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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...

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...

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...

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

Hey everyone, I am running a 3bbl system and we are getting to the kegging part. Obviously I have done numerous kegging at home with 5 gallon batches but never on on a commercial scale. The system we have going is real basic, once beer is cooled in fermenters and racked into kegs we will hook...

Hey guys, I will be brewing on a 3BBL system and will using RO water since the city water where our small brewery is located is really not suitable for brewing. I am using Brun Water Spreadsheet, could use some advice. Can you revise with water profile I have for our Dry Irish Stout and...

Hey guys, I had BeerSmith2 on my computer with all my recipes. That computer crashed and I was able to get the hardrive out and hook it to my new computer and get all my files off but when I clicked on BeerSmith2 it made me install again and my recipes were not there. I cannot find them...

Hey guys I was just curious to know if anyone had a parts list for some biodiesel tanks into ferm. tanks? I am purchasing 110gallon and wanted to know about the gaskets for the covers as well. Thanks.

Hey guys, Lately I have been fermenting my beers at around 63F-65F. The yeast I have been using has been WLP002, WLP007 and I also used 1338. I am well aware of the issues that can arise with high temp fermentations. I have not noticed any real effects as of yet other than they have been a...

Hey everyone, I am looking for a new place to get the freshest UK hops. I have had bad luck with my LHBS when it comes to UK Fuggles and UK Kent Goldings. I was wondering if you guys had some good recomendations for other places that I could order from. Thanks.

Hey everyone, The last time I brewed a peach ale I used frozen bagged friut from Wal Mart as it was the only place I could find just peaches. I noticed that they were almost unripened or had an unripened smell to them. The beer turned out nice however I was wanting to use something better...

Hey guys I am having issues with my efficiency and was curious to get your thoughts on my process. I have now lowered my efficiency in my recipes to 75% because I cannot seem to master the fly sparging technique with the electric brewery we have which is pretty much based off of Kal's system...

Hey everyone I am doing a peach ale and am going to puree and pasteurize the frozen peaches before throwing into the secondary. I have heard not to pasteurize because it could cause pectin haze. I have also heard if you keep it at a 160F you will be fine. Either way, does the gelatin finings...

Hey guys I put together this water profile using Bru'n Water's Black Balanced Desired Water Profile. This is for a Dry Irish Stout using 100% dilluted RO water calcs. Just need some opinions on the final numbers. Thanks :mug: Calcium - 80 Magnesium - 8 Sodium - 12 Sulfate - 53 Chloride...

I am doing a peach beer and was curious if anyone had a good water profile for that. I am starting from RO water bought from the store. I am using Maris Otter, Crystal 50-60, and Biscuit Malt. Thanks

I have done some research about using plums but had a question that I was curious to get your thoughts. It seems like the go to grain when it comes to fruit beers is wheat. I was curious, has anyone ever done fruit beer using biscuit malt instead? I want to do a nice crisp pale summer ale...

Hey everyone I was just playing around with BeerSmith and was curious to know more about the yeast section, mainly the yeast starter stuff. I am.not understanding why its telling me that I need like 20-sum pcks of yeast to make my 10gal batch. Not sure and not understanding that part. Any...

Here is our pilot system that we will be using for right now. Once we get into our location this will be used for test batches and such. This is a full electric HERMS system. Built ourselves to save on cost. Let me know what you think.