Recent content by Pugs13

Hello guys, I run a 3BBL small batch brewery and I am looking to gain more knowledge on yeast management. I have been reusing my yeast but have not been very successful after 3 generations. The yeast lag and get very tired. I have obviously harvested yeast and done starters home brewing for...

I was thinking this too...we use an RO unit here at the brewery since we take city water from the tap and it was the last batch right before I changed our membranes and filters...I tasted it today and tastes better...it also seems like the smell is fading a little too...I may leave it in the...

I usually pitch 1000-1200ml when I am working with 2nd-5th generation yeast...haven't really gone past 5 generations.

So do you think taking the yeast off of it now...and pitching fresh yeast would help clean it up?

This is what I suspected...

English Ale, 67-68F...I pitched 1000ml 3rd-Generation into a 85gallon batch (3BBL)...

Yea...worst case scenario...The beer is infected...we'll see...

Hello, I brewed up an English IPA and it fermented out nicely however, there seems to be some off flavors...The best way to describe the smell is like a belgian ale, rubber, clove-like...I am assuming ferm. Temps but not totally convinced. If I take old yeast off and pitch new yeast into this...

I have home brewed a 5 gallon batch of peach ale using 1-49oz. can of peach puree. I am now wanting to brew a 3BBL batch using the same puree, would I just scale it up using the same 1 can per 5gallons method? I would have roughly 85gallons finished for a 3BBL so that would be 17-49oz...

That's what I figured. Thanks for the response.

I was wondering, if your kegs are carbonated but you have ran out of CO2 can you use "Beer Gas" (75% Nitrogen/25% CO2) to push your beer even though they are regular faucets and not the stout faucets? We are doing an event and I have no time to get a 5lbs. CO2 tank for the event but I do have a...

Yea I will go with that...just don't want it to come off as roasty...

You think boosting a 60L or even throwing in 120L would be a better sub?

Thinking of using dark brown sugar in our ordinary bitter. Was thinking of maybe mashing a couple degrees higher to leave some residual sweetness left. Anyone have thoughts about dark brown sugar? The recipe is pretty basic...we do 3BBL batches so I was going to use 5lbs. Of it in our...

Hey can someone please explain how much of this to use for a 3BBL batch? First time user and could use some help getting the measurements right. Thanks