This is a pretty sweet setup. Do you have everything hooked up to a PLC, or do you still manually control your process. Also, have you considered...
It was a big week / I probably bit off more than I can chew. First, I brewed a 1.100 English Barleywine with WLP007. Then I turned around and...
I feel like an auto-siphon isn't dishwasher safe; especially during a steam cycle in your dishwasher. There are two options I would look at: 1)...
It's not quite going to be traditional, since that would involve blending old and new batches, and I'm notoriously bad at blending. As far as...
I'm currently working out the numbers for an oud bruin, and I need some advice on the microbes I should pitch alongside my sacch. strain. I want...
Fermentation Kinetics including product and substrate inhibitions plus biomass death: a mathematical analysis. Mathieu Bouville...
I made an excel spreadsheet that uses the Monod equation with growth characteristics I've gathered from a few journal articles concerning sacch....
You can also co-pitch the 1318 with the s-05. My RIS uses English and neutral yeasts (i use wlp001 and 002), and it gets the right attenuation...
I second marris otter as the base malt. Yes, you just add the black patent. It will compliment the roasted malts you already have. If you're...
I'm a huge fan of using Black Patent with roasted barley in my stouts. It gives a nice dry counterpoint, and awesome color. For your recipe, I...
You probably just got bad extraction from your partial mash. That would cause fewer sugars in your wort, so filling it back up to 5 gallons would...
The secondary is only for extended aging. Leaving the beer on the yeast for more than like 6 weeks, give or take, could cause cell autolysis which...
I'm a process development engineer for a pharmaceutical manufacturing company, so I get how cells interact with stuff relatively well.
So, if this was just a fluid suspension of wort and simethicone, the layers would separate out due to the difference in specific gravity after a...
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