Well ive read reviews that breweries in Cologne ferment from 68-73 and only lager for 3-4 weeks with the style so pitching at 78 then bring into the ac shouldnt be out of that range. I pitched and moved the fermenter into a 65~ room.
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Where does one acquire a kombacha culture from?
You can use a commercial bottle or buy a SCOBY (symbiotic colony of bacteria and yeast) online. Amazon has them. Real hippies share their SCOBY as they just keep getting larger and larger the more batches you make. They look like large disks that are part pizza dough, leather, and booger.
This is a pilot build? Are you planning on something bigger?
My plan is to use this to pilot a bunch of recipes and understand yeast handling etc. In a year or so ill start looking for a location, write a business plan, apply for permits etc etc. Ill buy new 2.5bbl vessels and use it on this system since i dont have the kind of money needed for anything bigger. It will be a lot of work for not much, but other companies around here have been very successful with the same scale brewery. I also know of pro brewers on this forum who didnt start with much, and with some hard work have done a bang up job of it.
Yep, we we're one that started with a keggle system, and still fermented in buckets for the first year of sales. Even now, we just have a 1bbl solution, with only the tower of power for automation. Looking at some of these pictures, my pro-brewer system, is quite archaic as compared to many home-brewers.
Another issue could be that the area you live had its water source changed/moved according to some sort of seasonal issue. So your old water report becomes defunct and you are essentially adding blindly.
Good point. I read his post as using RO, but maybe he is diluting tap water with RO
Here is where I bought mine... the 1 gallon... It looks untouched a year later lol...
my water ph seems to have a base of 8.7( needs more testing) and im treating ~60g a brew. we used 20ML of lactic last brew session. Thats 7.5 brews per bottle.
I buy my lactic acid for $3-4 a bottle. 4oz LD Carlson bottle. $0.50 a 30gal batch is pretty insignificant.
10% concentrations would still be rather expensive to use because of how much you would end up using.
How so? A 10% phosphoric acid addition of ~6 mL can bring my water (alkalinity=13, pH=8.5, 10gal) to pH=6. At $4 a bottle from NB, it'd take me most of the year to run through that.
Didn't they stop selling to new homebrew customers?
I thought they changed their policy to only sell commercial but grandfathered in existing active homebrewers. And even for them only for grain orders.
If I have that wrong, please let me know.
Your local homebrew store should have the chemicals you need.