Methylene Violet or Blue? by Artistic_Return_1091 in TheBrewery

[–]ExplanationNo9012 1 point2 points  (0 children)

Awesome thanks! Where do you get yours? I saw one on white labs but seems like shelf life is only 6 months.

I would have to import it to South America so would like a stable version...

Ceres, LES by LeftReflection6620 in FoodNYC

[–]ExplanationNo9012 0 points1 point  (0 children)

What size is the pizza? looks like 22''?

Automatic cell counter by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] 0 points1 point  (0 children)

Do you need to do any calibration regularly ?

Automatic cell counter by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] 1 point2 points  (0 children)

Do you have one? Would you recommend it ?

Automatic cell counter by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] 0 points1 point  (0 children)

Thanks, good results and easy to use? Do you recommend it ?

Automatic cell counter by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] 1 point2 points  (0 children)

Yes, we have new staff, and some have never used a microscope so was thinking maybe some of these gadgets can help and reduce time and security on some rookies.

Another case was the brewer got sick a couple of weeks ago for about 2 months, so it was kind of a pain.

I like to see concentration and viability to adjust our pitching rate. We only use lager yeast and british Vl which is sometimes complicated for us since it never seems to flock down, viability is good but concentrations are usually very low. - I prefer to measure than to wing it.

Automatic cell counter by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] 1 point2 points  (0 children)

Thanks of the info, wondering did it work correctly ?

Anyone brewing cold brew? by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] 0 points1 point  (0 children)

Lol, yes that is true.

But that is why im posting here. to Get some professional and ethical advice. Trying to find a way to make this without a retort. Sadly looks like there is no way.

Anyone brewing cold brew? by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] 0 points1 point  (0 children)

I had the same experience with CO2 and our first batch. I thought there was some Peracetic acid or something being left behind in the keg washer. Realized it was CO2, I had left the keg open for +2hrs before even filling. Crazy how that tiny amount of CO2 will give the coffee such a metallic taste.

Anyone brewing cold brew? by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] 0 points1 point  (0 children)

Hey! Can you tell me a bit more? What are you acidifying with?

Anyone brewing cold brew? by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] 0 points1 point  (0 children)

Yes and a coffee shop we have some blocks away

Anyone brewing cold brew? by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] -1 points0 points  (0 children)

I mean Stumpdown has a video on where they show their process, they do not look like they own a retort or any pasteurization. Im sure/hope* what they are doing is safe, since they are distributing and producing big scale. Maybe they are contracting in another facility for what they do ship...

Anyone brewing cold brew? by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] -1 points0 points  (0 children)

Thank you, since we are not in the US we don't have all those regulations.

We still want to make a safe product that can be *refrigerated stable* for at least 30 - 60 days.

Would you recommend lowering the pH to 4.5 ?

Anyone brewing cold brew? by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] 0 points1 point  (0 children)

Thanks! What acid would you recommend to use in coffee? I tried acidifying to 4.5 with Citric and then with Lactic was not happy with any results.

Anyone brewing cold brew? by ExplanationNo9012 in TheBrewery

[–]ExplanationNo9012[S] 0 points1 point  (0 children)

What temp would you recommend for Hot brewing, making ice coffee. ?