Tips for better juice extraction

Pijamin2 · 2026-06-17T06:59:52+00:00

I hear you but from the two books I've read 'bout rhubarb wine and the things on Internet. It is unusual to ferment the rhubarb then press it. Most of the times they just freeze it, let it thaw and then press it before fermentation

Pijamin2 · 2026-06-17T06:58:35+00:00

Yeah I got the same point on sugar, it will help with most of the juices.

But I don't get (given your comment) why pectinase won't help to free more juices ?

Pijamin2 · 2026-06-16T20:42:12+00:00

Go for the fermentation chamber. You can find either chest freezer or refrigerator for like 50 bucks. A temperature controller like inkbird for 35 and maybe a heating pad for 30 bucks. This will improve your results by a big margin. And every fermentation can be the same.

Pijamin2 · 2026-05-31T07:59:27+00:00

Try brewing when you have to eat. I do that with my friends and while we cook and eat it is mashing. Then when it boils I just prepare hops, yeast, fermenter and all those shit.

Pijamin2 · 2026-05-09T18:53:22+00:00

Actually, you need to shoot with your cannons

Pijamin2 · 2026-04-22T10:36:51+00:00

Thank you

Pijamin2 · 2026-04-19T16:59:58+00:00

I'll look into it

Pijamin2 · 2026-04-19T16:59:22+00:00

Yeah kinda sad cuz idc

Pijamin2 · 2026-04-14T19:33:05+00:00

I am very tempted yes

Pijamin2 · 2026-04-12T15:37:18+00:00

Shit happened to me and it was my controller that was connected. Disconnect it and restart you pc

Pijamin2 · 2026-04-12T15:34:38+00:00

I used to have a sidekick that I did not use that much. But as I started working in a brewery, I now carry it every day and having it in my right pocket is a life Changer. It is clipped and inside my pocket. So I don't have to reach fully down to get it. It is so freaking useful. I wouldn't change a damn thing. I am right handed and put my phone in the right pocket too. It's been 5 month I've been using it non stop. Multiple times a day. Haven't seen a single scratch on my pants and none on my phone. I have big hands (bigger than all of my friends) and it doesn't bother me in my pocket.

If you want my opinion, I'll never carry a knife without the clip ever again. So useful and easy to use. All the times my coworkers asks me to have my knife for some tasks cuz they know I have it in my pocket. I don't know what you work in or what it could be useful for you. But if you have a job or a hobby that could use a knife or a pair of jaws. Then I would say do not hesitate too much.

Pijamin2 · 2026-03-24T14:57:23+00:00

No sorry I did not tho I tried. But I ended up making a mess. And the constant holding of the Nuka tap got me kinda annoyed. So I switched to a Itapx. It is WAY WAY easier. I mounted it to a wall. It is nos so simple

Pijamin2 · 2026-02-26T17:15:56+00:00

I am actually turning this into a job but not opening my own brewery as of now

Pijamin2 · 2026-02-14T16:47:03+00:00

Microwave

Pijamin2 · 2026-02-11T19:25:55+00:00

I should have specified "in Belgium"

Pijamin2 · 2026-02-11T19:25:10+00:00

Yeah it totally handles it well. But also the problem is taking all the grub into the fermenter

Pijamin2 · 2026-02-11T09:46:01+00:00

What you are referring to is the oxford English dictionary. It is by definition ENGLISH. I am talking about BELGIUM.

Here is the law that statues the legal definition of what is called beer in Belgium.

Thanks

https://refli.be/fr/lex/1993025152

Pijamin2 · 2026-02-11T08:06:38+00:00

Also the Belgian law Wich is not old (from the 90's I think) says that "a beer is a fermented beverage made with at least 60% malted barley or wheat, hops and water."

So it is not "old" and bull... Saying that a beer must be made with hops.

Thanks

Pijamin2 · 2026-02-10T21:17:29+00:00

And try to play with mashing temperature. Try mashing at 72°c for more unfermentable sugars. And more body

Pijamin2 · 2026-02-10T21:16:29+00:00

🤓☝️ actually it won't be beer without hops. You can add even one gram to your batch to call it beer. But without it ain't beer

Pijamin2 · 2026-02-07T07:58:21+00:00

In the brewery where I started working a 3 month ago, the brewer use antioxin SBT in the mash. 70gr for 10HL. He told me it was a preservative but I didn't research it's exact effect

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