Abel Prasad blogging

Abel Prasad is a writer , he is writing a personal blog, but also posting about lots of other subjects and topics. From short motivational texts to daily life advices, you can read a lot of interesting things on his personal blog.

He is also wrting about important topics at this time like losing weight or wisdom toughts.

Here is a small quote : We share an office in Kent Town and our neighbours have complained about numerous packages being stolen.

Many of the businesses around us are marketing companies, electronic suppliers and hydroponic stores….

You can read more about Abel Kalpinand Prasad

Abel is also running a hydro products / home brewing business, you can check it here https://hobbyhydroandhomebrew.com/. Here are some home brewing tips :

Pitch Enough Yeast

Having plenty of healthy yeast is crucial, and most 5 gallon batches of beer require more than one package of liquid yeast for an adequate number of yeast cells. I use Mr. Malty’s Pitching Rate Calculator to determine how many yeast cells I’ll need in each batch. To get the appropriate cell count, you have the option of pitching multiple packages of liquid yeast, making a yeast starter, or pitching a single package of dry yeast.

Pitching multiple packets of liquid yeast is expensive, so in general I’d advise to avoid that route. Making a yeast starter isn’t difficult, but requires some planning in advance of brew day. If you don’t have the Erlenmeyer flask mentioned in the link above, you can use a sanitized growler to grow up the starter after boiling your starter wort in an ordinary pot.

The final option is dry yeast, which contains a much greater number of cells than a single package of liquid yeast. One of the drawbacks of dry yeast is there are fewer options available. However, a standard American ale yeast (such as Fermentis Safale US-05) or English ale yeast (such as Safale US-04) should do the trick for most entry-level recipes.

Wort chillers are worth it.

One of the best ways to reduce the likelihood of your beer getting contaminated is to chill the wort as fast as possible, dropping the temperature from that dangerous range that evil bacteria just love. Many beginning homebrewers accomplish this by submerging the brew kettle in an ice bath in either a large tub or the bathtub. Depending on how many bags of ice you purchased (additional expense), this can take anywhere from 40 minutes to well over an hour.

You can save a ton of time, eliminate hassle, and reduce the risk of contamination by purchasing a wort chiller. These come in many shapes and sizes, but the most common is a coiled immersion chiller. Immersion chillers usually cost $50-$70 and can typically chill 5 gallons of wort in 20 minutes or less. You simply hook a cold-water source up to the immersion chiller, add the chiller to your kettle for the last 10 minutes of your boil to sanitize it, and then turn on the water after you’ve removed your kettle from the heat source. The chiller does the rest, and is surprisingly easy to clean when you’re finished chilling your wort. (Plate chillers are also available but are a little more complicated to use and cost considerably more.) Learn more about ways to cool your wort, different wort chillers, and how to make your own wort chiller.