I would do some careful checking of the actual sheet sizes before you order anything. The sheets need to be slightly larger than the filter frames / plates - say 1/2 inch or 1 cm. You don't say if dimensions are cm or inches, so I am going with cm, but the same principal applies if inches.
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dick murton
Registered User
Last Activity: Today, 05:29 AM
Joined: 10-16-2002
Location: Chesterfield, UK
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I would look at the wort concentration when vorlaufing, and use that and taste (unless you have a refractometer there will not be time to measure gravity) to determine when to stop the vorlauf and start runoff - at least for the first couple of runs, then of course the time taken to start getting stronger...Leave a comment:
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I use 3%, sometimes 4% with a couple of hydrogen peroxide additions ten minutes apart once the recirculation has been running for say 10 minutes. 6% is a waste of money in most circumstances. Without digging out the spec, I assume that causgleam has additives, sufficient to cope with you CIP water....Leave a comment:
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Great, the above drawings have got in the wrong order.
The first one, start of vorlauf is the middle one (I have used a drawing that indicates the vorlauf goes through the sparge system, which may or may not be possible depending on the method of sparge / vorlauf distribution)
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1.018 (4.6 P) to 1.024 (6.1 P) is incredibly high for last runnings, which is part of the reason you are having such low extract efficiency. A couple of things you could do to improve things.
Firstly, you should be able to mash in a little thicker, say 2.25 litres liquor to 1 kg dry grist....Leave a comment:
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Where is the temperature probe located? Once water (and most beers - including ones at that ABV) get below about 4 deg C, the liquid becomes less dense and rises. So a low level probe will not be measuring the coldest liquid, and thus will demand more cooling - hence the ice. This is potentially...Leave a comment:
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Have a look at this to give an idea of how to estimate the number of PUs required, from which you use a temperature / time / PU chart to give you a starting figure. By monitoring flavour, non biological haze etc. and the biological quality, all during the desired shelf life of the beer, you can jusde...Leave a comment:
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The whole system, pipework, jackets etc of every vessel should be completely filled at all times except if drained for maintenance. Simply isolate each vessel on the in and out legs with valves, hand or auto depending on your level of automation when not required to control a fementation, or cool ...Leave a comment:
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Effective pasteurisation is not that simple. For a start, the amount of heat you require at pasteurisation temperature (time & temperature) is dependent on the number of microorganisms, in this case, predominantly, but not limited to yeast. Like it or not, there will also be bacteria in there....Leave a comment:
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