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Type: Posts; User: dick murton

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  1. Replies
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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...
  3. What does it feel like between thumb and finger? ...

    What does it feel like between thumb and finger? Soft and squidgy? Or gritty. I would suspect soft and squidgy as it appears to have rounded edges. What colour is it?

    Protein or as mentioned...
  4. I don't understand why you are concerned by...

    I don't understand why you are concerned by excess bitterness and why you would want to cool to 180 before addition - simply add a bit less extract.

    Having said that, why not simply recirculate...
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    Thanks As it happens, I already have a copy of...

    Thanks

    As it happens, I already have a copy of this, but it didn't answer the WHY?, just the HOW.

    Re the other comment about using the CG, again, I understand that, but I would still use the...
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    I'm intrigued about why you bother taking into...

    I'm intrigued about why you bother taking into account the CG/FG difference. The need to account for moisture if the specs are given as "dry basis" - fine, that is pretty obvious. But I have never...
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    Re vorlauf rate - I have worked at several...

    Re vorlauf rate - I have worked at several breweries with mash tuns that don't (cannot) vorlauf - traditionally British MTs didn't vorlauf, this is something that has started with, I suspect the US...
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    I don't think you need a new mash tun false...

    I don't think you need a new mash tun false floor. I have used plates with far fewer holes than you have in those.
    What you do need is some air entrained in the mash. In a mash tun, the mash...
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    Are you flooding the plates so you fill all the...

    Are you flooding the plates so you fill all the runoff pipes and under the plates with water? You should have about 1 cm / half inch of water above the plates before you transfer the mash, or start...
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    Filler / rinser greasing / maintenance using non...

    Filler / rinser greasing / maintenance using non suitable grease?

    Have you serviced any kit, such as pumps or valves and not thoroughly degreased before use?

    Unlikely to be operators not...
  11. With an in-line carbonator you should be able to...

    With an in-line carbonator you should be able to achieve virtually any addition rate. BUT, you have to have a decent design and understand the dose rate. If you PM me your email, I will send you a...
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    High calcium carbonate content dissolved in the...

    High calcium carbonate content dissolved in the water, which is then reacting with CO2 to create bicarbonate and thus increase the pH ????? Think I'm clutching at straws here, but it is the only...
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    Could also be some form of wild yeast - forgot...

    Could also be some form of wild yeast - forgot that some of these also form a film (pellicle)

    You may get abnormal flavours (possibly acetic acid but depends on yeast type and conditions) and...
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    Acetic acid bacteria?? (acetobacter)

    Acetic acid bacteria?? (acetobacter)
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    In the UK, being temperate, there is no problem...

    In the UK, being temperate, there is no problem with outdoor fermenters with a bungalow working space below. HOWEVER, the breweries I have seen in Finland, where there are extremes of cold, rather...
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    If you are meaning one of the ones without a...

    If you are meaning one of the ones without a pressurised tank above the filler tubes, then you are wasting your money - you won't be able to fill fully carbonated beer reliably.
  17. Agree with Tim's comment, BUT, in the experience...

    Agree with Tim's comment, BUT, in the experience of a few guys I know who have this facility, they dislike using it for a couple of reasons

    Firstly, the systems are not fitted with effective...
  18. If your system is big enough and correctly set...

    If your system is big enough and correctly set up, it shouldn't matter where in the system you fit it as the header and return systems should have sufficient flow and pressure differential...
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    If hot (ca. 65 deg C) formulated caustic at about...

    If hot (ca. 65 deg C) formulated caustic at about 2% w/v doesn't work too well, add some hydrogen peroxide to the recirculating caustic. Unfortunately, I can't advise how much per litre / gallon...
  20. One brewery I worked at put ten batches into the...

    One brewery I worked at put ten batches into the same FV one after the other, over 20 hours, but with differing levels of oxygen - some at the end didn't get any - I can't remember the exact levels...
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    Water at sparge temperatures will pick up...

    Water at sparge temperatures will pick up negligible amounts of oxygen so tradition spray arms are not a problem. Any cold water addition to control the temperature will introduce more oxygen than...
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    A four roll mill only really makes sense if it is...

    A four roll mill only really makes sense if it is fitted with sieves to separate out the parts you don't want to send through the second set of rollers. 2k doesn't sound anything like enough to...
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    I think beating the living daylights out of the...

    I think beating the living daylights out of the mash with one of those mixers would be a disaster, as already noted. Try a grist to liquor ratio of about 2.25 to 2.5 to 1. Stir just enough to wet...
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    Small diameter brewery hose - flex-rite, purple...

    Small diameter brewery hose - flex-rite, purple snake or equivalent quality with manufacture supplied swaged ends. These will cope with PAA or steam, or 85 deg C hot water for sanitisation. I think...
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    The pipe shown looks incredibly oversized...

    The pipe shown looks incredibly oversized (diameter) for a sparge arm. Is that really the sparge arm?
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