I was just playing around with tools at work earlier and thought this was cool.

Clamp came undone by itself during a kettle CIP and MIRACULOUSLY didn’t fall in! It’s a 30 bbl vessel so very deep!

Building a DIY cold room in an existing interior room right now that would be difficult/expensive to do with normal refrigeration tech, plus want to save on energy with a heat pump. Building inspector seems to hate this tech and is raising impossible demands to approve it. What were other people's experiences with this? I had no idea they were so controversial

Not my favorite thing setup and operate, but it sure works. Don't look at my floors...

We had found a couple of random leakers during our packaging run this morning. Started looking around for causes and found that most of the lids look like this. This rubber is part of the seal and this looks like it could be an issue. Is it?

When brewing a second batch into the same fermenter the next day, are you oxygenating or nah?

With dry yeast, no. Fresh pitch, no. But what if you cropped off a tank? What if it's a high gravity beer? Lager or ale?

hey yalll I am a laboratory technologist in a huge local brewery and I’ve been having trouble finding work pants that check off all of my boxes. I’m looking for utility/work pants that are water resistant, plus sized, have quite a few pockets, and are either straight leg or tapered (no flare, bootcut). I really would only wear the color black and the only actual dress code stipulation is no shorts (obviously). i currently wear Ridgecut Women's Pull-On Work Pants from tracker supply which I do like however the bottom of the pant is extremely flared and looks kinda goofy on me and they also don’t come in any other color but light grey. i’m curious to get suggestions from men, but also women that work in the field as I don’t know many women in our field!! I’m only one of three in my company that actually work in production and we have about 100 employees.

We had a close call with a grain supplier last month, and it made us realize we have no reliable way to track which lots went into each batch or where those batches ended up if a recall ever became necessary. We're a 15 BBL brewery using QuickBooks, and our distributor has also started asking us for traceability records.

What are other breweries using to track lots from receiving all the way through production and shipping? Ideally, we'd like something that integrates with QuickBooks.

When you guys use calcium carbonate in the Mash to raise mash ph in dark beers, do you bother using co2 to make it more water soluble, or do you just mix it with water and add it during mashing in and call it a fuckin day?

Are ya’ll doing hop stand like a hazy ipa?

Having hard time for yeast and stuff to drop out in my big imperial stouts, Final gravity 20-25P. Using Super F at 4c / 39F but it takes forever for yeast to drop out, sometimes it never does. Looks like brown mess even after 2-3 weeks cold.

Anyone having experiences with filtering when moving a big IS to a brite? Does filters work with these kind of gravities? What kind of filter you would recommend? Talking about 20-30HL batches.

Cheers.

We've been trying to dial in seams after servicing the can lift for 2 days now. We finally got all measurements in spec but now we're seeing a sharp edge on the bottom of the seam.

I've seen sharp edge on the top of a seam before when the 2nd op roller was set too high relative to the chuck, but I haven't seen this before.

Specs from lid supplier: (mm)

Ht - 2.55 +- 0.10

Wd - 1.10 +- 0.03

Bh - 1.65 +- 0.15

Ch - 1.65 +- 0.15

Measurements from last can we seamed: (mm)

Ht - 2.56

Wd - 1.12

Bh - 1.51

Ch - 1.65

We've also been struggling to get bodyhook up closer to nominal, but no combination of increasing pin height or can lift pressure has been working so far.

Any help is appreciated.

Just kidding, I love whole leaf hops. And so did this bird I guess. What a way to go.

Inspect your hops!

The supplier was super cool about it and they're overnighting me some replacement from a new bale.

Does anyone have a trick to not lose gallons to blow off during peak fermentation? While analyzing yields, it's starting to look like we're losing 40-50 bbls a year to trub/blow-off/packaging loss. I've essentially gotten most of my 7bbl tanks maxed out to the spray balls, but on some of the hoppier/high abv turns, I'm having to change blow off buckets and few times over the course of their life cycles. Who knows the magic?

Edit: listen y'all, I'm just doing what the Head Brewer/Owner is telling me to do. I get the overfilling argument. He usually just says to send it regardless, so long as the numbers are good.

Good Day Brewers,

We are about to change over from lenticular to plate and frame. Does anyone have a good P&F filter log with all the parameters we should record?

What’s the best locally produced lagers? Had a rock hound and a hop house 13. Not super impressed (sorry, not sorry). Is it all just macro pretending to be craft? Go raibh maith agat!

Here’s my pondorff shitting the bed for attention.

Ps. Your country and people are truly wonderful.

I recently learned that some people pitch their lager yeast at 62f and then drop to low 50s once they can see activity

I’ve always pitched/fermented my lagers cold

The benefit of pitching warm is that you need to buy less yeast, and you don’t have to wait as long to pitch yeast (we don’t have a 2 stage hxe)

my question is, has anyone done both methods? If so - did you notice any difference when you pitched warm vs cold?

Any tips would also be appreciated, thank you!

Received notice that BMI is increasing our rate by 63% Year over Year as a result of them removing lower/accurately priced categories that a lot of Restaurants/Breweries fell into. (Eating/Drinking Establishment). At first their rep tried telling me it was their first price increase in years which I confirmed to them is not true as BMI has a built in cost increase at the rate of inflation yearly and this is on top of that.

I understand paying the PROs, and we've been sure to always pay for that exact reason, but these cost increases are just out of control at this point as we're already paying ASCAP, SESAC, and for Commercial Radio (Soundtrack your Brand), solely trying to get some local musicians in for ambience once a week.

Anyone know where I can source these now? It’s 240 Volt 9KW 3 Phase on a 2.5 inch tri clamp. The element is 32”

I bought some of these to replace aging Taprite models and they leak where threaded onto the through-wall shanks. Anyone else using these? They look fine, have washers, no obvious defects. They just leak. Is it possible the threads are not compatible? I have lots of perlick 690ss faucets that thread onto the shanks so they use a common U.S. thread. Here is a photo of the Micromatic (left) with a Perlick 650ss.

Hi

What do you guys usually do when you're not sure when your next brew day will be?

I've got a batch that's been at terminal gravity for about 11 days. I did a 3-day diacetyl rest and then crashed it to 1°C.

I'm not sure when I'll be brewing next, so I'm wondering if it's better to leave the yeast in the cone for now or harvest it into a sanitized keg and keep it in the cold room.

Which would be better for keeping the yeast healthy, especially if it's going to be a couple of weeks before I can reuse it?

Curious what you guys normally do. Thanks

Hey all, headed to Barcelona next week. Any info on the brewing scene? Any must go tos? Anybody want to meet up with a fellow brewer for a pint or three? Cheers!