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dick murton
Registered User
Last Activity: 01-29-2023, 01:41 PM
Joined: 10-16-2002
Location: Chesterfield, UK
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  • If you are cooling below 4 deg C, which I assume you are as you call them unitanks, an additional high level thermowell / probe, above the upper cooling jacket, but below the beer level (obviously) will allow you to cool more reliably without forming an ice layer on the top. You may wish to use the...
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  • Firstly, apologies for not giving a straight answer, but perhaps a little food for thought.

    I have to ask why you feel it is necessary to pasteurise, as there are plenty of non pasteurised smallpack products that contain yeasts and bacteria such as Kombucha, kefir (and I am thinking of...
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  • Brew again and blend off after carrying out some small scale tasting trials....
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  • dick murton
    replied to brewery regulations electrics
    I can't speak for outside the UK, but assuming you are in Arundel Sussex, not elsewhere in the world, then all electrics anywhere near water or dust must be IP 65, i.e. dust and water proof (or very highly resistant). Plenty of breweries have exposed wiring all over the place, but securely fastened...
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  • You don't need to expose to air. It doesn't work as well as (my favorite) hot 5% nitric acid or tartaric acid. Discussions about passivation on this site using citric, tartaricm nitric acids. Look up the ASME protocols. But don't waste time trying to use air.
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  • dick murton
    replied to Fermentation concern
    43 ? Yeah, not good working conditions. What's your FV insulation like if you get those sorts of temperatures? I think I would be looking for 3 inches PU foam. The guys over here still make FVs without insulation, and expect accurate consistent ferms. A bit different for the likes of Heineken who...
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  • dick murton
    replied to Fermentation concern
    43 ? Yeah, not good working conditions. What's your FV insulation like if you get those sorts of temperatures? I think I would be looking for 3 inches PU foam. The guys over here still make FVs without insulation, and expect accurate consistent ferms. A bit different for the likes of Heineken who...
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  • dick murton
    replied to Fermentation concern
    Hmm. Even if it was aerobic respiration by yeast or bacteria, there would be CO2 evolved. Might be worth comparing yeast crops - if the first one was respiring aerobically, the crop would be much larger. However, I think it has simply fermented far faster and you have missed the CO2 evolution. Ales...
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