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Hello HBT. I am a commercial brewer and as such apply a similar approach to my home brewing. In the professional world I meet people who range from like myself to letting things take their time. I love the language of things like - the yeast will tell you when it is done - or - patience is a...

Hello HBT. Does anybody have any links or book recommendations for improving basic knowledge of yeast and bacteria identification, microscope work and techniques for storage, handling, culturing and so on? I've got the yeast book by white and zainasheff already. Ideally something helping me to...

Hello HBT. I want to home brew my first 'proper' lager. But it won't be a 'proper' lager, actually, maybe it will be a proper lager because it'll involve amylo glucosidase, pilsner, rice, though deviating into 15-22IBU's of whirlpool citra and about 4g/L of dry hop. SG 32, proposed FG 0 or...

https://daily.sevenfifty.com/new-test-may-prevent-exploding-beer-bottles/ Hello HBT. Is there any reason why I can't just make an agar medium with dextrine powder and then plate out suspect yeast in order to see if it grows?

Hello HBT. I'm planning a gose, well two if a split batch counts. My understanding is that historically they were low in strength, barely hopped, contained coriander, salt to taste (and to help preserve) and developed a slight tartness from lactic activity. Reading about more modern takes on the...

Hello HBT. Anybody used WLP644 because I'm having very slow activity now compared to very aggressive activity at the start. I did a two stage prop/starter from 1 vial for 60L using 3L of fresh wort @ 23C each time, pouring off approx 80% after chilling each time. I'm estimating yeast count, but...

Hello HBT. Apologies if this is a repeat, but .. I guess it makes life easier for me to put it in my own thread? I get pretty rubbish pours on my keg system. I thought that flow control taps would solve everything, but it doesn't seem to have. So ... I want smack bang in the middle of the...

Hello HBT. I added a large handful of crushed grain to 25L of 1.061 wort (100% pale malt) which has been brought to 80C for about 30 minutes then left to cool somewhat on wednesday night. I pushed co2 through with an airstone for a minute or two, capped it quickly with an airlock and I've kept...

Hello HBT. I am going to brew a triple chocolate stout for christmas. I intend to split hte batch and keg one as a coconut vanilla. I would like to toast and add the coconut to primary near the end of fermentation. Reason being I leave all the junk in the fermenter and get maximum beer in...

Hello HBT. Just a quick one to let the forum know about a recent fermentation using this yeast. My intention was to produce a 'whoops' banana bomb (I won't go into full details, but think white stout with actual banana, lactose, vanilla, oats, banana ice cream/milkshake pale). I did a...

Hello HBT. Would you sanitise tea? I want to dry hop with it. Brewer I know says he doesn't, but it seems to 'restart some fermentation' which is concerning. Last time I used tea I poured a little boiling water (300ml?) over it (80g?) and then added the lot quite quickly as a compromise. I...

Hello HBT. I want to brew a session NZ pale. Any suggestions? My comfort zone with hop varieties pretty much follows the same pattern as my taste in music and clothing and as a result I'm a bit stuck in the past. I am wondering about other hops which I'm maybe more familiar with which will...

Hello HBT. In typical eagerness (stupidity) I cultured the dregs from two bottles of a solo brett double IPA using the soda bottle and DME stepped starter method and pitched the resulting fermentation into 25L of kettle sour which had mostly finished fermentation with a mixture of S04 and...

Hello HBT. I use peracetic acid at work and it never causes problems with any copper it happens to inadvertently touch (chiller lines, cold water plumbing etc). I usually use povidone iodine at home for my home brewing. Today I thought hey, why treat the ol' home brew setup to a little...

Hello HBT. Decided to try my first experiment with a sour. Mashed a bit more grain than usual for a .041 beer, sparged for the normal beer at 80C, continued collecting until I had another 19L @ .019 or so. Ran straight into a freshly sanitised container containing some table sugar bringing it...

Hello HBT. I've brewed a fair bit with coffee and failed to learn the best method. Adding beans to kegs works great, but the length of time they remain in the beer is highly variable. Brewing coffee either hot or cold and adding it when packaging works, but doesn't scale very well. Adding beans...

Hello HBT. I work in a commercial brewery and am gradually gaining enough trust to be given my own recipe development. I'm planning my first 'new' recipe and one 'problem' with the beer is they are generally all ridiculously hoppy, much more so than I would expect from the IBU's quoted to me...

Hello HBT. I've had lager at 0.1-5C depending on ambient for almost 8 weeks now and it still has a haze. I've poured a glass and left it to warm up and it seems to be yeast in suspension because a layer of yeast forms on the bottom of the glass. I've run off any meaningful sediment from the...

Hello HBT. I've got a couple of lbs of whole sour cherries soaking in vodka ready to add to some beer. They were freeze died and sold as organic without any preservatives or added sugar which usually preserves dried fruit. I figure yes, infection risk, yes soak in vodka, but it is quite a lot...

Hello HBT. I'm planning to brew a pale this weekend. It'll mostly (90%) pale malt, some oat, some wheat, some crystal for 1.060-65. Planning a 2:1 or 1.5:1 chloride to sulphate ratio to test out the theory regarding fruit bomb rather than that very british bitterness. Basically the 2:1 sulphate...