dick murton
Registered User
Last Activity: 10-22-2020, 09:30 AM
Joined: 10-16-2002
Location: Chesterfield, UK
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I suggest you are aiming unrealistically high. Having worked in a few very large cask ale breweries - 6 weeks max for cask. Filtered and pasteurised keg - also used to be 6 to 8 weeks, though more recently with better oxygen and pasteurisation control in a the larger automated breweries, that has crept... -
It sounds as though he is using the mash tun as a mash conversion vessel, possibly heating up to different temperatures for optimal enzyme activity, and then using the kettle as a holding vessel whilst he puts the plates in and retransfers before lautering. Most modern malts don't need rising temperature...Leave a comment:
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To add something which I hope is a bit more helpful - but am happy to be corrected by someone who has used these things regularly, as I am just going back to basic fluid flow rates -
I would expect each tangential inlet to run at circa 2 metres second, in other words well into the normally...Leave a comment:
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The problem is that they come in different sizes, so each size will require a different flow rate from a larger or smaller unit. Can't you go back to the original supplier for these details?...Leave a comment:
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Were these the ones from Doncaster (T&Vs)? Looks like you need to do a fair bit of work on these - sprayball fitting, cooling jackets, ideally insulation, temperature probe and yes, a carb stone fitting (i.e. removable carbstone) and pressure gauge if you want to carbonate by gas injection. First...Leave a comment:
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Not promising anything, but have worked with / on high speed rotary bottle and can fillers - both up to 50K / hr. A bit rusty now, but am happy to try and help. I have tried a PM but the system is saying I have reached a limit so won't send it, so please try a PM to me with your email
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