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Type: Posts; User: dick murton

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  1. Replies
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    As has already been said - it could be a day or...

    As has already been said - it could be a day or so, or weeks, depending on the cleaning and sanitisation regime. However, good practice in large breweries at least says they should be filled...
  2. A minor point, but centrifuges are not filters. ...

    A minor point, but centrifuges are not filters. So you will get virtually no difference in my experience of hop aroma, unlike a true filter. irrespective of speed unless you have highly variable...
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    A guy I worked with setting up a place in...

    A guy I worked with setting up a place in Bucharest was going to use Weyermann malts.
  4. With the various ions left in even after...

    With the various ions left in even after softening, I think you are better off getting a larger (or second) RO plant for cleaning water. Assuming the softener has replaced ALL the calcium and...
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    OK, so this is going back a good few years, and...

    OK, so this is going back a good few years, and using large (1000 and 2000 hl) FVs - but the principle applies to all sizes

    We used to have a recovery CIP system, using cold, recovered rinse water...
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    Nobody has mentioned operating radius of the...

    Nobody has mentioned operating radius of the truck / hoist, though overall space has been mentioned.

    When you know what space you have to work in, you may find that you can fit in say, 3 rows...
  7. Just picked up this thread Never mind the CIP...

    Just picked up this thread

    Never mind the CIP water - you need an RO plant for your brewing water - those are ridiculously high values. The chloride and sodium alone will make any beer unpleasant...
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    I used to regularly brew a barley wine at 11%,...

    I used to regularly brew a barley wine at 11%, with a start OG of 1104 and end gravity of 1018 though we later reduced both to 1010 and 1014 respectively and it tasted far better for that. Anyway,...
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    Cleaning is a function of 4 main factors - ...

    Cleaning is a function of 4 main factors -

    temperature = up to about 85 C with caustic, the hotter the detergent is, the quicker more effective the cleaning is

    Physical action - ditto - so...
  10. If you plant has been designed and built...

    If you plant has been designed and built correctly, and this includes both the brewing / packaging equipment AND the CIP set, then stripping down is not necessary - that is the whole point of CIP. ...
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    Do what lots of people do. Get a sheet of...

    Do what lots of people do. Get a sheet of stainless - say 5 mm thick. support it in the centre and around the edge, and depending on the size of your tun, at various points across the plates to...
  12. I waited until I got back after a few days away...

    I waited until I got back after a few days away to see if anyone else knew any different. As far as I know, it is impossible to calculate FAN as this is produced by enzymatic reactions, which are...
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    Re vorlaufing. Yes - misleading / lack of detail...

    Re vorlaufing. Yes - misleading / lack of detail in the comment. I know vorlaufing takes place in big breweries and has done for years, What I was referring to was the use of vorlaufing in say 10...
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    Looking at those brings back memories of all the...

    Looking at those brings back memories of all the lighting and cooking kit in my scout group being kerosene fired - just loved the hissing - I found the noise strangely relaxing. The lamps never...
  15. What does it feel like between thumb and finger? ...

    What does it feel like between thumb and finger? Soft and squidgy? Or gritty. I would suspect soft and squidgy as it appears to have rounded edges. What colour is it?

    Protein or as mentioned...
  16. I don't understand why you are concerned by...

    I don't understand why you are concerned by excess bitterness and why you would want to cool to 180 before addition - simply add a bit less extract.

    Having said that, why not simply recirculate...
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    Thanks As it happens, I already have a copy of...

    Thanks

    As it happens, I already have a copy of this, but it didn't answer the WHY?, just the HOW.

    Re the other comment about using the CG, again, I understand that, but I would still use the...
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    I'm intrigued about why you bother taking into...

    I'm intrigued about why you bother taking into account the CG/FG difference. The need to account for moisture if the specs are given as "dry basis" - fine, that is pretty obvious. But I have never...
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    Re vorlauf rate - I have worked at several...

    Re vorlauf rate - I have worked at several breweries with mash tuns that don't (cannot) vorlauf - traditionally British MTs didn't vorlauf, this is something that has started with, I suspect the US...
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    I don't think you need a new mash tun false...

    I don't think you need a new mash tun false floor. I have used plates with far fewer holes than you have in those.
    What you do need is some air entrained in the mash. In a mash tun, the mash...
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    Are you flooding the plates so you fill all the...

    Are you flooding the plates so you fill all the runoff pipes and under the plates with water? You should have about 1 cm / half inch of water above the plates before you transfer the mash, or start...
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    Filler / rinser greasing / maintenance using non...

    Filler / rinser greasing / maintenance using non suitable grease?

    Have you serviced any kit, such as pumps or valves and not thoroughly degreased before use?

    Unlikely to be operators not...
  23. With an in-line carbonator you should be able to...

    With an in-line carbonator you should be able to achieve virtually any addition rate. BUT, you have to have a decent design and understand the dose rate. If you PM me your email, I will send you a...
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    High calcium carbonate content dissolved in the...

    High calcium carbonate content dissolved in the water, which is then reacting with CO2 to create bicarbonate and thus increase the pH ????? Think I'm clutching at straws here, but it is the only...
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    Could also be some form of wild yeast - forgot...

    Could also be some form of wild yeast - forgot that some of these also form a film (pellicle)

    You may get abnormal flavours (possibly acetic acid but depends on yeast type and conditions) and...
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