Jump to content

User contributions for NomoAdmin

Results for NomoAdmin talk block log uploads logs
A user with 237 edits. Account created on 12 July 2025.
Search for contributionsExpandCollapse
⧼contribs-top⧽
⧼contribs-date⧽
(newest | oldest) View ( | ) (20 | 50 | 100 | 250 | 500)

17 July 2025

  • 01:2101:21, 17 July 2025 diff hist +496 Hops No edit summary Tag: Visual edit
  • 01:1801:18, 17 July 2025 diff hist +276 Hazy IPA No edit summary Tag: Visual edit
  • 01:1301:13, 17 July 2025 diff hist +2,619 N West Coast IPA Created page with "== '''CBB 309 - Breakside, Firestone Walker, Lawson- west coast ipa''' == Matt - Firestone, Sean - Lawsons, Ben - Breakside Ben - 2.2-2.7 is their finishing gravity He puts a little Vienna or Munich just to '''push the hops from green hop flavor to fruit/over ripe fruit''' === when hop === * Matt - cryo for mid-ferm, sometimes t90 is too gritty for mid term * Sean - post fermentation * Ben - they leave open during dry hop to get hop creep finished early === do..." Tag: Visual edit
  • 01:0901:09, 17 July 2025 diff hist +2,375 Cold IPA No edit summary Tag: Visual edit
  • 01:0501:05, 17 July 2025 diff hist +3,322 N West Coast Pilsner Created page with "== '''WC pils round table''' == '''CBB 257''' === malts === Everyone has moved away from German Pilsner towards domestic Pilsner Not as robust as a German malt, little richer, Timbo (h.land park) 45% Rahr 2-row, 45% weyerman Floor malted vo(?) pils, 10% Carafoam Domestic is less overwhelming === fermentation === Can ferment a little warmer cause it doesn’t need to be as clean as a lager. Knockout at 54 (12), ferment at 56(13) dry hop as hot as possible, in the..." Tag: Visual edit
  • 00:5900:59, 17 July 2025 diff hist +6 Hefeweizen →Banana Tag: Visual edit
  • 00:5900:59, 17 July 2025 diff hist +5,783 N Hefeweizen Created page with "== '''BB Article''' == '''Going Old School''' === malts === The grist for Schneider Weisse Original contains 60 percent wheat with Pilsner making up most of the barley malt. (Other breweries use up to 70 percent wheat, which can result in a stuck mash, and that’s why breweries may choose to mix rice hulls into the mash.) === mash === Schneider’s step-and-decoction mash lasts about 3 hours, with rests at 95°F (35°C), 113°F (45°C), 122°F (50°C), and 147°F (64..." Tag: Visual edit
  • 00:5300:53, 17 July 2025 diff hist +4,209 N Helles Created page with "<nowiki>__TOC__</nowiki> == '''Brewers Tips''' == '''The Bruery, Wondrous, Human Robot, Faction, and pFriem Family Brewers shared.''' “You have to have great malt, and all you need is multiple different types of Pilsner malt,” - Pfriem and Faction Pfriem says he finds that locking in a pH in the mid-fours works well for their pFriem Lager, their helles beer without the name. === '''Water''' === “Hard to make a good helles without good water and focus on water..." Tag: Visual edit
  • 00:5100:51, 17 July 2025 diff hist +39 Italian Pilsner No edit summary Tag: Visual edit
  • 00:5000:50, 17 July 2025 diff hist +5,121 N Italian Pilsner Created page with "== '''Birra Perfetta''' == '''Yeast Driven Website''' And Italian pils? Well, I had to do a little digging to find out whether Agostino Arioli does it for Tipopils, but the answer appears to be no. Instead, he uses a simpler step mash. ... One of the things that makes Tipopils unique is its dry-hopping philosophy. * First, the additions are small—like, really small. * Second, they come in two stages: one during active fermentation and one during “maturation” a..." Tag: Visual edit
  • 00:4700:47, 17 July 2025 diff hist +14 Lager →misc Tag: Visual edit
  • 00:4600:46, 17 July 2025 diff hist +5,305 N Lager Created page with "== '''Human Robot''' == === Hallertrau pils === * Mash in at 62, hold for about 20 minutes (sometimes as low as 5 minutes) * Pull half to the kettle and raise to 72, hold for 15 minutes * Boil that for 20 minutes. Take half of that and add it to the lauter, that will raise it to 70-72 * Boil the rest for another 20 minutes. It will bring the lauter up to 76-78 * The longer decoction will add more aroma (some beers they decocot for a lot shorter if they are looking onl..." Tag: Visual edit
  • 00:3900:39, 17 July 2025 diff hist +20 Kolsch No edit summary Tag: Visual edit
  • 00:3900:39, 17 July 2025 diff hist +1,598 N Kolsch Created page with "== '''Brewing Naked Beer: Kölsch-Style Ale, the pFriem Way''' == === malt === We prefer high-quality German pilsner as the base malt for our Kölsch-Style Ale—we use Weyermann’s. We add just 5 percent of wheat malt for a slight silky texture, adding a dimension to the pilsner malt while increasing head retention. We’ve tried out many high-quality wheat malts over the years, but we’re currently hitting our stride with Briess White Wheat. It brings just enough of..." Tag: Visual edit
  • 00:3700:37, 17 July 2025 diff hist +27 Stability No edit summary current Tag: Visual edit
  • 00:3700:37, 17 July 2025 diff hist +2,567 N Stability Created page with "== Tannins == '''141. Use of tannins for beer stabilization during end-filtration - MBAA''' For these trials a highly purified high molecular weight hydrolyzable commercial tannic acid product was used in-line before end-filtration. Different dosage levels of tannins were applied to industrial brewed beer in semi-industrial scale filtrations. Concentration up to 2 g/hL of tannins were applied and compared to 35 g/hL of silica gel. The impact of these tannin dosages on c..." Tag: Visual edit
  • 00:3500:35, 17 July 2025 diff hist +25 Sugar No edit summary current Tag: Visual edit
  • 00:3400:34, 17 July 2025 diff hist +386 N Sugar Created page with "== Maltotriose == Maltotriose is fermented last. This is a tricky sugar for the yeast to digest, and some yeast ferment maltotriose better than others. Some strains of brewers yeast do not ferment maltotriose at all! The more flocculent a yeast strain, the less maltotriose they tend to ferment. The ability to ferment maltotriose gives each strain its characteristic attenuation range." Tag: Visual edit
  • 00:3300:33, 17 July 2025 diff hist +7,213 Clarity No edit summary Tag: Visual edit
  • 00:2800:28, 17 July 2025 diff hist +908 N Hop Creep Created page with "== Slurry == '''Hop Creep -''' Yes, used to work a large production facility that dry hopped cold crashed brite tanks. Most people here are over thinking it. There are 4 enzymes in hops that are responsible for creep - alpha amylase, beta amylase, limit dextrinase, and amyloglucosidase. You might be familiar with some or all of them, and how mash out temperature halts their function. We would use deaerated hot liquor to create a slurry in hop cannon, and use pressure t..." current Tag: Visual edit
  • 00:2700:27, 17 July 2025 diff hist +471 N Clarity Created page with " '''Reddit:''' The short answer, save yourself the time and focus on extended crash times and a minimum of weekly yeast dumps to improve clarity. Also 30-60mL/bbl of Biofine won’t negatively impact head retention, I have over 200 batches worth of tracked data to prove this. Added 3 days before racking to the brite should get you glass every time if you’re dumping regularly during maturation and giving your beer adequate time in crashing. Category:Process" Tag: Visual edit

14 July 2025

  • 00:3600:36, 14 July 2025 diff hist +45 Oxygen →Wort Oxygen Tag: Visual edit
  • 00:3500:35, 14 July 2025 diff hist +6 N File:Oxygen.png No edit summary current
  • 00:3400:34, 14 July 2025 diff hist +369 N Oxygen Created page with "== '''Wort Oxygen''' == The Mad Fermentationist (Reddit) At the brewery we have one and it worked out to 25 min at 1.5 L/min to get 20 PPM in 310 gallons of beer (about the same either in-line or directly into the tank). Nose Goblin Double IPA: I target 16 ppm of dissolved oxygen (DO). That takes about 3 liters per minute (LPM) on our system. Category:Process" Tag: Visual edit
  • 00:3300:33, 14 July 2025 diff hist +1,856 N Whirlpool Created page with "== '''Tight cones''' == Achieving a Tighter Trub Cone in a Whirlpool - LM Notebook '''Whirlpool Design and Operation''' * ·'''Optimal Dimensions''': Aim for a height to diameter ratio (H/D) of 0.5-1.0, with newer installations favoring lower values. This ratio promotes faster settling due to the larger diameter and reduced height. * ·'''Control Wort Entry Velocity:''' The entering wort stream volume should be proportional to the H/D ratio. The entry velocity should b..." Tag: Visual edit
  • 00:2900:29, 14 July 2025 diff hist +20 Process No edit summary Tag: Visual edit
  • 00:2900:29, 14 July 2025 diff hist +9,553 N 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
  • 00:2300:23, 14 July 2025 diff hist +3,930 Mash No edit summary Tag: Visual edit
  • 00:1900:19, 14 July 2025 diff hist +10 N File:Mash Steps.png No edit summary current
  • 00:1500:15, 14 July 2025 diff hist +1,454 N 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
  • 00:1100:11, 14 July 2025 diff hist −15 Kveik →Mind the pH Gap - Escarpment Tag: Visual edit
  • 00:1100:11, 14 July 2025 diff hist +3,769 N 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
  • 00:0900:09, 14 July 2025 diff hist +2,194 N 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
  • 00:0800:08, 14 July 2025 diff hist +11 N File:Philly sour.png No edit summary current

13 July 2025

(newest | oldest) View ( | ) (20 | 50 | 100 | 250 | 500)
Retrieved from "https://wiki.malakagawa.work/index.php/Special:Contributions/NomoAdmin"