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Type: Posts; User: feinbera

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  1. Replies
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    Used one extensively on still mead. As the...

    Used one extensively on still mead.

    As the name implies, it works by pulling a vacuum in the bottles, which then sucks the product in this is a big problem for your beer, which will likely...
  2. Does your whirlpool completely fail for this...

    Does your whirlpool completely fail for this beer? A quick google finds inline triclamp stainers can be had for around $150, which doesn't sound like a crazy investment to keep that chiller safe from...
  3. Keep chipping away at it, if my...

    Keep chipping away at it, if my nearly-middle-aged recovering techie ass could get into this industry, you can, too!

    Be prepared to only be able to land a spot on the packaging line at first. A...
  4. Check after every CIP (or during, if there's a...

    Check after every CIP (or during, if there's a problem as another poster mentioned, you should be able to hear it spinning, clogged sprayball or poorly primed pump is almost always the problem if...
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    This one, right here we get isopropanol from...

    This one, right here we get isopropanol from the same guys that bring our caustic, PAA, etc. Cut the 100% down to 70% with CLT water in a graduated pitcher, then into the spraybottle it goes.
  6. Be sure to find a plate-and-frame that can hold...

    Be sure to find a plate-and-frame that can hold up its end of a conversation you will be spending a lot of time with it! I used to work at a meadery where we used one (they're pretty widely used in...
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    I, too, work at a small brewery, in a small space...

    I, too, work at a small brewery, in a small space with a small capital improvements budget this is how we sanitize. We mix up a keg and a half worth of pretty weak peracetic acid, then "daisy...
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    I, too, work at a small brewery, in a small space...

    I, too, work at a small brewery, in a small space with a small capital improvements budget this is how we sanitize. We mix up a keg and a half worth of pretty weak peracetic acid, then "daisy...
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    Hey, we exist!

    There are dozens of us! Maybe?

    Good luck in your search, alas, this clean-shaven ass't brewer is pretty happily employed out here on the West Coast.
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    Visible mold needs something to chow down on if...

    Visible mold needs something to chow down on if it's gonna grow to the point where you can see it, so, I'd look into a couple things.

    First of all, how's your rinse cycle? Even residue from beery...
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    I know it's not quite what you're asking, but,...

    I know it's not quite what you're asking, but, you should be able to plan your production schedule such that you always have a reasonably fresh pitch of yeast available. A nice, low-to-moderate-hops...
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    ...was gonna say, if you're only talking about a...

    ...was gonna say, if you're only talking about a finger's worth of force, the "comical" results might do the trick.
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    The guy who founded the place I work put "brewing...

    The guy who founded the place I work put "brewing is what you do when you're not cleaning" in big ol' letters stuck right to the CLT. I thought it was cute when I first started. Today, I regard it...
  14. I think what jebzter is suggesting is that you...

    I think what jebzter is suggesting is that you plan a lull in your production (ideally, timed to line up with a slow sales period and, hey, the holidays are coming right up!) so that your tanks...
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    This is my life well, the unmodified original...

    This is my life well, the unmodified original slab, not the free rent! If this is your biggest concern with the space, go for it!

    It's a pain in the butt, to be sure "level" really means...
  16. Is this building on a slab? You're going to want...

    Is this building on a slab? You're going to want physical separation between your tanks and the patrons' grubby little fingers anyway, might as well pour a couple inches of concrete to create a slope...
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    Associate brewer at a similar-sized brewpub (8...

    Associate brewer at a similar-sized brewpub (8 BBL, 10 taps). Two months seems a ridiculously short time to be considering dumping beer, especially of a style that will hold quality reasonably well,...
  18. Dump it in the sewer system of the next town over...

    Dump it in the sewer system of the next town over this is less shady than it sounds, because this is where you will be locating your brewery, since they don't make operating a brewery prohibitively...
  19. Oh, and, pro tip from a guy on another system...

    Oh, and, pro tip from a guy on another system with an undersized HLT heat your sparge water in your kettle while the mash is going!
  20. The system where I'm associate brewer sounds...

    The system where I'm associate brewer sounds similar to yours, ~8 BBL, don't know about yours, but ours is highly manual, gotta walk over and adjust the valve/flip the switch/whatever. Our brew days...
  21. Get ready for some long, wet brew days. There's a...

    Get ready for some long, wet brew days. There's a certain amount of muscle memory to be quick, confident and accurate around the brewhouse heck, think back to your first all-grain batch of...
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    I work at an 8 BBL brewpub that runs on all CO2,...

    I work at an 8 BBL brewpub that runs on all CO2, so, it can be done!

    For tank CIP, we'll spray water in the top and drain from the bottom of the cone to help disperse CO2 before we run caustic ...
  23. Thread: Idophor

    by feinbera
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    Nope. Decomposes into hydrogen peroxide (which...

    Nope. Decomposes into hydrogen peroxide (which reacts with, and kills, the nasties) and acetic acid (vinegar), which shouldn't be tastable at the levels you'll pick up from damp equipment make sure...
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    Have you calculated how often you'll need to brew...

    Have you calculated how often you'll need to brew in order to move enough beer to break even? Because brewing infrequently enough that you can consider this a side hustle sounds a little optimistic....
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    This is what the brewery I work at used to do,...

    This is what the brewery I work at used to do, back when we used to have only British conditioning tanks that weren't designed to hold enough pressure to carb (we do mostly cask-conditioned ales) ...
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