Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Let's see your Brewery-porn
Reply
 
LinkBack Thread Tools
Old 07-24-2014, 01:24 AM   #61
withoutink
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2014
Posts: 107
Liked 6 Times on 6 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Shuznuts View Post
Dominate! Looking good.


Sent from my iPhone using Home Brew

Thanks, mate!!
__________________
withoutink is offline
downhomebrews Likes This 
Reply With Quote Quick reply to this message
Old 07-24-2014, 06:35 PM   #62
Braufessor
HBT_SUPPORTER.png
Feedback Score: 5 reviews
 
Braufessor's Avatar
Recipes 
 
Join Date: Dec 2011
Location: NE Iowa, Iowa
Posts: 1,780
Liked 415 Times on 292 Posts
Likes Given: 333

Default

Quote:
Originally Posted by mclaughlindw4 View Post
Where did you get the wood for the side of your bar? Almost looks like driftwood. Thats kind of what i would like to make mine out of.


Sent from my iPhone using Home Brew
It is barn-board....My father-in-law had a 100+ year old barn that was basically at the end of its life and so I salvaged some of the better boards to use on the bar.
__________________
Kegged/Serving: Citra IPA, Oatmeal Amber Ale, American Wheat, Ordinary Bitter, Double IPA
Bottled
: Barley Wine, Sour Belgian Golden on Cherries, Sour Cherry Stout
Primary: Heady Topper Clone, Double Citra IPA, Munich Helles
Secondary/Lagering: Schwarzbier, Oktoberfest, Bourbon Barrel Porter
Future Brews: Bo-Pilsner, Porter, APA, American Brown, Oatmeal Stout, Schwarzbier #2, British Dark Mild, More...... More....... Beer.......
Braufessor is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 12:06 AM   #63
insanim8er
Registered User
HBT_LIFETIMESUPPORTER.png
Feedback Score: 9 reviews
Recipes 
 
Join Date: Dec 2012
Location: Oregon City, OR
Posts: 1,644
Liked 337 Times on 242 Posts
Likes Given: 6

Default

Not all the posts are installed, but meet the fermenter family. I'm looking for one more sibling...

image.jpg

I've fermented in carboys, sanke kegs, and I own a 14.5 gallon blichmann conical... These 10 gallon kegs are the shiz for fermenting. The next best thing is the system I developed for sanke kegs.

The conical SUCKS in my opinion. I am selling it... I hope I can score one more of these 10 gals at some point in the near future.

__________________
insanim8er is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 02:04 PM   #64
Peruvian802
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Green Mountains, Vermont
Posts: 487
Liked 76 Times on 60 Posts
Likes Given: 19

Default

Do ferment and serve from the kegs?

__________________
Peruvian802 is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 02:14 PM   #65
insanim8er
Registered User
HBT_LIFETIMESUPPORTER.png
Feedback Score: 9 reviews
Recipes 
 
Join Date: Dec 2012
Location: Oregon City, OR
Posts: 1,644
Liked 337 Times on 242 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Peruvian802 View Post
Do ferment and serve from the kegs?
Nope... I ferment only.

The reason I love them is because they're so versatile and easy to use, clean...etc.

The conical was a PITA. It couldn't be moved to fill. It added unwanted exposure to oxygen...it was huge and difficult to temp control...etc.

With this, I can ferment probably up to 8 gallons/ea, but I generally do about 5.5 to 6.5

Once it's done fermenting in a controlled room, I can throw it into the fridge to cold crash. Or it can be added in the fridge to lager...

Once it's done, I use a jumper (liquid to liquid connection) and force transfer to a clean serving keg that has been purged of oxygen.

So I might split the batch up into a single 5 or two of my 3 gal kegs.

Or if I do 8 gallons, I can fill a 5 and a 3 gallon keg. I also have three 1 gallon kegs... So 5 and a 1...etc.

It's also perfect for sour mashes... Fill it, deplete the oxygen and warm it up. No worries for it going south under those conditions.

My brewery is like a transformer Burger King... Modify it to have it your way,
__________________
insanim8er is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 07-25-2014, 05:18 PM   #66
beersk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Iowa City, IA
Posts: 580
Liked 75 Times on 68 Posts

Default

Quote:
Originally Posted by insanim8er View Post
Nope... I ferment only.

The reason I love them is because they're so versatile and easy to use, clean...etc.

The conical was a PITA. It couldn't be moved to fill. It added unwanted exposure to oxygen...it was huge and difficult to temp control...etc.

With this, I can ferment probably up to 8 gallons/ea, but I generally do about 5.5 to 6.5

Once it's done fermenting in a controlled room, I can throw it into the fridge to cold crash. Or it can be added in the fridge to lager...

Once it's done, I use a jumper (liquid to liquid connection) and force transfer to a clean serving keg that has been purged of oxygen.

So I might split the batch up into a single 5 or two of my 3 gal kegs.

Or if I do 8 gallons, I can fill a 5 and a 3 gallon keg. I also have three 1 gallon kegs... So 5 and a 1...etc.

It's also perfect for sour mashes... Fill it, deplete the oxygen and warm it up. No worries for it going south under those conditions.

My brewery is like a transformer Burger King... Modify it to have it your way,
I ferment in kegs also, but do smaller batches (4 gallons in 5 gallon low profile kegs). But how do you know when you're getting close to a full keg with out over filling and having the gas tube submerged in beer (hence preventing beer backing up into your gas lines)?
I love being able to do a closed transfer...so worry-free.
__________________
beersk is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 05:48 PM   #67
insanim8er
Registered User
HBT_LIFETIMESUPPORTER.png
Feedback Score: 9 reviews
Recipes 
 
Join Date: Dec 2012
Location: Oregon City, OR
Posts: 1,644
Liked 337 Times on 242 Posts
Likes Given: 6

Default

Well when filling the fermenter, I have a sight gauge in my BK as well as the keg is open during this time.

When I transfer from the fermenter to a serving keg, and I'm splitting batches up between say two 3 gal or a 5 and a 3, there are a few methods....

1) weight... Physically weigh the keg, set it to zero. Then fill it... 3 gallons should equal about (8lbx3gal) 24lb

Or

2) and this is generally what I do... I cold crash my fermenter before I rack it over. Condensation builds up on the side of serving keg. I can physically see the line in the keg as it moves up.

Or

3) you can fill until you get blow off from the PRV, normally I shake starsan in the keg to sanitize. It creates a lot of foam that never comes out. When it starts to blow out, I know I'm getting close to full...

Hope that helps

__________________
insanim8er is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 06:27 PM   #68
Rivenin
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: Portland, Oregon
Posts: 2,651
Liked 180 Times on 146 Posts
Likes Given: 108

Default

Quote:
Originally Posted by withoutink View Post
Damn. I have severe beer-porn envy. Nice stuff!!


if you're ever in portland, head over for a brewday!
__________________
RAINYDAY BREWING AND WINERY Southeast Portland, OR - EST 2010
Primary Rye Stout - Malt Liquor - Two Hearted/Dead Ringer
Kegged Robust Porter - Hop Bursted Saison
Coming up
Electric 120v Brutus 20
Rivenin is online now
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 06:35 PM   #69
beersk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Iowa City, IA
Posts: 580
Liked 75 Times on 68 Posts

Default

Quote:
Originally Posted by insanim8er View Post
Well when filling the fermenter, I have a sight gauge in my BK as well as the keg is open during this time.

When I transfer from the fermenter to a serving keg, and I'm splitting batches up between say two 3 gal or a 5 and a 3, there are a few methods....

1) weight... Physically weigh the keg, set it to zero. Then fill it... 3 gallons should equal about (8lbx3gal) 24lb

Or

2) and this is generally what I do... I cold crash my fermenter before I rack it over. Condensation builds up on the side of serving keg. I can physically see the line in the keg as it moves up.

Or

3) you can fill until you get blow off from the PRV, normally I shake starsan in the keg to sanitize. It creates a lot of foam that never comes out. When it starts to blow out, I know I'm getting close to full...

Hope that helps
Great ideas. Thanks!
__________________
beersk is offline
 
Reply With Quote Quick reply to this message
Old 07-25-2014, 07:02 PM   #70
Peruvian802
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Green Mountains, Vermont
Posts: 487
Liked 76 Times on 60 Posts
Likes Given: 19

Default

Quote:
Originally Posted by insanim8er View Post
Nope... I ferment only.
Do you unscrew the PRVs and put airlocks in bungs in the hole or just put a hose on the outlet sans post?
__________________
Peruvian802 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My new Brewery and Alehouse-Shed (Brewing Porn ) mrbowenz Equipment/Sanitation 193 08-25-2014 06:13 PM
Hop Porn flyangler18 Recipes/Ingredients 2 09-11-2008 09:49 PM
Successful First Brew!!! Brew Porn and Food Porn! Large Pictures!!! talleymonster Extract Brewing 16 07-04-2007 12:16 PM