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Type: Posts; User: Weehe

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  1. Replies
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    The physics of this don't make any sense. Is the...

    The physics of this don't make any sense. Is the top of the MT fully sealed so as wort drains in to the grant nothing is displaced into the headspace? That is the only way I can see it drawing air...
  2. Thread: TTB help

    by Weehe
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    122

    Took about 120 days from submission to get our...

    Took about 120 days from submission to get our first response. Then 40 more days for a second response to the updates docs. After the first response were we able to talk to the person working on our...
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    Going off the water softener topic. Any chance...

    Going off the water softener topic. Any chance the lines running to the brewhouse are not softened water but the rest of your facility is?
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    While you said you do not adjust mash pH, what...

    While you said you do not adjust mash pH, what water are you using? Well, city, RO? Willing to bet your water is the issue.
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    What is the water profile and pH of the mash-in...

    What is the water profile and pH of the mash-in and sparge water?
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    First question is, why aren't you sparging?

    First question is, why aren't you sparging?
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    Are you smelling acetone or acetic acid (vinegar)?

    Are you smelling acetone or acetic acid (vinegar)?
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    Thermometer and pH meter calibrated?

    Thermometer and pH meter calibrated?
  9. Without knowing what your system is I would...

    Without knowing what your system is I would suggest looking into better ways to heat the kettle. Or a better way to keep the wort from cooling before going into the kettle. Unless I am missing...
  10. With your current setup are you waiting on...

    With your current setup are you waiting on emptying the kettle to finish the second mash/lauter? How long does it take to whirlpool currently? You still have to account for the time it takes to...
  11. Replies
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    Not including equipment our build-out cost for a...

    Not including equipment our build-out cost for a 2000sf brewery/taproom was about $225k. For a 6000sf location I would say your non-equipment cost is what your total is right now ~$550k.
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    Could try midnight wheat. We use it for dark...

    Could try midnight wheat. We use it for dark stouts and it doesn't add bitterness.
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    Just so I understand the issue. Your RO water...

    Just so I understand the issue. Your RO water that you use for brewing has a pH of 9.7? Or your non-filtered city water used for cleaning and such has a pH of 9.7?
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    So if you are open 8 or 80 hours a week you will...

    So if you are open 8 or 80 hours a week you will sell 5bbl/seat/year?
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    Does the building/room have a heater?

    Does the building/room have a heater?
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    How long does it take to reach the final, lower...

    How long does it take to reach the final, lower gravity? How does it taste? Are you using the exact same malt and water as you were for the homebrew batches?
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    HSA is not a real issue. For starters O2 won't go...

    HSA is not a real issue. For starters O2 won't go into a hot liquid. Then you will be adding O2 anyways once chilled.
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    Seeing as Freetail brewing is a brewpub/brewery...

    Seeing as Freetail brewing is a brewpub/brewery in San Antonio since around 2009, I think its fine.
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