Recent content by DrGero

Thanks for your input, but I'm not tryinng to make bold statements. I said "I believe" meaning "It is my understanding that...". Mostly it's based on this guy, he is a retired professional brewer and now a Youtuber. Also this forum and this article. The latter also warnes about disturb the sediment.

I have a similar experience, but with high flocculation yeast, the beer was very clear, right out of the FV, and that batch did not carbonate very well. My theory is that 3 factors are in play: - Flocculation - Time - Temperature / cold crash I don’t know how much...

I believe that most brewers would agree that re-adding some fresh yeast is a good practice when the beer has been conditioning for a long time (I don’t know how long exactly), and you want to bottle. You can add yeast to your PB easily enough, if your yeast is dead, but not with bottles. But...

I’m going to bottle a been today that has been conditioning for 4 months. Obviously, I need to add some new yeast to the bottling bucket right before I bottle. I made a yeast starter yesterday with 750 ml of water, 60 grams light DME and 10 grams of Fermentis SafAle F-2. When I bottle the beer...

The main goal is to add sulfate, if I used only Gypsum my calcium level might be too high (> 150 ppm). I'm using Gypsum as my primary source for sulfate, but also use Epsom salt if my Calcium level gets too high. I’m not adding more than 30 ppm of Magnesium! Is there a better way of...

I'm getting deeper into water chemistry, and I wonder way the label on my Epson salt (magnesium sulfate) from Brewferm says: "ADD AFTER BOILING". It's printed with capital letters! What is the benefit of adding it after boil? What is the risk of adding it before mash? Assume that I...

I hava a question regarding liquid calcium chloride from Brewfeam. It says 33% on the label! How do I conver from gram to ml? Is it 1 / 1 or 1 / 3. Lets say I want to add 2 grams to my water, should I use 2 ml og 6 ml?

Thanks for the feedback. I brew om Grainfather, step mash is not a problem. I will skip the candi sugar! Any suggestions regarding step mash?

Hi, I want to brew a honey beer based on a Belgian Tripel. The recipe I have maid is based on the Belgian Tripel in the book "Home Brew Beer". I'm planing on adding the honey at flameout. The candi sugar will be added as normal @10 min. Is anyone up for a review of my recipe? Any advice /...

No, at 10 psi I will not get to my target CO2 vol. at 2.6. My question is more like: Do I lose carb over time when I reduce to serving perssure.

Let’s assume that I want to force carbonate my beer at 20 psi and serve it at 8-10 psi. I carb up my beer at 20 psi for 7 days, then reduce the pressure to 8-10 psi and bleed out the excess CO2. If the beer line is balanced, all should be good, and the first pint should be just right...

Starter has been going for 10 hours, not event a tiny amount of foam on top. I have done 10+ starters (with stir plate), all have shown sign of fermentation after 6-8 hours. Going to buy some M42 just in case.

Hi, My yeast starter with Wyest 1028 shows no sign of life, it's dead! The only home brew shop that I can get to in time only has Mangrove Jack yeast. I'm brewing a "Old Ale" (Home Brew Beer book), and I need a replacement for the Wyeast 1028. Is Mangrove Jack M36 and M42 suteable? Other...

Forgot to mention that it’s going to be a HERMS system. I have looked at the insulated SS Brewtech, but don’t think I need it.

Hi, Soon, I’ll be making a choice regarding my 3 vessel electric brewery. Which boil kettle: Blichmann G2 or SS Brewtech? - I don’t need the sight glass; it will be fine with or without it. - I don’t need the thermometer (that comes with Blichmann G2); I’ll...