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  1. Replies
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    Short term rates seem to be $75-$100 per hour.

    Short term rates seem to be $75-$100 per hour.
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    I've replaced a few brewery heating elements and...

    I've replaced a few brewery heating elements and I don't remember having to use any thread sealant on any of them. They should have soft metal on the threads that will deform and seal when tight. ...
  3. Sorry I took so long to respond, I must not have...

    Sorry I took so long to respond, I must not have subscribed to the thread.

    I'd say those two tube above are not the source of your issue. I would expect the source of your issue to look very...
  4. That completely hazy tube could be a very...

    That completely hazy tube could be a very contaminated sample. Try that same sample again, just with a small fraction of the volume added to an HLP tube.

    The growth on the top of the tube could...
  5. This does not sound right to me. I've stored...

    This does not sound right to me. I've stored Lacto cultures in the fridge for much longer than two weeks and was able to get viable cells to grow on plates repeatedly. Lactobacillus spoils milk,...
  6. We use Brew-Clean from Brew City Solutions.

    We use Brew-Clean from Brew City Solutions.
  7. The Quality Management book by Mary Pellettieri...

    The Quality Management book by Mary Pellettieri has a sample QA plan with a limit of 5 cfu per 1mL.

    Setting hard numbers on things like this is very difficult, it's quite situation dependent. It...
  8. One point that I rarely see brought up in this...

    One point that I rarely see brought up in this discussion is the fact that long term the non-caustic is easier on equipment.

    The brewery I work for uses non-caustic and has so for 20 years. ...
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    Here's some info I've gathered: Chicago...

    Here's some info I've gathered:

    Chicago suburbs QA Manager ~5K production facility: 50-55K + full benefits

    Rural North Carolina QA Manager ~7K production facility: 47K + 80% of health insurance...
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    4L of yeast propagated on a stir plate would get...

    4L of yeast propagated on a stir plate would get you the required amount of yeast for most standard gravity ales. I would split it up into (2) 2L flasks to make things easy. Buy 4 smack packs and...
  11. Who was the supplier? There's a certain big name...

    Who was the supplier? There's a certain big name yeast supplier that is well known for having wild yeast, specifically diastaticus contamination.
  12. The numbers you calculated are for repitching. ...

    The numbers you calculated are for repitching. Typically you use 50% less when using a lab propagated pitch.
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    No problem. Once the yeast is harvested in a...

    No problem. Once the yeast is harvested in a brink and kept cold, you should be able to store it for about a week, without too much trouble. I can't really comment on why your previous method isn't...
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    Try harvesting when the beer reaches terminal,...

    Try harvesting when the beer reaches terminal, prior to d-rest. We found that our yeast was quickly losing viability while the tank/cone were warm between d-rest and crashing. BSI recommends this...
  15. Thread: Leaky tank

    by AT-JeffT
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    Is beer leaking out of the tank or is glycol...

    Is beer leaking out of the tank or is glycol leaking into the tank?
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    Have you tried a cooling step at the end? That...

    Have you tried a cooling step at the end? That is, flushing with cold water until the lines are close to temp. I think line chillers are sized for temperature maintenance not temp recovery.
    ...
  17. Foxx has them. ...

    Foxx has them.

    https://foxxequipment.com/product/d-system-stainless-steel-clean-place-adapter-pr-14171
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    Try diluting your samples. If it's yeast, the...

    Try diluting your samples. If it's yeast, the haze will lessen. If it's a bunch of colonies, they will be more distinct.
  19. Thread: Infection

    by AT-JeffT
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    Glad to hear you now have some good cleaning...

    Glad to hear you now have some good cleaning procedures in place. Also, you now know how to test them when in doubt.

    Happy to help and glad we were able to get it taken care of.
  20. Thread: Infection

    by AT-JeffT
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    That's pretty normal for our environmental...

    That's pretty normal for our environmental plates. Ideally that's not the case, but I assure you you can make clean beer even if your environmental plates are less than satisfactory.
  21. Thread: Infection

    by AT-JeffT
    Replies
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    9,205

    Have you plated some boiled/sterile water? It...

    Have you plated some boiled/sterile water? It could be your aseptic technique. I wouldn't really worry too much about it, for now at least. Worry about the bacteria on the surfaces that touch your...
  22. Thread: Infection

    by AT-JeffT
    Replies
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    9,205

    Sure thing.

    Sure thing.
  23. Thread: Infection

    by AT-JeffT
    Replies
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    9,205

    No need for extra pictures if the colonies are...

    No need for extra pictures if the colonies are fuzzy. We can assume they are mold.

    Wort stability tests aren't as accurate as plating. The stability test relies on the ability to clean and...
  24. Thread: Infection

    by AT-JeffT
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    Do the most recent plate only have mold on them? ...

    Do the most recent plate only have mold on them? Mold can't grow in beer, It's can spoil beer by it's by products but you need a lot of mold for that. BTW, don't open any plate with mold growing,...
  25. Thread: Infection

    by AT-JeffT
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    I'm concerned that the low temperatures won't...

    I'm concerned that the low temperatures won't have a sufficient kill rate to reach sanitary levels.

    Check out this wiki article about pasteurizing beer.

    You'd have to hold the tank at 150F...
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