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Type: Posts; User: adw1984

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  1. Replies
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    It worked out pretty well. I kept a CO2 line on...

    It worked out pretty well. I kept a CO2 line on in the top of the tote, let it purge for about 20 min, then raised the tote with a fork lift for a gravity transfer. I did need to brace the tri...
  2. I've never had infection issues throwing in...

    I've never had infection issues throwing in ingredients cold side post fermentation. That being said, there are a few other things you can do. One is to deep freeze ingredients for a few days to...
  3. Check out ProxyClean by Barrel Builders. It's a...

    Check out ProxyClean by Barrel Builders. It's a peroxide cleaner that will strip out that first layer of wood. I work in a Kombucha brewery where we have major acetic production, but we had some...
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    I was just hired into a brewery that uses Ekos,...

    I was just hired into a brewery that uses Ekos, and honestly, I would find another program if I could. It does have some convenience in terms of setting up recipes, inventory, tank movement and...
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    It presents immediately after transfer. I've...

    It presents immediately after transfer. I've been pulling a sample to test it right after we move finished product to packaging tanks. We noticed that samples prior to transfer wouldn't present off...
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    Currently, our process involves no boiling at...

    Currently, our process involves no boiling at all. Water being added was about 70F from our RO unit until recently switching to 85F carbon filtered water. The non-tea products we use that get...
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    DMS and Diacetyl

    Hey y'all,

    I've got an interesting problem. I work in a place that makes a unique product. We do kombucha based beer, I was hired in to help get some QC issues under control, primarily we're...
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    I appreciate it y'all. I was planning to move to...

    I appreciate it y'all. I was planning to move to bigger bags and get that weight up. Thanks!
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    Weighting down fruit

    I've got a few recipes that use a a myriad of fruit which I bag up in muslin. They tend to all float to the top. I'm looking at between 5-10 lbs per bag. Obviously there's a lot of water weight...
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    Another option might be spunding. I was talking...

    Another option might be spunding. I was talking with a brewer out in Tennessee who would either cap at 4P from terminal or add head pressure, hitting about 25 psi. After that they would crash to...
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    If memory serves me right you don't want more...

    If memory serves me right you don't want more than 50% non-grain sugars in your recipe. That's when you start running into off flavors. The only exception I can think of is honey, but after 50%...
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    Yep, leave the blow off arm closed. You'll burst...

    Yep, leave the blow off arm closed. You'll burst some aromatics out but it will be negligible.
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    Salt addition SOP

    Interested in how people are adding water treatments to their mash. Currently we're adding a combo of Gypsum, Calcium Chloride, Chalk, Baking Soda, and Epsom. Generally I try to mix them in hot...
  14. If this has been the first time there's been a...

    If this has been the first time there's been a problem with this recipe, and no other factors have changed, I would be looking at the yeast first. It's possible it was just a bad batch. It's also...
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    Temp controlling non-jacketed fermenters

    Hey All,

    Talking with a potential employment prospect, they have non jacketed 10 bbl fermenters that they are building a cold room for. It's turning me off to the opportunity. Is there a product...
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    I've been pulling yeast out in the beginning of...

    I've been pulling yeast out in the beginning of the day with no lag issues. I haven't seen any health issues either, everything looks good under the scope. And maybe that's my answer right there,...
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    Room temp or cold as possible?

    Just a question about yeast temp prior to pitching. I've read conflicting material and opinions about the temp you pitch yeast at. Some sources suggest keeping it as cold as possible until pitch...
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    Been dealing with this issue too. Buy the 5...

    Been dealing with this issue too. Buy the 5 gallon containers and shake it up really well before each use. Also make sure you're adding zinc to your wort for the yeast. Beer should clear up real...
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    We pull our samples above the cone in all...

    We pull our samples above the cone in all fermenters, and we have a racking port that we keg from that sits near the top of the cone. Almost always the beer clears up in the keg, it's about 50/50 in...
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    Interesting, my understanding was that wort...

    Interesting, my understanding was that wort should provide a near perfect environment for fermentation. I haven't had my wort tested for zinc levels, so that may be a first step. I know you can...
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    I appreciate your feedback. I've found that...

    I appreciate your feedback. I've found that biofine usage doesn't seem to be the determining factor. Before I took over here they were using 3L of biofine for 7 bbls with similar results, which is...
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    Flocculation issue

    So I've got an interesting floccing issue. We have taller 7 bbl fermenters with a 45 degree cone. Beers tend to be cloudy after crashing to 32 degrees even with high floccing yeast. We have 30...
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    Head Brewer Looking For The Right Opportunity

    Hello All,

    I'm a head brewer in Virginia with 5 years in the industry looking for the right opportunity to invest my knowledge, enthusiasm and work ethic. A big part of my focus as a head brewer...
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    Thanks all, I think gravity is the way to go. ...

    Thanks all, I think gravity is the way to go. I'll be racking out in the next couple of weeks, I'll let you know how it goes.
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    Hey there, hope things are well in the mitten. ...

    Hey there, hope things are well in the mitten.

    That's interesting to hear. I moved down to SW Virginia after working at Arbor Brewing Company and Jolly Pumpkin. Though they were a little less...
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