I have searched high and low across the internet for an answer to this question I have...
We calculated losses during packaging and found that we are uncomfortable with the amount of loss and want to hone things in tighter. One thing I want to implement is cooling down our canner and transfer hose without wasting more beer than I have to. We currently flush our canner with beer before we begin.
I have read of people flushing the system with cold water from a cold liquor tank, however we donÂ’t have one of those.
My thought is to cycle sani and then dump a sh*t load of ice in the bucket I am using for the sani recirc and then continue to recirculate until temp is closer to 1*C.
Any ideas would be helpful. I also wouldnÂ’t mind hearing about how your brewery prevents loss during packaging.
-Scotland
We calculated losses during packaging and found that we are uncomfortable with the amount of loss and want to hone things in tighter. One thing I want to implement is cooling down our canner and transfer hose without wasting more beer than I have to. We currently flush our canner with beer before we begin.
I have read of people flushing the system with cold water from a cold liquor tank, however we donÂ’t have one of those.
My thought is to cycle sani and then dump a sh*t load of ice in the bucket I am using for the sani recirc and then continue to recirculate until temp is closer to 1*C.
Any ideas would be helpful. I also wouldnÂ’t mind hearing about how your brewery prevents loss during packaging.
-Scotland
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