u/Ready-Dress6385

I'm using a Stout brewing system where wort recirculates around the outside of the HLT to heat the mash.

I'm having trouble raising the mash temperature from 65°C to 75°C.
HLT temperature: 83°C
Wort returning to the mash tun: 78°C
After 90 minutes of recirculation, the mash only reached 72°C.

My questions:

Is it a problem to recirculate the mash for over an hour at these temperatures?
Is there a risk of increased tannin extraction or astringency?
For those using a similar HERMS system, what HLT temperature do you use, and how long does it typically take to raise the mash temperature by 10°C?

I'd appreciate hearing about your experience.

Hi everyone,

I'm curious how other breweries handle dry hopping.

What temperature do you dry hop at, how long do you leave the hops in, and what’s your usual process from adding hops to transferring the beer?

I'd love to hear your procedures. Thanks!

Until now, I have mainly worked at breweries using unitanks, where fermentation and maturation were carried out in the same tank.

I will soon be working at a brewery where the fermenter (FV) and bright beer tank (BBT) are separate, so I would like to learn more about the typical process from the end of fermentation through packaging.

After fermentation is complete, how long do you usually keep the beer in the fermenter before transferring it to the BBT?

In particular, I would really appreciate it if you could explain your usual process for:

End of fermentation
→ Diacetyl rest
→ Yeast harvesting
→ Cold crash
→ Transfer to BBT
→ Carbonation
→ Packaging

I would like to understand the typical temperatures, time periods, and timing for moving from one step to the next.

Also, if you harvest yeast for reuse, at what point in the process do you normally harvest it?

I would also appreciate some details about carbonation and pressure management.

For example:

• If you use a spunding valve, at what point during fermentation do you start applying pressure, and what final pressure do you normally target?
• What pressure do you maintain during cold crashing?
• When transferring beer from the FV to the BBT, how do you normally set and manage the pressure in both tanks?
• If additional carbonation is required in the BBT, how do you normally use headspace CO₂ pressure and/or a carbonation stone?
• If you pressurize the headspace with CO₂, what pressure do you normally use, and how many pressurization/purge cycles do you usually perform?
• During packaging, what beer temperature and tank pressure do you normally maintain?

I would be very grateful if you could share your actual operating procedure and typical parameters.

Thank you very much.

Hi everyone,

I’m developing a Japanese-style dry lager inspired by Asahi Super Dry, and I’d appreciate your advice on the recipe and brewing process.

My goals for the beer are:

• Dry, crisp, and easy to drink
• A clean fermentation profile
• A light body without being watery or flavorless
• A subtle floral and spicy hop aroma

I’m still trying to decide which hop varieties to use, how much to use, and the best timing for each addition.

I’d also appreciate advice on the following:

1. A recommended hop schedule
2. What percentage of rice would be appropriate for this style
3. The ideal mash temperature and mash schedule for achieving a dry finish
4. A recommended water profile, especially sulfate and chloride levels
5. Suitable lager yeast strains
6. Fermentation temperature and lagering schedule
7. Techniques for achieving a crisp finish without making the beer too thin

I’m not trying to make an exact clone, but I’d like to brew something in the same general direction as Asahi Super Dry, with slightly more floral hop character.

If you have any recommended recipes or experience brewing a similar beer, I’d really appreciate your advice.

Thank you!

Hi everyone,

I’m developing a Japanese-style dry lager inspired by Asahi Super Dry, and I’d appreciate your advice on the recipe and brewing process.

My goals for the beer are:

• Dry, crisp, and easy to drink
• A clean fermentation profile
• A light body without being watery or flavorless
• A subtle floral and spicy hop aroma

I’m still trying to decide which hop varieties to use, how much to use, and the best timing for each addition.

I’d also appreciate advice on the following:

1. A recommended hop schedule
2. What percentage of rice would be appropriate for this style
3. The ideal mash temperature and mash schedule for achieving a dry finish
4. A recommended water profile, especially sulfate and chloride levels
5. Suitable lager yeast strains
6. Fermentation temperature and lagering schedule
7. Techniques for achieving a crisp finish without making the beer too thin

I’m not trying to make an exact clone, but I’d like to brew something in the same general direction as Asahi Super Dry, with slightly more floral hop character.

If you have any recommended recipes or experience brewing a similar beer, I’d really appreciate your advice.

Thank you!

Hi everyone,

I’m researching business opportunities in Paraguay and I’m curious what kinds of products people think have strong potential there over the next 5–10 years.

Especially interested in products that:

• could sell well locally
• are still uncommon in Paraguay
• could be manufactured or produced locally
• might also have export potential to neighboring countries

This could include food, beverages, agriculture, cosmetics, household products, technology, or anything else.

What products do you think Paraguay still lacks?
Or what would you personally buy if someone made a high-quality local version?

I’d love to hear opinions from locals, expats, or anyone familiar with the market.

Thanks!

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Hola a todos,

Estoy investigando oportunidades de negocio en Paraguay y tengo curiosidad sobre qué tipos de productos creen que tienen mayor potencial en los próximos 5–10 años.

Me interesan especialmente productos que:

• puedan venderse bien localmente
• todavía sean poco comunes en Paraguay
• puedan fabricarse o producirse localmente
• tengan potencial de exportación a países vecinos

Puede ser comida, bebidas, agricultura, cosméticos, productos para el hogar, tecnología o cualquier otra cosa.

¿Qué productos creen que todavía faltan en Paraguay?
¿O qué comprarían ustedes si existiera una versión local de alta calidad?

Me gustaría escuchar opiniones de locales, extranjeros o cualquier persona familiarizada con el mercado.

¡Gracias!

Hola a todos,

Estoy investigando oportunidades de negocio en Paraguay y tengo curiosidad sobre qué tipos de productos creen que tienen mayor potencial en los próximos 5–10 años.

Me interesan especialmente productos que:

• puedan venderse bien localmente
• todavía sean poco comunes en Paraguay
• puedan fabricarse o producirse localmente
• tengan potencial de exportación a países vecinos

Puede ser comida, bebidas, agricultura, cosméticos, productos para el hogar, tecnología o cualquier otra cosa.

¿Qué productos creen que todavía faltan en Paraguay?
¿O qué comprarían ustedes si existiera una versión local de alta calidad?

Me gustaría escuchar opiniones de locales, extranjeros o cualquier persona familiarizada con el mercado.

¡Gracias!

------------------------------------------------------------------------------------------

Hi everyone,

I’m researching business opportunities in Paraguay and I’m curious what kinds of products people think have strong potential there over the next 5–10 years.

Especially interested in products that:

• could sell well locally
• are still uncommon in Paraguay
• could be manufactured or produced locally
• might also have export potential to neighboring countries

This could include food, beverages, agriculture, cosmetics, household products, technology, or anything else.

What products do you think Paraguay still lacks?
Or what would you personally buy if someone made a high-quality local version?

I’d love to hear opinions from locals, expats, or anyone familiar with the market.

Thanks!

My ex broke up with me mainly because of long distance, different values, and because she was too busy with work and didn’t have much time.

When we broke up, she said she still liked me, but wanted to go back to being friends.

We hadn’t talked for over two weeks, but then she suddenly messaged me asking how I was doing.
She said she was “just worried” about me.

Do you think this means she still has feelings for me?
Or is this more likely just genuine care as a friend?

I’m trying not to overthink it, but I’m honestly curious how other people would interpret this situation.