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Thanks for the input! Thing is exactly that. I was worried because of the amount of yeast. In this method of LODO brewing, people normally transfer the beer still with 5 SG point left to ferment in another keg thus leaving behind the majority of the slury.... same with the bottles, little yeast...

Hi guys! Just started fermenting in corny kegs for the advantages it brings it with it, but started getting worried about yeast autolysis. I don’t ferment under pressure, just plug a blow off tube and lock the keg towards the end of fermentation. Aiming to reduce steps, my plan is to either...

Hi guys. I am a very experienced homebrewer from Brazil and I am ready now to go pro in the brewing bussiness (currently engineer). I am probably taking a course at Siebel Institute to beggin my career, but I am having trouble choosing which one. There is this one called "International...

Excelent stuff, thanks! I am from Brazil and currently planning to take a course from Siebel. My main doubt at the moment is that they have one course called "International Diploma in Brewing Technology" and a "Master Brewer Program", the last being the former + 280h of Practical experience...

Problem solved! Thanks AJ =)

One thing that I just cannot figure out is if the temperature at which the water freezes changes with this change in pressure. Anyone know how to respond to this? I am a bit worried if at this minor pressure (vacuum) that occurs inside my bucket (of about 0.9atm as shown by AJ) my beer would...

Thanks for the reply. That step 6 I just got from the website I post, from the guys from ********************. I found it really confusing, I first thought that it would make more sense to just disconnecting the QD but they wrote like that so... I also am thinking is to little sanitizer left...

Thank you very much @Rodent! That was exactly what I was looking for, instructions like those. My keg is like yours and makes more sense... I have done that yesterday and went out pretty good. Today I am going to transfer the beer to the purged and sanitized keg. For the transfer how do you...

Hi guys. I was reading a post from low oxygen brewing (http://www.********************/brewing-methods/kegging-care-guide-purging-transferring-stabilizing-finished-beer/#comment-212) and got really confused about their purging method and would like some help from you guys. I could be just my...

Hi guys, I have had a problem with an IPA that got oxidized in the past, so I became sort of paranoid with the matter. I recently bought a CO2 cylinder to use when dry hopping, but I am not sure the best way to do it. Reading a lot of stuff here in the forum, I figured most people have kegs...

Great way of thinking this! Awesome. Gonna write those down with the rest of my notes I took from this post. Thanks one more time AJ! Cheers

Thank you! All sorted in my mind now =)

Thanks @flars, think I got it. So, to make sure, in this picture I am posting this darker layer at the bottom I consider as being trub and don’t account that as being yeast correct ? The white layer on top of that (which will probably get thicker as more yeast floculate) I consider as being...

What a lesson! Thank you very much for the post it clarified a lot of stuff in my mind. I had to read it several times but after reading number five I understood pretty much everything and expanded the way I see the mash pH now. Actually I have been learning lots about water chemistry with the...

Thanks for the replies guys! I read the post @flars sent, really good info. Got what you mean @IslandLizard, I don’t have problems with trubby yeast, I am ok pouring everything in my next batch. My only concern is about pitching rates. I do like to have more or less consistent pitching rates...

Thanks for replying guys. I did some more research and figure I used to little water for the washing. I divided that jar in two and added more water than is looking better now. Should I now rack this milky layer into other jars letting the trub behind?

Hi guys. This is my first time washing yeast but it doesn’t look like it should be I think. It is wlp004 Irish ale, which I ordered online from a store in another city. I have made a starter but with no stir plate and fermented a low gravity dry stout (og 1.044). It ended up at 1.014. After...

My alkalinity is pretty low as well. My water is very low in minerals and alkalinity, as follows (ppm): Ca - 0,9 Mg - 1,6 Na - 0,4 K - 0,3 HCO3 - 11,6 SO4 - 0,1 CL - 0,1 NO3 - 0,1 I use Brun'water supporter's version for water calculations. The point is: I am doing full volume BIAB and my...

Hi guys. Simple question: when using acid to lower my mash pH, my limit is when I neutralize 100% of my residual alkalinity or I can go further? (of course watching the flavor threshold of the anion been released) In other words, for my water and system if I just add enough acid to neutralize...

Hi guys, As with any other home brewing subject, I always read everything that I can about the matter. BYO magazine, AHA posts and forums, HBT forums, books and so on... The thing is that I am going to do my first starter and I have never seen so much conflicting information about the...