I got one..make sure you bottle the right beer! Nothing like realizing you bottled beer that isn't carbonated when it is to late.if you do don't try to dump it back in and recarb. Even with co2 in the tank it doesn't end well
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Check your valves
=Note to self=
Just because the valve fits 1 1/2" pipe, doesnt always mean that the valve opening is 1 1/2".
This can REAALLY slow down your fluid transfer rate
(Said 1" valve is now hidden)David Scarborough
Brewer at large
East coast USA
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count or weigh
From this very morning. My assistant laid out the day's malt to be mashed in (manual mashing in.) I counted the sacks and discovered one short. A similar thing happened to me a few years ago when I was doing a joint brew. I thought the other guy verified the number, and he thought I did, and walla - we ended up forgetting one sack. Made for a long boil and day. Anyway, the moral is, always verify your malt bill before mashing in!
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I find that the number of cockups is proportional to the number of people in the brewhouse.
Was doing a training brew a couple months back and half way through the sparge, holy shit we completely forgot the speciality malt. In the end good training in how to think on our feet. Only other major cock up of the previous year was when I was showing someone else around.Jeff Rosenmeier (Rosie)
Chairman of the Beer
Lovibonds Brewery Ltd
Henley-on-Thames, Englandshire
W: www.lovibonds.com
F: LovibondsBrewery
T: @Lovibonds
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Originally posted by SulfurFrom this very morning. My assistant laid out the day's malt to be mashed in (manual mashing in.) I counted the sacks and discovered one short. A similar thing happened to me a few years ago when I was doing a joint brew. I thought the other guy verified the number, and he thought I did, and walla - we ended up forgetting one sack. Made for a long boil and day. Anyway, the moral is, always verify your malt bill before mashing in!-Lyle C. Brown
Brewer
Camelot Brewing Co.
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Originally posted by RosieI find that the number of cockups is proportional to the number of people in the brewhouse.
Was doing a training brew a couple months back and half way through the sparge, holy shit we completely forgot the speciality malt. In the end good training in how to think on our feet. Only other major cock up of the previous year was when I was showing someone else around.
My worst one, left the water on and overfilled my MT with "pre-heat" water for the next days brew and flooded the hopper that i had already milled into. Nothing like starting a brew @ 6PM after already working 10 hours, Loooong day, but i saved the brew!!
BTW- have you ever tried to send wet milled grain through an auger designed for dry malt, not fun.Last edited by Jephro; 02-26-2010, 05:44 PM.Jeff Byrne
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the first two are mine,
Don't start a brewing story with when i was sixteen (or whatever age it is illegal to brew at in your state/Country), even if it was an innocent and Legal story, you just made yourself look bad.
Don’t use a new order of opening and closing valves (that might be potentially faster and more effective) until you have it all down pat in your head, and then rehearsed it six times. *9 out of 10 IS bad, especially if number ten is the drain valve on your whirlpool
Do start running water through your HX before you start your cast out, Don’t start running Glycal through several mins before you start to cast out, a frozen HX can make you shift run long
Always check ALL redundant valves leading from the HX to the HLT before casting out, CIPing the HLT in the middle of a 24hr a day brew week is time consuming
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Originally posted by SulfurAvoid disaster when labeling, make sure your labels are oriented the right way.
turns out people notice this...eatdrinkandbemerry
Jon Hill, Brewer
Atlantic Brewing Co
jon at atlanticbrewing dot com
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A couple I've done...
When Sparging - make sure to open the valve into the kettle, otherwise the grant overflows very quickly.
Close the valve to drain the sight glass on your SV's when CIPing. Your pumps will thank you.
When dry hopping into a FV I recommend using a cut keg. You add hops to the keg, then let some beer from the FV into the keg - allow the hops to get wet, then shoot the whole mess into the FV using CO2. It works great and you don't have to climb a ladder every time you need to dry hop.Manuel
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