Recent content by malhal

I was just wondering...how many times would beer need to go through the inline carbonator to be fully carbonated? E.g. in a setup with multiple kegs and in-line carbonators connected in series, where it becomes more carobanted as it proceeds into each keg, how many would you need? Based on the...

According to this in-line carbonation stone takes an hour: https://www.homebrewtalk.com/threads/i-just-built-an-inline-carbonator-it-works-great.600006/post-7862964 Yet this post says their DIY shaker machine only takes 30 mins...

I suppose it depends on if your water profile is targeting initial water volume or fermenter volume. Because if you added salts to sparge water then some of those salts will get left behind in the grain absorption. Similarly if you added salts only to mash you'd have too much salts.

Sounds great! Looks slightly clearer maybe boil length could be reduced to keep some longer protein chains to bind with the whirlpool hop oils? I'd be interested to know your whirlpool temp/time and dry hop temp/time too ;-)

I fermented at 19C and raised to 21C after high krausen on day 3 and on day 6 it has stalled at 1.022 but I gave it a swirl and raised to 25C and it has continued with krausen reforming and airlock activity again.

1. My brews before acidifying sparge water had a woody tannic astringent after taste I and a few others could taste, some described it differently though, like green pea and cut hedges. The bad taste is in most commercial IPAs outside of USA where the use of acid is uncommon and not...

If you are unable to get your sparge water below the crucial level of 5.7 pH you could try sparging cold.

Same low efficiency happened to me. I'll be stirring up those channels from now on.

Kimmich likely renamed Noonan's Water Witch spreadsheet which is similar layout and downloadable here: https://www.homebrewtalk.com/threads/heady-topper-results-from-ward-labs.481031/post-6221603 Different sheet

I don't see acid on your brew sheet. Usually that is caused by forgetting to acidify sparge water and you extract polyphenols (tannins) from the grains. Most common flaw in craft IPAs. The problem seems to present more in highly hopped beer so it is also possible pH went too high after...

At 5:28 in the video we see: Fawcett Pearl Fawcett Chocolate Bestmalz Munich No hooks is a sack branded by Country Malt (their malt supplier) (also see in Focal Banger brew day) could be oats, wheat or rice hulls. My guess is rice hulls because oats/wheat would probably come in a Briess sack...

I'm doing 1 day cold and the aroma is unreal I just noticed in the photo there is 1 sack showing the wheat part of Country Malt's logo in the bottom left, wonder what's in that? The all caps lettering is USE NO HOOKS. close up below:

Did you shorten the contact time along with the lower temp? I think that is the secret to prevent the oils being reabsorbed into the hops.

Just returned from a tour of the Alchemist brewery in Stowe on 7th July 2023. Heady on hand pull (assume that means cask) had little to no aroma at all and was very dank and bitter and had some maltiness while still bright yellow. First impression was it is very close to Pliny in taste but...

you made a mistake saying wort is 7-8