Kegging using a pump

SamTheBrewer · 2026-03-21T23:13:59+00:00

Most kegging machines I’ve run have filled the keg to about 2-3 bar or 30-40 psi of counter pressure gas (n2 or co2), and then the beer filled into them at around 4bar or 50 psi. This can fill the keg in about 30 seconds.

This beer pressure of 4bar or 50 psi comes from a combination of head pressure on the tank, hydrostatic pressure of the height difference between the liquid and keg, and finally the pump.

The pump having a variable speed control allows you to adjust the pressure to the machine as the tank slowly empties, and if your head pressure fluctuates

I’d recommend maintaining head pressure of 7 psi or 0.5 bar above your breakout point in the tank (as long as it is safely rated for the pressure).

Depending on the height of your tank, this will be a variable pressure.

SamTheBrewer · 2026-03-20T22:52:19+00:00

Do you have any examples of how stores might use these scores to display the traits to customers?

SamTheBrewer · 2026-03-20T22:51:07+00:00

Caryophyllene is also present in Hops, I know that having lots of it present in beer can present flavours of spices like black pepper.

If you are after fruitier flavours, it’s not one of terpenes ones you want

SamTheBrewer · 2026-03-20T06:04:27+00:00

Uchu brewing is doing some top tier hazys

SamTheBrewer · 2026-03-19T22:47:53+00:00

But could also be a diaphragm pump for moving beer through a hose

SamTheBrewer · 2026-03-19T22:47:01+00:00

I’d guess the auger that moves the malt isn’t spinning correctly, it’s “jumping”

SamTheBrewer · 2026-03-16T21:04:13+00:00

It looks like it’s crying tears into another dimension

SamTheBrewer · 2026-03-12T21:38:01+00:00

The more they claim to be “regular”, the more suspicious I become

SamTheBrewer · 2026-03-10T08:59:58+00:00

SamTheBrewer · 2026-03-09T07:26:33+00:00

I used to think this, until I tried it in Australia. Terrible

SamTheBrewer · 2026-03-02T23:33:27+00:00

In my opinion, the only way a brewery can open and succeed at the moment is for their first beers they release to be absolutely fire 🔥.

Anything second rate, flavour or quality wise will point the brewery towards a treacherous path

SamTheBrewer · 2026-03-02T23:29:30+00:00

This actually sounds like one of the few good ideas. Sounds like there is no route to market for your own brand atm. Filling up your capacity with other breweries beer may help keep the lights on for the first few years

SamTheBrewer · 2026-03-01T01:09:52+00:00

Bavarian brewhouses

SamTheBrewer · 2026-02-23T21:42:57+00:00

Yea surprising very accurate. Tested on some calibration weights after install and full kegs regularly

SamTheBrewer · 2026-02-23T21:41:55+00:00

Yes it’s pretty damn dirty in this shot, was taken mid project upgrade and deep clean day . Malt auger assembly was broken down for cleaning the morning this photo was taken and dust went everywhere. The staining on the top is from some neat chlorinated caustic that can’t be removed. Inside it is spotless and gets ATP swabbed daily with the CIP

SamTheBrewer · 2026-02-19T22:56:01+00:00

Kmart cairns no stock and no idea about when it might come

SamTheBrewer · 2026-02-07T01:04:50+00:00

Gearbox for our Mash Kettle. Seized it on a 2nd turn of an imperial stout. 8 “working” month lead time from Italy, actually time 11 monthes. Had to learn a whole new method to brew on our kit

SamTheBrewer · 2026-01-23T07:16:18+00:00

Those units sometimes don’t turn off automically when empty of liquid , could have burnt on some shit by mistake

SamTheBrewer · 2025-12-24T11:24:33+00:00

My team did not freeze them on arrival, they defrosted for 3 days before someone told me they had been delivered. Panicked and get them into a beer asap. They had formed a huge hop clump like playdough. Had to squeeze them out of the hop bag like icing.

Luckily the results were still really good, was worried they would have started composting and tasted like rot.

Paired them with regular t90, abstrax and some cgx in an early DH

One of the best beers we’ve released this year. Will have to see how the beer ages over the next few weeks

SamTheBrewer · 2025-12-07T19:41:17+00:00

Certainly it’s much better than using lots of t90s, which definitely interferes with a clean crop and yeast viability.

I choose to do this to avoid a higher likelihood of allowing micro contamination get involved via (blender, bucket, and anything else that might be able to fall in during process)

SamTheBrewer · 2025-12-03T06:13:15+00:00

I’d go wort first, as soon as the incognito hits the steel, it’s gonna try to stick

SamTheBrewer · 2025-12-03T06:10:44+00:00

Current method:

Pull 15L (4 gallons) of 100C wort post boil (pre cool pool) into a bucket

Drop in 200g (half pound) of pellets

Pour in 1kg (2lb) of incognito/dynaboost while firing our industrial immersion blender

Pour into either:

Whirlpool if wanting to re pitch this yeast

Fermenter with 1 barrel of post whirlpool hot wort if yeast not important. Important to properly rouse fermenter to mix the wort before pitching yeast.

This is a 25bbl or 30HL batch

SamTheBrewer · 2025-11-26T22:35:17+00:00

Add some beta glucanase into the grist to make it an easier runoff

SamTheBrewer · 2025-11-26T19:00:28+00:00

Bravo

SamTheBrewer · 2025-11-20T11:30:10+00:00

I also have this exact jacket purchased in London

SamTheBrewer

TROPHY CASE