• 19 Posts
  • 310 Comments
Joined 1 year ago
Cake day: July 5th, 2023
  • plactagonic@sopuli.xyzOPMtoHomebrewing - Beer, Mead, Wine, Cider@sopuli.xyz•Do you check historic brewerys?English
    3·
    10 hours ago

    It was built 100 yers after lager brewing proces and ~500 years after hops usage. 200 years ago or so the brewing process became more industrialized, this brewery was modernized multiple times and was in use until 1977.

    In about 200 years it basically didn’t changed. But these really old technologies and history is interesting too, you just refer to something at least 100 years off of what I refer to in my post.

    I hope that I will visit National museum of brewing technology this fall, they have loads of instruments, machinery and stuff from 19th and early 20th century when they really experimented with the process. In my opinion it is most interesting part of industrial brewing history.

  • plactagonic@sopuli.xyzMtoHomebrewing - Beer, Mead, Wine, Cider@sopuli.xyz•Stuck fermentation?English
    2·
    12 hours ago

    It may be bad storage on distribution site or something you can’t affect. You just can’t recognize it if you don’t do it every day, even in industrial setting you can notice it after few days so don’t think about it that much. You probably got bad batch of yeasts, it happens, I do the same thing and usually it is ok.

    The dropping out of beer characteristics of yeasts is attribute after they die so you could get less vital batch or something it doesn’t say much.

    For storing in fridge it is usually enough at about 5°C the yeasts settle down and you don’t need filtration or pasteurization for getting clean long lasting beer (when you store it correctly).

    So tldr of your issue is probably combination of bad measurements and bad batch of yeasts, shit happens, and good luck on next try - you probably didn’t do anything wrong.

  • plactagonic@sopuli.xyzMtoHomebrewing - Beer, Mead, Wine, Cider@sopuli.xyz•Cooking kombucha scobi pellicleEnglish
    5·
    2 days ago

    It is so interesting to me the uses of “leftovers” or byproducts of brewing.

    From our brewery ve give the yeasts away to somebody who makes cosmetic products from them (but not too often usually it ends up dumped in sewer). And used up malt ends up as animal feed loads of people want it for chickens, sheeps, goats, cows you name it.

    I consume these byproducts when they go though some animal :-)

    Sometimes we get some chicken (3,5 kg or so large from small farm not the 1kg ones), and few months ago I got whole lamb.

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