Brewing With Total Confidence
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I have done it with S04. I think your plan will work. You may have some trouble with the yeast dropping out, but it can be done.
You can do it, but….. there is no need what so ever. On top of that it brings with it a lot of complexity. The fermenter needs to be perfectly...
I use the powder. I’m not sure what it means by food safe, but neither is dish soap. If it’s fully rinsed, it’s gone. No issues.
Scotch brute pads and Bar Keepers Friend will clean up both scorching and beer stone. I use both with nearly every brew. It’s cheap and faster...
You got nothing to lose. Drink it up. It might be a little oxidized, but what the heck.
Grain is up 30-40%. I just paid $85 US for a bag of Maris Otter in store at Midwest. Typically the in store price is much lower than online price....
I take multiple gravity readings throughout the mash. Typically I see a slight rise in gravity even at mashout, so my experience is different. The...
Nice beer! Can I have one? It’s 93F here and that looks like it would hit the spot!
You do what you do, Ben. Remain true to yourself and you can’t go wrong. I don’t think you necessarily lose much by skipping a step or two. My...
Starch conversion occurs up to mashout. The increased temperature speeds up the activity of the enzymes. Just before they denature from the...
I mashout, sparge and do a constant vorluaf during the mash. The reason for all three is for efficiency and consistency. They don't have to be...
Some yeast don’t perform well under pressure. 34/70, Diamond and 2124 all are excellent under pressure. I had the same metallic flavor with S23....
What kind of yeast? S23 can throw a metallic flavor under pressure. When yeast start to autolysis it can produce a metallic or even a meaty...
Conical are great on a commercial scale. On a home brew scale, not so much. They are clumsy to move around, some can’t be pressurized beyond a few...
I’m surprise they don’t send you a report or post it on their website. Sometimes the water mineral make up changes because it may not come from a...
The best route is to get a water profile for it. You can contact the supplier or send it in to a lab like Wards. You need to know what minerals...
Yes!!!!
Malt has little to do with aroma or hop flavor. Stronger flavored malts like Maris Otter just stand up better to the increased hop flavor, but it...
Sunfire is right about oxygen. It destroys hop aroma and flavor. The hops tend to change over time and it’s goes from pleasant to blah. The...
I believe the vast majority of the acid is formed by bacteria on the surface of the grain, so it should be pretty fast, although it may not be as...
