Recent content by Gthurner

A self-painted picture shows a guy who is totally relaxed. I think this is the right motive for a relaxed beer.

For 4 brews I have been monitoring the controlled fermentation process exclusively with the hydrometer "Float" from Brewbrain. The Float sends the data from the fermentation tank in the refrigerator very reliably. The actual measurements with spindle/refractometer at the start of fermentation...

nomen est omen

Interesting. What difference in taste did you see? But back to the overshoot problem. If you don't do an additional control measurement of the temperature (in my case, via the Float), you don't notice the problem, because the Inkbird only displays what it sees, so it doesn't counteract. We are...

I ferment a 50L barrel that is in a refrigerator. The control of the fermentation temperature is done by an Inkbird. The stainless steel sensor rod is placed in the middle of the wort. On the surface of the wort also floats my "Float" (similar to the Tilt) which records the course of density and...

Belgian triple, extra red

a classic Märzen fermented with the Weihenstephan W120

A young lager does not taste balanced.The individual flavor elements, such as yeasty, estrig, hoppy, bitterness, sweetness, etc. are often clearly recognizable. With the progressive storage period, these peaks reduce and a balanced taste experience develops. This does not mean that fresh lagers...

I have heard about it. But from my personal experience, I can't confirm it. Note: It could also be pre-damaged bottles. If you look at my filler in the photo they recognize a splinter protection. It protects against damaged bottles, undamaged bottles withstand the pressure without any problems.

Correct. The result would be an orgy of foam

I fill cold hopped beers pressureless with a silicone hose and also use a filling tube with a built-in compression spring at the top. A glass bottle has not yet broken because of the lack of headspace and bottle fermentation. I can't say anything about PET bottles because I don't use them.

I don't know if this solution can solve your problem. It is an attempt to determine the resulting aroma profile (not the bitterness! ) of a hop blend depending on time and quantity. It was a nice try because in the end the individual taste perception is decisive.

Don't worry the pump is dry running and has food grade approval . The point is that the great effort is unnecessary because in my experience a simple procedure protects better against oxidation.

a movie shows the effort involved in filling. that is the process: 1. evacuate to -0.8 bar CO2 flooding to +2Bar 2. Evacuate to -0.8 bar CO2 flooding to +2Bar 3. Evacuate to -0.8 bar CO2 flooding to +2Bar 4. fill beer with +2.2 bar

Cold-hopped beers have a strong tendency to lose flavor due to oxidation. For these beers, I evacuated the kegs and bottles several times with the vacuum pump and purged them with CO2 before filling them with the beer. It's a lot of work, especially when filling small 0.33-liter bottles with the...