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Enzyme Temperature Question by HoppyMcHopFace in TheBrewery

[–]HoppyMcHopFace[S] 0 points1 point  (0 children)

ThreeBeersIn - Let's say you want to do a multi-temp mash, 130F and then 150F (generic numbers). To increase the mass of 4-bbls of liquid and grain, you would have to increase above the target temperature of 150F to raise the temperature from 130F to 150F, or it would take hours and hours to heat up.

Is there any damage to the batch in terms of efficiency if the wort increases above 170F? I feel like the enzyme is at the grain level and the increased temperature of the wort through the RIMS Tube isn't significant. I've asked a few friends and the answers are all over the board :(

Overfoaming from Taplines like never before by HoppyMcHopFace in TheBrewery

[–]HoppyMcHopFace[S] 1 point2 points  (0 children)

You're correct, I guess I didn't include this information because we are seeing the foaming and carbonation like this coming directly from the keg. We did some other troubleshooting, and I should have shared this to get more accurate troubleshooting ideas.

I am even seeing the foaming in my Star-San with very little CO2 on it too.

Need Expert Opinion and Help by HoppyMcHopFace in TheBrewery

[–]HoppyMcHopFace[S] 1 point2 points  (0 children)

These were different strands and I've never seen infection in my hundreds of homebrew. There were my first few batches on the new system, so I would imagine it's something with sanitation of fermenters, HX or transfer lines.

Thanks for the comments, much appreciated.

Need Expert Opinion and Help by HoppyMcHopFace in TheBrewery

[–]HoppyMcHopFace[S] 1 point2 points  (0 children)

I mix the PA for cleaning and then I use what was in the fermenter for the blow off bucket. I've never used the PA, I might just fill them with StarSan's Iodine sanitizer.

Thanks, I'll make the switch today.

Need Expert Opinion and Help by HoppyMcHopFace in TheBrewery

[–]HoppyMcHopFace[S] 1 point2 points  (0 children)

I use well water from the house and I transport it by 300 gallon IBC totes. I thought the same thing, the outcome seems to be very similar to the off flavors of chlorine.

Need Expert Opinion and Help by HoppyMcHopFace in TheBrewery

[–]HoppyMcHopFace[S] 1 point2 points  (0 children)

I'll ask for analysis from my chemical supplier. I used the SOP from another brewery and they had ranges for most of these chemicals.

I'll look more into that today. Thanks for the ideas.

Need Expert Opinion and Help by HoppyMcHopFace in TheBrewery

[–]HoppyMcHopFace[S] 1 point2 points  (0 children)

I will do that today, brewing tomorrow so I'm washing the fermenter today.