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  1. Replies
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    I'm not sure if this is actually true or not, but...

    I'm not sure if this is actually true or not, but I heard an interesting story about kegs, and why they're not individually rated.

    Supposedly back in the 50's? when Sankey kegs were first being...
  2. Not in NJ, But for the TTB on kegs, you have...

    Not in NJ,

    But for the TTB on kegs, you have to fill in the ABV, and name of every beer you're submitting and send in each one individually. So you'd need to write in the values for every beer...
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    1,446

    We just tapped our 4th batch of Brut IPA at my...

    We just tapped our 4th batch of Brut IPA at my place in the last week. Its always been clarified.

    Personally I don't think the style works as well being hazy, as the haze seems to give the beer...
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    1,424

    Dave, Having brewed a few batches of this my...

    Dave,

    Having brewed a few batches of this my procedure for adding enzyme has changed a bit over time.
    I started by adding enzyme during cast out, and it did work fine, although it seemed to add...
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    1,424

    On a 7 bbl batch I've been using 50 mL in the FV...

    On a 7 bbl batch I've been using 50 mL in the FV with good results. I don't have an easy way to measure out less than 50 mL so that's what I settled on. Based on results, I'm guessing the 32.whatever...
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    1,113

    When I've run the yeast at 60 I'll pitch at 58. I...

    When I've run the yeast at 60 I'll pitch at 58. I try to pitch just a couple degrees lower so the yeast can start the growth phase without the cooling jackets potentially slowing down growth.
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    1,113

    We use that yeast a lot, for all sorts of things....

    We use that yeast a lot, for all sorts of things. Both in parameter and well out of its normal range.

    We've found that it will go up to about 60 and stay pretty clean, above that it starts to...
  8. Replies
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    From my understanding that style of beer is...

    From my understanding that style of beer is brewed with the addition of enzymes to make sure that all unfermentables are broken down and fermented into alcohol. Then the product is liquored down to...
  9. My guess is that you're experiencing higher...

    My guess is that you're experiencing higher oxidation rates in the bottles you're filling. It sounds like you're bottling/capping by hand and that can cause a fair bit of O2 pickup by the beer. That...
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    Question for you guys recirculating into the HLT...

    Question for you guys recirculating into the HLT - What kind of pumps are you using to move the water? I'm guessing something around 3/4 - 1 HP, but am more curious if you're using a full on sanitary...
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    I would reach out to Brewerygaskets. Chances are...

    I would reach out to Brewerygaskets. Chances are they'll have the valve seat you need in stock, if not they can custom make a new one for you based on the dimensions you have.
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    I would look at getting a vapor condensate stack...

    I would look at getting a vapor condensate stack for your kettle. That will keep the smell down and you can say that you're not emitting anything during the boil. Then you're only looking at venting...
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    I used to make Root beer for the pub I worked at....

    I used to make Root beer for the pub I worked at. We would mix it up in bung sided 1/2 bbl kegs. The pub had a dedicated tap line for root beer, we never sold that much but dads/kids did love it....
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    That looks more like an electrical problem to me...

    That looks more like an electrical problem to me - my guess is something is wired incorrectly/sized wrong and when drawing power your plugs are getting hot. Get that looked at ASAP.
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    Looking at those I would say that all 3 pictures...

    Looking at those I would say that all 3 pictures have too few rakes to properly work for cutting the lauter. For that to work the you need to have quite a few rakes spaced close together and the...
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    My process for adding mash salts is more or less...

    My process for adding mash salts is more or less the same

    Why are you adding so many different salts? Are you starting from RO or something? For my water I'm only adding CaCl2, CaSO4 or both. I've...
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    I've heard that NEIPA's are very susceptible to...

    I've heard that NEIPA's are very susceptible to darkening due to oxidation. Never tried bottling one but that is the first thing that comes to my mind.
  18. For strainers you'll want 1 big wye strainer near...

    For strainers you'll want 1 big wye strainer near your chiller, that will catch the vast majority of the crap. I don't use any other strainers, but I do keep a ball valve on either side of the...
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    I'll third the Zahm. There isn't any real point...

    I'll third the Zahm. There isn't any real point in going cheaper than one of them.
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    I think the distinction is that a brewery can't...

    I think the distinction is that a brewery can't serve directly from tax determination tanks. I know several breweries that have serving tanks, but they all fill a separate brite first and send some...
  21. Depends on how your setting up your system. Most...

    Depends on how your setting up your system. Most glycol systems have a bypass and constantly pump cold glycol from the chiller through the lines. The temp controller is only wired to the solenoid...
  22. I knew I was missing something simple. Just out...

    I knew I was missing something simple. Just out of curiosity - have you by chance checked what the water temp is coming out of the HX?

    To be honest I would double check that you have everything on...
  23. You might be able to get away with the single...

    You might be able to get away with the single stage HX, IF it has multiple passes. Otherwise I highly doubt it will do enough. I've found that with 2 passes and 50F ground water I can do ales without...
  24. Just to make sure, before I suggest anything...

    Just to make sure, before I suggest anything stupid - you're having 1.5 hr knock outs to chill, but the water test with boiling water is taking less than 30 min?
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    I've never tried F-2 in primary, I get it in 20 g...

    I've never tried F-2 in primary, I get it in 20 g packs for bottling and use it only for that. And I've never worried about filtering out the primary yeast, I just use it for bottle conditioning...
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