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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...

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...

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...

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...

Grandes amigos cervejeiros, gostaria da ajuda de vocês. Li todos os posts que houve nesse querido fórum sobre a construção de agitadores magnéticos, e tentei fazer uma colcha de retalhos com algumas das opiniões que li. Sou ignorante em elétrica e eletrônica, e gostaria que os senhores me...

Hi guys! So, I have tried to find everywhere in books and internet about this but had no success. What I have found, though, is that when my lager is about 50% attenuated, I should ramp up the temperature to about 18°C for the yeast to clean up themselves. The question is: what is the proper...

Hi there homebrewers! I need some help finishing up the details for my next beer. I took the recipe from an article written by Jamil at the byo magazine. The point in question is that it asks for a little bit of huskless Carafa II. What would be the best way to add it to my Vienna lager? Cold...

Bom dia Cervejeiros. Estou estudado sobre ajuste da água, e vi muitos tópicos no forum sobre isso. No entanto, não achei informações sobre como o pessoal costuma determinar a composição de sais da sua água antes de fazer as adições. Vocês costumam fazer análise de laboratório? Estimam a partir...

Pessoal, boa noite. Já é a segunda brassagem que finalizo com um resultado que tem me intrigado muito, e gostaria de tirar essa dúvida com vocês. Por duas vezes seguidas, em receitas diferentes, minha gravidade e volumes da mosturação bateram com o que havia projetado pelo beersmith. No...

Prezados colegas cervejeiros, boa noite. Tenho observado mais para o fundo do meu fermentador algumas manchas esbranquiçadas. Na última fermentação que fiz tinha umas duas, mas nessa agora já apareceram mais algumas. Alguém já observou o mesmo fenômeno? Sabe do que se trata? Devo me preocupar...