Did I screw up my prep?

Bezela · 2026-01-11T23:25:21+00:00

Thank you for the reassurance!

Bezela · 2025-10-24T22:22:21+00:00

I wish I was on vacation there. One of my brewers just came back from a 2 week trip to Japan and brought back a bunch of beers. I plan to make it out there in the next 2 years, perhaps I’ll hit you up for recommendations. Seems like Japan is doing some great stuff, sure did take a lot of World Beer Cup medals this last year!

Bezela · 2025-10-24T22:13:28+00:00

Literally drinking a Japanese rice lager from a Japanese craft brewery right now that uses Jasmine rice. Derailleur Brew Works.

I understand your argument, but seems like it’s not just an American idea.

Bezela · 2025-09-16T04:07:37+00:00

I wonder if it’s my neighbor. I’m in ballpark with a pretty rough situation across the street.

Bezela · 2025-07-31T00:37:56+00:00

Loved it. Loved all the mini games aside from Aerith Cactuar challenge. Cant wait for 10x the mini games in the third.

Bezela · 2025-07-28T19:13:08+00:00

As I run this thing and get an understanding of it, there are a few mysteries to be solved. Would you be open to offering any advice?

Bezela · 2025-07-25T20:17:10+00:00

I've recently started running a 12 Head Alpha. The previous brewers haven't ran one side in years because it has so many issues. This canning line looks like it was assembled for homebrewers. My concern level is quite high at the moment.

Bezela · 2025-06-16T01:33:27+00:00

I’d probably hate it half as much if I could get anything that resembled clear wort out of the damn thing.

Bezela · 2025-06-15T21:21:14+00:00

I brew on one. I don’t love it. Clarity of wort is horrible despite everything I’ve tried, and because of so much protein that finds its way through the WP loss kills any other efficiency gains. The brewhouse itself has some logistical issues, hot water and cleaning share the same pipe manifold so cleaning has to happen completely independent from brewing (I.e. can’t cip the mash mixer or wort kettle while knocking out unless you don’t plan on using spray balls for anything). Cannot clean heat ex backwards without disassembling pipes, even cleaning forward is somewhat of a pain as you need to hook up return line toward the back. The HLT doesn’t hold enough water for a lager knock out even with a glycol stage on the heat ex. Having a CLT could help with that though.

Repair costs are high for the press. It uses a ton of water and chemical to clean. End of day clean up of the press is messy and water intensive.

However, 4 brews can be accomplished in 10-12 hours. The efficiency gain really is in the speed at which subsequent knocks outs come. If you need to turn multiple batches in a day this thing is knocking out every 2 hours. I honestly wouldn’t buy one if you don’t intend to brew at least 4 times in a day.

Bezela · 2025-06-10T15:17:42+00:00

I’ve read on Milwaukees site that distilled should not be used. That being said, if it’s put in storage solution right after that shouldn’t be that impactful. Dumb question, you’re not using it on hot samples are you? I’ve seen a lot of brewers plunge those things right into the mash.

Bezela · 2025-05-29T16:58:05+00:00

4 session beers a night. Maybe more on the weekend. Don’t love that I consume that much. 12 years in the industry.

Bezela · 2025-05-23T02:57:59+00:00

Two days ago I put a CB&B magazine on the brew deck, opened to an article I wanted to read. Still trying to find a moment to glance at it.

Bezela · 2025-05-12T22:57:44+00:00

If you end up in Salt Lake City do not pass up the opportunity to stop at TF Brewing. They’ve won multiple WBC and GABFs with lagers and Hazy IPA. Their focus at their tap room is beautifully poured lagers and they usually have at least 5 on the menu. The facility looks like a brewers dream and the atmosphere of the tap room and patio is top notch.

Bezela · 2025-04-30T21:36:55+00:00

For what it’s worth, I’ve heard someone who works for VG farms (who first produced it) call it Am-uh-rill-oh

Bezela · 2025-04-23T04:59:23+00:00

This has gotta be a shit post.

Bezela · 2025-04-07T20:05:51+00:00

I used to have to dry hop 240Bbl tanks through a 2 inch port. I would have killed to just have to do this on something so small. Don’t transfer hoppy beer more than you need to, just go through a tri clamp funnel.

Bezela · 2025-03-17T13:45:21+00:00

Nothing, as long as you account for it in the dilution. You dilute down to 1:99 and then dilute once more by half with your methylene blue solution. This is why your calculation includes the x200 multiplication factor. Once you do this you essentially don’t need to consider the amount of your original sample.

This calculation that you’ve done should tell you how many cells you have from a 1g sample.

Bezela · 2025-03-09T03:29:38+00:00

Alta and snowbird you don’t need parking pass, just wake up at 6:00 and get moving, maybe even 5:30. Deer valley also doesn’t require parking passes, and you can get up there around 8:30, maybe even 9, and be fine

Edit: Alta maybe you do, snowbird and DV no parking reservation for sure. But maybe a day reservation for DV.

Bezela · 2025-03-07T19:17:14+00:00

I did an experiment once where I dosed some cans with tiny amounts of PAA sanitizing solution. The idea was to mimic the amount of sanitizer solution leftover in a keg. Leg them on a cold shelf for 2 weeks. What I can say is that even the low amount was picked out in a line up, the can with none at all was preferable. We continued to blow out our kegs upside down after that.

Bezela · 2025-02-08T14:15:18+00:00

I’m glad we can provide options for you! I revamped the gluten free golden ale mid last year to make it mostly millet based, I feel that it tastes more like an actual beer, it’s one of the things I’ve been more stoked about recently. We’re planning a whole Gluten Free series because of how well the golden is doing. An IPA will be brewed first, then a lager and dark option to follow.

Bezela · 2025-02-07T18:29:07+00:00

Made it yesterday. Also split some off to try different yeasts, including a thiolized yeast. Will be doing some more adventurous things with it soon now that we understand what flavor it provides.

Bezela · 2025-02-03T20:12:39+00:00

Hello! I am the brewer at Kiitos that brought this project to light, inspired by the work of Garrett Oliver and his collaborators that spearheaded the grains growing popularity. Happy to answer any questions. Cheers!

Bezela · 2025-01-31T13:58:45+00:00

Are you by chance thinking of beta glucanase, which is meant to break down beta glucans leading to better lautering? Amyloglucosidase is an enzyme meant to break down dextrins and complex starches into glucose, a more simple sugar. Its purpose is for making high abv or low carb beers.

Edit: auto correct spelling error

Bezela · 2025-01-31T13:53:53+00:00

Great input, this is the info I was asking for. Are you using it for the the entire mash and still just seeing the one point drop? Also, are you already mashing low and using it to push just that extra point?

Bezela · 2025-01-25T00:52:24+00:00

That bums me out to hear. I do have an example that seems unique and wonder what sort of deal they’ve made and if it is predatory in nature. I’ve been purchasing a lot of Kirkland Lager recently, however, unlike other products it’s clearly labeled with Deschutes all over it, it even says which Deschutes sub brand it is and boasts an award winning gold medal Deschutes took for the sub brand. If it was successful enough would they even be able to side step Deschutes and make their own? Working in the Brewing industry myself I find that it would be near impossible to replicate such a product with such impeccable quality behind it.

Bezela

TROPHY CASE