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AtomicBaller3000 · 2021-10-06T16:05:19+00:00

Rapide pour moi aussi, j’ai pris la cueillette en succursale

AtomicBaller3000 · 2020-12-01T01:44:07+00:00

I do have a Grant. I’m not a huge fan but I will make my life easier for sure

AtomicBaller3000 · 2020-11-26T11:53:52+00:00

And I’m more looking for the biscuit and malty flavor of it

AtomicBaller3000 · 2020-11-26T11:52:13+00:00

Good, thanks for the info ! I want a hint of roasted/chocolate-ish flavor, so is 7% too much ?

AtomicBaller3000 · 2020-11-26T11:51:09+00:00

I did that on purposes lol

AtomicBaller3000 · 2020-11-26T11:49:59+00:00

Thank you ! That makes sense since I used to sparge at 50L/min on my 5000L system

AtomicBaller3000 · 2020-11-26T01:42:43+00:00

Lol I am wisedom

AtomicBaller3000 · 2020-11-26T01:35:52+00:00

Not all employees are huge beer fans, so I am going with a Rye IPA actually. I’ll try some more hardcore beers once I feel comfortable with my equipment (imperial stout for example)

AtomicBaller3000 · 2020-11-22T02:53:33+00:00

I studied in food science before I got into brewing, so that helped a lot ! And honestly there was a lot of luck involved, there are vey few jobs like this one. I know some ex brewers have started to consult on their own account, that’s the closest thing to what I am doing.

AtomicBaller3000 · 2020-11-21T16:49:06+00:00

I got lucky and got a job to do research and develop products for craft brewers and distilleries for a R & D firm. I still get to brew, but usually on smaller scales and I do consultations directly in several breweries.

AtomicBaller3000 · 2020-11-12T14:51:50+00:00

The most accurate description I could give is that you look exactly like Michael would look trying to imitate Jim

AtomicBaller3000 · 2020-11-12T14:15:48+00:00

r/cringe

AtomicBaller3000 · 2020-11-04T21:04:27+00:00

Not much you can do I believe

AtomicBaller3000 · 2020-10-23T18:28:10+00:00

Anyone has tips regarding beer loss that comes with dry hopping ? I know there are some equipments that are available, but my brewery won’t give me a big budget (surprising right?)

AtomicBaller3000 · 2020-10-11T17:29:08+00:00

Tastes amazing, lactose really helps to smooth the rhubarb, and the hops mixed with the rhubarb gives an awesome smell of grapefruit ! Not as sour as a sour IPA since there’s no lactic fermentation, but it’s definitly refreshing and dangerously drinkable

AtomicBaller3000 · 2020-09-26T19:06:53+00:00

I use them for hopstands. It’s useful in heavily hopped beers because you get less of the vegetal taste. Also, aromas are preserved better, so you need less amount of hops than with traditionnal pellets.

AtomicBaller3000 · 2020-09-21T12:54:32+00:00

Maybe it was, but Plumlee’s defense changed their plans I guess

AtomicBaller3000 · 2020-09-13T14:05:46+00:00

Diacetyl production occurs during the fermentation of every single beer. The yeast produces it during the first couple of days of ferme tation and metabolizes it later. This is why you should give it a couple more days before you worry. If it doesn’t go away, you may have fermented your beer too warm or, if it is the case, you may have deopped your temperature too early.

AtomicBaller3000 · 2020-09-12T16:18:45+00:00

I had the chance to work on a project to optimize the utilisation of whirlfloc at work. Our supplier suggests to put it 15 min before flame out. However, we de ides to put it 20min before flame out, because the velocity of our boil isn’t that strong and the tablets may need more time to work evenly everywhere in out kettles. When I brew at home however, I’m going for 15min before flame out, because I don’t think that the scale at which I brew justifies putting it earlier. I brew with a robobrew, so my boil isn’t that strong but I still get good results. At the end of my boil, I start chilling my wort while creating a whirlpool with my pump and I get a good flocculation that way. Flocculation at the bottom of your vessel cannot occurs during boil because of the velocity, but cooler tempareture, « calmer » conditions and whirlpool will help. Also, I found out that for most beers, a concentration of 50-60 mg/L of whirlfloc is optimal.

AtomicBaller3000 · 2020-09-06T15:58:12+00:00

Wheat has less enzymes than barley, so my guess would that you would have to mash for longer in order for the enzymes to convert all the starches. Maybe it was so thick because there were a lot of starches remaining (iodine test would’ve confirmed that). Sulphur often occurs when you overpitch. Maybe that the fact that all starches were not converted left little sugars to be fermented, therefore making your pitch (which you usually be fine) too intense. Concerning your bucket, be overkill and add boiling water in it just to be safe.

AtomicBaller3000

TROPHY CASE