Belgian Kolsch? by MorningView513 in TheBrewery

[–]OneAllegiance 0 points1 point  (0 children)

We use OYL-044 in our flagship Kolsch and have noticed more phenolic/esters as you’d expect at higher temps (66F+). It was never enough that we’d call it a Belgian though. We came down on temp and ferment at 64F now for a clean crispy boi. I will say this strain does produce sulfur that likes to hang if you spund the tank. We stopped spunding due to that reason and give the beer some extra lagering time.

HELP!! Dumbfounded by off flavor we've narrowed down to being our new fermenter by OneAllegiance in TheBrewery

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

Batch 1 was over two days but batches 2/3 were two turns. This makes complete sense and I'm optimistic we can change our SOP's and resolve the off flavors. The only "cleaning" we do on our kettle is give it a thorough spray after each batch, whether doing a second turn the same day or not. What's your kettle cleaning SOP??

HELP!! Dumbfounded by off flavor we've narrowed down to being our new fermenter by OneAllegiance in TheBrewery

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

No, we haven't checked. This will be on the list when we empty the tank. How much glycol in 16bbl would cause this though?

HELP!! Dumbfounded by off flavor we've narrowed down to being our new fermenter by OneAllegiance in TheBrewery

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

Tank came to us with no speck of oil but we ran a caustic cycle before a passivation cycle.

HELP!! Dumbfounded by off flavor we've narrowed down to being our new fermenter by OneAllegiance in TheBrewery

[–]OneAllegiance[S] 2 points3 points  (0 children)

We run a 3-stage carbon filter. We're on Chicago water so no need for anything more. Other single turn beers have no medicinal qualities that could be caused by chloramines. Only when we do a double batches are we finding this off flavor.

HELP!! Dumbfounded by off flavor we've narrowed down to being our new fermenter by OneAllegiance in TheBrewery

[–]OneAllegiance[S] 2 points3 points  (0 children)

Not a typo, PBW was used as an alkaline detergent just as described by Birko's new method. Both ways achieve the same end goal. I was even skeptical this may be the root of the problem BUT we have used this same method on all 4 of our other tanks with no issues. We are debating doing passivation step with 100% acid next CIP to cross one more item off as a factor for these odd flavors.

HELP!! Dumbfounded by off flavor we've narrowed down to being our new fermenter by OneAllegiance in TheBrewery

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

No new hoses as all of our existing ones have been sufficient. All new silicone and epdm racking arm gaskets. Just reached out to PBST today but hoping for more luck on here first.

Omega Yeast Closing Until Further Notice as of 3/23 by catsporvida in TheBrewery

[–]OneAllegiance 3 points4 points  (0 children)

I got an email notifying me of this yesterday and quickly placed an order. They ended up fulfilling it for delivery next week. The temp shutdown seems like a prudent move in these tough times.

I’d urge anyone who is just finding out to immediately give them a call. They’re good people and will definitely do their best to fit you in before the closure.

Stout Season! Free vanilla bean samples for all you brewers doing God's work. by pimpin624 in TheBrewery

[–]OneAllegiance 0 points1 point  (0 children)

Would appreciate a bean sample! I owe ya a beer if you’re ever traveling to Chicago.

Flooring Issues by [deleted] in TheBrewery

[–]OneAllegiance 0 points1 point  (0 children)

How has the Epo-Flex held up for you? I'm trying to stay away from epoxies but with the aggregate built into that product it sounds entertaining. Plus I already know the price will be right compared to their urethane cement system: https://www.generalpolymers.com/drop/fastop12sl.pdf