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Type: Posts; User: dick murton

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    Nitrogen makes a huge difference. At 3.33 C (38...

    Nitrogen makes a huge difference. At 3.33 C (38 F), at 1.25 g / litre CO2, and zero nitrogen, the equilibrium pressure is minus 0.6 bar. Add in 35 ppm nitrogen and the equilibrium pressure is plus...
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    Ah. If you are heating up only the water in the...

    Ah. If you are heating up only the water in the MT, after filling with what is reported as being not terribly accurate in line heating, then this makes more sense. Why not simply aim for say 68 C...
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    Guinness will be carbonated and nitrogenated...

    Guinness will be carbonated and nitrogenated in-line. I don't think I ever knew heard what the Guinness CO2 level was, but I understand the nitrogen dissolved prior to BBT is measure in a few tens...
  4. It's not yeast but bacteria. So it is you whole...

    It's not yeast but bacteria. So it is you whole brewery hygiene that needs drastically improving - including new yeast cultures if you are repitching.
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    And make sure the temperature is appropriate for...

    And make sure the temperature is appropriate for the CO2 content and pressure being applied to both BBT and keg.
  6. Mixing grades generally doesn't give something in...

    Mixing grades generally doesn't give something in between the grades. In fact it seems to make a final grade finer than the finer of the two grades and blinds filters faster.
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    I wouldn't even consider direct firing for...

    I wouldn't even consider direct firing for heating it up if the mash temp is wrong. It will burn just like porridge or really thick stew and you won't get consistent temperatures. Spend the money...
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    My point is that you could use an electric motor...

    My point is that you could use an electric motor powerful enough to haul a heavy goods rain across the Rockies to drive the pump head, so motor power is virtually irrelevant. What is important is...
  9. For that size, I would look at cartridge...

    For that size, I would look at cartridge filtration system rather than a plate & sheet filter, preferably a coarse, then fine ones depending mainly on what micro quality you are looking for - so 10...
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    Why do people talk about motor power, which is...

    Why do people talk about motor power, which is useless in terms of calculating flow rates?

    7.5 brl in 30 minutes = 0.45 - 0.5 metres / second - woefully inadequate flow rate for cleaning. I have...
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    I haven't checked the maths in detail, (I use my...

    I haven't checked the maths in detail, (I use my own spreadsheet - but will check out this calculator for interest)but you are right, as is all too common, manufacturers specify pipework and hoses...
  12. I, and I know I am not alone (see other threads...

    I, and I know I am not alone (see other threads discussing rakes in mash tuns), am used to not having rakes in a mash tun, as if the malt is milled properly, and mashed in properly, there is no need...
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    I believe you are simply overworking your yeast. ...

    I believe you are simply overworking your yeast. If you have only started double batching at this brewery, then I suggest that there is insufficient yeast (mainly) of suitable viability by the time...
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    I'd get hold of a pub chiller used for cooling...

    I'd get hold of a pub chiller used for cooling pythons or similar. With so many pubs closing each week, there must be loads of them going virtually begging. If nothing else, try contacting someone...
  15. I attended a couple of sessions last night, one...

    I attended a couple of sessions last night, one of which was talking about dispense hygiene. You should be rinsing the fittings and wiping down the dispense tube, and then soaking the sparkler in...
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    I think you will suffer from two things -...

    I think you will suffer from two things - firstly, and perhaps most critically, icing on the inside of your tank, due to the extreme temperature difference. We used to produce a so called ice beer,...
  17. It worked pretty well, BUT, the biggest problem...

    It worked pretty well, BUT, the biggest problem apart from the chip shop smell was the thermal capacity of the oil, which mean that the kettle continued to boil (over) for about a minute after the...
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    Firstly, you shouldn't have to strip down after...

    Firstly, you shouldn't have to strip down after every brew - a few times a year at best - there have been discussions about the strip down frequency - I am on the side of only stripping down once,...
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    Thanks. Although any further info will be too...

    Thanks.

    Although any further info will be too late for me to use for this job, I, and probably a fair few others would appreciate being updated with any further thoughts / comments
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    Check your wort oxygenation is sufficient. 1056...

    Check your wort oxygenation is sufficient. 1056 is sufficiently high for some yeasts (I have no experience of this particular yeast, so this may not be applicable) for it to generate lots of solventy...
  21. Oil free, definitely - far less to worry about. ...

    Oil free, definitely - far less to worry about. The big boys that I have worked with normally still put oil (and water) traps in though.
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    Aha That makes sense. Thanks. Presumably I...

    Aha

    That makes sense. Thanks. Presumably I didn't know the full process for that particular water source (we had two completely different ones) at the brewery.

    I looked up some results I have...
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    Please explain why you believe a softener is...

    Please explain why you believe a softener is required before the RO kit. I worked at one brewery where the bicarbonate was far higher than this and it didn't go through a softener first. Thanks
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    It sounds as though you mash temperature is too...

    It sounds as though you mash temperature is too high, though I am surprised the AL appears to be as high as it is.

    Any other major changes from your normal procedures such as liquor to grist...
  25. Re the last few posts - yes, I was only thinking...

    Re the last few posts - yes, I was only thinking of ale fermentations, not more traditional lager fermentations with slow cooling process to control diacetyl levels, this slow system often replaced...
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