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  1. DCBC

    What is the smallest three pot system that can replicate big batch processes

    To be honest, there are plenty of things which are simply not completely scalable from the homebrew to commercial scales, and many of these are to the homebrewer's advantage. There are a lot of really cool (and really expensive) bits of commercial kit out there, but a lot of it is required...
  2. DCBC

    Chemsan neutralised by tap water?

    I haven't read through all the responses but I have what I think is a really easy solution to cloudy chemsan in hard water areas (and sorry if this is obvious).. Most of us have CRS on hand.... I make up my chemsan as per the instructions and dropper CRS into it until it becomes clear again...
  3. DCBC

    Electric elements

    I may myself be wrong but I understand that there is no structural difference between a low density element and a standard element. The LWD/ULWD elements are just designed to have a larger surface area, as Gerryjo says, and this spreads out the heating, meaning that no part of the wort is ever...
  4. DCBC

    Home Brew in cold/cool house

    This seems to be my advice on every thread, but...(!): My brewery is heated only enough to stop it freezing - my panel heater is set to 8c in the winter - and with the fermenter on a box with holes in, a tube heater underneath, and the whole lot wrapped in a couple of turns of thermawrap and...
  5. DCBC

    Brewing at room temperature

    If you're not interested in a fermentation chamber then this is probably of little interest at all as it's even more expense, you could eventually try fermenting at higher pressure. High pressure fermentation, in a unitank for example, is similar to cooler temperature fermentation because the...
  6. DCBC

    Priming bottles with a syringe

    I bottled with a syringe once. I dutifully measured out all my sugar, dissolved it in boiling water, then capped 40 bottles. Only to find that I had forgotten to put the sugar solution into the bottling bucket. That left me with a problem as I wanted to ensure that I had the right amount of...
  7. DCBC

    Kveik - worth the hype? Best beer style? Best fermenting temp?

    As others have indicated it depends entirely on the strain. Voss, or at least the Lallemand isolate I have used in the past, makes everything taste like orange squash mixed with Shloer. Stranda has a fair bit of of this and a bit of tropical fruit, Tormodgarden has only a hint of it, a little...
  8. DCBC


    What's your brewery capacity? Could you make a larger batch, 30L and do half Hornindal and half something else? Taste test and insurance policy :beer1:
  9. DCBC


    Do you have any DME? You could try making a small starter and see if it forms a krausen and produces any off-smells and flavours which might be associated with the yeast being weak or having gone through genetic changes as a result of a long period of inactivity. If the starter goes well I'd...
  10. DCBC


    OK so I'm not the only person brewing with these strains but I thought I would share an update anyway for comparison. Both my Stranda and Tormodgarden beers finished high at 1.012 from 1.043. It puts them on a quaffable 4% and 70%ish attenuation which is lower than I'm used to but as long as it...
  11. DCBC


    Some thoughts on Stranda and Tormodgarden! I got these Kveik strains from the Yeaster Bunny on eBay and brewed 40L of a simple cascade pale on 27 December. I inoculated 20L with Tormodgarden and 20L of Stranda. OG 1.043. I added two teaspoons of dried baking yeast (one per 20L) at the end of...
  12. DCBC

    How to pronounce trub

    I learned most of my brewing from US podcasts and for me it's Troob, Wurrt, Kroysen. If they are incorrect and they make me sound silly to a British brewer I don't really mind :)
  13. DCBC

    Sterilisation of Bottles

    Oh one thing to note re bottle trees - if like me you have a plastic one, make sure you rinse it after bottling with Starsan. Don't assume (like I did) that you can just leave it to air dry. If left in contact with the plastic, Starsan starts to break it down and leaves it with an oily coating
  14. DCBC

    Sterilisation of Bottles

    Not the sexiest answer but I find a really good rinse immediately after use, like before you start drinking the beer - hot water with your thumb over the end and a good shake, is enough to get all the sediment out. Then I let them drain and dry and just sanitise with StarSan on bottling day. If...
  15. DCBC

    Fermenting vessel heating

    Haha yep got so many Kallaxes (Kallaces? XD) that we put our old ones in the brewery and still have loads in the house. Can't beat 'em. Good luck with your heating solution whatever you choose to do!
  16. DCBC

    Fermenting vessel heating

    I outgrew my old fermentation fridge when I went to 40L+ batches. One solution I have found which works for heating only but should be good for maybe five months of the year is to put the bucket in a relatively cool place on a stand or chair, put one of the heating devices recommended above...
  17. DCBC

    Condensation in garage

    How do you feel about coring a 150mm hole and putting some ducting and a fan in? I have a S&P TD Mixvent fan which does the job on an uncovered 40L rolling boil. You may or may not need a vent hood, you might be able to get away with putting a collection 'collar' over the BK.
  18. DCBC

    Lactic Acid

    Hi Martin, big fan of Bru'n Water and I never plan a brew day without it! A few years ago you wrote this post in which you wrote that "the effect of minor water heating is less understood. Since the solubility of CO2 is inversely proportional to the water's temperature, it follows that minor...
  19. DCBC

    Best beer in the world

    Some almost Frankenstein beers can be absolutely sublime. I'm thinking of how my wife and I drank pints of (8.2% :oops:) Schneider Hopfenweisse (Tap 5) in Munich. That has to be up there as one of the best in the world
  20. DCBC

    Volcano Beers / Gushers

    One thing I don't think has been mentioned but may be relevant - if your beer has lots of sediment or hop particles then these bits can act as nucleation points around which carbon dioxide can come out of solution and form bubbles. If this is happening to you it might explain why the beer is not...