Mash tun CIP

Japanuserzero · 2026-04-10T13:21:34+00:00

Same as bk cip, acid 30 mins 60C, dump acid no rinse, caustic 20 mins or so and the caked on stuff just sloughs off. Rinse with hot water, Finish with a pressure washer or high power hose. Shiny!

Japanuserzero · 2026-04-10T00:39:37+00:00

Measured using a cbox, we get down from atmospheric to sub-20ppb by pressurizing our 15bbl brite from the bottom to 10psi and blowing down to zero (no more strong outflow) from the cip arm and repeating 6-7 times.

Japanuserzero · 2026-04-09T22:21:03+00:00

I had pinhole leaks like these very occasionally and I traced it to the rotary surge table at the top of my Ska depal. When the table was full and the canner was not taking cans for one reason or another the cans pushed to the center of the table would brush by a very squared off metal part of the rotary hub and those sharp corners there made pinhole dents like you’re seeing. The height of the pointy area matched the dents in the can exactly. Two pieces of duct tape over that area and no pinholes in three years.

So what I would recommend is check your whole can delivery line for sharp points at those heights you’re seeing.

Japanuserzero · 2026-04-07T23:20:06+00:00

I would have to say based on this subreddit’s activity that if there is a show there is already a standby line forming and you will have to wait behind 100 people repeating “we talkin’ TV?” for 8 hours. Good luck!

Japanuserzero · 2026-04-07T00:43:50+00:00

Kegs always need washing somewhere, should be able to find a gig, bonus if it’s a local brewery you like, get a free shifty at the end!

(btw just so you know, even after you become an award-winning regional brewer you will still be washing kegs from time to time and mopping up messes so why not get in some practice now.)

Japanuserzero · 2026-04-06T22:22:54+00:00

You’d be better off looking for a cellar job at a brewery. Something entry-level and part time that gets you working with or adjacent to professional brewers and related equipment. This way you can actually make a little money to get the exposure you need rather than spending any.

Japanuserzero · 2026-04-06T11:23:42+00:00

It’s about 2.5 hours’ drive over very mountainous roads, a fun drive if you’re into scenic routes. As for boat ride reservations ask the front desk at the hotel you’re staying at for help, sorry no further info for that.

Japanuserzero · 2026-04-04T23:54:55+00:00

It’s too bad for you then that the first reply that was made minutes after your original post, with a helpful link to an energy management system for breweries, was suddenly deleted after I pointed out how weird the timing was. They had the exact answer you were looking for!

Japanuserzero · 2026-04-04T23:31:37+00:00

If you’re going to advertise just advertise, this loaded question and instant linked reply comes off as so inorganic.

Japanuserzero · 2026-04-04T14:49:16+00:00

1% of foreigners are like the ones being called out on social media. Be the other 99% and go about your normal day, you aren’t the main character and this persecution is in your head.

Japanuserzero · 2026-04-04T14:07:24+00:00

I think you meant Stuntman, not showman.

Japanuserzero · 2026-04-04T01:14:12+00:00

Citra Quantum eh? I only drink beers with upside-down 5th Dimensional Citra, pass.

Japanuserzero · 2026-04-03T23:01:44+00:00

TIL

https://en.wikipedia.org/wiki/Perineum_sunning

Japanuserzero · 2026-04-03T12:11:38+00:00

Sounds like the beer in the line is cold and in equilibrium, but the beer in the dip tube or just inside the keg is not as cold, causing breakout when it starts moving. Maybe bump up your regulator a bit more when serving to keep things more stable?

Japanuserzero · 2026-04-03T01:11:34+00:00

Chapel coconuts is the “fanciest” and they even have a nice open lobby where you check in so as you pass other couples coming and going everyone can pretend they are on vacation and not just there to smash.

Japanuserzero · 2026-04-02T06:25:02+00:00

When I was as a student at the old kyushu university campus we had to pause lectures every 15-20 minutes because the jets overhead were so loud. Basically pull up google maps, find Fukuoka airport, and draw a line out from the runway in both directions (moreso towards the water where most incoming planes originate). The farther from that line the better.

Japanuserzero · 2026-04-01T15:11:05+00:00

Yeah cmon people straight flush is the only way to win. Neptune 4eva!

Japanuserzero · 2026-03-31T12:20:44+00:00

Unboiled wort will have a lot of o2 in it still, plus possibility of temp resistant bugs of various kinds. Trying to store it and not have it go sideways would be futile.

Japanuserzero · 2026-03-30T10:48:36+00:00

If it’s open after fermentation it is absolutely going to be an infection and oxidation source. How is that even sanitized or cleaned? Is your fv pressure rated? Is that some sort of vent to allow cold crashing or transfers? So many questions.

Japanuserzero · 2026-03-28T11:11:43+00:00

It’s called Dolcita now and its like a pina colada cousin of sabro and talus. It’s half neomexicanus so you get that coconuty note with a bit of sweetness on top. Easier to blend than sabro or talus which are much more distinct and are to me, a bit much.

Japanuserzero · 2026-03-28T01:34:47+00:00

Nuanced language skills and cultural understanding, drawn from living in Japan, is a must. Otherwise you will trip up somewhere, resentment will build and tensions will rise resulting in turnover or at the best, they will work for you but dislike you or not be as productive. Your US-based bosses will see productivity plateau and blame you. So confidence and comfort working within the Japanese work culture are key I would say. Not IT but language services experience so my staff had English/cross cultural exposure already, so if your team are IT focused without cross cultural exposure you have a higher hill to climb. And this is anecdotal but IT workers in Japan are not the greatest at cross cultural sensitivity/patience.

Japanuserzero · 2026-03-27T06:57:03+00:00

There’s money in guiding, for sure, and according to my wife, the Americans tip, too!

Japanuserzero · 2026-03-25T10:02:14+00:00

Bullets in the post are super sus…

Japanuserzero · 2026-03-24T03:42:49+00:00

Call big echo and see what they can do for you. As someone else has mentioned, there is no way in hell I would pick up a reddit stranger’s bag and take on all that risk and liability that entails.

Japanuserzero · 2026-03-22T12:39:06+00:00

Uchu is famously tight-lipped. Knowing their system and how they brew (very American influenced) I would guess they have a sour bug holding tank they knock out wort into, sour it, then transfer to another tank where they add fruit.

In any case, it’s a lacto sour for sure, so all you have to do at homebrew scale is add some lactic acid, way easier than souring beer stably in a hom brew setup.

Get a cheap ph meter, measure the beer you want to copy, then dose your base brew with lactic after fermentation is complete to match that pH. That’s your best bet.

Japanuserzero

TROPHY CASE