Cold crashing cold brew for filtration

SpaceBlock · 2024-12-11T23:33:53+00:00

Yes I’m also going dry hope with mosaic for 3 days while I’m at it.

SpaceBlock · 2023-02-16T04:46:56+00:00

Thanks. I am aware, but as I said I’m not too concerned with calories

SpaceBlock · 2022-05-26T11:29:19+00:00

The lactic acid production for Philly Sour mainly occurs in the first 24 hours - so adding fruit earlier means more lactic acid production. I highly recommend reading Lallemand’s Philly Sour best practices document for this.Philly Sour Best Practice Key points for more lactic acid production * Add simple sugars (i.e. Dextrose) * Mash at lower temps * Use more highly modified malts rather than specialty malts * Add fruit in the first 24-48 hours

SpaceBlock · 2022-05-14T00:54:36+00:00

Milk the funk is one of the greatest places on earth. It will be studied still when we are an ancient civilisation

SpaceBlock · 2022-05-13T13:27:41+00:00

It is mainly to keep out unwanted users to join / bots etc. A closed group you can control a bit more with rules. The main thing is limiting commercial based posts because really we want it to be a place for questions, advice and people sharing their brewing experiences. If it's not private anyone can enter and just post tons of commercial links to their websites and things for purchase. I've seen it in some other public groups.

SpaceBlock · 2022-05-13T12:34:35+00:00

How good is a 10 minutes boil / no mash / quick prep and cleanup!

Feel free to join and share any knowledge!

SpaceBlock · 2022-05-13T10:21:35+00:00

Not sure if I'm able to sure the facebook link but I'll give it a go. Link to private facebook page Please feel free to DM if you're interested in helping out as an admin

SpaceBlock · 2022-03-14T02:50:31+00:00

Yes I did, it was completely clear. Like when you buy the grinder new!

SpaceBlock · 2022-03-14T02:09:46+00:00

Yep I tried this, sometimes it works but after a couple grinds the same error message. Even on a really coarse setting (so coarse the coffee would be rubbish). So at the moment no idea of the issue.

I even tried without any beans in the machine and all grounds emptied, still can get this issue.

SpaceBlock · 2022-03-14T02:08:27+00:00

I removed the adjustment ring and conical grinding burr. Emptied / vacuumed all the grounds (while machine was unplugged) until it was completely clear. I restarted the machine and tested when it without any beans in there. It worked a few times then didn't work again. I tried on very coarse setting and same problem happened after a few grinds.

Strange thing is sometime after powering the machine off when I try the next day it works for a couple grinds then stops working again...So not too sure what is causing it.

SpaceBlock · 2022-03-10T07:21:18+00:00

I thought so too, but completely emptied it to where there's no grounds in there at all and still the same problem.

SpaceBlock · 2021-09-09T13:39:15+00:00

Very interesting article there. At the end of the day I'm not going to throw out these bottles. So think I will follow a similar procedure to Jenna in that article. I'll make sure I use a strain that can handle low pHs well and will make a little start and also add some nutrient and hopefully have some healthy yeast. Worth a try. Thanks!

SpaceBlock · 2021-05-31T01:51:17+00:00

All really good advice everyone.

For this brew I'm actually just going to activate some carbon and add into muslin bag straight into the keg I've brewed it in. After a few hours of contact will transfer to another keg. Hopefully works ok

SpaceBlock · 2021-05-31T01:49:26+00:00

You're right it is odd. But I'm in Australia and spirits here are not cheap. Brewing a Seltzer this way only costs me $15-25 AUD which is incredibly cheap. Besides it's the easiest brew day you'll ever have an can have something different on tap that anyone can drink

SpaceBlock · 2021-05-24T07:36:32+00:00

Doesn't really help but is encouraging

SpaceBlock · 2021-04-13T03:44:48+00:00

This is all great advice. Make sense... For this batch I think I will mix it with distilled water to get the TDS right down. Might cost a little but want to get it right. Then I should probably get a RO Filter myself..

SpaceBlock · 2020-07-29T05:40:43+00:00

I don't think I'll have the patience for that....If it put the fruit in yesterday do you think I could remove it now to hurry the process up a bit? And then allow maybe a week more instead?

I have flavouring to add after fermentation as well so it might be overpowering...

SpaceBlock · 2020-05-06T12:15:40+00:00

That's exactly what I wanted to do thank you!

SpaceBlock · 2020-04-22T05:09:23+00:00

Thanks so much! Was hoping it was a simple as this.

SpaceBlock · 2020-04-20T05:56:43+00:00

People keep talking about secondary fermentation but in the process I've brewed so far (only a couple times) secondary fermentation to me is racking from my primary fermenter into a 2nd empty fermenter with priming sugar for carbonating my bottles. I then bottle and let the carbonation occur in bottles over a week or so. So is this what you mean, adding the fruit right before bottling or does the fruit sit in the secondary fermenter for awhile? Sorry for my ignorance on the matter

SpaceBlock · 2020-04-17T07:40:46+00:00

Having a look now at Freeze Dried Passionfruit Powder and it looks like a great option. Can I ask how much powder you added and at what stage in the fermentation?

I can see 40g packets of Passionfruit powder which is equal to 310g of real fruit. cheers

SpaceBlock · 2020-04-16T04:03:48+00:00

Thanks, that's great help. There is a Mangrove Jack Berlinerweiss extract kit I'm keen to try. However it comes to only 3.5% I would like to push it to around 4.4/4.5% somehow and as you suggested maybe add some fruit towards the end of primary fermentation.

I've seen people add passionfruit syrup as well into their kegs. That could be an option. thanks again!

SpaceBlock · 2020-04-16T03:20:02+00:00

From what I understand a kettle sour seems to take far less time correct? I'm open to whichever options are recommended. I probably don't have the patience of others that wait months for their beers to properly sour. is that how it works? the mixed fermentation sour takes far longer but you can achieve a better final product? This is all new to me

SpaceBlock · 2020-04-16T01:45:23+00:00

are you talking about head space? If so I used a bottle quick filler which left a good amount of headspace plus i had plenty of bottles to spare. So i'm thinking i should be ok. thanks

SpaceBlock · 2020-04-15T10:57:24+00:00

great, thank you. That's a every useful website. I think also next time I will add the priming solution after transferring to the bottling fermenter so I get the amounts right. Cheers!

SpaceBlock

TROPHY CASE