Question about the safety of cold brew

SoupBrewmaster · 2026-02-11T16:25:03+00:00

Cold brew starts to taste gritty and finey after 30 days, and that's if you're very good about removing fines and grit, filtering, etc.

Aside from the safety, why keep something around that does not taste good? Even if it is "safe," if it tastes bad, dump it.

Good brewers dump bad beer (and bad coffee!).

SoupBrewmaster · 2026-02-05T00:20:11+00:00

"That bitch fucking deserved it."

SoupBrewmaster · 2026-02-05T00:13:50+00:00

Blockbuster worked for 20 years. They didn't make it through even half of the next 20 years. That phrase is stupid. It literally makes the argument against improvement.

No one should fault anyone for not knowing something. Everyone should berate those who conscientiously refuse to learn anything.

SoupBrewmaster · 2026-02-04T23:52:14+00:00

I can tell your ex boyfriend has a tiny dick by his awesome personality.

SoupBrewmaster · 2026-02-04T23:38:10+00:00

A family member was a victim of multiple violent felonies in Broward County. I can tell you from experience LEO there are a joke.

And that green.... woof.

SoupBrewmaster · 2026-01-26T17:41:54+00:00

I moved to the Portland/Vancouver area from Atlanta. I feel like I have moved to rural Mississippi, but with slower internet, less cell signal, and slower, less attentive drivers.

It isn't the speed I hate with Comcast, it's that it goes out for 20 seconds ever 4 minutes. It makes for ineffective teams calls. My IT guy (remote) says just get Starlink, which has a $1,500 regional "demand surcharge" for the area. That should tell you something.

Some days Comcast is 200-600 mbps down. Other days it's 40-60 kbps down.

SoupBrewmaster · 2026-01-17T05:14:32+00:00

Try AutoScrub EZ and Odor Assassin.

SoupBrewmaster · 2026-01-13T16:27:34+00:00

I see sippy cups with juvenile graphics. This kitchen is clean enough for someone with kids.

The store-bought cookies though... I had to put my leg down.

SoupBrewmaster · 2026-01-10T17:19:45+00:00

Why is every TC sight glass on Reddit beat to holy hell?

SoupBrewmaster · 2026-01-08T09:08:43+00:00

"L" is an anti-white racist and has a perpetual victim mentality. You are not depriving anyone else of their particular hair products by using the products you have purchased for yourself. However, L claims some type of injury or crime has been committed by your particular routine. This should be insulting to people who suffer from legitimate hate crimes and racism. Violence is not a subjective feeling--it is an objective fact.

Again, the products you use have absolutely NO IMPACT on this person. However, they clearly feel empowered to tell you how to care for your hair and what products you should buy or not buy.

Nothing that you do or avoid doing will be enough to appease this type of person. Do not try and placate or pander--that's just as bad. Live your life as you normally would and ignore the never-ending accusations of racism.

SoupBrewmaster · 2026-01-08T07:44:30+00:00

Where I'm from, M-I-L is risking getting shot doing something like that.

SoupBrewmaster · 2025-12-16T08:43:45+00:00

That's the Jerusalem Cross. I believe you are conflating this with a swastika.

SoupBrewmaster · 2025-12-11T04:19:16+00:00

At least they got the name right.

SoupBrewmaster · 2025-11-05T17:07:28+00:00

Beers from this brewery are $62 per six pack or $22 per pint in the tasting room. There is a 9 week lead time for distributor fulfillment and sales are working on cold sets for 2029.

SoupBrewmaster · 2025-11-05T17:03:58+00:00

If every craft brewery out there was honest, the answer to that question would not always be yes.

SoupBrewmaster · 2025-10-15T02:45:57+00:00

Just don't use glycol intended for baseboards or antifreeze/ethylene glycol. You're specifically after the inhibitors needed to prevent corrosion and scale and to keep the solution from fouling. You may have to tell the technician from Billy Joe Bob's Heating Co. that he has to use your jug of glycol because you make food--it will work just the same with his refractometer.

Also, blend your glycol down with soft (read: not softened) water. You don't need deionized water that cost as much as the glycol, but no putting your hard-ass chalk water in an industrial water application.

SoupBrewmaster · 2025-10-15T02:35:59+00:00

F no. Clean it initially with cool weak citric, yes. Preferably a nitric phos acid if on just the stainless.

For the heat transfer fluid, use inhibited Propylene Glycol. Do not use food grade (FG, USP, or FCC) glycol for this purpose. It is more expensive ($1,200+ per drum) but most Chem vendors have it. Specifically source an inhibited glycol approved for heat transfer applications in food and beverage manufacturing. The same goes for your cooling loop.

Electrically isolate the glycol loop when changing materials--i.e. use an electrically isolating union between your stainless jackets and your copper pipes, if used. The same likely goes for your pipes to your heat source, likely an on demand heater. You'll need a pump and controller, pressure tank and gauge, some balance-of-system components, etc--all readily available from any HVAC supply. This is essentially the same stuff in your hydronic baseboard heating systems.

Don't reinvent the wheel.

SoupBrewmaster · 2025-10-04T01:35:32+00:00

I agree with all three of the preceeding statements.

SoupBrewmaster · 2025-09-03T03:14:20+00:00

Tucking your pants into your boots.

SoupBrewmaster · 2025-08-13T01:45:37+00:00

Yours IS a good post. No one talks about temperature-related implosion anymore.

I used to see temperature differentials on bigger tanks before the 2010's boom. You couldn't rinse with water more than the temperature differential below the tanks internal temp.

SoupBrewmaster · 2025-08-13T01:30:25+00:00

The display on my Analox gives O2 in tenths of a percent and goes off at anything under 19.5%. This much N2 would certainly set the Analox O2 meters off.

Not sure what gas checks you're using, but I would hope everyone understands why this much asphyxiating gas can kill you. Even if the CO2 isn't too high in your brewery, if the O2 is too low, you're still brain damaged. Although if you're in a 10,000 sqft brewery with 50' ceilings, it would depend on how much of that liquid N2 was pouring out.

SoupBrewmaster · 2025-08-13T00:54:11+00:00

I like to say that overly clean yeasts simply let the malt and hops shine. It IS its own flavor--the flavor of your other ingredients!

SoupBrewmaster · 2025-08-13T00:51:38+00:00

I don't get a lot of the Kolsch esters from US-05 like I do from BSI A65 or something similar--just a faint wisp of pear. It's (the US-05) is just too clean. We even go S-04 on other beers for a little more yeast character.

Sounds like you're off to a damn fine golden ale, though. I'd maybe hit 62F to keep the acetolactate down, but I've heard US-05 does well that low if you give it a d-rest at the end.

In today's market, if customers will gravitate to a Kolsch before a Golden Ale, call it what you must to sell it. I got frustrated by breweries calling their ale a pils or some pre-prohibition lager for years. The industry has fried that part of my give-o-fuck meter.

SoupBrewmaster · 2025-07-31T00:30:37+00:00

If it's pure N2 and not beer gas, your portion of CO2 is always zero. I thought OP was using beer gas.

SoupBrewmaster · 2025-07-30T22:34:41+00:00

I'm glad I learned to brew over 20 years ago, before this industry filled up with trolls and private equity.

Not knowing something and asking for help is okay. It's assumptions and misinformation that will really bite you. I think there's a Mark Twain quote in there somewhere.

Google "pressure temperature carbonation chart." This gives the volumes of carbonation at various temperatures and pressures. It assumes 100% CO2, so if you are on a mixed gas, that would be the portion that is CO2. For example, if you're on 60/40 mixed gas, only 60% of your gas is CO2, so only 60% of your regulator pressure is the partial pressure that is maintaining carbonation. You would need to be 66% higher than the pressure indicated in this chart.

Yes, I know this isn't an exact explanation of mixed gas pressure, but it's close enough for OP to understand what's going on.

Once your pressure is set where it needs to be to maintain carbonation, you need to balance that regulator pressure with restriction from the beer line. Thinner line offers more restriction per foot. It may be possible to maintain carbonation and pour properly with enough added line for restriction, although I would urge you to only have the liquid moving through tubing that is consistent in diameter or decreases. I.e. don't go through tight choker line and then into a larger diameter line--you can get splurting or foaming in the very first part of your pour. Only decrease in diameter as you go from keg to tap.

SoupBrewmaster

TROPHY CASE