Who the hell does that? Burn them! My brewing partners won't even allow the use of rice husks in the grain bill, to improve lautering. Even though not Germany, it's all Reinheitsgebot here.a pox on all those who put slices of lemon in it- the big nancies!
It has a working name, but it's not yet registered. Maybe I will post it next week once we have the company up and running etc. Finding a really good name for a brewing venture is actually very, very difficult. So many of the good names are already taken. Other ideas are just crap, on reflection. We did really want to call it Weisser Hirsch which roughly translates to White Hart. Unfortunately, there's some beer in Germany already using this name.Does your brewing venture have a name yet?
We visited three small local breweries before choosing the one we're using. We also must have emailed 10 or 15 more across Austria, including some large ones, a few of which replied. Finding the right brewing partner was half the fun (almost).Love it! We need to see more of this kind of thing. You’ve given me hope that there may be a way to keep up with demand
Make sure the brewer knows what you intend to ‘scrub the hell out of’ it with beforehand, as scratching stainless steel encourages beerscale growth in the future. Nylon seems ok, but avoid the green scourers.Into the fermenter. The inside of the fermenter doesn't look too clean right? We were assured this was just calcium deposits from the water. We'll see.... Next time, if we're on our own, we might just take the time to scrub the hell out of this until it's all shiny stainless steel again. Let's hope the fermentation goes well.
CD...the green scourers....is that because you get loads of bits off them?Make sure the brewer knows what you intend to ‘scrub the hell out of’ it with beforehand, as scratching stainless steel encourages beerscale growth in the future. Nylon seems ok, but avoid the green scourers.
Oh no that's such a shame to hear , was that both the early and later kegged versions?Anyway, long story short, this brew is a fail.
We ended up with something that tastes like charcoal (or cigarettes as one person described it). We put this down to scorching during the mash or boil. We have a plan to fix this, but that'll take another brew day and this 300 litres is waste.
Well, maybe not entirely waste. We're thinking about distilling it so see what it tastes like! One never knows..... Peat whisky is popular after all