hops are left over don't interfere with...
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