7

Since you have the red baron capper, the crown size is actually interchangeable. Noted in the below picture, these metal brackets on each side slide out, revealing a different size crown on it's opposite side. You can then flip the bracket and slide it back in. This is where I would start, especially since you state the caps are the exact same size. I have ...


6

It's mostly to achieve a crystal clear presentation, and also because the average consumer expects no sediment in a can or bottle of beer. Also, filtering out the suspended solids improves the flavor of the beer, especially noticeable in light colored beers. Craft brewers that don't filter the beer leave the yeast in suspension so the beer can condition or ...


4

If primary fermentation is complete, adding priming sugar only allows the wort to consume the newly added sugar; it doesn't continue to ferment afterward. In a 5gal corny keg, 4 oz of corn sugar will be sufficient. You must leave it at room temp (just like a bottle) for a couple of weeks. It should carbonate just fine. (Akin to cask conditioning). You can ...


2

Not really a home brewing question, so it may get closed. But the answer is that breweries either have an in-house lab or a lab they hire (such as White Labs) that stores and propagates fresh pitches of yeast as needed.


2

For commercial brewers, the two reasons for stirring during fermentation are: 1) a reduction in the time it takes to complete fermentation, and 2) breaking up foam. Both are (were) done for economic reasons. Reducing the time it takes to make beer reduces the amount of fermenters a brewer needs, which not only saves money on tanks, but also on real estate, ...


2

Unless you have millions of dollars, you don't want to buy land and grow hops. It's simply not as easy as just "growing hops". You also have to have processing facilities. You should contact a major wholesaler like Hopunion or S.S. Steiner.


2

This beer goes WAY back and has distant roots in Sweden. There are probably differences depending on where you source it from. Carling in the USA is actually owned by Molsen Coors. The beer can be classified quite correctly and accurately as “lager”. If we are being truly pedandic, lager(ing) is a process rather than a yeast, although of course there are ...


1

Also bear in mind that exporting means that you have to adhere to the rules and regulations of the country that you are exporting to. This means providing certificates to ensure that the product meets their safety requirements. For instance: America has a type of mite that can kill all of South Africa's hops, so if you want to being hops from USA into SA, ...


1

In addition to Denny's points, you could see if your own region has something similar to the Northeast Hop Alliance or whether any nearby agricultural colleges have programs like UVM's Vermont Hops Project (to use examples local to me). You may be able to find a good deal of up-to-date research and information on breeding, growing, processing, marketing and ...


1

Rough filtration followed by sterile filtration, add back sugar, then force carb. This wouldn't be cheap or easy (or even practical at your volume). I would suggest you just purchase a ginger beer for something like this.


1

Some bottles have different size lips, and some cappers have different size crowns. While they look the same they are going to be just slightly different. What you try to cap the bottle, the neck will shatter. 26mm is the midsize cap, which is common throughout the world, but there are larger 29mm size cap, which is used in Europe (common on Belgian beers) ...


1

We buy pitches from White Labs when we need to. They ship them up overnight. They're very expensive, so harvesting yeast and keeping it going is key.


1

I can say the most painful labels i've had to remove are from Summit Brewing...with the easiest being New Belgium, O'Dells, and Bear Republic. Even after a healthy PBW soak, i still have to take out a scrub pad to remove Summit's paper and adhesive.


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