German Brewing

Just a word of warning, it may take you a few attempts to get the hang of it and get all the kinks worked out It certainly took me a long time.

Take a look at the systems people have posted here (here's mine viewtopic.php?f=15&t=321), read old threads, ask questions.

Time I have, money to upgrade I have, patience I have, help is what I always need.

Technology brewing and malting ordered!!!

Annemuller??

Another author that is generally recommended.

Some of his work is translated into English, such as

https://www.vlb-berlin.org/en/publicati ... he-brewery

Yeast in the brewery got it ordered.

Nice work, Crunk, and welcome to the forum. I found the VLB to be very helpful and a day after ordering Kunze, they allowed me to add Annemüller and didn't charge me any more shipping. You won't regret the purchase. Just after you think you know the text, something will happen in your brewery and you'll come up with a question. You open them back up, and the solution will be right there. If you read German, I'm told the latest update to Narziss is fantastic. You can also get a free PDF of Eßlinger if you google it. Happy reading!

I will start with these 2 novels lol. And doing some alterations to my system IE: mash cap etc.

I was just looking into antioxin sbt and the inability to order it without a brewers license in USA, but I could mix 11lb of it by separately purchasing the 3 ingredients that make up sbt, which can be purchased in the usa without restriction. I will update you all on that upon completion.

Along with that I am doing some alterations to my fast fermentor (conical fermentor) in affect turning it into a low pressure conical keg for primary fermentation, thus giving me the ability of visual observation of the fermenting process (to some extent, due to the fast fermentors being white plastic, and not clear like glass)

This will enable me to use quick disconnects on my entire system. And the ability to move my wort after the boil to the fermentor without any air touching it, and then at the end I can still separate the trub and yeast cake in the collection ball by closing the valve and then I can lightly pressurize the conical fermentor with nitrogen or co2 in low amounts and push it to my keg.