Hey I’m about to brew a one barrel 31 gallon batch of a hazy triple ipa. Was able to get my local water source report and just wanted someone to check my math. My local water has Ca 12mg/L Mg 4.3mg/L Na 12mg/L SO4 4.6mg/L Cl 13mg/L HCO3 63mg/L pH 7.6

I’m shooting for the 2:1 ratio with 130 Chloride 65 Sulfate

The calculators I used (beersmith and brewers friend) were similar and says I’ll need to add 4g Gypsum 12.8g CaCl2 10g MgSO4 7.6g NaCl

Does this sound like it’s in the correct ball park? I don’t want to add too much of anything.

For my thesis, I would like to gather opinions about Tilt hydrometers. Could you fill out this survey? It only takes a few minutes—just a few quick answers—but it would mean a lot to me. You don’t need to provide personal data, just your experiences with tilt hydrometers.

https://forms.gle/VXgsbSmge7CuD9kE9

I’m trying to cultivate baker’s yeast as that’s what I’ve got, and I could only really follow the instructions so far as I don’t have any agar plates or dry malt extract. So as it stands I’ve activated the yeast with warm water and sugar, and I’ve been feeding it by stirring in a bit more on occasion and today the liquid (cloudy and a bit beige) seemed almost carbonated with how it reacted when I put the sugar in; it at least appeared to fizz. There’s also a sediment that appears to be growing along the bottom, presuming that’s the yeast; it grew before I fed it after starting this attempt at yeast cultivation but it’s unclear if it’s grown consistently since because I haven’t been recording it and I’ve just been going by eye and off the instructions while trying to see if anything else needs to be given to the yeast. Currently I’m thinking of reducing the water amount as there’s a lot of water compared to the amount of yeast sediment I’m not sure what else to say about it aside from 1. I don’t know if the water is chlorinated and 2. It’s got a really strong smell to it, it’s sour and almost beer-ish but like a less offensive version of the smell. I’ve currently got it in a warm water bath but as it’s diverted from the expectation of the original instructions, is anyone able to offer me insight about my yeast juice?

Hi all,
I placed an iSpindel in the wort but noticed that the gravity and tilt readings were absent. I received null values for both, but since I sealed the fermentation vessel, I’m hesitant to open it. Is there a workaround available to resolve this without restarting or inspecting the electronic components?

Hi brewers. I've just bought a FKJ and I'mstruggling to find a fridge that has the correct internalcapacity tofit it. Any recommendations?

So we are running a Thomsen #4 pump in our brewery. The model is about 10 years old and I have fought that thing for the last three since taking over the brewing side. The seals have failed, and I am out of replacements that were in the spare parts. It looks like an older backplate that I can no longer find seals for. I am guessing I can replace the backplate with the updated seal design, without buying a whole new pump. Will this work, and does anyone here know if I want an internal or external seal, and where is a good place to order?

Greetings. Absolute first time homebrewer. I love malta (non-alcoholic malt drink, Im not sure if that flies here). The ingredients listed only include malt, hops and sweetener. If I were to homebrew this, what grain composition would be the best? Im planning to use 90% munich malt, 5% choco malt and 5% cara malt. Im not too sure about the hops amount though, as malta is sweet. Any advice?

So I have brewed a dozen or so 5 gallon batches now. Everything turns out great and I love it all....EXCEPT...bottling day. Not my favorite. I am considering a couple changes. One is that I may switch to the Catalyst fermentation system...and the other is that I may switch to the small priming tabs that you drop into the bottle instead of the priming sugar I add to my bottling bucket. Do you have opinions on the Catalyst fermentation tanks? And most importantly do you taste a difference with you use the priming tablets as opposed to priming sugars while bottling?

Has anyone compared the results of these yeasts while maintaining the same malt and hop bills?

I’ve used the WLP-802 and loved the results. I’m curious how OYL-111 differs.

Cheers 🍻

Hi everyone, im looking to get into the brewing game with about a 200 budget to make a 5g batch of all grain beer.

Wondering wht equipment id need, a mash ton is pretty expensive especially when considering all other componants id need to get my hands on heh.

Any help is much appreciated

I've had one of those bottles that you put vodka into with the fruit and sugar in it, and I recently added more vodka, frozen fruit, lime juice, and sugar to the half drank bottle. The cap just popped off and I was wondering if this was safe? I don't know anything about brewing, but I do know that it can make methanol which can be deadly and I want to make sure this is not doing that. Anyways all responses appreciated thanks!

It has a wine setting, and I’m pretty sure it can do the sweet spot temp of 140, but as I haven’t tried it looking for a recipe for settings if anyone has? I currently have sake fermenting but would like to try starting from scratch with a more traditional start to see the difference.

Hi everyone, I’m going to try to re create Brewdog’s “Lock Down”, a Pilsner with guava and passionfruit notes. For me, i cant taste too much other than guava notes and a mild custard/creaminess that i’m struggling to guess what yeast strain this is likely to come from seeing as its a pilsner and not a hazy ale.

Any thought on the yeast strain that i’m struggling to work out?

I started home brewing all grain small batch (5L) kitchen brews a year ago. I've brewed around 20 beers in that time and they've all turned out pretty good. I'm happy with the quality of my brews, but I've reached the stage when I want to start making it even better.

My question is: I currently mash out at 170F but start the sparge pretty much as soon as I hit that temperature. Should I maybe maintain it at that temperature for longer? I'm just wondering if that would make any noticeable improvement to the beer.

I'm also looking at improving the water (I use hard tap water from South England), and maybe buying a heat mat to control the ferment temperature better. But I thought maybe tweaking the mash out process could be a quick win? Any thoughts?

My first all grain attempt and it is definitely lacking. I found a nice sounding recipe for an oatmeal cookie ale and it tastes like it’s watery with the acidity of the raisins coming through too much. I would like it to have more body and a biscuity taste. I added some brown sugar and cinnamon to a sample and it’s better, but still lacking that body. What can I add, or do differently in the future? I am fairly new to brewing, I have made a couple different batches of mead and an ale from an ingredient kit with malt extracts. So if there’s any better way I can describe the taste please let me know.

I want to start brewing sake and mead, and I'd like to use all glass. I'm looking at the little big mouth bubbler to get started which is 1.4 gal. I want to fill up a secondary fermentation vessel that would be a 1 gal jug. My guestion is, what size recipes should I use to fill up a secondary of 1 gallon, not including the lees or Koji sludge from the primary vessel, and would 1.4 gal primary fermentation vessel produce enough to fill the secondary up to the neck?

Looking for a good book on beer. More along the lines of all grain brewing the technique and science rather than a recipe book (maybe something similar to the art of fermentation). And maybe one on wine too I’d like to get into that.

Any recommendations?

I want to try to make a "mead" adjacent drink without the use of honey. (yes I know that is technically not mead, please just humor me)

To create sugar wines like this, which I can then experiment with different fruits and whatnot, what would be some possibly tasty alternatives that I could use as the base sugar?

Strange question maybe. I've been working in construction management for a year or two now and it is not for me. I have very little idea where I'd like to go with my professional life, and for months now I've been really drawn to the prospect of working in a brewery. The only experience I have is a handful of batches with inexpensive home-brewing kits, lol.

I don't think I'm overly proud. I would be happy washing dishes or hauling kegs for a while before I got my hands in anything real exciting, I'm just attracted to doing something completely different from what I'm used to in an environment that I might enjoy. I've been planning on literally walking down the street as the breweries open and asking if they'd have any use for a guy like me.

Too much to hope for, but I also wonder how commonly it turns into a full-time career. Do breweries have many salaried employees? I've got a business degree but I don't imagine there's much demand for full-time office staff at many outfits.

Not trying to reduce the profession. I'm certain there's a ton to learn. I'm just curious if managers would laugh if I knocked on the door or if that seems like a reasonable enough thing to do.

I am pretty sure I have been measuring gravity wrong ever since I started brewing a year ago. I didnt know you were supposed to stir the fermentor to get a more accurate reading. I have probably had more potent beer than I had thought in the last year because I always drew near the top since I use a glass carboy.

Hey everyone! Probing the hive mind for this one.

I was wondering if anyone had proper values of carbonation loss when packaging beer from BBT to kegs/cans.

At the brewery I work at we find that we lose about 0,4g/l (~0.2vols) of CO2 from bbt to cans (counter pressure canning line) but we don’t have a proper way to check for kegs.

In theory, packaging in kegs keeps carbonation closer to the BBT since it’s never exposed to the atmosphere and can be filled completely under pressure but there’s probably a small loss of CO2.

Would love for any inputs from the Reddit experts.

Cheers!

Did I do something wrong? This is the colour of my pale ale after one day of fermentation with a blow tube.

https://ibb.co/bQ1d162

I've made a batch of Kilju to start my brewing journey so to say . In total I had 3 liters, two 1,5 liter bottles.

I tried the first bottle after a good week of fermenting and it was really sweet and had a really yeasty taste

I let the second bottle sit for another week, until today. When I gave it a taste it tasted different. In this bottle you can really taste the alcohol, no yeasty taste ir anything.

Since this was my first time, which bottle is better ?

My fellow fermentation enthousiasts

I made a brettanomyces mead about 2 years ago. Fermentation itself went excellently. However, when I tried to bottle carb it (so as to imitate Geuze/fruited lambic) three different experiments completely failed. Once without any yeast addition, and twice with additional nicely rehydrated EC1118. What am I doing wrong ?

Recipe - February 2023 1kg wildflower spring honey 4l (+-) bottled water Salvaged yeast dregs from Girardin & Cantillon Geuze Some wood in primary Maltodextrin (forgot the exact quantity)

17 Brix OG Day 1 already nicely bubbling along Went to 6 brix in about a month

Bottle conditioning test in april 23 with priming sugar for 3 months: zero effect

Retest in August 23 and september 24 with rehydrated EC1118 and priming sugar, SG = below 1000 - same effect (i.e. none).

Seeing how I did not stabilize and fermentation itself went very nicely, I don't understand the problem.

Anyone ?

Cheers !

Anyone got any tips on sake? I made a batch but it wasn't that strong.. only about 6% and not too sweet. Where did I go wrong? I'm thinking I didn't let the spores on the rice sit long enough.

i dont have any pics but from what i see is white that looks like very very small clumps of bubbles on a semi clear film that is floating on top in kind sections of the liquid. all i used to make it was sugar, water, and yeast with semi correct measurements its been fermenting for 4 days now and only today did this appear im scared it is contaminated this is my first time making alcohol of any sort