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  1. Please contact me at JackA.Owen@outlook.com I...

    Please contact me at JackA.Owen@outlook.com I am very interested in this position. And even meet the posted requirements!
  2. Brewmaster,Brewer,Cidermaker,Consultant Available

    Brewer / cidermaker with decades of experience available to work for you. Have been a brewer, a Brewmaster, and also made a lot of award wining ciders.
    I have worked with brewhouses from 5 gallon...
  3. Brewmaster,Brewer,Cidermaker,Consultant Available

    Brewmaster with decades of experience running, operating, building, and fixing breweries is available for immediate work.
    I have worked with all sizes of breweries, 5 gallon through 450 bbl, turn...
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    Why are you wanting to use corn? The pilsener...

    Why are you wanting to use corn? The pilsener malt and the rice work fine but the corn will add a bit of color and flavor. The cane sugar at 49% may give a winey taste to the mix so you may want to...
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    The flow rate for beer through any transfer line...

    The flow rate for beer through any transfer line should not exceed 6 to 9 feet per second. By this guideline a 1" line maxes out at a bit under 40 bbls per hour. Keg filling is far from a constant...
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    An air driven diaphragm pump can fill kegs very...

    An air driven diaphragm pump can fill kegs very nicely. You regulate the push of the pump by controlling the air pressure sent to it. The keg gets filled until the back pressure almost equals the...
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    There are much bigger direct fire kettles out...

    There are much bigger direct fire kettles out there. Didn't Stroh's advertise being "fire brewed" a few years back?


    In your all planning on converting these tanks to fire brewed kettles did you...
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    There is a real problem that is being overlooked...

    There is a real problem that is being overlooked here.
    The mlt in discussion will work fine for a single temperature infusion mash. But the steam jackets do not function the way one should be able...
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    Does your mlt have true mixing paddles or does it...

    Does your mlt have true mixing paddles or does it just have rakes/knives? Is there anything that causes the mash to move sideways? Sounds like the mash is just spinning in concentric circles,...
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    Dissolved oxygen meters are wonderful tools...

    Dissolved oxygen meters are wonderful tools but........ they measure dissolved oxygen, not gas purity.
    To measure gas purity there are other methods. An old time method that works is to react a...
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    Carbonation charts for higher temperatures are...

    Carbonation charts for higher temperatures are available free in Zahm & Nagel catalogues. Their main use is for the testing equipment for air and CO2 levels in bottles or cans. To maintain 2.8...
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    30 PSI is way too high a CO2 pressure. You are...

    30 PSI is way too high a CO2 pressure. You are overcarbonating, which results in the foaming. Back off to 10-13 PSI. Cider can withstand some overcarbonation better than beer does but you don't...
  13. I would move the offices upstairs. Put the bar in...

    I would move the offices upstairs. Put the bar in the area around the cider classes room. Do the classes in the main room not in the small space. Open the wall to the main room up, or install...
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    3 bar is a lot of pressure for a fermenter. But...

    3 bar is a lot of pressure for a fermenter. But if you can go up to 15 psi during the crash cooling the beer will be carbonated fairly quickly. Probably within three days. Test it to follow the CO2...
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    Put 10-12# of head pressure on your fermenter...

    Put 10-12# of head pressure on your fermenter when you start the crash cooling at the end of the fermentation. The beer will be carbonated in roughly the same time as it takes the yeast to settle...
  16. oxygen purge from bright

    A simple test to see if the gas coming out of the bright tank is close to pure CO2 is to simply bubble some into a caustic solution. The CO2 is neutralized, and any remaining bubbles are oxygen,...
  17. Sounds like your glycol is too cold. Ice can...

    Sounds like your glycol is too cold. Ice can build up on the inside of the fermenters also, and will mess with both the chilling and the accuracy of the temperature probes.
    Try running the glycol at...
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    Brewmaster available

    Brewmaster, brewer, contract brewer, winemaker, brewery consultant, manager, supervisor, scheduler, bottling line and canning line operator, purchasing agent, records keeper, govt reports filer, lab...
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    Bad advise on the loosening until it leaks. This...

    Bad advise on the loosening until it leaks. This will create areas where you are much more likely to harbor bacteria and soil. And will also lead to gasket failure. Tighten it back up. There should...
  20. One manufacturer is Randolph Austin Co. out of...

    One manufacturer is Randolph Austin Co. out of Manchaca TX. (512) 282-1590
    Our brewhouse has one of theirs and it seems to work fairly well. It will do 3 gal/min. Is a belt drive so you...
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    Spray strong bleach on the walls. This can kill...

    Spray strong bleach on the walls. This can kill the residual spores and maybe lessen the staining the staining. Quaternary ammonium can also keep the mold from growing , but won't touch the...
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    Air vs DO

    The testing of air in bottles is a very different test than is the test for DO. The Zahm and Nagel air tester is looking for the amount of air/oxygen exposure inside a given can or bottle. It can...
  23. I like to clean the lines with a caustic line...

    I like to clean the lines with a caustic line cleaner. I'll take the taps apart for a manual cleaning at least every other cleaning.

    But then I run a sanitizer step. Usually with a fairly weak...
  24. beer pumps

    The person suggesting a 25% CO2/N2 gas at 40 PSI is right about the carbonation issue, but.......... I wouldn't want to work around bright tanks at 40 PSI when their manufacturers don't want to...
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    Gushing

    Make sure you have enough calcium in your wort (at least 50ppm in the kettle). Calcium combines with oxalates from the malt and forms a salt. If you have enough calcium it happens in the fermenter...
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