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Old 04-07-2009, 08:40 PM   #21
Acumen
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Great post!

 
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Old 04-07-2009, 08:44 PM   #22
nostalgia
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Quote:
Originally Posted by thorongil View Post
Questions:

1. What does he use for a heat exchanger?
2. What about hops filter (for the kettle)?

Looking to glean ideas from one of the "big guys"...
1. That big blue thing with the big bolts going through it. Says, "Meuller Accu-Therm Plate Heat Exchanger" on it.

2. Nothing. I specifically asked this. All he does is whirlpool.

-Joe
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Old 04-07-2009, 08:47 PM   #23
Ewalk02
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Sweet Thread!

 
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Old 04-07-2009, 09:01 PM   #24
nostalgia
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One other thing I thought was interesting: we were talking about the fermenter bubbling into the blowoff bucket. Dave said he was going to cap it in a day or two. "Cap it?" I asked. He lets the yeast finish fermenting in a sealed vessel to partially carbonate the beer naturally.

To finish/adjust the carbonation, he uses a carbonation stone (like for the O2 aeration) with CO2 inline during the transfer to the serving tanks.

I wonder if this could be duplicated at the homebrew level? Imagine transferring your wort from primary/secondary into your keg and carbonating it en route?

-Joe
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Old 04-07-2009, 09:03 PM   #25
Bopper
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Wow! Awesome post!! Looks like you had a great day!

PROST!

 
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Old 04-07-2009, 09:06 PM   #26
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Very cool! I'm impressed at the gadgetry he has going
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Old 04-07-2009, 09:21 PM   #27
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I have a question... what was used to get all the grain out of the MLT? Did you just reach in and pull it out with a shovel or something?

Also - all that wort/yeast and whatnot ending up on the floor - does he just wash it down at the end of the day? or is a cleaner used?
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Old 04-07-2009, 09:38 PM   #28
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Great job sharing your tour/brew day.
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Old 04-07-2009, 09:45 PM   #29
SpanishCastleAle
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That's awesome!

Any idea how much backpressure the steam condenser causes?

How is the beer in those serving tanks kept cold?
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Old 04-07-2009, 09:52 PM   #30
dontman
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easily the best photo essay I've seen on the commercial brewing process.

You also explained how breweries go from grain to glass so quickly. When I spent the day at Dock Street here in Philly they did the same thing but I was curious as to the process. They were serving big beers at around 2 weeks 3 tops.
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