Search results

I brewed something similar recently with a projected IBU of 35 in Brewfather. I mashed at 63C for 30mins and 70 for 30 mins. FG was 1.011 and it was nicely balanced (to my taste). Maybe try a lower mash temperature next time and check your projected IBU? Plese let us know how you get on with...

I agree with @DocAnna - with a fine enough filter theoretically “yes”. After a period of cold storage to form virtually all the “chill haze” particles that can form they can be filtered out. In practice, brewing aids are used to remove either or both of the pre-cursors to chill haze (malt...

Like @DocAnna, when I did my MSc in brewing science, filtration was covered quite extensively. Usually it is carried in at least two steps as a fine filter like your 1 micron 0.001mm) filter risks choking fairly quickly without an earlier step (filtration or settlement) to remove most of the...

That makes perfect sense, I came to it the other way round, I found a brewing app that suited me when using a 3-vessel kit and only later bought a G40. Consequently, I don’t bother with the Grainfather app because my various sets of brewing equipmenf and recipes are configured in Brewfather...

What is the advantage of using the Grainfather app v the Brewfather other than the cost of the subscription?

We have a 4 year old Renault Zoë with a home charger - bought it at 12 months old comfortable, cheap to run and nippy - real world range falls to from about 220 miles in summer to 150 miles in mid-winter so longer journeys require a little planning.

I’m using this: https://www.iceland.co.uk/p/astonish-oxy-active-non-bio-stain-remover-1.25kg/91100.html Bought at Iceland. It was unperfumed when I last bought it.

I flush mine through with cleaner then sanitiser from time-to-time. Sanitiser alone does not remove organic matter which can build up inside.

@Crafty I pressure ferment in a 38 litre corny. For a blow off I just put a long pvc or silicon rubber tube on a gas-in disconnect and connect the disconnect to the gas-in post on my fermenter and put the free end of the tube in a container of water. I always flush through both gas-in snd...

@Crafty I sometimes use pressure fermentation either to supress ester formation when brewing lager at ambient temperatures or to avoid having to use priming sugar for carbonation. I always start at atmospheric pressure and only add a spunding valve after the lag phase when the fermentation is...

Agreed on Metéor IPA - a decent beer. Ch’ti IPA and Grimbergen Pale Ale are also among my staples when in France with an occasional Saison Dupont or Duval Tripel Hop thrown in. @RichardM - in Olivet, there’s a shop called Le Tire Bouchon where they have a micro-brewery and a very wide beer...

Brasserie La Riole from La Ferté St Aubin (about 10 miles south of Olivet) also do some interesting beers. I particularly like their blonde which is nicely dry-hopped. Enjoy your “fin de séjour”!

Can recommend Antiformin S but it does require safety specs, gloves and careful storage and handling when neat.

The brewery where I help out use a blend of US05 and Nottingham for some of their recipes. I did a test taking 3 small (6L) batches of wort from the same gyle and fermenting 1 batch with Nottingham, 1 with US05 and the last batch with a 50/50 blend of both yeasts all under the same conditions...

When you give your assessment, please would you add your recipe. Nottingham tends ferment low too so would work with a sugar addition. A diastatic saison yeast fermented cool and/or under pressure to suppress ester production is another possibility.

“No “ to both questions. I brew saison now and again (Saison Dupont is a firm favourite) and I’m intrigued by Brut IPA but, so far, I’ve not tried enzyme additions.

Looking forward to your report on the Brut IPA @Hazelwood Brewery!

@hoppyscotty - another possibility, if you are looking to reduce cost, is the re-use of dry hopping hops as bittering hops in a following batch. I have not tried it myself but I don’t see why it wouldn’t work provided you can adjust your recipe for using wet hops and you are happy to use your...

@hoppyscotty - a few thoughts. To recover wort from kettle hops and trub or beer from dry hops, and cold break/yeast ex fermenter, big breweries often use a centrifuge or a mechanical filter which are very effective but have high capital costs. These apply mechanical force to separate the...

Why do you filter @hoppyscotty? I understand why commercial brewers do so and, having done a Beer Finishing and Packaging module as part an MSc in Brewing Science, I’m with @DocAnna, I have difficulty seeing that the faff/risk of beer filtration is worthwhile for the home brewer. A fined beer...