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  1. Much safer with a blast shield. The occasional...

    Much safer with a blast shield. The occasional bottle will explode. Not cool. We used one like this for years. If operated reasonably, it yields a high quality fill. Simple and pretty rapid too.
    ...
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    Many ways to do this. Basically start with a...

    Many ways to do this.

    Basically start with a beer/stout about 1.3-1.5 vol CO2 and then nitrogenate to saturation.

    That can happen a number of ways: a custom nitrogenation plant (basically...
  3. We are fortunate that our tanks are all rated to...

    We are fortunate that our tanks are all rated to 2 bar.

    We 'spund' our fermentors to 2 bar (allow the fermentation to finish while building CO2 head pressure in the tank). This achieves about 2.5...
  4. Consider this: Chloride Stress Corrosion...

    Consider this: Chloride Stress Corrosion Cracking.

    http://www.ssina.com/corrosion/stress-corrosion-cracking.html

    As little as 10ppm can cause failure. I would remove skin and insulation around...
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    Thanks Dick. What approx. ratio of yeast to...

    Thanks Dick.

    What approx. ratio of yeast to sulfuric acid? A gallon of yeast with a 1/4 pint of sulfuric? Would Sulfamic work too replacing the Sulfuric, I wonder? The breakdown products thereof...
  6. Been wearing these for six months. TImberland...

    Been wearing these for six months. TImberland Pro. Good chemical resistance. Water proof. Exceptionally comfortable for a work boot. (I have hiked in them). Light (composite toe and shank)....
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    300 ppm Peracetic (or in combo with H2O2 - like...

    300 ppm Peracetic (or in combo with H2O2 - like p3-oxonia or Bioxy) in cold water. 5 min soak. Drain, do not rinse. Toss into tank. Measure accurately.

    Works every time for any nasties but only if...
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    This: 'The general specifications that cover...

    This: 'The general specifications that cover stainless steel kegs are ASTM A-967, ASTM A-380,
    ASTM B-912, ASTM D5276-92, ASTM D4003-92, ASTM D4577, ASTM D642, ASTM 117, ASTM
    D880-92, ASTM D3332-92,...
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    https://www.fosters.com/article/20121021/GJNEWS_01...

    https://www.fosters.com/article/20121021/GJNEWS_01/121029899
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    Alfa laval has a neat piece of kit as does...

    Alfa laval has a neat piece of kit as does Centec. Production of de-alcoholized beer is difficult. The process is susceptible to oxidation of substrate, unwanted removal of essential beer flavours...
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    With high percentage oat beers: 1/ mash and...

    With high percentage oat beers:

    1/ mash and wort pH - pay close attention. Adjust accordingly. I find they run high. if not adjusted appropriately, will lead to an 'oily' hop expression poor hot...
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    This shit is the bee's knees. Idiot proof....

    This shit is the bee's knees. Idiot proof. http://www.thonhauser.net/en-us/products/dispensing-hygiene/tm-desana-max-ic/

    Fall back is chlorinated caustic (KOH) like Diversey's (or whatever they...
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    If you need a shit ton on the cheap, can receive...

    If you need a shit ton on the cheap, can receive it now, ready to rock etc...

    Try these folk...nice peeps.

    https://juicedeals.com/

    Pax.

    Liam
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    What is the carbonation level of your beer? Does...

    What is the carbonation level of your beer? Does your filler allow you to snift? To the bowl/filler head? To atmoshpere? A combination of both? You need to extend that step. The bowl pressure on...
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    Difficult now that it is in keg. ...

    Difficult now that it is in keg.

    Disks/creamers come in multiple sizes in Europe. Can't seem to find any other than .25 or .3 mm here. I would recommend a .5mm orifice plate even temporarily if...
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    10% roasted barley 10% flaked (oats, wheat,...

    10% roasted barley
    10% flaked (oats, wheat, barley)
    80% pale

    The most basic, simple, reliable, dry irish Stout recipe. I typically add a little carastan to the mix.

    I don't really like...
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    I beg to differ. If you have an employee who is a...

    I beg to differ. If you have an employee who is a thief within your walls, you can call the police and have them arrested and charged with theft, if you wish. It may take some time for the charge to...
  18. THe BA's wastewater manual quotes a ratio of...

    THe BA's wastewater manual quotes a ratio of about 4:1 (water consumed to beer produced) - this means 3 volumes of waste for every volume of beer produced.

    These, however, are based upon self...
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    Recipes are largely worth the paper they are...

    Recipes are largely worth the paper they are written on.

    No matter how skilled you may think you are in that regard, thousands of people can easily do the same for free.

    I would suggest you...
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    Pasteurization will extend your shelf life by...

    Pasteurization will extend your shelf life by inactivating most organisms.

    Sorbate/sulfite combo will do the same thing.

    Neither will 'sterilize' your product.

    Using both techniques...
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    Consumers drive this bus. Even though drinking...

    Consumers drive this bus. Even though drinking from a can is effectively drinking from a plastic bag in an aluminium shell, market research shows little acceptance for a premium beer in a plastic...
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    Prefer t45's for dry hop, myself. Less...

    Prefer t45's for dry hop, myself. Less vegetation.

    One of our dry hops in particular, Mosaic, gives me a wierd 'mintiness' with t90's, I find. I find the t45's diminish that greatly for me....
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    Strawberries, blueberries, bananas and many...

    Strawberries, blueberries, bananas and many others are very low acid fruit. Fermenting them in a beer will yield much colour but little flavour. Fermenting on fruit with seeds for too long will also...
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    You are correct in thinking that most nitro...

    You are correct in thinking that most nitro stouts are in the 1.2-1.5 vol CO2 range. Generally nitrogenated to saturation (about 40 ppm). Nitrogen is very difficult to get into solution. high...
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    For brewing alone: 1.8:1 - = 1.8 volumes of water...

    For brewing alone: 1.8:1 - = 1.8 volumes of water consumed for every volume of beer produced.

    Overall: 7:1 Including washing tanks, kegs, packaging lines, etc.

    So, for every volume of beer...
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