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Type: Posts; User: william.heinric

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    That's it, thank you!

    That's it, thank you!
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    Computer Based Cellar Control

    Can anybody give me some guidance on suppliers of glycol control systems? I can't seem to find what I'm looking for.

    Thanks
    Bill
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    Junkyard; I think that's a sound snapshot of...

    Junkyard;

    I think that's a sound snapshot of what a on-premise tasting room can be. If growth is not your primary goal, then I agree that can be a good short term model.

    However, this isn't a...
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    Depends on when

    A taproom has a nice contribution margin, as you are internalizing the revenue that would otherwise be split throughout the distribution network between wholesaler and retailer. Especially during the...
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    It seems unlikely that you have a single...

    It seems unlikely that you have a single contaminant in that barrel. The pellicle indicates some kind of fungus (clumps - mold; uniform white layer - brett), and the acetone and ethyl acetate profile...
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    Is White Labs Screwing You?

    I'm not sure what's happening over there, but it's been 10 days and a credit card charge on a yeast order, and we're still out of a fresh pitch.

    Anybody else ready to ditch them?
  7. How's your yeast performance? Do you have data on...

    How's your yeast performance? Do you have data on attenuation, pH and temp?

    In consultation with a regional friend, I discovered that I was stressing the yeast, and was able to increase our pre-DH...
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    What are the mash and kettle pHs of the...

    What are the mash and kettle pHs of the respective beers? If you're off of the iso-electric points of the proteins, you'll have a much more difficult time getting them to drop.

    My estimation (and...
  9. Pleasant brighter fruit notes. Light citrus and...

    Pleasant brighter fruit notes. Light citrus and what not. I found that it creates a killer synergy with Meridian, giving a spiced cherry sort of thing in the kettle.

    DH we have only done about 35%...
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    How about this? VFD-controlled pump drawing...

    How about this?

    VFD-controlled pump drawing from the FV on the low pressure side, then on the high pressure side, a T, sight glass, and carb stone leading to the counter pressured keg.

    When we...
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    What are your line cleaning procedures, and how...

    What are your line cleaning procedures, and how fast are you turning kegs?

    A line that gets a static cleaning once every four weeks will probably cause all sorts of problems, Brett being the least...
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    processhose.com The best. Hands down.

    processhose.com

    The best. Hands down.
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    Think you could have a powerful entero species...

    Think you could have a powerful entero species doing its thing?

    What is your pH and estimated ABV?
  14. There's a calculation based on % Apparent...

    There's a calculation based on % Apparent Attenuation that gives a quick and dirty feel on where the yeast is (aerobic or anaerobic). I don't remember what it is, but I'll post it if I find it.
    ...
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    We use a Milwaukee pH 102. They seem to last...

    We use a Milwaukee pH 102. They seem to last about 2 years, can handle a wide range of temperatures, and take a beating.

    $110 on Amazon. Spend it.

    We run tests on both hot and cold mash. Wort...
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    Sounds like your NaOH supplier was nice enough to...

    Sounds like your NaOH supplier was nice enough to leave out the sequestering agents, and I would believe that they saved some cash leaving out the chelating agents as well. Birko makes a caustic...
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    Let's assume for the time being that filtering is...

    Let's assume for the time being that filtering is going to be a part of our total cellar program. Are you seeing rapid blinding from Biofine in any of the prefilters or larger ratings?
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    Inline cartridge filtration

    So, after some unpleasant experiences with a plate and frame filter, I switched over to a series of three 10" cartridges. They are in series and individually isolated.

    I'm running micro glass...
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    I wouldn't do that. Find a lab that tests...

    I wouldn't do that.

    Find a lab that tests beer, or maybe ask one of your favorite regionals to help out. If you mark the ABV as one thing, then volunteer to have TTB test it, and it is different,...
  20. I pitch Chico at pH 3.48 in a 12P wort. With...

    I pitch Chico at pH 3.48 in a 12P wort. With sufficient oxygen and cell counts (very high), it finishes quickly and cleanly.

    I have yet to repitch off of a Berliner, and probably wouldn't...
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    Our glycol system was undersized to begin with,...

    Our glycol system was undersized to begin with, and we have east facing windows behind the FVs. When we opened, the tanks would spike to 90+ F during fermentation, and we lost a couple batches.
    ...
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    As I was reading this thread and laughing my...

    As I was reading this thread and laughing my balls off, I came to a striking realization:

    Untappd is not geared to breweries. Sheets22 nailed it. I think that we, as brewers, can occasionally get...
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    John, I think that you have a reasonable point,...

    John, I think that you have a reasonable point, but remember that there are very few people globally who are able to create blended acid ales as a full time job. I would think that having a large...
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    All right, mashpaddled, that's what I was worried...

    All right, mashpaddled, that's what I was worried about. Not the FDA part, although that sounds like less fun than the TTB, but I had hoped there was a way around it.

    Steven, I'll take a look at...
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    Becoming a geuezerie (legally)

    Yeah, so how does one go about getting wort from a brewery for fermentation and aging? I can't imagine the blender would want to brew it (which seems to negate the alt prop), but it looks like the...
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