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Type: Posts; User: dick murton

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  1. You're right. I should have made it clear it...

    You're right. I should have made it clear it would be necessary to leave the vent pipe disconnected / open to atmosphere. That's the best you can do with this design. It wouldn't be safe to...
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    The yeast suppliers recommend hydrating the yeast...

    The yeast suppliers recommend hydrating the yeast before adding to the FV. I know not everyone does, and I have just sprinkled yeast on the wort in FV myself without any major issues, but it does...
  3. I would do what what you find works for you. ...

    I would do what what you find works for you.

    HOWEVER, tanks with dual jackets which are not linked internally are intended to be run in parallel to give flexibility of cooling. A couple of...
  4. The 1.5 inch vent pipe is going to have to be...

    The 1.5 inch vent pipe is going to have to be brushed through to ensure it is cleaned - 1.5 inch pipework requires a flow of 7200 litres / hour to clean (based on 2 metres / 7 ft per sec for this...
  5. Ah well. This thread is going from the sublime...

    Ah well. This thread is going from the sublime to the ridiculous



    Look up the properties of dry ice
  6. OK, I'll come back to this thread. Firstly, I...

    OK, I'll come back to this thread. Firstly, I suspected you probably were looking for aroma and minimal additional bitterness, but using extracts, as pointed out earlier, normally is for bitterness...
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    Apart from the forced fermentation to determine...

    Apart from the forced fermentation to determine the attenuation limit, a couple of other thoughts

    I assume you are using 500 gramme packets. If so, I have found at a couple of breweries that you...
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    Since you haven't told us what the design of the...

    Since you haven't told us what the design of the dosing pump etc etc is, how can we possibly comment?
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    Ah. The following day, yes. But I definitely...

    Ah. The following day, yes. But I definitely wouldn't risk a week or more without full clean ans sanitisation
  10. Can't talk for the US, but here in the UK, and...

    Can't talk for the US, but here in the UK, and presumably the rest of the EU, if you sell a beer that is claimed to be gluten free, then you have to have every batch sold as such sampled, analysed...
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    Definitely. The space between the arm and the...

    Definitely. The space between the arm and the housing will accumulate yeast and other debris, and it will not get washed out by the sprayhead deluge. Unfortunately no-one that I know of has managed...
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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...
  13. 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.
  15. 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...
  18. 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...
  21. 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...
  23. 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...
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