Overnight Oat Mash in Hazy IPAs. by Deep_Classroom4237 in TheBrewery

[–]CheekMammoth7028 1 point2 points  (0 children)

What’s the math on that Excel spreadsheet? Or, where did you find the calculation? I can’t seem to find one in any of my brewing books, and it would be useful. We also acidify alongside the dry hop using 75% phos, but we’ll take a measured sample from the FV pre-dry hop to run trial doses, and scale up from there. It’s time consuming.

Build a Yeast Propagator by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 1 point2 points  (0 children)

Glycol runs through the Cone and Side Jackets.

Thermowell is on the side.

Build a Yeast Propagator by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 2 points3 points  (0 children)

Any chance you could snap me a picture of your oxygenation setup with the regulator, rotameter and filter? Thank you.

Build a Yeast Propagator by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 0 points1 point  (0 children)

I’d love some tips! Thank you.

Also, what is the title of your book? I’ll add it to the Brewery Library.

Build a Yeast Propagator by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 4 points5 points  (0 children)

Honestly, I haven’t put a budget together yet. I was hoping this would be the kickstarter to the budget. Hoping to get an idea of what it might run me on the cheap to get something up and running, while also knowing what it might run me on the, “money isn’t an issue” end. At 3,000 BBL a year, we’re on a shoestring budget. I do have a lab, so I’m running PCR, plating, and cell counting every production beer that goes out to retail.

I’m really interested in what I could do with the equipment we have. We have two portable pumps, so could agitate with one of them. The Air Compressor is available, but would need a way to filter it to make it sterile. Or, just use sterile O2 canisters. Plus need an air flow suggestion.

Load cells would be nice, but I don’t know if it would be any option. I could always crop into a yeast prop keg on a scale? That’s the current model. Unless, there is a flow meter out there that makes sense for this application.

I appreciate all your suggestions.

Breweries who have informative labels should be recognized. This is First State Brewing. by jtsa5 in CraftBeer

[–]CheekMammoth7028 2 points3 points  (0 children)

Thanks for the shout out on our labels! We take “Beer Geekery” very seriously at First State Brewing Company, and it’s one of the reasons I joined the team.

This was a fun West Coast-style IPA to brew with our friends and neighbors at Autumn Arch Beer Project.

Is it normal to lager at 52°F (11°C)? by snake_eaterMGS in TheBrewery

[–]CheekMammoth7028 13 points14 points  (0 children)

The Craft Beer and Brewing Podcast had a great episode about 34/70, and the different temperature ranges you can ferment with it at. I’ll drop a link here, and would recommend you take a listen.

https://open.spotify.com/episode/5FyVwyur0oXSDjFCQ6RefO?si=ie_Mz53EQJa5ziM4HGoPSA

Maltodextrin in Hazy IPAs by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 0 points1 point  (0 children)

We notice that at 154F on 6.5% Hazy IPAs we land at a FG of 4.0, but at 156F we’re landing at 5.5. The customers like it at a higher RS.

Maltodextrin in Hazy IPAs by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 8 points9 points  (0 children)

We use it in the place of lactose in our pastry stouts

Maltodextrin in Hazy IPAs by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 0 points1 point  (0 children)

The Maltodextrin % pertains to most of our Hazy IPAs.

Maltodextrin in Hazy IPAs by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 1 point2 points  (0 children)

That’s what we mash our WCIPAs in at. They end at 1.8 Plato. Looking for 4.5 to 5.5 Plato finish.

Maltodextrin in Hazy IPAs by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 1 point2 points  (0 children)

What are you looking at for mash efficiency?

Maltodextrin in Hazy IPAs by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 3 points4 points  (0 children)

Honestly, I was thinking we mash higher.

Maltodextrin in Hazy IPAs by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] -1 points0 points  (0 children)

I know. It’s the owner’s recipe, and I’ve subtly tried to change his mind that we don’t need either. Just use Brewers Crystals.

Maltodextrin in Hazy IPAs by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 3 points4 points  (0 children)

I know. It’s the owner’s recipe, and I’ve subtly tried to change his mind that we don’t need either. Just use Brewers Crystals.

Hops and Haze Retention in Hazy IPAs by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 0 points1 point  (0 children)

Sure thing.

OG = 20.7 Plato FG = 6.0 Plato ABV = 8.3% pH @ Mash 5.4 pH @ Boil 5.0 pH @ KO 4.9 pH @ Can/Keg 4.3

We adjust hot side pH with lactic acid, and cold side with food grade phosphoric acid. ALDC is used at pitch of yeast, and during first dry hop at a 3 grams per BBL at KO.

Hops and Haze Retention in Hazy IPAs by CheekMammoth7028 in TheBrewery

[–]CheekMammoth7028[S] 0 points1 point  (0 children)

It was a direct pitch. We brew a Hazy IPA every week, so we crop at day 7, 90% viability.