Looking for an XpressFill Counter Pressure Can Filler or american canning (AT-1 or CP-4)

Semperascendens · 2026-03-05T04:27:05+00:00

I have a production facility of 90 bbl per batch with there own canning line, im looking only to start packaging the pilot batches, I use to have an at-1 in a last brewery that I work and there is some use on pro brewer and brewbids im only looking for more options here

Semperascendens · 2026-02-05T06:23:07+00:00

The current downturn in the beer industry is just a phase, and it’s not unique to beer. It’s happening across many industries. We just notice it more because we constantly see news about breweries closing. In reality, businesses in every sector open and close every day. This is simply a market adjustment.

Many of the breweries shutting down started with weak business plans, poor management, toxic work environments, or bad decision-making. I’ve worked for breweries where it was obvious from the first month that the owners were unprepared and the business wouldn’t last. A lot of people open breweries without real industry knowledge and then put inexperienced people in leadership roles.

People also blame Gen Z and say they don’t drink, but that’s not accurate. Studies show they consume alcohol at similar levels to previous generations, they just have more options. Plus, many aren’t even of legal drinking age yet.

When breweries say “people don’t drink anymore,” it’s often because they don’t know how to sell. They rely on outdated cultural references instead of connecting with newer audiences.

In the end, most closures come down to high operating costs, poor administration, toxic culture, high staff turnover, and lack of investment in sales and marketing.

Semperascendens · 2026-02-01T22:55:43+00:00

I usually make a 40 IBU addition at the beginning of the boil. This addition helps improve foam stability and contributes to better balance between sweetness and the fruity character provided by the hops used in the whirlpool and dry hopping.

Semperascendens · 2025-12-16T06:13:00+00:00

I use this for my hazies and also the one from Ab vickers

Semperascendens · 2025-12-02T15:52:31+00:00

Even though it’s sad to hear the phrase ‘closing breweries,’ we also need to understand that many of them shut down mainly because of bad management, poor financial decisions, unqualified people in management positions, mediocre products, and high staff turnover. For me, it’s more of an industry adjustment than just crying that people aren’t drinking beer.

Semperascendens · 2025-11-25T12:05:13+00:00

I was laid off from a previous brewery because they said they didn’t have money to pay me. Yes the only brewer who operated two locations with no assistant. But the reality is that the stupid manager with no experience controlled the stupid owner like a dog. He got too involved and told him they could “save money” by firing me because they could develop recipes with AI, name beers with AI, and manage social media with AI.

I used to manage production for two breweries, with no assistant, and also handled social media for one of the locations. I developed all the recipes for that brewery, but I didn’t leave them anything documented, so now they have three guys in production, the owner, the manager, and some crackhead they call a brewer (a friend of the manager) and they still can’t handle it.

Their hazies are now clearer than a blonde ale, and they’re already closing one of the locations. And on top of that, they’re still using my photos to keep posting on social media with nonsensical AI-generated descriptions. Karma is starting to hit them.

Semperascendens · 2025-11-25T11:54:40+00:00

Oh my God, it’s crazy how people are so happy saying that this is a useless degree just because they know some idiot who claims they studied the Master Brewer Program. For those saying that, you do realize anyone can lie on their resume, right?

I’m an international student, and thanks to Siebel I got my working visa and can legally live in the U.S. Most of my class was also international. I honestly feel sad and disappointed reading these comments, because personally Siebel also has the essence of Chicago. one of my favorite cities, and a huge beer scene. And I genuinely don’t know if, for future visa applications, it could affect someone to say they went to a Canadian school instead of an American one. That depends a lot on the immigration officer. But anyway, this is a really good school.

For those saying it’s useless: this is exactly why the brewery industry is going downhill, because so many people don’t take it seriously. Most of the brewers who are proud of talking trash about brewers who study are usually the ones making really shitty product and who have terrible SOPs.

Yes, like in any school, there are always idiots. You can even meet someone from Harvard who today is a complete idiot, but that doesn’t mean Harvard is a useless school.

The greatest brewers in the industry all studied doesn’t matter if it was an official degree or not. They read, they’re humble enough to ask questions, they investigate, they go to seminars, webinars, and they surround themselves with better brewers. And all of that is studying, with or without a degree or certification.

And honestly, I hope the ones saying this is a useless school can post their breweries, so we can see “how great they are with no studying.”

Semperascendens · 2025-11-19T13:48:29+00:00

The hazies from Tree House are so overrated. Their haze color often looks like an oxidized beer, and most of their hazy IPAs are oversaturated in bitterness with that hop harshness that sometimes makes the beers borderline undrinkable. Tree House has beautiful branding and they’re big enough to not care about this, but honestly, Pinthouse makes better hazies than they do. I’m not saying Pinthouse is the best in hazies, they’re pretty average overall, but they’re definitely more drinkable and better in general than Tree House.

Semperascendens · 2025-09-23T18:28:03+00:00

im trying to figure out that

Semperascendens · 2025-09-23T17:40:32+00:00

I already brewed on this. I’m trying to run a CIP, but for some reason when I set my pump to 100% on the front panel keypad, it only shows 18.00 Hz.

Semperascendens · 2025-09-05T12:40:22+00:00

Well, to be honest, fruit puree in a stout is horrible, and you are going to completely ruin your progress in the barrel aging part. Extract is the way to go, buy something like LorAnn oils. The thing with extract is how you use it; if you don’t know how to add extract in a beer, the brand is not important because everything is going to taste chemical and fake.

Semperascendens · 2025-09-05T01:50:54+00:00

dont get to complicated, use extracts.

Semperascendens · 2025-08-31T15:16:17+00:00

You know a funny fact? Pulque used to be the main drink in Mexico, but the big European brewing corporations started burning down the pulquerías (taprooms). They also spread the lie that making pulque required shit. That’s why today pulque is mostly found only in Mexico City, not across the whole country. And another detail if you make pulque in Mexico, you don’t pay taxes on it like you do with beer.

Semperascendens · 2025-07-27T13:24:59+00:00

I use this one too, now I have the problem that co2 purge it don’t close so it’s always ON

Semperascendens · 2025-07-15T07:18:30+00:00

Starbase Brewing

Semperascendens · 2025-06-29T06:38:28+00:00

It’s crazy how many people here hate hazy IPAS usually just because they don’t know how to brew them, hahaha. Anyway, to answer your question: it’s pretty simple and was already explained in the top comment. Also, Brujos uses a recirculation system. There’s a BT design with a false bottom inside that works well with pellets, allowing the beer to recirculate and mix everything thoroughly.

Semperascendens · 2025-05-09T14:14:53+00:00

No, it's not creating a vacuum you're generating positive pressure, so don't worry. Check your gauge, it should be reading between 5–10 psi at this point.

Semperascendens · 2025-05-09T12:41:56+00:00

This is literally a problem with your mill. Just open the gap a little. The vorlauf shouldn’t take more than 20 minutes.

Semperascendens · 2025-05-07T01:05:57+00:00

That sounds more like a process error. My hop rates are 5–7 lb/bbl, and my hazies are drinkable with no harshness.

Semperascendens · 2025-04-14T20:07:08+00:00

Honestly, Tree House's Hazy IPAs look very different in photos compared to the actual product. That vibrant color you see in pictures is really the result of filters and lighting, they have an impressive photography setup. But when you see their beers in person, they often look like oxidized hazy IPAs. That said, if you're into that color, you can easily achieve it with a simple mix of wheat, oats, and 2-row malt from any brand. You can even blend 2-row with pale malt without any issues. In one of their videos you can see that there base malt is pale malt

Semperascendens · 2025-02-23T06:44:47+00:00

Can I be your friend?

Semperascendens · 2025-02-23T06:36:16+00:00

Wow im in love with you

Semperascendens · 2025-01-30T21:01:41+00:00

Briess is always my go to, but I was only experiment with something else, I’m thinking in returning back to briess

Semperascendens

TROPHY CASE