The HomeBrew Forum

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• Issues with Wyeast
• iSpindel
• Wy3068 vs WLP300
• Awful flavour
• Wasps
• Lalbrew London..again
• Climate Change
• PilgrimHudds Brewdays
• New Mango Pale Ale from Mangrove Jacks
• Blackberry Turbo Cider - how much fruit to use?
• No covid jab
• How many litres of home brew have you made 2021.
• Collaborative Malt Group Buy - September

Issues with Wyeast Posted: 12 Aug 2021 08:15 PM PDT This is my 5th time using a yeast from Wyeast and everytime I have been disappointed. They all seem to take 3-4 days to get active and then I have never been really impressed with the outcome. The latest batch kicked off after about 2 days and then a day later died out fermenting from 1052 to 1048. I ended up dumping half a pack of s189 in and it's happily chugging away. Bad luck or is Wyeast just a pain to use?

iSpindel Posted: 12 Aug 2021 06:51 PM PDT Has any of you experience using iSpindel? Which software you suggest to get the data?

Wy3068 vs WLP300 Posted: 12 Aug 2021 05:19 PM PDT It seems that every time I get round to brewing a wheat beer GEB are out of Wy3068. I had it in my head that WLP300 is the same strain, but can't find any corroboration of that online. Planning to brew a malty dark weizenbock next Thursday and wanted a good blast of banana esters to compliment the malts. Is anyone familiar with the White labs strain and how it compares to the Weihenstephen?

Awful flavour Posted: 12 Aug 2021 04:12 PM PDT 2nd batch in a couple of weeks now with a terrible flavour Had one a few weeks ago but the beer looked milky so put it down to infection but this one looks perfect but just tastes awful is there any ideas out there that any one tried and made it drinkable I'm thinking hop oils or fruit juice or maybe even fruit It's in the keg now and I don't want throw away another brew

Wasps Posted: 12 Aug 2021 04:06 PM PDT A while ago the electric company sent a crew to take down a tree that was encroaching on a power line. Several days ago we noticed a bunch of wasps seem to have possibly taken up residence in the stump. We had no wasps before the tree was removed.

Lalbrew London..again Posted: 12 Aug 2021 04:05 PM PDT Hello all I've got a Fivepoints bitter clone lined up and was planning on using the above mentioned yeast. Mash temp for recipe is 67c but I'm wondering, with that temp there'll be more unfermentable sugars and combined with the London attenuation, typical fg 1.020,what that will result in? Should I adjust the mash temp or change yeast or just go with it?

Climate Change Posted: 12 Aug 2021 03:42 PM PDT I guess covid is now old news as climate change rears its head again they have been discussing heat pumps and hydrogen fueled boilers at £20,000 are the government going to put 19 grand towards it as I am sure not many of us could afford to buy one.

PilgrimHudds Brewdays Posted: 12 Aug 2021 02:55 PM PDT Thought i'd bring all my brewdays together in one thread. Had a day off today and because Foxbats Mainline beer seems to have been the most popular amongst my friends, alongside GH's Paterbeir I thought I would brew it again. Looking for somewhere between 17-20l for the FV and am still finding my way around my cygnet water boiler so using fag packet maths I used 300og Maris Otter 120g Caramalt 40g Chocolate Wheat 100g Crystal that I found at the bottom of the box and decided to get... PilgrimHudds Brewdays

New Mango Pale Ale from Mangrove Jacks Posted: 12 Aug 2021 02:47 PM PDT I really like the sound of this - sounds like a great summer pint (though unless we get an Indian summer, it's probably already too late for this year). Apparently, it's a limited edition so may not be around for long. No idea why they do that, but given the quality of MJ kits, I'm certainly going to give this a try - would just like to see a review somewhere first.

Blackberry Turbo Cider - how much fruit to use? Posted: 12 Aug 2021 02:07 PM PDT Hi All, I am planning a blackberry turbo cider with supermarket juice and fresh blackberries. Can anyone suggest how much fruit I should use in a one gallon demijohn mix? Thanks!

No covid jab Posted: 12 Aug 2021 01:45 PM PDT Hi all was talking to people in work today both around the 40 year old mark And told theres not a chance in hell they will take the vaccination Just wondering is there many more like this I have it and I'm happy I got it

How many litres of home brew have you made 2021. Posted: 12 Aug 2021 01:10 PM PDT Last years record has been smashed was Covid part of the reason, did you make more in 2020 than you would have had covid not happened? 2020 total - 33156 2019 total - 22,170 2018 total - 15337

Collaborative Malt Group Buy - September Posted: 12 Aug 2021 12:59 PM PDT @chopps @GeorgieV @Cheshire Cat @emerson909 @Falco @DavidT @NPi @PhilBrew @ceborame @Clint @Mungri @DavidB @LJPH @BlackRegent @hoppyscotty @Rogerh @HoppyTommy... Collaborative Malt Group Buy - September

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Atlantic Brew Supply: New Releases

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• Tilt Hydrometer - Red
• Tilt Hydrometer - Blue
• Dry Active Distiller's Yeast (1 lb)
• Counterflow Chiller
• Torpedo Keg, 2.5 Gallon (Wide)

Tilt Hydrometer - Red Posted: 11 Aug 2021 10:00 PM PDT Designed for home brewing, the Tilt hydrometer lets you instantly read your brew's specific gravity and temperature on your compatible Apple iPhone/iPad or Android smartphone/tablet or Tilt Pi. Most Bluetooth 4.0+ devices will work with the Tilt. You...[Read More] Our Price: $135.00 [Add to Cart]

Tilt Hydrometer - Blue Posted: 11 Aug 2021 10:00 PM PDT Designed for home brewing, the Tilt hydrometer lets you instantly read your brew's specific gravity and temperature on your compatible Apple iPhone/iPad or Android smartphone/tablet or Tilt Pi. Most Bluetooth 4.0+ devices will work with the Tilt. You...[Read More] Our Price: $135.00 [Add to Cart]

Dry Active Distiller's Yeast (1 lb) Posted: 11 Aug 2021 10:00 PM PDT From Red Star, a specially selected strain of Saccharomyces Cerevisae designed for in grain mash fermentations for ethanol. DADY will produce maximum alcohol yields under controlled temperatures (less than 90 °F, 32 °C). It has been the choice of m...[Read More] Our Price: $7.99 [Add to Cart]

Counterflow Chiller Posted: 11 Aug 2021 10:00 PM PDT This copper counter flow chiller is probably one of the fastest ways to chill wort. This unit is similar in efficiency to the Chillout plate chiller, with the added benefit that it is easier to clean. Whereas a plate chiller has small crevasses to tr...[Read More] Our Price: $64.99 [Add to Cart]

Torpedo Keg, 2.5 Gallon (Wide) Posted: 11 Aug 2021 10:00 PM PDT The Torpedo Kegs are a new lineup of Stainless Steel Ball Lock kegs. Laser welded 304 SS construction and rolled Stainless Handles guarantee years of trouble-free use. These are stackable kegs, any size stacks on any other size. This means you'll be ...[Read More] Our Price: $99.99 [Add to Cart]

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Brewing With Briess

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• How Many Barley Kernels are in a Bottle of Beer?
• 5S Program for Brewery Excellence
• We’re Jazzed about CBC/GABF!

How Many Barley Kernels are in a Bottle of Beer? Posted: 12 Aug 2021 06:45 AM PDT Questions like this may keep us up at night. They can also be the perfect starting point for a conversation at the bar or around the table. Let's explore this subject… Every time I see the results of a certain test commonly done in the barley and malting industry, I do a double-take. The test has a variety of official methods, such as ASBC-Barley-2D, but is generally known as the 1,000 Kernel Weight (TKW) test. I find the result simply unbelievable. Every time I use it, I need to validate my math and, on several occasions, have run over to the analytical balance with a jar full of barley to double-check. Methodology What is the scientific method for this valuable test? If you guessed counting 1,000 kernels and weighing them, you would be right-ish. There are automatic seed counting machines that can do this job with 100% accuracy. Though this is an acceptable method for a machine, plucking 1,000 kernels with tweezers and weighing them is quite time-consuming. Grain scientists have shown that counting a smaller number and "doing the math" provides a statistically valid result. The ASBC-Barley-2D method mentioned above requires counting about 350 kernels in the manual method. So, literally, don't take the name of the test literally. Growing How are results of the analysis used? TKW is important to barley growers because they use it to determine how much seed to buy based on their desired seeding rate. Farmers buy barley based on weight (bushels) but want to grow a specific number of plants per area (typically acres in North America) for optimum yield. TKW allows them to determine how much seed they need to buy to achieve the desired plant population, as detailed in the link here. Malting Maltsters use TKW only as a general indicator of quality and expected yield after cleaning, because the correlation between the average weight of the kernels and the grain factors that are most meaningful to maltsters, such as the number of kernels of different sizes, isn't absolute. Maltsters regularly use plumpness and assortment as more valuable analyses to determine expected yield and what malting parameters need to be used. This is because the malting process is highly dependent on size of the kernels. Kernel size determines how fast a kernel takes up water and how fast it grows. It is so important that maltsters sort the barley by size prior to malting in order to get all the growing plants behaving most similarly during malting. If a crop of barley has a lot of small kernels it will have a very low yield of plump, high-quality malt. Malt made from small kernels is often not suitable for brewing because of high protein and other factors and is often used for distilling/food products, though it may be blended with plump malt as long as finished malt quality specs are satisfied. Brewing Brewers typically don't use TKW, though it can be measured and I have seen it on a specification before. Really, it's not the number of kernels that matter to the brewer, it's the assortment. Brewers really have very little use for this analysis and most don't know what a typical value is. So, what is the typical weight of 1,000 kernels of barley? About 45 grams. About the same as three tablespoons of water for 1,000 kernels! Almost nothing. Unbelievable, right? This means that a pound of barley contains about 10,000 kernels.  If that's right (and it is) it means in our two malthouses we grow more barley seeds each day than there are people on planet earth! Billions of seeds per day and over 2 trillion seeds per year. Even Carl Sagan would be impressed by these numbers. Indeed, the most value I've gotten as a brewer/maltster from TKW is the sense of awe it inspires in me about the difficulty and miracle that is malting. Imagine getting every person on earth moving in the same direction and growing at the same rate using just temperature, moisture, and care.  Conclusion To get to the headline hook that may have brought you here… The average bottle of craft brewed beer is made from about 2,000 kernels of barley malt. There is about a factor of two variance, either way, depending on style but that's the average. Amazing, huh? There are about two hop cones per bottle unless it’s an IPA in which case there may be up to ten. Still, it's better than growing yeast; the average amount of yeast cells pitched into a bottle of beer is 5 billion (5,000,000,000)! So the next time you raise a glass of your favorite craft beer, celebrate all the ingredients that went into producing such glorious flavor, body, and color. Cheers!

5S Program for Brewery Excellence Posted: 11 Aug 2021 10:56 AM PDT It can be helpful for any organization to identify and communicate their core operating principles. That may include guidelines such as "Keep it organized" and "Everything has its place". The "5S" methodology can help a brewery stay focused as they grow. It can also help put the entire team on the same page about what is expected for a clean, well-organized, and safe brewery. Wasatch & Squatters Brewery (W&S) in Salt Lake City, UT was the first brewery in the CANarchy Group to implement 5S workplace organization methodology, and this is a summary of their story. W&S swing panel with CO2 evacuation pipe used to evacuate CO2 from the fermenters and sweep CO2 a couple of inches off the floor 5S is a method of workplace organization based on five Japanese words: seiri, seiton, seisō, seiketsu, and shitsuke. In English they are translated as: Sort Set in order Shine Standardize Sustain Safety has been added as the sixth S The program is executed over a 120-day period where you achieve certain percentage goals at each of the four months until an organization is 100% implemented. Organized PPE area 2020 began almost like any other year for a growing brewery wanting to implement new projects, and W&S decided to implement the 5S program. COVID slowed down progress for a couple of months, but they were back on track and ready to take on the project by mid-year. W&S Brewery completed its 120-day implementation in November 2020, and since then all the breweries in the CANarchy group have implemented the program. Results of the program are still being measured, and a number of benefits have been observed: Productivity is up significantly Downtime has been reduced Plant maintenance has become much more efficient Organized can packaging line Once implemented and operational a monthly audit of the physical area is conducted and quantifiable documentation takes place, including communication with those responsible for specific work areas. This regular plant follow-up assures the new system is being utilized, which helps shape the work culture. In my opinion, a 5S program should be considered for every new brewery's business plan.

We’re Jazzed about CBC/GABF! Posted: 11 Aug 2021 08:05 AM PDT CBC/GABF is just around the corner, and we're stoked about connecting in person with as many of you as possible. The event is being held in Denver from September 9-12 and it will be exciting to get together again! Stop by booth #1219 to talk with our sales and technical experts and find out what's new from Briess. (Hint: we've introduced three new specialty malts during the past two years.) You won't want to miss the opening night reception sponsored by Briess. On opening night and every day of the show, we'll be sampling some special beers that use Briess malt: "Moon Man" IPA from New Glarus Brewing "Last Call" Lager from Bell's Brewing "Bock to the Future" Bock collab with Boston Beer Company "Wolfhound" Dry Irish Stout collab with Central Waters Brewing "Double Mind Haze" IPA from Firestone Walker Brewing "Dragon's Milk" Bourbon Barrel-Aged Stout from New Holland Brewing "Your Favorite Uncle's" Dunkel from Raices Brewing "Roger That 2X!" Pilsner from Briess' pilot brewery "Beer Hall" Helles from Briess' pilot brewery "Space Shot" Marzen from Briess' pilot brewery If you want to take your sensory skills to the next level, we'll be offering hands-on demos of the hot steep method. It was originally developed by Briess' technical team and since then has become widely used across the industry. You'll also be able to win cool stuff by throwing dice in "Shake of the Day", a popular Wisconsin bar game. Let's raise a glass to the awesome industry we have the privilege to work in. Hope to see you there!

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Ready-To-Drink Category Looks to Premiumization to Drive Innovation

Beverage Alcohol Retailers Question Cocktail Carryout Measures

Volume 364 | August 12, 2021 Ready-To-Drink Category Looks to Premiumization to Drive Innovation  As the RTD category continues its rapid growth, premiumization is expected to play a key role in future innovation for the category. While products with a malt or neutral fermented sugar base accounted for 57% of newly launched RTDs in the U.S. in 2020, recently launched spirits- and wine-based RTDs grew to account for 31% and 9% respectively, according to a report from IWSR. The data also showed that across 10 core markets (Australia, Brazil, Canada, China, Japan, Mexico, Spain, South Africa, the U.K. and the U.S.), RTDs are overwhelmingly driven by spirits-based products in all countries outside of the U.S., suggesting there may be more room for growth of premium RTDs in the country. These spirits-based products tend to be expressions of full-strength cocktails. “Today’s consumer not only seeks out convenience but also quality, resulting in opportunities for trade-up alternatives for RTDs," said Brandy Rand, COO Americas at IWSR. "Something which is yet to be fully realized.” Further reading: IWSR INDUSTRY NEWS Beverage Alcohol Retailers Question Cocktail Carryout Measures Source: Market Watch Spirit New Product Registrations Surge 112% Over Last Year Source: Sovos ShipCompliant The Rock Reveals Teremana Añejo Source: The Spirits Business 4 Great Ways to Finance Your New Business Venture Source: Entrepreneur PRESS RELEASES Cutwater Introduces Regionally-Inspired Canned Cocktails: Orange Vodka Smash & Huckleberry Vodka Spritz Source: Cutwater Spirits McAllister Debuts Clan Colla 19 Year Old Single Malt, 11 Year Old Blend, Xin Gin Source: Spirited Zine HBO Max and Moët Hennessy Pair Drinks With Shows And Movies Source: Spirited Zine MEET THE BAR CONVENT BROOKLYN SPEAKERS Park Street Companies is pleased to announce its return to Bar Convent Brooklyn to host Park Street University: Seminars for Drinks Entrepreneurs. This panel features founders in the RTD space who have found early success navigating the new normal, as the look to share their approach to brand building and how they are planning for the future of the category. Remixing RTDs: How to Produce Prepackaged Popularity Wednesday, August 18 at 2:30pm Lawrence Cisneros, CEO, Drnxmyth Zack Lister, CEO, Bodega Brands Amanda Victoria, Co-Founder & CEO, Siponey View All Speakers More Resources From Park Street University  Video Library Park Street Insider Podcast 2021 Event Schedule Interested in participating in Park Street University? Get in touch at psu@parkstreet.com Click Below to Join our Park Street Insider News Mailing List SUBSCRIBE NOW CONNECT WITH US ‌ ‌ ‌ ‌ ‌ Want to learn more about Park Street's services? Request a consultation Park Street's mobile app is available for download on both iOS and Android platforms.

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