r/brewing

It's been ages since I brewed up a red ale. I use Verdant a lot for hazy IPAs and because I have it on hand, I'd give it a try for a red ale.

How's Verdant for this style?

Hey guys, I am crafting Bock Beer, using BB-35 American Ale yeast. Fermentation is about to be complete and I will bottle it up.

How much sugar do you suggest me to put on each 50 cl bottle before putting beer? Someone told me 5 gr but it seemed too much to me.

So I’ve tried many different methods of force carbonation for my beers/ciders. Not unlike others I’m generally somewhat impatient and have been more than happy to roll the dice on seeing how fast I can carb up a keg.

Needless to say I’ve had plenty of overcarb’d brews.

Now heres where I need some help. A while back I was reading through different peoples methods and came across a post, 95% sure it was on reddit, that talked about a schedule of 30psi for X hours, 20 psi for the same X hours, then 10psi for the same X hours.

When I found this method I tried it and it worked near perfectly. Just a hair under the carb level I would want for some of my brews. So the next time I tried it I bumped up to 32/22/12 and I got that brighter/sharper carb I was looking for on that brew.

Now here‘s my issue. Time has passed and ive been lazy and slacking on brewing, and happened to forget the crucial detail of the time per setting. I can’t find that post to save my life and I cant remember if X was 12 hours or if X was 24 hours.

I have 5 fermenters cold crashing at the moment so Im hoping you guys can point me in the right direction here.

Does this seem like it should be a 36hr carb schedule or a 72 hour one?

Hi all !

I'm looking for some help on our first radler recipe. We've created a small batch and think we have the recipe dialled, but this is our first time making a beer with a high risk of refermentation once the beer is packaged.

Talking to other brewers in the area, the general conscience is that we should use a mixture of Potassium Sorbate and Sodium Metabisulphite to stop any refermentation once the beer is packaged.

My actual question - It's been suggested that we use 240g of Potassium Sorbate and 70g of Sodium Metabisulphite, and I wanted to check if this sounds about right for a batch of 800 litres of 4% pale + an additional 400 litres of homemade lemonade.

As far as processes go, I'm planning to ferment the 800 litres 4% pale beer in FV1, and after a small dry hop addition, cold crash down to 1c. At the start of the cold crash, I'll add the potassium sorbate + campden mix in FV1, and leave for 48 hours.

Meanwhile, I'm planning on making the lemonade in a separate fermenter (FV2) which would have around 100 litres of lemon juice and 40kg of sugar.

Once the beer is ready, I'm then planning to wrack the beer from FV1 into FV2 with the lemonade, and leaving to sit for another few days at 1c, followed by a few yeast drops in FV2.

Any help / advice would be appreciated :)

I am MSC Wintec student. I have want some suggestion from you for My College project about making Alcohol, which can be a beer or wine or harder. Give me some unique idea which can I make, and you also get information about that further, and you like to drink it. I have to make beer or wine or alcohol. From unique recipes, give me some suggestion.

i was wondering what the proper recipe to make mango wine. i dont have anything so im just using store bought mango juice and bread yeast and i was wondering what the correct measurements of everything i should use (also sorry if i didnt use correct terminology im kinda dumb lol)

Howdy!!

I’m currently looking into buying a small nano brewery in lower mainland BC. This will be my first experience owning a business but come with 7 years of management experience. And will have a manager and brewmaster with a business degree and experience in the industry working along side me.

Looking into any advice people have to offer!!

The brewery is currently losing money each quarter, and my partner and I will have to take out a small loan for all the capital and upgrades needed. They currently have pretty much a home brew set up, so we will have to upgrade all that. The locations absolutely amazing, across the road from the university and sports center.

What am I looking at for a used 5 or 7 bbl set up? And any advice on negotiation the price would be amazing!