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Old 01-14-2012, 07:03 PM   #21
homebrewedipa's Avatar
Aug 2010
Posts: 44

Originally Posted by meatwad View Post
Would you mind explaining the tax benefits in detail? I don't really understand this part of it...seems to be worth exploring.
I don't think "benefit" is the right term. They're likely using it as a tax determination vessel. Legally, since you are taxed by the volume of beer you produce, you must transfer the beer to a specifically measured vessel to record the total taxable volume prior to selling the beer. A lot of this is up to local/state laws/regulations.

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Old 01-16-2012, 04:07 PM   #22
Bob's Avatar
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
Liked 142 Times on 105 Posts

Originally Posted by Paulgs3 View Post
The only thing that cures chill haze is patience and by then everything settles out anyway while cold crashing...So I stopped wasting time and money on filtering.
Well...true, but only partly.

Patience is not the only thing that cures chill haze. Technique in the brewhouse to prevent haze-precursor formation in the first place is the method I recommend. Patience is what you practice when you screw up in the brewhouse, take your beer through the ferment, pour a serving, look at it and say, "Damn. Chill haze."

If you practice brewing techniques designed to reduce chill-haze precursors, you don't need patience.

Note to the wise: Avoid using absolute terms like "always" "only" and "never". Lord knows I've been guilty of that myself.

Fort Christian Brewpub
St Croix, US Virgin Islands

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Old 05-26-2012, 05:00 PM   #23
Jun 2010
Fayston, VT
Posts: 201
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slightly OT, but does anyone know at what temp they would generally force carb, and how long it takes in the brite tanks?

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Old 05-26-2012, 05:20 PM   #24
OG2620's Avatar
Jan 2008
Monmouth, Maine
Posts: 255
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Originally Posted by Cliff897 View Post
Well if no other reason motivated them I should think the enormous stored energies from any pressurization would be a serious limiting factor.

The load that One PSI would produce on a vessel surface of a paltry 1000 Sq inches is a thousand pounds. The fermenters are huge, so they have a hell of a lot of square inches. Trying to build a vessel as large as a commercial fermenter that can be rated for even a lousy few PSI would be a crippling cost undertaking.

It'd have to be like three inches thick. More probably, and reinforced with external buttressing.
Have you ever been on a brewery tour?

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