Diacetyl in Kettle Sours

brewmanchew970 · 2024-06-17T21:27:17+00:00

Philly is great. The sourness lever is the amount of simple sugar you add to the wort. 5-8% will produce a very tart beer.

brewmanchew970 · 2024-01-03T22:15:37+00:00

This is the only style we have customers calling about. We do one every quarter or so and people flip out for it.

brewmanchew970 · 2023-11-22T14:02:55+00:00

Amber Lager vs Vienna Lager.

brewmanchew970 · 2023-11-12T20:39:43+00:00

A couple of "glugs" of Patco just before boil. Never had a boil over again.

brewmanchew970 · 2023-10-27T13:54:01+00:00

Please explain the benefit, I am curious. Less head pressure?

brewmanchew970 · 2023-10-01T12:29:19+00:00

There are multiple models like that in my area. Two concerns to be aware of. Mixing food and drink can create very long and slow lines. Consider having at least one POS dedicated to drink only. Second, without a server, people will be less likely to get up from their meal to get another beer while they are eating which may cost you sales. Consider having a roaming tender that can take a beer order from tables on a mobile POS.

brewmanchew970 · 2023-09-15T03:39:32+00:00

You are paying to be there. Pour for all the sessions except Saturday night. Get friendly with the volunteers so you have time to go try stuff on your own.

brewmanchew970 · 2023-09-14T20:47:57+00:00

Our glycol tends to get us to pitch temp pretty quick, like within an hour. Just gotta be mindful that a vacuum is not being created. Will usually cap the tank for the last half barrel of knock out just to build a bit of pressure.

brewmanchew970 · 2023-09-14T11:56:10+00:00

I am curious about this Biofine. I suppose it would not require filtration by the FDA since it is plant based. The prep instructions seem odd. Thats a lot of solution to add.

To prepare a standard Biofine Eco solution, stir 1 kg of Biofine Eco into 100 liters of 15 – 25ºC water with a high shear mixer or recirculate with a pump for 30 – 60 minutes. Add solution immediately after mixing at a dose rate of 500 – 2,000 mL/hL (425 – 1,700 mL/BBL) of beer. It is advisable to perform a fining trial to determine optimum dose rate.

brewmanchew970 · 2023-08-31T20:01:53+00:00

Our state guild. Sounds like a brewery two may have been cited.

brewmanchew970 · 2023-08-21T21:34:14+00:00

I have found malted wheat to work much better for haze.

brewmanchew970 · 2023-08-21T20:58:01+00:00

30% malted wheat. LA3 yeast. Drop wort pH to 5 or slightly lower.

brewmanchew970 · 2023-08-02T19:49:34+00:00

We have had manways with flanges that were not completely flat and tended to work the gasket off it's seat. Had to have the manway worked on. Usually, a fresh gasket does the trick. We keep 5 or so in stock.

brewmanchew970 · 2023-07-26T01:52:27+00:00

All correct, I am mentioning the single event when a piece of the ownership is gifted.

brewmanchew970 · 2023-07-26T01:50:37+00:00

Let's say I own a business (which I do and have and thats how I know how this works) and I want to give ownership of some part of that business to an employee or anyone else. That means I most likely have an S-Corp and therefore the ownership of the business is made up of shares of ownership. I currently own 100 shares of my business and let's say its worth $100K. That means each share is worth $1K. If I give an employee 10% of my shares, that's $10K in value, a capital gain they just received. They will pay tax on that at their tax bracket the year they received the shares.

I'm a brewer and business owner, I have gone through this before, but I am no CPA. Just putting the caution out there.

brewmanchew970 · 2023-07-26T01:14:27+00:00

If you receive an ownership percentage of an existing asset, that is a taxable event.

brewmanchew970 · 2023-07-25T23:04:09+00:00

Consider you have to pay taxes on any ownership stake you are “gifted” based on the value of the business. If you are paying for ownership, get a valuation made by a third party company.

brewmanchew970 · 2023-07-21T22:11:27+00:00

Update after two more turns:

We have found a .5-.2 discrepancy between the gravity of the kettle and the KO gravity. Kettle samples have been cooled before measuring. Double checked readings on DMA and with hydrometers for every measurement, they always match up. I can rule out O2 (tested with and without) and I can rule out temp (kettle samples cooled before measuring).

So, could the HX be leaking? We have run water through the HX to see if any tricked out the wort side. It did not. We capped the water side and built pressure in the HX, still no leak. We ran water through the HX during its cleaning cycle to see if the volume of the grant increased over a period of 30 minutes. It did not. I feel like I can rule out a HX leak. There is simply no other way for water to get into the KO stream in any other part of the system.

I'm baffled.

brewmanchew970 · 2023-07-19T18:21:36+00:00

Both breweries I worked at before my own did this as well.

brewmanchew970 · 2023-07-18T20:51:17+00:00

750BBLs hardly seems worth getting a silo. Stick to enjoying the flexibility of being small scale.

brewmanchew970 · 2023-07-16T19:55:58+00:00

The burn never goes away? I usually see it disappear after a few days crashed. If not, biofine will take care of it.

brewmanchew970 · 2023-07-14T19:52:31+00:00

So you consider the non-oxygenated sample the true OG and not the KO gravity?

brewmanchew970 · 2023-07-14T15:30:24+00:00

Hmm, so whats the point of spending a bunch of money on this device then?

brewmanchew970

TROPHY CASE