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I tried quest plantarum probiotics and it too almost 5 days to get anywhere. I dosed quite a few based on the cell count on the bottle and came back and dosed the rest three days in. I suspect the viability wasn't very good. Best souring I've had is from crushed grain, but bit of a dice roll...

What is the carb on the beer? What is the storage temperature? If you've only got 4.5ft of 3/8" for beer line buckle up buckaroo, you are in for a fobby ride no matter what you do.

On the flip side I offered a brewery tour at £5 a head with any 3 pints or 6 halves from the tap room. I had samples of malts and hops out and ready, prettied up the brewery, stuck fairy lights over the worst of the black mould. Nobody took me up on it because the world cup was on. Occasionally...

Lager is 6 weeks conditioning on my end for what it is worth. Pitch rate is double that for ales. Fermentation temperature ranges from 14-16C depending on strain.

Not really overpitch. Not really a quick or vigorous fermentation. Just a normal one. We pitch the right amount of yeast to get the job done in the required time within the required parameters. 0.7-1m cells per ml per degree plato is pretty much what you do as a brewing fundamental, the yeast...

Oh man. Ok, for a standard ale ideal fermentation profile is half done at hour 24. This requires an adequate pitch rate with a known viability and temperature control. If you don't achieve this and all the basics are covered you may well need to use more yeast. Remember we usually pitch 0.7-1m...

pssssh I'd have to AB it to get an idea if it made 'better' beer and things get so subjective. Obviously bits going through into the copper is no good, but phenol extract is more pH and temperature and I don't think I've ever taken a late running lower than about 1.012 anyway so that wouldn't be...

Whisky is kind of a dodgy flavour for me, I've always been able to pick it out as a hard flavour whenever I've used it. Bourbon is so often used because it has that sweet vanilla thing going for it which I find marries better. Wood chips for wine making work great, I'd buy the chips over the...

I don't know about better beer, but I do know you'll be cleaning it out of where ever it ends up! FV isn't so bad (yeast food?!) pump and chiller is hello darkness my old friend ... filter in the copper and copper in general reduces effective fill level ever so slightly and is just difficult to...

Beers are kegged now and left to condition. Sample of the saison was not stupidly spiced which was a pleasant surprise as initially was looking at a 30g total weight of junk. I scaled the botanicals to 50g total which were milled and left in 200ml of vodka for a few days before being added to...

Commercial beer production is fast, as fast as you can get it without causing problems. Typical cask ale (running ale because it is run out of the brewery) is a 72 hour ferment, cold crash close to FG (drop yeast), rack to conditioning tank the next day (drop yeast) then package the following...

I'd just do what works for you. In home brewing there are loads of good reasons which go beyond mere extract efficiency and fermentability. If it fits a brew into your lifestyle is a big one. For me personally there isn't much point in doing longer than 60m @ 65C and if there was a significant...

Temperature denatures the enzymes. Once you've passed a point they don't work any more and that step is lost. At 65C beta amylase is denatured in about 15 minutes. A long mash helps, but not really past a point depending on the temperature. Trend is for shorter mashes tbh.

Another split batch today.. 5% honey malt 5% golden naked oats 5% torrified oats 85% extra pale malt Bit more sulphate than usual. 150:200ppm SO4:Cl2. Lactic as usual to give 0-10rA. Mashed at 65C for 60m. Sparge was quicker than usual, still got 85% efficiency. Started doing this thing where...

Belgian debittered black malt? I'd take a guess at SPECIAL carafa III? Special carafa III is regular carafa III with the husk removed before roasting to limit the bitter notes in roast barley. In a pinch I'd also use black malt because it aims to do a similar thing. The husk isn't removed, but...

table/small beer is a thing. Cloudwater have been doing some quite nice ones. Magic rock recently did micromachine which was perfectly pleasent. It really depends on how low alcohol you are talking and which angle you want to approach it from. Standard table/small beer is just a very low abv...

Please don't be afraid of using gypsum/flake! 1g/L is approx .. Calcium sulphate 557.7 SO4 232.8 Ca Calcium chloride 482.3 Cl 232.8 Ca How do you make use of this? Get your water report. Lets say you've got 80ppm sulphate and 60ppm chloride out of the tap. Lets say you want 200ppm sulphate and...

How hard? Go to your water suppliers website and get a report based on your postcode. Where I grew up it was 450+ ppm rA which is quite hard to work with. Here it ranges from 80-160ppm which is more straightforward. Treating brewing liquor is part of the game. Once you start doing it and relate...

First decide if you intend to leave the gas on or if you will turn it off between service. If you intend to leave it on then you need to figure out your mix and max storage temperature and then set a pressure which which will find equilibrium at the desired carbonation level. Then you must lose...

Best tool for cutting plastic is those stepped drill bits. You tend to get some pretty big sizes and can chamfer the edges.