Recent content by Finlandbrews

I'm just wondering if 0.5 ppm chlorine can affect the taste of my beer?

H

What about oxygen levels for rehydration? Does it play a role? Thanks

Yes straight from a plastic wrapped pallet through labeling and then to filling station.

Ahahah! Yes Finland but for some reason you are wrong! I would rate Finland beers as being in the middle of European craft beer by country. Finland has maybe better beer than Latvia, Lithuania, Luxembourg, Slovenia, Slovakia and maybe France and other small states too but otherwise we are...

Yes good points! It is reservoir water that has been treated by RO or UV filter with very high rejection from the municipality, in my commune there is chlorine but very little like 1 or 2 ppm. I get a bit of harshness in their higher hopped beers and even more with their neighbor competitor...

A local brewery told me that: 1) they dont filter the water because there is no chlorine in the water and minerals are very low. Is no chlorine possible? And if 0.1 ppm, can it be problematic or not? Can't there be any other compounds that could be problematic? 2) they had empty bottles which...

Thanks for your answers and comments!

Me too!

Bamforth says that chilling to 30 Farenheit/-1 celsius is actually dramatically much more efficient than 0 or +1/2 celsius and all breweries should try chill at -1 Celsius. Isn't there any problem to leave the yeast to drop out only once in the bottle, isn't it better to use gelatin or try to...

Is a perfect brewing process one that doesn't include that 4th stage and includes a transfer of the beer just before the stage where first cells die?

In the general certificate on Brewing the Institute of Brewing and Distilling indicates that in that last phase of the fermentation (commercial brewing set up) as indicated in the title of this post, the rate of cell deaths exceeds new cell formation. I would like to ask as I had been told or...

They rinse with sanitizer.

Not great but drinkable with medium-light flaws and average level for national standards. They do sours which I find they do better but otherwise light plastic, astringency, herbal phenolic are common in their blonde, apa and ipa.

Can't the steam penetrate the wood and with heavy concentration start to fall back in the kettle/wort? For 3) the conical is filled with water in the bottom during CIP which I understand water should not accumulate there for efficient cleaning. For 1) I always thought breweries are rinsing the...