tomhen

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• Counter Pressure Sankey Filling
  Here is a video we made on how we fill our kegs.[ame] Hennessy

• Closed-system pressurized fermentation technique!
  Just fyi, here is how we clean our sankey's.Cheers,Tom[ame]

• Brewery Operations Manual-3 Steps To Open And Run A Successful Brewery
  I'm a fan of Specific Mechanical. I just ordered a grist Hydrator from Blaine. Start with
  Frankenbrew if that's the money you have. You can brew great beer with it. As you get more
  money most people s...

• Brewery Operations Manual-3 Steps To Open And Run A Successful Brewery
  It's true there are a lot of people getting into the business. I was in it in the 90's as well.
  The ones who got into it for the money are no longer in business. But my friends who had a
  passion about...

• Whirlpooling
  I whirl pool for ten minutes then rest for ten. I use whirl floc 15 minutes before the end of
  boil to hold the trub together. I highly recommend whirl pooling. It will improve your beer
  flavors and yo...

• Vols of CO2 in bottles?
  I'm not understanding these posts. How are the volumes calculated? When I had a packaging
  brewery we carbonated to 2.5 volumes using a Zahm-Nagel CO2 tester. I think 3 seems a little
  high. At Colorado...

• All Grain Batches Coming out Watery
  This looks like a nice simple recipe, and your brewing methods look great. I'd have you brew at
  my brewery any time. I'm assuming you hit your gravity? I sparge at 170 but I don't think that
  will effe...

• Mash PH and slow fermentation.
  I'm way more relaxed. Most home brewers I've met are way more technical than me. I keep good
  records when I brew, so it is easy to make slight tweaks to a recipe. given the numbers of that
  brew, I wou...

• Mash PH and slow fermentation.
  It's your mash pH like mentioned above. I would add a couple mils of Phos. acid to your strike
  water. You will probably be ok in the 5.0 to 5.5 area. Also check your last runnings. They
  shouldn't go a...

• All Grain Batches Coming out Watery
  I think it could be in the yeast. 1 Mil cells per liter per degree Plato for ales and 1.5 for
  lagers. I would take your yeast (better to over pitch than under pitch) and add it to a sterile
  flask with...