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Combined display of all available logs of NomoGuide. You can narrow down the view by selecting a log type, the username (case-sensitive), or the affected page (also case-sensitive).
- 00:29, 14 July 2025 NomoAdmin talk contribs created page Process (Created page with "== '''Reducing Process Time (Cellar)''' == Here is my tried and true method for 14-day turnarounds (sometimes way less!) for everything except lagers: <nowiki/>*Source: I am a former Senior Brewer, former Head of Cellar and former Sr NPD at BrewDog, former Director of Production and Operations at Magic Rock Brewing, current Director of Technical Solutions at YCH Hops. === '''1) (Day 1) Wort nutrition and YEAST HEALTH''' === Your yeast must be healthy going in. Not jus...") Tag: Visual edit
- 00:19, 14 July 2025 NomoAdmin talk contribs created page File:Mash Steps.png
- 00:19, 14 July 2025 NomoAdmin talk contribs uploaded File:Mash Steps.png
- 00:15, 14 July 2025 NomoAdmin talk contribs created page Fermentation (Created page with "== '''Forced Fermentation Test''' == '''To Determine Correct Final Gravity''' To perform the forced fermentation test: * Pull a sample of your wort, being extra careful with your sanitation (the amount isn’t critical, just get enough to measure) and place it in a sterile container. * Inoculate your sample with a very high cell count of yeast. * Place the container on a or rouse the yeast often by shaking. * Keep the container warm until fermentation has ceased. * Aft...") Tag: Visual edit
- 00:11, 14 July 2025 NomoAdmin talk contribs created page Kveik (Created page with "== '''Mind the pH Gap''' '''- Escarpment''' == Crispy Brewing with Kveik: Mind the pH Gap - Escarpment These data present a possible solution: when brewing with kveik, especially when targeting a crisp and clean beer, it can be helpful to use water with higher buffering capacity (mineral additions). It can also be helpful to avoid wort pH that is too low. While targeting 5.1-5.2 pH may be perfect for a Helles fermented with lager yeast, the same wort may end up producin...") Tag: Visual edit
- 00:09, 14 July 2025 NomoAdmin talk contribs created page Sours (Created page with "== '''Sourvisiae''' '''Blending''' == Reddit: I have read using Sourvisiae on its own ends up producing too much lactic acid and heard pitching a small amount of traditional sacc. helps control the lactic acid production. If anyone has experience with how much traditional yeast to Sourvisiae I should be pitching. Saw a post a while back mention that Lallemand has a chart to assist but haven’t been able to get a response yet. It will be an amber base at about 14 Plato....") Tag: Visual edit
- 00:08, 14 July 2025 NomoAdmin talk contribs created page File:Philly sour.png
- 00:08, 14 July 2025 NomoAdmin talk contribs uploaded File:Philly sour.png
- 07:27, 13 July 2025 NomoAdmin talk contribs created page File:Harvesting.png
- 07:27, 13 July 2025 NomoAdmin talk contribs uploaded File:Harvesting.png
- 07:22, 13 July 2025 NomoAdmin talk contribs created page File:Sunflower oil.png
- 07:22, 13 July 2025 NomoAdmin talk contribs uploaded File:Sunflower oil.png
- 07:21, 13 July 2025 NomoAdmin talk contribs created page Yeast (Created page with " == Misc Tips == London ale adjusts to a cylindrical conical fv in about 2 generations. So they use fresh pitches on their American wheat (white nose) cause that will stress it a little and gives it a touch of banana '''CBB 316 - Uberbrews''' == Life Cycle == Fermentation Time Line - Chris White '''Lag phase, 3-15 hours after pitching yeast:''' When yeast is pitched into beer, it begins a process of acclimation to the environment. This is known as the "lag" phase....") Tag: Visual edit
- 07:12, 13 July 2025 NomoAdmin talk contribs created page File:Biotrans 2.png
- 07:12, 13 July 2025 NomoAdmin talk contribs uploaded File:Biotrans 2.png
- 07:09, 13 July 2025 NomoAdmin talk contribs created page File:Biotrans.png
- 07:09, 13 July 2025 NomoAdmin talk contribs uploaded File:Biotrans.png
- 07:00, 13 July 2025 NomoAdmin talk contribs created page Bitterness (Created page with "=== '''The Bitterness Problem (Beer and Brewing)''' === This is interesting, too: According to a recent Hopsteiner study, the solubility of some otherwise hydrophobic bittering compounds appears to increase with higher ABV, suggesting a more intense (or efficient) bitterness may be possible in higher-strength beers. De Baets at de la Senne watches both the alpha- and beta-acid content, as he packs a substantial amount of bitterness into highly drinkable beers, from svel...") Tag: Visual edit
- 06:56, 13 July 2025 NomoAdmin talk contribs created page Category:IPA (Created blank page) Tag: Visual edit
- 05:10, 13 July 2025 NomoAdmin talk contribs created page File:Survivables.png
- 05:10, 13 July 2025 NomoAdmin talk contribs uploaded File:Survivables.png
- 05:03, 13 July 2025 NomoAdmin talk contribs created page Hop combos (Created page with "== '''Hop Combinations that Emulate Fruit Flavors -''' == https://patspints.com/2022/06/29/hop-combinations-that-emulate-fruit-flavors/ Dan Shaffer, head brewer at Land Grant Brewing Company '''Citrus Fruits''' * · Orange Juice – Mosaic, Amarillo, Centennial * · Orange Rind – Bravo * · Grapefruit – Simcoe, Amarillo * · Lemon – Lemondrop, Citra, Centennial, Loral Cryo * · Lime – Motueka '''Tropical Fruits''' * · Mango – Simcoe, Citra * · Passionfru...") Tag: Visual edit
- 04:54, 13 July 2025 NomoAdmin talk contribs created page File:Hop oils.png
- 04:54, 13 July 2025 NomoAdmin talk contribs uploaded File:Hop oils.png
- 04:51, 13 July 2025 NomoAdmin talk contribs created page File:Thiol in Hops Chart.png
- 04:51, 13 July 2025 NomoAdmin talk contribs uploaded File:Thiol in Hops Chart.png
- 04:49, 13 July 2025 NomoAdmin talk contribs created page File:Deschutes Thiol Test.png
- 04:49, 13 July 2025 NomoAdmin talk contribs uploaded File:Deschutes Thiol Test.png
- 04:31, 13 July 2025 NomoAdmin talk contribs created page Category:Hops (Created page with "cbcvb") Tag: Visual edit
- 04:06, 13 July 2025 NomoAdmin talk contribs created page File:Thiols.png
- 04:06, 13 July 2025 NomoAdmin talk contribs uploaded File:Thiols.png
- 04:02, 13 July 2025 NomoAdmin talk contribs created page Thiols (Created page with "== '''Thiols''' == '''Nerol''' * A monoterpene alcohol with a rose and citrus aroma. An isomer of geraniol. Not usually detectable by YCH analysis. '''β-citronellol''' * A monoterpene alcohol with an aroma similar to citronella candles. Not thought to be found in hops, but has been detected in beer. It is believed that this compound is produced by metabolism of geraniol by yeast during fermentation. '''SULFUR-CONTAINING COMPOUNDS''' Sulfur compounds represent an in...") Tag: Visual edit
- 04:01, 13 July 2025 NomoAdmin talk contribs created page File:Lager thiol.png
- 04:01, 13 July 2025 NomoAdmin talk contribs uploaded File:Lager thiol.png
- 03:44, 13 July 2025 NomoAdmin talk contribs created page Hop Oils (Created page with "== '''Hops Oils 101''' == Those compounds classified as hydrocarbons are highly volatile, not very soluble, and are perceptible in finished beer only when added very late in the boil or post-fermentation. Myrcene is almost always the most prominent, constituting 50 percent or more of the oils in hops varieties such as Cascade and Simcoe. It has a green, herbaceous, and resinous aroma associated with fresh hops that will be scrubbed away during boiling and fermentation bu...") Tag: Visual edit
- 03:35, 13 July 2025 NomoAdmin talk contribs created page Hops (Created page with "== '''mash hops''' == '''CBB 386 Fidens, Sapwood, and North Park''' - Janish mash hops 2lbs in 10bbls just to get iron content down (for oxidation) '''Thiols - R:''' Done a bunch of brews with mash hopping combined with Thiolized yeast and the results are fascinating.... * Saaz mash hop at a rate of 5kg/25hL batch resulted in a beer bursting with grapefruit notes, * Cascade mash hop at the same rate (in essentially the same malt and kettle hop profile) was bursting...") Tag: Visual edit
- 03:24, 13 July 2025 NomoAdmin talk contribs created page Crystal / Caramel Malt (Created page with "== crystal vs caramel == With certain exceptions caramel malts are crystal malts, and the terms are often used interchangeably in the malting trade. Many producers especially English and Belgian, (such as Muntons, Simpsons, Hugh Baird, Crisp, Thomas Fawcett, Castle) refer to them as crystal malts, though some (Briess, Weyermann) call them caramel malt. Though there are unique house flavors particular to every specialty maltster and varietal (and quality differences of co...") Tag: Visual edit
- 03:21, 13 July 2025 NomoAdmin talk contribs created page Cold IPA (Created page with "== water profiles == * '''Firestone Walker''' Cold IPA: 90 ppm of calcium, with a 2:1 ratio of gypsum to calcium chloride. * '''Green Cheek''' It Just Works Cold IPA: chloride and/or sulfate hit a 1:1 ratio, 150 ppm of each. * '''21st Amendment''' Woolen Socks Cold IPA: 1:1.5 ratio of calcium chloride to calcium sulfate in the mash. == malts == '''Wayfinder -''' American malts were built to mix with sugars, that’s why they use American malts for cold IPAs. German m...") Tag: Visual edit
- 03:19, 13 July 2025 NomoAdmin talk contribs created page NZ hops (Created page with " == Malts == '''386 Fidens, Sapwood, and North Park''' * Janish - nz hops match well with a little malted rye") Tag: Visual edit
- 03:13, 12 July 2025 NomoAdmin talk contribs created page Mash (Created page with "Improving Brewhouse Efficiency by Adjusting Mash Thickness and Lauter and Sparge Volumes Podcast [https://www.masterbrewerspodcast.com/044] Category:Process") Tag: Visual edit
- 03:12, 12 July 2025 NomoAdmin talk contribs created page Category:Process (Created blank page) Tag: Visual edit
- 03:12, 12 July 2025 NomoAdmin talk contribs created page Milling (Created page with "Category:Process") Tag: Visual edit
- 03:01, 12 July 2025 NomoAdmin talk contribs created page File:Enzymes and pH.png
- 03:01, 12 July 2025 NomoAdmin talk contribs uploaded File:Enzymes and pH.png
- 02:50, 12 July 2025 NomoAdmin talk contribs created page PH (Created page with "Category:Water")
- 02:48, 12 July 2025 NomoAdmin talk contribs created page Water Profiles (Created page with "'''CBB 374 - Fair State''' * 225 - chloride, 65-70 sulfite '''CBB 385 - Green bench, Burial, Russian River - WCIPA''' * Burial - sulfate 150 range, chloride always above 100 for mouthfeel, bicarbonates 100-200. Balanced for everything * Russian River similar. Chloride adds mouthfeel to super dry beers * Green bench - they are about 1:1 but go high on bicarbonates == IPA == '''CBB 321 Varietal:''' 50ppm calcium generally '''Grains of wrath''' west coast IPA: Adju...") Tag: Visual edit
- 02:40, 12 July 2025 NomoAdmin talk contribs created page Water (Created page with "The following minerals found naturally in water are the ones we adjust in brewing: · '''Calcium (Ca)''': Essentially flavour neutral. Promotes clarity and flavour stability of the final beer. Affects enzymatic activity in the mash, protein coagulation during the boil and benefits yeast health. Typical brewing range is 50-150 ppm. · '''Magnesium (Mg)''': Adds a sour, astringent flavour. An important yeast nutrient, required at a level of least 5 ppm. Levels above 125...") Tags: Recreated Visual edit
- 02:35, 12 July 2025 NomoAdmin talk contribs deleted page Water (content was: "Category:water", and the only contributor was "NomoAdmin" (talk))
- 02:34, 12 July 2025 NomoAdmin talk contribs created page Category:Water (Created blank page)
- 02:30, 12 July 2025 NomoAdmin talk contribs created page Water (Created page with "c") Tag: Visual edit
