8
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Help - Wort dropped to 59 degrees (beer temp)
After 9 days, primary is pretty close to done if not already complete. Yeast activity is starting to slow anyways. The 10° drop to 59° May have caused the yeast to floculate and settle down (cold ...
- 18.5k
8
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Is a counter flow chiller good for cooling wort?
This is a type of counter flow chiller.
The manufacturer should have some specs on it. Mainly what the heat exchange efficiency is at specific GPMs.
For example 100% eff at 1gpm wort and 1gpm ...
- 18.5k
6
votes
Wort Contamination?
Your beer will probably be fine. Yes, your arm probably left some bacteria in the wort, but the wort is also picking up a few bacteria from the air. Cooled wort has some bacteria and/or wild yeast. ...
- 3,375
6
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How much wort should be left in the brew pot?
The strategy for getting the most wort into the fermenter is to dump it all in.
Everything, hops and everything. I don't scrape the stickies off the wall of the pot, but I tip the whole thing into ...
- 366
6
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How much will initial oxygen in wort affect final alcohol in beer?
"This means that the initial metabolism will be aerobic. Aerobic metabolism of sugar yields no alcohol, but still reduces the gravity."
Well, actually this isn't true in virtually all fermentation ...
- 6,417
5
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My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?
Reboiling will increase bitterness of all the hops that went in 'late' in the kettle. Obviously, as you said you'll lose your aroma charge will decrease in proportion to the length of the reboil.
...
- 36.2k
5
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Does this look infected?
Everything I see there looks normal. Green floaties, just hops. Clean surface, no pellicile starting. Some bubbles, c02 still being produced.
- 18.5k
5
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How much wort should be left in the brew pot?
Although we need more information to be more specific, the general answer to "how much wort should be left behind" is "as little as possible". One thing you can do is pour the wort through a ...
- 33.4k
4
votes
What is a grant?
As a professional beer brewing equipment manufacturer,we would like to make a detailed clarification for the device "wort grant" here.
The wort grant is generally being installed between the lauter ...
- 41
4
votes
What is a grant?
I also wants to share my experience with this device (Lauter grant).
Actually I am chemical engineer and working in brewery designing company.
Advantages of Lauter grant:
It acts as buffer tank ...
4
votes
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Does the amount of Diastatic Power of the grains influence the alcohol content of the beer?
Diastatic power should not affect alcohol content, if it's enough. If iodine test came out negative, and there is no unconverted starch, you got all the sugars that was possible. Only if diastatic ...
- 3,718
4
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My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?
When you say it got contaminated you mean that some tap water went in contact (mixed) with your wort, right? I wouldn't say that is contamination. IMHO, contamination is that some bacteria has started ...
- 41
4
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Best way to rack to fermenter
Pretty much. Either the strainer will strain the hop material, and clog, as you say, or you can use hop bags or a hop spider to do the filtering.
Other methods involve whirlpooling in the kettle to ...
- 10.1k
3
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Why would I add water to a cooling wort?
Not everyone can boil the needed full 5 gallons of water at a time.
Many times 2-3 gallons are brewed with the extract, cooled, and then the additional 2-3 gallons of water are added to bring the ...
- 411
3
votes
Best way to rack to fermenter
I like to use an auto siphon just over the bottom of the pot, as long as you don't move it around too much you shouldn't transfer much. The little bit you to transfer can be left behind again by ...
- 187
3
votes
Best way to rack to fermenter
I usually use a siphon. My experience is that it doesn't get clogged by hop material easily unless it is whole cone.
Best way is to use an autosiphon but hold it above the hop matter at the bottom. ...
- 75
3
votes
My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?
Unless your tap water is bad, I wouldn't call dilution "contamination". If this happened to me, I would do a small boil with DME or LME (just enough to get everybody dissolved), cool it down and ...
- 1,152
3
votes
Help - Wort dropped to 59 degrees (beer temp)
It should start fermenting after warming up. The temperature it dropped to is well above refrigerator temperature and yeast will survive being in the fridge.
If it doesn't start you can pitch new ...
- 191
3
votes
How much wort should be left in the brew pot?
Another easy solution is to use a muslin bag during your boil. Homebrew shops sells them in bulk for under a dollar each. They are like pantyhose and stretch a lot. Stick it in your kettle and clip/...
- 141
3
votes
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How to store sugar wort?
One easy and convenient way to store sugary wort in order to make futur starter is to freeze it.
You can store your frozen wort in your freezer for a long time (i'd say at least 6 month).
I would ...
- 799
2
votes
How do you cool wort?
Passive Cooling: I seal up the wort and leave it overnight in a room tempurature area or outside, whatever. If the area is too cold, I check the wort starting at about 6 hours, so it doesnt get too ...
- 137
2
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My cooled wort got contaminated by tap water. What are the primary consequences of re-boiling?
Sounds like you know of and are dealing with the alpha acid issues.
The tap water may impact flavor if it was chlorinated, regardless of boil time.
Reboiling or longer boiling helps with DMS removal....
- 18.5k
2
votes
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Brewing in former lotion pot
I think the cleaning you gave it will be good. But if not, then at most your first beer might have a flat head from fatty deposits that will be removed by the acidic wort on your first brew.
So ...
- 27k
2
votes
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How can I determine why some all-grain wort is cloudy and if I should do anything about it?
It could be many things at this point. It may just be happy yeast in suspension. But sounds more like the hot break and cold break proteins are still in the wort. They should drop out after ...
- 18.5k
2
votes
Does the amount of Diastatic Power of the grains influence the alcohol content of the beer?
Diastatic power is basically how much natural enzyme is in the grain. You need an average of 30°L per pound of grain for complete conversion of starches.
So yes it does play a role in how much ...
- 18.5k
2
votes
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How to troubleshoot for either bad wort or bad yeast?
Everything looks by the book.
You may not see bubbling in an airlock even if c02 is being released. Usually won't get bubbles if just using distilled water or alcohol, not enough surface tension. You ...
- 18.5k
2
votes
Is there a maximum theoretical solubility of brewing sugars in Malt water?
There is a max threshold for how much malt derived sugar will dissolve in water, but that' isn't the factor to be concerned with as its much higher than what you'd get with malt alone.
The thing to ...
- 36.2k
2
votes
Does this look infected?
Judging fermentation by how long you see activity in the airlock is unpredictable. You saw some activity, which is a good sign.
Did you happen to get any hydrometer readings?
That green stuff ...
- 549
2
votes
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recipe confusing -- boil only some of the wort?
2.8 lbs of milled grain will absorb approximately .34 gallons of water, so if the authors mash tun has .16 gallons of deadspace that would explain 2.5 gallons total water going into the mash tun, and ...
- 276
2
votes
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GCB Materials on Cold Wort Aeration
'Wouldn't the relatively cool temperature of the wort actually increase the solubility of the oxygen, and so reduce the need for vigorous mixing?'
For sure. Looking at those revision notes, I think ...
- 6,417
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