« on: Today at 07:02:38 PM »
Owning a brewery is awesome! Working at one may or may not be up everyones alley. I personally love it.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Remember, low wort pH can reduce the extraction of bittering compounds from the hops and the bittering expression in the beer. If brewing with RO and you are boosting the calcium content to provide sulfate, you probably need a little alkalinity in the mashing water to avoid a low pH. A little pickling lime or baking soda may be a necessary thing!
I hate to admit this but one time I made 10BBL of wort. Transfer it into fermenter and found out that I did not have yeast ready (do not recall why) I ended up waiting about 5 days before I could harvest yeast from another fermenter.
So if you brew clean you can store your wort a couple of days before pitching. Not ideal but can be done.
I've gone so far as leaving beers in the kettle on a cold night, wrapping the BK with a trash bag, without any problems. Ideally you want to pitch within 12 hours, but I have gone as long as 18.[/b]
18 would scare the bejeepers out of me, but I am learning to trust the process more these days. Thankfully even with my lagers I can get to mid 50's with my recirc immersion 50 foot of half inch copper in about 30-40 minutes then get below 50 in a couple hours in the fridge. That's for a 10-12 gallon batch - my standard size.
What a great week a CBC. Hung out with my buddy Tom Schmidlin most of the week (Tom hung with the Alabama crew last night and wasn't overwhelmed!). Got to visit Wayne's impressive Station 26 brewery and get an extensive tour. Bought a meheen bottling line! 6 packs of yellowhammer coming to grocery stores in south east soon!
This was my first conference, learned a heck if a lot and had a blast!
If you come out her for Meheen training let me know and I'll meet you somewhere