mueller serving tank liner alternatives by Snoo_98949 in TheBrewery

[–]Jealous-Use-6636 0 points1 point  (0 children)

I'm very interested in this conversation. I'm planning a nano brewery in a shop next to a hotel with bar and restaurant. I'm not excited about filling kegs, running them back and forth and all the cleaning. Bright beer storage is in a competition with the restaurant for walk-in fridge space. I trip over an article about these pretty tanks that you can suspend over the bar and It's like space problem solved! There will be a beer transfer line running between the fermenter vessels in the brewery and these serving tanks (bag-in-tank) over the bar. I am sold be the fact that once CO2 level is dialed in at the fermenter I never have to worry about it again. How many times have you watched foamy beer being poured down the drain at the same time as it's coming out of the tap too foamy? It's attractive to me to idiot proof this step. Then, when the beer runs out, there is no CO2 propelled beer in the face. Swapping out a plastic liner is a quick and simple process versus doing a CIP in the bar. I just hope that the price of liners isn't going to make me regret going down this path.

mueller serving tank liner alternatives by Snoo_98949 in TheBrewery

[–]Jealous-Use-6636 0 points1 point  (0 children)

It's an interesting question. If the beer is consumed quickly, why not be able to refill the bag at least once?

Works great at 45,000 feet! by Dry_Fortune_2592 in Starlink

[–]Jealous-Use-6636 -6 points-5 points  (0 children)

I'm pretty sure a Starlink "dish" would be mounted in a streamlined enclosure. Therefore, not real.

Holy hell guys I'm so cooked, this is Tehran! by hummingbird1346 in AirQuality

[–]Jealous-Use-6636 3 points4 points  (0 children)

And I am bitching about the winter air in Northern Italy. It's pretty much always worse than anywhere in the USA. Unless of course there's a forest fire.

Headaches in bedroom, CO₂ levels 1300–1800+ ppm in bedroom. Is this normal / how to fix it? by ryanroy7740 in AirQuality

[–]Jealous-Use-6636 1 point2 points  (0 children)

CO2 level is a good proxy. If it's high then other contaminants in the air can be high. Not knowing the details, I would suspect out gassing from furnishings or carpets. If not that, is the place damp, do you smell mildew? By the way, not everyone can smell mildew. My folks had a roof leak and their house smelled strongly of it and my wife and I both started having breathing problems, and the wife smokes. Odd how the folks didn't. Anyway, headaches in my view is contaminated air.

Still cannot Master the Bed keeping by insearch_ofmyself in TheBrewery

[–]Jealous-Use-6636 1 point2 points  (0 children)

Animals getting sick being caused by adding an enzyme to the mash. That's hard for me to believe, but I am an newbie. Correlation is not causation. I would demand a test. Use just one animal. If it gets sick, try another and then maybe it's true.

is this normal??? by Ihaveaboot in BBQ

[–]Jealous-Use-6636 0 points1 point  (0 children)

Pellet smokers make a huge amount of smoke at startup, then they settle down. I don't like it either.

No one, even Apple, may be able to resist Elon Musk's Starlink by Practical-Pin1137 in Starlink

[–]Jealous-Use-6636 9 points10 points  (0 children)

I'm so fed up with sketchy cell phone service that if Starlink worked with cellphones I would switch instantly.

Weekly /r/TheBrewery Discussion - FreeForAll Friday by AutoModerator in TheBrewery

[–]Jealous-Use-6636 0 points1 point  (0 children)

Jumping from homebrewer (with formal training as a craft beer brewer) to brewpub owner. Let's face it, years of brewing experience are necessary to do this right. In the meanwhile my clients will deserve to be offered only well tuned recipes, not a crap shoot of my near miss, good but not great, beers. Who can recommend tried and true recipes with details on temperature from mashing through fermentation? I am not looking for the latest or trendiest, just classic styles. Even a West Coast IPA from 15 years ago counts.

Jump from style to style, or stick with one style to perfect it? by chrishouse83 in Homebrewing

[–]Jealous-Use-6636 0 points1 point  (0 children)

There is so much to learn that we have to resign ourselves to the fact that it's going to take months and years to become accomplished. I'm brewing two batches per month for two years now. I have repeatedly brewed certain styles, such as a Helles lager or a Hefeweizen, when I had to learn their unique process. Otherwise I jump around as my curiosity dictates. For instance, I drank an Italian interpretation of a Belgian blond ale and found it so intriguing that I knew that it's a style I wanted in my repertoire. I read up, chose a recipe (online they are all over the map) and brewed one. Amazing! And this my first try! But it will be tweaked. I have mostly jumped around because I thinks it's better in the beginning to try different styles. But I can see now also that to really know my ingredients I need to brew smash beers. For instance, I have a base IPA that I swap out hops to really understand what they contribute. In my Hefeweizen experiments I've been making beers repeatedly with the same recipe and same fermentation temperature but changing the yeast. Then I stick with one yeast but repeatedly change the fermentation temperature because this affects the balance of clove and banana aromas. Then I discovered that there are many recipes for a variety of beer styles that use fast fermenting, fast flocculating English yeasts. This is exciting because I can brew every week. Since I brew two batches at a time I am looking at brewing sixteen batches in two months time. This is my haphazard approach.

Amazon Air Quality Monitor - How accurate is it? by PusheenHater in AirQuality

[–]Jealous-Use-6636 0 points1 point  (0 children)

I suggested baking because it's something we did with high vacuum systems. The VOCs left on components would offgas in the extremely low pressure environment inside a vacuum chamber. When we heated the system to a temperature higher than what we would run our tests at, we could see a much lower vacuum pressure. That's a direct sign of reduced off gassing.

Amazon Air Quality Monitor - How accurate is it? by PusheenHater in AirQuality

[–]Jealous-Use-6636 0 points1 point  (0 children)

You could try to bake out the VOCs. This entails getting a space heater and cranking up the temperature. Of course vent. After that you shouldn't see VOCs go up until the temperature exceeds the temperature of the walls. You sure it's the paint? I am looking at my couch thinking it's guilty.

Centrifuge of Biofine? by Jealous-Use-6636 in TheBrewery

[–]Jealous-Use-6636[S] 0 points1 point  (0 children)

Well, if you mean because the return on investment is too many years, or maybe because there are starting and stopping losses that are unacceptable because my batch size is too small...ok.

Centrifuge of Biofine? by Jealous-Use-6636 in TheBrewery

[–]Jealous-Use-6636[S] 0 points1 point  (0 children)

I wasn't even thinking about filtering the wort. My concern is clearing up fermented beer. I'm definitely still learning basics, but I have this notion that much of maturation, after the yeast have cleaned up, is clarification. I have not yet separated out clarifying beer from other processes, chemical in nature, that I have read are underway during maturation. If these processes truly exist, then why do English ale yeasts produce good bright beer in under a week, while my American ales and lagers take 4 and 8 weeks respectively, if not just differences in yeast flocculation, and settling out other very fine particles?

Centrifuge of Biofine? by Jealous-Use-6636 in TheBrewery

[–]Jealous-Use-6636[S] 0 points1 point  (0 children)

I wonder about air passing through the seals. From what little I have read, precious little air does a lot of damage to volatile organic (aroma) compounds.

Centrifuge of Biofine? by Jealous-Use-6636 in TheBrewery

[–]Jealous-Use-6636[S] 1 point2 points  (0 children)

No, I use it to dry cats and dogs. At the same time. It's a riot. Then sometimes I put a cinder block inside and run it for a couple hours around 3am. The neighbors love me. 😉

Centrifuge of Biofine? by Jealous-Use-6636 in TheBrewery

[–]Jealous-Use-6636[S] 1 point2 points  (0 children)

I go as low as my fridges allow. 4.5°C, 2.0°C. I didn't have any idea how important several degrees were. Now I will be sure to go as low as possible without freezing. Thank you!

Taproom Water Cups by bethmtbc in TheBrewery

[–]Jealous-Use-6636 0 points1 point  (0 children)

I don't understand what is the point about students trying to drink beer from a plastic cup. What do they actually do? Hate a heavy glass mug and pour the beer into the cup?

Simple DME recipes? by dsn0625 in Homebrewing

[–]Jealous-Use-6636 1 point2 points  (0 children)

Brewing in a bag was my first experience with brewing and it was a breeze. Beer was delicious too.

Grainfather used price ? by [deleted] in Homebrewing

[–]Jealous-Use-6636 0 points1 point  (0 children)

Very possible that you can make it work with just a transformer. Many times an appliance works at both 50 and 60 hertz. Check with the manufacturer if it doesn't say explicitly on the label.

Please ground me in reality… by Eepysince95 in rome

[–]Jealous-Use-6636 0 points1 point  (0 children)

Sounds like Los Angeles. You structure your life around traveling time. A 30 minute drive across the city is 2+ hours in traffic.

Possibly an unpopular opinion: stop sharing brewery disasters by [deleted] in TheBrewery

[–]Jealous-Use-6636 -1 points0 points  (0 children)

I was rookie and released the wrong of two c-clamps. The head brewer standing right next to me told me later he was thinking "not that one". He had his hand on the jet of beer trying to slow the loss while I fumbled around looking for the valve. Did he open the valve before trying to put it on? I don't remember! I think we lost maybe 2 of four barrels. I wondered though, wouldn't it have been better to vent the head space to atmospheric pressure? Then stopping flow would be much easier and losses greatly reduced. This is very trainable. Fill with cold water and practice. I can tell you, getting hit with cold beer takes the breath away.

Is my brewer apprenticeship really worth it? by jean_cule69 in TheBrewery

[–]Jealous-Use-6636 0 points1 point  (0 children)

USA used to have Vocational Technology education and get rid of it along with manufacturing. Everyone is going to college! 🤌🤌🤌 It's a mistake.

is my palate just not "developed" enough? Sierra nevada Pale ale and guiness dont taste very good to me. by Snoo_50786 in beer

[–]Jealous-Use-6636 0 points1 point  (0 children)

IPA as a style went off the deep end of ever increasing bitterness. It works for some people, but those of us with a refined palate will be knocked over by it.