We are at quite a disadvantage compared to commercial brewing for many reasons, however maybe the largest is simply surface area. If you compare the surface areas of these large macro breweries to us its quite ridiculous. However we can still contend, we have NaMeta, and we can limit our surface areas as well and it…
People think doing a FFT is super tedious and a pain in the @$$! But today I am going to tell you a super easy way! On day 2 of your main fermenting batch, simply pull 100ml or so from the main batch ( if you have a fermenter with a valve, super simple). If…
Well the simple answer is oxygen, but more so the lack of! In our tests and trials we found that in order to preserve that awesome fresh flavor you need to package the beer with DO levels in the parts per billion range. Luckily we have the some of the purest CO2 available to us… And…
For Traditional Fermenter to Keg: Jumper fermenter output to Keg liquid out Jumper blowoff to Keg gas in post Close receiving vessel and attach spunding assembly Set spunding assembly to desired pressure setting (start with 0.8 bar) This example uses a brewbucket and a corny keg, but the method can be used on any fermenter…
Oxygenation (or as we like to call it, the only time oxygen is allowed to touch wort!) We all know oxygen is needed for healthy fermentation (except in the case of dry yeasts, i.e. they come with enough reserves that they do not need it). I would target 8-12 ppm of oxygen in the wort…
Grain Conditioning Here are some advantages that go along with grain conditioning: Allows for coarser crush Coarser crush improves lautering Coarser crush inhibits LOX Improves husk elasticity Produces undamaged husk Allows for tighter gap on mill Yield and attenuation increase Conversion efficiency increases Conversion duration decreases Preservation of husk can improve stability Crush as close…
