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I bought that morebeer motor a little under 4 years ago. I immediately replaced the spider coupling because the one that came with it is plastic. I connected the motor to an MM2 and have that on the mill cart. The E-stop enclosure is a little big but has come in handy for me. Once in a while a...

If that works for you then I'd say keep doing it. Do you spin for 25 min for a better cone or for the longer contact time with the hops? Like I said earlier at the homebrew level a little higher losses isn't really that big of a deal but when in a production facility turning 8 times a day and...

It all depends on your reasoning for whirlpooling for so long. Are you doing this after all your flameout hop stands? Or are you doing this durring the hop stands? Also i believe you use an immersion chiller, are you chilling the whole time your spinning? On a homebrew level there are a lot of...

Ebc manual of good practice: wort boiling discusses pump shear of hot break along with kunze hand book of brewing. Inlet speeds of greater then 5m/s or longer then 15 min will shear wort and trub, preventing a tight stable cone. 3.5m/s is ideal inlet speed for best cone formation with minimal...

I currently am not able to find the paper on whirlpool pump speed breaking up the trub. Its what i've gone off for my entire brewing career and just have accepted it as fact. I'm not saying you are wrong by any means and am always open to change. We use an internal calandria so no pump. My...

Hwk-I-st8 There is a lot of physics behind a proper whirlpool. Our whirlpool vessel has a convex bottom for example, for the trub to sit up on. As far as spinning the wort we transfer from boil kettle to whirlpool and spin for 10 min or less because the larger pumps are not gentle to the wort...

Glad I could help! Yes our plate chiller and most plate chillers at a pro level are dual stage. So the first half of the plate chiller that touches the hottest wort is chilled with cold water from CLT. The second half that chills the already cooler wort uses glycol from your glycol resivoir. The...

Yeah top up water is deffinitly taboo in the homebrew world but very common on a macro scale. They have access to basically unlimited sterilized water from the boilers. Look up Guinness brewery #4 its pretty amazing and a decent read. As far a prechiller we just use the first stage of our plate...

So first of all a lot of processes that are done at the homebrew level just dont work at a larger scale and vice versa. Most of the larger brewies make a high plato wort and "top up" with sanitized water. Its much more efficient in total volume produced on a macro scale. Getting from boiling to...

I would like to know your process. Specifically how you chill your wort after the boil. With extract batches it is common to use top up water. All grain it is not. So if your adding cold water to your batch after the boil to chill then that easiely could be your issue with watery rubbery taste.

I would at least take a look at the local places in person and see how bad they actually are. If that fails and they do suck the cheapest place for grain would be the inbev online stores. If your patient there are free shipping and other discounts offered fairly regularly by Morebeer and...

Entered! Thank you

The hood will work with out make up air but no where near as good if you have make up coming directly into the hood. Plus with out make up air you are just pulling conditioned air outside and making your furnace/ac work that much harder. Having intake air will pull outside air in then right out...

Nice build! I built a 4 keg one identical to this minus the foam. I would like to insulate mine but havnt yet due to laziness. However i do not notice a difference between the outside temp of the wood and the body of the freezer so not sure if its even worth it. Collar is made of 2x8 wrapped...

I am interested in this, tried to PM but not sure why it isnt letting that through. Please PM me as i have just a few questions. Thank you

USA

I'm from up north. I would like my homebrew setup to be as close to a professional setup i work with every day. I also like that i can store the plate chiller easier then a CFC or IC. I did not recieve either of the emails mentioned above. If possible a link to the email or a pm so it could be...

Appologize in advance if i am in the wrong thread. Search did not find anything. I was just curious if anyone has heard anything about ssbrewtechs new plate and frame heat exchanger? What interested me most was that it is easily taken apart and put back together for deep cleanings. Maybe I am...

I just purchased a hosehead uno and am trying to run cbpi. I have followed Corey's instructions and have been back and forth trying to trouble shoot and issue. My hosehead uno will not connect to cbpi and I get an error saying refusal to connect. It was mentioned to me that cbpi servers may be...

The chocolate malt I am planning to use is 338.1L. It is called English chocolate malt from my LHBS. I would agree that using the 600L chocolate malt would be a bit overpowering. From this recipe I want a good balance of sweetness from the malt and hints of chocolate. The biscuit I hope will...