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😂

Hi Anna, thanks! This is indeed in lieu of autoclaving; I pressure cook in 500 ml Schott bottles, so just tighten the lids while still hot and job done - stable as standard autoclaved media, that is to say indefinitely! 😄 When needed i just transfer to similarly treated erlenmeyers. No lamina...

Sorry to hear that! Fingers crossed it works out ok!

Good article here on the chemistry of phosphate buffers if anyone’s interested: https://byo.com/article/advanced-brewing/

Generally one can’t! Vodka will work in a pinch though.

I make my own from food grade mono- and di- basic sodium phosphate tweaked slightly to my local water, but if you can’t be bothered with the pKa calculations you can just buy in a pre made mix: https://www.brewuk.co.uk/5.2-ph-stabilizer-113g.html

https://www.thehomebrewforum.co.uk/threads/the-biochemist’s-brewdays.98484/

Hi All! First HBF brewday! Brewdog Elvis Juice Clone(ish) v1 28 L — 1.066 — IBU: 43 — SRM: 7.7 7.6 kg Maris Otter 0.4 kg Caramalt Mashed at 67C, 2.5 L/Kg, pH 5.2, 1 hr 10 g pH 5.2 phosphate buffer 2.5 g CaSO4 Fly sparged at 0.5 L/ minute 34 L collected 60 minutes 30 g Magnum (first wort)...

Certainly shall! What’s the thread etiquette around these parts - post the recipe and progress on this one or start a new thread?

Ooooh interesting! Something from Mitch’s book?

28 L Elvis Juice clone 3886 L 656,486.5 teaspoons (imperial)

Anyone else brewing this fine morning? I’m just starting on a Brewdog Elvis Juice clone - should be tasty! 😁

Couldn’t agree more - much better a tasty brew at 60% than a meh one at 90%! You’ll learn the efficiency of your system with time which will make you recipe design more accurate, but it really isn’t something to stress about!

I’m in! 👍

I’ve got a raspberry wheat in the fermenter right now in fact! I just dumped a kilo of frozen berries in after fermentation was complete, dry hop style. Samples are tasting great so far!

That’s fine, just call it a table beer and it’s spot on! Don’t leave it too long though - small beers don’t generally age as well as their bigger brothers…

When you say fix, what was wrong with it? Was it drinkable?

Just use swing tops!

Love a good chart! As Peebee says, the majority of your enzyme will be in the liquid phase; the pertinent question is how much of your total mash is exposed to these temperatures, which of course relates to your flow rate. If it’s just a small proportion, fine. If it’s all of it, or even all...

This. Slow and steady is generally the way to go with HERMS. Although saying that, mash enzymes can tolerate surprisingly high temperatures providing the exposure time is short enough.