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  1. Replies
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    Warm dry hopping and diacetyl

    Hi people,

    We have had first hand experience with warm dry hopping, 21C, and diacetyl problems in our heavy hopped beers. We would typically see a beer finishing at 1.014, day 7, and after the dry...
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    That 25ppb is an unshaken can and not your TPO

    That 25ppb is an unshaken can and not your TPO
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    I cant get past the aroma of rose when using...

    I cant get past the aroma of rose when using Centennial. It always makes me think of Turkish Delight
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    I highly recommend the Premier Stainless keg...

    I highly recommend the Premier Stainless keg washers. We run ours daily for 5-6 hours at a time, 5 days a week without any dramas.. After 3 years of operating a 2 head station I pulled spears out of...
  5. Thank you Timm

    Thank you Timm
  6. Replies
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    That is looking great Tim! We have a GEA and...

    That is looking great Tim! We have a GEA and found it to be great. The centrifuges dont seem to have an issue with yeast haze, in our experience, more with polyphenol haze. Have you run some high...
  7. Hi Timm This sounds like the exact thing I...

    Hi Timm

    This sounds like the exact thing I need for our canning. We use a Cask ACS X2 and our fill levels are all over the place throughout the run, no matter what we do. Iíve suspected that some...
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    Thank you Mike, Jebzter and BrewinLou for you...

    Thank you Mike, Jebzter and BrewinLou for you input. The centrifuge is all good. We sorted the problem and now have IPA's, that was 130 EBC, in the 5 to 10 EBC range.

    Cheers
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    Thanks Jebzter. The grain bill is just ale and...

    Thanks Jebzter. The grain bill is just ale and about 4% crystal. Im thinking we might have to leave it in tank for longer. We crash to 0C and cant really get it lower than that.
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    Centrifuge really hazy beer

    WHi there,

    We are having some serious haze issues with our IPA and to a lesser extend some of our other beers. We use whirlfloc G in the kettle, a Chico strain, dry hop at about 6g/L at 16C. When...
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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
  17. Thread: Cask Sams issue

    by Gbbc
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    561

    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...
  18. Thread: Kettle sours

    by Gbbc
    Replies
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    1,977

    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
    ...
  19. Thread: Cask Sams issue

    by Gbbc
    Replies
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    561

    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...
  20. Thread: Kettle sours

    by Gbbc
    Replies
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    1,977

    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?
  23. Thread: Kettle sours

    by Gbbc
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    1,977

    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!
  24. Thread: Kettle sours

    by Gbbc
    Replies
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    1,977

    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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