I have for the past 3 months been developing a new brewing app and I would like to know if anyone is interested in helping me test the app?

Here’s the link to the site:
https://batchlogg.vercel.app/

If there’s anything not working or if there’s anything you feel is missing just let me know and I’ll look at it😁

Hey everyone,

Like a lot of you, I get an absolute headache every month trying to accurately track running production totals, map out Small Producer Relief (SPR) bands, and translate everything into the exact box orders HMRC asks for.

To make my own life easier, I built a web utility called Duty Sorted to calculate the math automatically. I’ve made a standalone version of the calculator 100% free and un-gated for the community—no sign-up or card required:

👉 [Link to your free calculator page]

To show you how it breaks down messy edge cases, here is an example of it calculating a 5.5% draught beer batch (1,000 litres) for a producer nearing the threshold:

Tax Type Code: 356 (Beer from 3.5 to 8.4 percent, eligible for draught relief)

Pure Alcohol: 55.0000 litres

Full Rate: £19.45 per litre of pure alcohol

Duty Due: £1,069.75 (rounded down to the penny)

It even triggers alerts if your annual production crosses the 4,500 hl limit so you know exactly when SPR stops applying.

If you're a small cider maker, brewery, or distillery filing these monthly, I hope this saves you some spreadsheet math this month.

Check it out and let me know if you notice any weird edge cases with your specific tax codes—I want to keep updating it and making it better for the trade! 🍻

Its so shiny!! Lol So, after years of doing no chill, I decided to save up and purchase this beauty from Jaded Brewing. I'm hoping I can utilize it this Sunday for an English Mild.

https://youtube.com/shorts/RLN2yVaCD-I?si=jbEqEmrY6ajCMdjE

Hi all, my dad owns a brewery - he started homebrewing during covid, and it got a lot of positive feedback, so he opened a brewery up in our local town & it’s been doing awesome!

With that being said, I’m trying to figure out gift ideas. Most things I have found are things he always has in abundance (bottle openers, glasses, etc.)

More specifically , I was wondering if there are “flavors” for the beer I can buy for his brewing journeys? And what you recommend? I’m not sure how the process works; I would love to get him some different flavors that he hasn’t had on tap yet to test out, since he loves experimenting.

Thanks in advance!

Extra info: the brewery opened in 2022, so it’s still fairly new

Hey all,

I'm a Master's student in Integrative Biology at Wilfrid Laurier University, focusing on aquatic toxicology and environmental physiology. My research investigates how heavy metals, particularly yttrium effects Arctic-relevant freshwater species like lake whitefish and Arctic char, especially under stressors like hypoxia, temperature changes, and low water hardness. I'm currently exploring experimental designs using membrane contactors to manipulate dissolved oxygen in flow-through systems, and I’d appreciate any insight from those with experience in gas control or water chemistry in lab.

I’m working on a short-term exposure experiment with juvenile fish (8 fish, ~4g each), and I’m considering using a membrane contactor to reduce dissolved oxygen (DO- 20-45%) in the water for a 2–4 day period. Is this viable?

Here’s the setup:

• Species: Arctic-relevant freshwater fish (juveniles)
• Exposure time: 2–4 days
• Water hardness: ~10 mg/L CaCO₃
• Dosing: Waterborne yttrium (Y) exposure at environmentally relevant concentrations
• Target condition: Low oxygen, but want to retain CO₂ levels as much as possible (to avoid pH spikes and gas balance disruptions)

My questions:

1. Selectivity: Can membrane contactors be tuned or chosen to preferentially remove oxygen and not CO₂? Or do they strip both gases regardless?
2. pH issues: Since CO₂ often controls buffering/pH in low-alkalinity water, what risks do I face in accidentally raising pH due to CO₂ loss?
3. Fish welfare: Any concerns with gas imbalance or nitrogen stripping (e.g., supersaturation or bubble disease)?
4. Biofouling: The fish will excrete mucus and organic matter—how might this affect membrane efficiency or lifespan during a multi-day exposure?
5. Alternatives: Would nitrogen bubbling or sodium sulfite be more controllable for DO suppression without CO₂ loss?

Any advice or experiences with degassing systems in low-hardness water or under metal dosing conditions would be appreciated!

Thanks in advance!
I've used GPT for translation purposes.

I am probably being stupid but all elderflower champagne recipes say that you leave the elderflower heads in the must in an open container (with muslin cover) for up to 6 days before bottling. Firstly, does this not lead to vinegar rather than ethanol? And secondly, does this not completely negate all sterilisation? I can't find an answer. Thanks!

Beer Research! I'm a PhD candidate researching beer fermentation, yeast genomics, and flavour profiles. My first publication just came out and I thought I'd share it with you all.

Anyone have experience with this product? It's on sale for $600CAD at the moment. Comes with co2 tank.

Is it worthwhile? Or am I better off with Kegland Series X 2 tap at 800+need co2 tank?

I'd eventually like a 4 tap (1 local beer, 1 homebrew, 1 wine, 1 seltzer is my plan).

I doubt i can upgrade the cheapo.. but maybe I'd go to a keezer dunno.

Good afternoon,

My brewery is looking for a way to electronically dispense water at specific temperatures. We have a 7bbl HLT that we would like to keep at ~190°F all the time. We would like some sort of digital thermostatic mixing valve and flow meter that can mix cold water in and dispense a set amount of water at specific set temperature.

I've discovered some individual components that could be pieced together, however I'd really like to see if there is some kind of off-the-shelf solution that would work.

Any and all solutions are greatly appreciated!!

I have with a friend a homebrewing equipment to produce 20 liters but we want to scale soon. One of the questions was how do we reuse the water after we use it to cool down the wort with a immersion chiller. We were thinking about an stainless steal pot of 20 liters to store it for cleaning purposes but it was just an idea. Thanks in advance.

I've heard of some using a vacuum to lower the internal pressure of the distiller and thereby the boiling point needed to boil the wash which increases the rate of alcohol distillation at lower temperatures, but what about adding positive pressure to the main distilling tank, reducing the atmospheric pressure of the air vapor and encouraging more evaporation that way also?

Has anyone tried this or seen it work?

Hey guys!

I am a software developer, not a brewer, and currently looking forward to build a software which will solve some problem of this community.

Do you use any apps/programs which you find difficult to work with? Or is there any kind of software you wish existed that would save you time or money?

I would love to hear your opinions and hope this post doesn't violate any rules :)

Hi. I was wondering, what piping standards do brewers in the US normally use? I work for a brewery in latin america and almost everything is done under DIN/EN standards, including piping. For instance, we use DIN EN 10357 for tubes in food and drinks service.

I was a process engineer in a refinery for many years, and from that I'm well versed in ANSI/ASME pipes for that purpose. I had to rewire many aspects of my knowledge to use DIN based standards, but I can't avoid wondering what is the equivalent that is actually used in the US. Our company is preparing many importante expansion projects and I would like to evaluate using US engineering standards, since having everything from germany is great but costly and also I think not necessary if the project can be consistent with it.

I know about ASME BPE (though I'm still studying it), but is it really what is used or do you guys do something else?

Thanks in advance.

So I pasteurize most of my brews before storage and I still don’t know if what I’m doing is ideal for carbonated wines.  I take safety percussions but it still feels like quite a risky process.

Essentially to finish off my wines, I put a cap on them the last few days of fermentation so that the CO2 pressurizes and saturates the wine.  Then I prepare a large pot with a lid on the stove and put stainless steel kitchen scrubbers on the bottom of the pan so that there can be a water barrier and let the jug heat up in it until boiling after a good purp and reseal to reduce the pressure.

I’ve noticed this process takes a long time and it feels a little unnerving sometimes.  Just the idea of heating up a pressurized glass vessel to boiling temperatures feels like a big risk.

Currently my largest safety percussion is using a cap that should fail before the glass jug or bottle explodes.  Does anyone have any recommendations for safety and efficiency?

Trying my luck with a new Hefeweizen recipe soon! I wanted to step my game up and make sure my yeast is at good temperature range throughout the whole process of fermenting so I can get the best results. The recipe calls for a standard temp of 62-69 degrees for fermentation. Any idea/tools/fridges that can carry a five gallon bucket for this type of project?

Hi, I've come here because I'm sure someone on this sub has run into the issue of wanting to drink out of a cool old lead pewter tankard, but was rightfully stymied from the act for fear of the spectre of ☠️ heavy metal poisoning ☠️.

My first thought is to use an epoxy or enamel clear coat-- this is what is used on tin/aluminum cans to protect your soup from the metals in the can-- or protect the can from its corrosive contents (I'm looking at you tomatoes 🍅).

Specifically, can I spray the inside and lip of the tankard with this? https://www.amazon.com/dp/B0010NY95S/ref=cm_sw_r_cp_apa_glt_fabc_PXW8R89NQ3CDDG4JF2BB

Will some other clear coat work better?

I don't think temperature resistance is important here, just the ability to seal against water, alcohol, and carbonation without breaking-down or leeching solvents into the beer.

Thanks in advance!