Recent content by The-Engineer-That-Brews

Here we go… I sanitised and sterilised the bejezzus out of the FV, tap, hoses etc afterwards so hopefully there’s no lingering diastaticus.

Thank you, kind sir Hopefully after the requisite seven weeks at the back of the garage it’ll be even clearer. Also hopefully a bit mellower: right now it tastes a bit like malty rocket fuel 😂

Dubbel (left) is unchanged at 1.012 (80% apparent attenuation, abv 6.8%) and it's dropped moderately clear so I'm declaring that one ready for kegging. Nice job by the Lalbrew 'Belgian-style Witbier' and I'll harvest some fresh sediment for this weekend's planned Witbier athumb.. Meanwhile its...

An “infection” (more accurately a colonisation of the wort by wild yeast or lactobacillus) sounds pretty unlikely, as you pitched a good amount of yeast and the fermentation got off nice and fast. So I’d lean towards it being more likely something to do with the fermentation conditions or wort...

I don’t do kits, but why not get a pale IPA kit and just sub in some Citra?

Yes that’s the typical way I think - although in reality you would be fine with 1/4” into the manifold unless you plan to pour from more than one keg at the same time … or if the manifold is a long way from the regulator

I second what other have said above… always leave the beer for a couple of weeks, regardless of whether the bubbling has stopped. There can be a lot of stuff going on ‘silently’ in there that removes ‘off’ flavours (and also it gives the beer time to clear down a bit)

The thing I’m never terribly convinced I’m cleaning sufficiently is the inside of the beer lines… I always pump hot cleaner through it for ten mins or so after a brewday, but I suspect in reality you get a bio-film building up over time. I should probably replace it more often than I do!

^^ this!! I used to just scrub my Cornies out with Percarbonate then pressurise the keg and blast it out through the disconnects and prv; and to be fair I never had a problem - but recently I started removing the posts and dip tube, and soaking them separately. It actually makes the keg a lot...

That was my experience with Cali - it did calm down a bit eventually but I was never quite sure about it… my friends seemed happy to drink it though 🤣

This thread has just reminded me that my local deli owner was shocked last year when a can of beer from brewery “Mad Squirrel” had popped on the shelf (very messy). I didn’t know about diastaticus at the time, but sounds very likely that was the cause.

Ten years later (2018), in that report I linked above, Wyeast seemed to have changed their minds: Although I rather suspect that this is more about limiting their legal risk than actual necessity (given the number of law suits against breweries for “exploding bottles” at the time )

Clever!

Yes, just think of it as being like a big bottle. It’s not the lack of being disturbed that matures the flavours, it’s the time :-) And I second @Graz: you probably want to leave it a bit longer than two weeks to notice a difference. In general at least four for a 1.040 beer, five for a 1.050...