Search results

Recomendations: Pub: Avenue Pub on St Charles in the Garden District- Huge tap list and also a big list of bottled imported beers. Good Pub Food Pub: Bulldog on Magazine St. Lunch: Cochon Butcher- near the WWII museum. Try the Boudin and the muffaletta. Breakfast: Please U diner on St...

Im in Thanks SS Brewtech!

I've been trying to find a locally available chemical combination that will CIP my system. I sent an email to Dana Johnson of Birko Corp, I mentioned that I was familiar with the CIP process on dairies. He told me to get some milkstone remover (acid). The process is... after brewing rinse...

What temp did you mash at?

Have you ever ordered from Alibaba? What is the process?

We are having a discussion about this topic here https://www.homebrewtalk.com/f11/search-true-clean-place-system-505898/

We are having a discussion about this topic here https://www.homebrewtalk.com/f11/search-true-clean-place-system-505898/ You're welcome to add your input.

We are having a discussion about this topic in the following forum https://www.homebrewtalk.com/f11/search-true-clean-place-system-505898/

Nice design! We do have a couple differences but basically hitting the same goals. Have you found it helpful to recirc the post boil? My counter flow chiller typically drops the wort from boil to 70º in one pass, so I've never thought it necessary and I've taken to pitching the yeast the next...

MLT CIP Circuit

Kettle CIP circuit

I would like to see the new version. I think I could eliminate a couple things too

ConceptDraw Pro http://www.conceptdraw.com/solution-park/building-plumbing-piping-plans They have a free 21 day trial I liked the Edraw one you mentioned but I use a Mac and its windows based.

Point well taken. I'm installing a vacuum gauge on the outlet of my MLT to monitor the outlet negative pressure. Trying to prevent a compacted grain bed with the goal of maintaining as much flow as possible. Its hard to know if you are compacting the grain if there is no way to monitor vacuum. I...

I listened to the seminar...very good. She seems to recommend that you use the yeast you want for flavor for the first three days and then pitch whatever you need for flocculation or attenuation at the three day mark. Makes a lot of sense.

This is my shot at a CIP system. It seems to me that it will work. Any thoughts?

This is what I've been looking for...a recommendation for a series of detergent wash (PBW) -rinse- acid wash (Acid #5) - rinse. Yooper, you've used this and it works well? Thanks for the info.

Would you do a starter for the bourbon yeast as well as the first pitch? I've never double pitched before so just curious what the best practice is.

I'm contemplating using WLP070 Bourbon yeast for a 1.100 plus barley wine. The ideas is to use a yeast that will ferment a big big beer without stalling, and add some caramel notes/complexity in the process. I plan to mash at 152º to preserve some sweetness. Any thoughts?...bad...

I'm very interested to see it. I'm working on mine too