Last Activity:06-12-2014 12:25 PM
Likes Given: 3
2 Likes on 2 Posts
Posted in thread: Commercial brewing - Managing and maintaining yeast on 08-20-2013 at 03:04 AM
I re use my yeast 10 generations, but have gone longer. If you do simple cell counts with a
methalyn blue stain for viability test (there's a crappy video on this on our web site
coloradoboy.com) you ...
Posted in thread: Racking to keg to soon? on 06-29-2013 at 01:01 AM
I do a diacytal rest on all my ales and lagers. I let it hit terminal gravity wait 24 or 48
hours, chill and transfer to conditioning/serving. It works. Didn't mean to butt in.Cheers,Tom
Posted in thread: Hot Mash, Low Attenuation on 06-28-2013 at 10:30 PM
The problem as you have already figured out is you produced too many dextrins in your wort so
extra yeast isn't going to do it. Age it and brew another with a mash of 147 then after it
ferments blend ...
Posted in thread: Racking to keg to soon? on 06-28-2013 at 10:27 PM
Did you do a diacytal rest of at least 24 hours before racking? If not you will get diacetyl or
a butter flavor in your beer, which can be ok in IPA's a bit.
Posted in thread: Counter Pressure Sankey Filling on 04-07-2013 at 10:45 PM
Here is a video we made on how we fill our kegs.[ame] Hennessy
Posted in thread: Closed-system pressurized fermentation technique! on 04-07-2013 at 10:39 PM
Just fyi, here is how we clean our sankey's.Cheers,Tom[ame]
Posted in thread: Brewery Operations Manual-3 Steps To Open And Run A Successful Brewery on 03-25-2013 at 01:42 AM
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...
Posted in thread: Brewery Operations Manual-3 Steps To Open And Run A Successful Brewery on 03-17-2013 at 01:13 AM
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
Posted in thread: Whirlpooling on 12-16-2012 at 01:28 PM
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...
Posted in thread: Vols of CO2 in bottles? on 12-16-2012 at 01:25 PM
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...