I really appreciate these video's that you upload. It's incredibly hard to find examples of the common practices/tips for larger scale brewing. Thanks!
Thanks for the comment. It is validation for the book I'm writing on our breweries standard operating procedures. Basically the details of everything we do.
thanks so much for the video. side no not that it really matters but the heat would be transferred into the sample rather than the cold being transferred out.
This is great. I'm an American brewer in France who is looking into buying a Zahm Nagel. The only problem is that it won't work for the sample valves on my tanks. What is the name of the type of sample valves on your tanks?
I guess through experience. Now I am doing 4 psi for 30 minutes, followed by 8 psi for 30, 12 psi for 30, and 16 psi for 30. That gets me pretty close to where I want it . These are 5 BBL batches. Don't go above 15 psi if your tank is not rated for it.
Can you make a video showing how your carbonate your beer and how long it takes? On a homebrew level we just put 12psi on the keg and leave it for 4-5 days at 38°F to get to 2.5 volumes. I know on a commercial scale you have to carbonate much faster than that.
I use a carb stone and put it on at 15 psi. I carbonate for 5 hours and release pressure once in the middle from the top. After 5 hours is is about 2.5. Our cooler temp is 36.
This was the 4th video of yours that I have watched in a row! Great tips and practices. Thank you for the videos, and please keep them coming!
I really appreciate these video's that you upload. It's incredibly hard to find examples of the common practices/tips for larger scale brewing.
Thanks!
Thanks for the comment. It is validation for the book I'm writing on our breweries standard operating procedures. Basically the details of everything we do.
I wouldn't rise with hot water because it can damage the thermometer. Warmish or cool water is the best.
What do I do if the pressure isn't going up when pumping with air??
thanks so much for the video. side no not that it really matters but the heat would be transferred into the sample rather than the cold being transferred out.
This is great. I'm an American brewer in France who is looking into buying a Zahm Nagel. The only problem is that it won't work for the sample valves on my tanks. What is the name of the type of sample valves on your tanks?
how can you estimate the time for the carbonation?
great job to show us all this stuff!
I guess through experience. Now I am doing 4 psi for 30 minutes, followed by 8 psi for 30, 12 psi for 30, and 16 psi for 30. That gets me pretty close to where I want it . These are 5 BBL batches. Don't go above 15 psi if your tank is not rated for it.
Can you make a video showing how your carbonate your beer and how long it takes? On a homebrew level we just put 12psi on the keg and leave it for 4-5 days at 38°F to get to 2.5 volumes. I know on a commercial scale you have to carbonate much faster than that.
I use a carb stone and put it on at 15 psi. I carbonate for 5 hours and release pressure once in the middle from the top. After 5 hours is is about 2.5. Our cooler temp is 36.
Thanks.
awesome video! thanks!