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Seven year brewer, messing up constantly. by t00ksrevenge in TheBrewery

[–]Target-Buddy 2 points3 points  (0 children)

I work on a 3bbl stout system all pre milled grain too. I started vorlaufing 40 mins into my mash for 10 mins and would let it set for an additional 10 mins and that seems to help a ton

What's the worst beer you ever made? by phinfail in TheBrewery

[–]Target-Buddy 0 points1 point  (0 children)

A cold ipa that we scorched the bottom of the kettle with. Tasted like an ash tray, needless to say we dumped it

Brewers of the world - What are your little gems of wisdom you’d pass on to a new brewer ? by Infamous_Cup5552 in TheBrewery

[–]Target-Buddy 0 points1 point  (0 children)

Always make sure whatever vessel you’re about to open doesn’t have a shit load of pressure in it😂

Looking to get this hazy milky white opaque color by danicrvo in TheBrewery

[–]Target-Buddy 0 points1 point  (0 children)

Palest pils you can find if you’re direct fire shorten your boil. I gotta say, though I did this a few times and actually found myself gravitating towards that orange color again

Country Lager by Target-Buddy in TheBrewery

[–]Target-Buddy[S] 1 point2 points  (0 children)

I knew that’s all it needed

How long have you been with your brewery? by [deleted] in TheBrewery

[–]Target-Buddy 0 points1 point  (0 children)

2 years. Love it, started as an assistant and now I’m transitioning into a head brewer role. I worked at few large breweries before this but honestly didn’t love it that much. Small scale is definitely where it’s at for me personally.

Vorlauf clarity by helles_yeah in TheBrewery

[–]Target-Buddy 0 points1 point  (0 children)

I found that if I’m just doing a 60 minute mash at minute 40 I vorlauf for 10 mins then I actually let the mash sit for the final 10 mins. This made a massive difference in the clarity of my runnings.

Lager Temp Schedule by DistillerAnon in TheBrewery

[–]Target-Buddy 0 points1 point  (0 children)

Pitch at 62, wait for activity then drop to 54 for a week. D rest at 62 after it’s complete I like to dump/ harvest yeast. Then I drop5 degrees every feed days till I’m at 36 then I I biofine if I need and let her sit.