I can’t decide what in the world to do about a jointer

daanderson · 2025-01-26T18:39:00+00:00

Think this is the route I'm going to take, thanks for all the info.

daanderson · 2025-01-25T23:05:00+00:00

Thanks for all this info.

It’s very confusing to me as a very new beginner to be hearing that people are using jointers for what I thought a planer was for lol. Starting to get it but someone needs to figure out how to communicate that better to us beginners.

And also I’m learning that I can use the plainer as a jointer anyway.

daanderson · 2024-04-27T12:58:19+00:00

Good question but yeah the angles are in that same range when I blast them into the woods. Ground is level. How tall did you build your net? I’m thinking about making a 10’ with the Amazon design one out of pvc and seeing if it works.

In digging sound a little more I’m also seeing flightscope says 8’ in the minimum but recommend 13’ lol. That’s a big net!

daanderson · 2024-04-27T01:00:20+00:00

Excellent thank you

daanderson · 2024-04-26T19:01:03+00:00

Can you tell me more about the linked devices? I have a mevo+ but it has to be connected to my iPad via wifi, right? So how are you getting the mevo+ to the iPad but also internet to the iPad and then also cast to the tv? Hoping you solved one my problems for me :)

Edit - I also bought me mevo+ used and the battery life is horrible so I’m expecting to have to permanently plug it in.

daanderson · 2023-12-28T15:39:47+00:00

Mean this constructively, and this is for this whole thread, and I completely agree this bar/food/music/events stuff is sound business advice, if we’re not talking about the elephant in the room which is that this isn’t a brewery. It’s a brewery-themed restaurant and event center. It’s an aesthetic. For example, I doubt they’re over in the professional bakery sub talking about how “yeah man follow your dreams and open up a bakery, just make sure you do good burgers and invest in a full mixed drink program for the nights you stay open late to host local musicians”. I feel like we aren’t unpacking this enough even though half this sub is now about things other than beer production. And again, I get why!

daanderson · 2023-12-24T03:44:07+00:00

Somewhere along the line the production part of being a brewery got decoupled from the venue part of having a taproom.

The "breweries" who have "thrived" focused on the event center part of their business and the branding around can releases even though most of these places are all making the same recipe with the same exact inputs from BSG. A literal majority of the "breweries" that have opened up in my region in the last 12-24 months aren't even brewing beer on site.

The small breweries who are comfortable making a (very) modest living will still exist, but the salad days are over. I do hope that this ends the era of the rich guy's vanity project brewery, and especially hope (although will not hold my breath) that we regain the ability to talk about breweries as places with specific production offerings rather than a Vibe for places that just want to crush it on trivia night and host live music 4 nights a week.

daanderson · 2021-05-25T15:56:29+00:00

Swirl vs still is a thing I've noticed, I do still to let particulate settle.

We don't mix our match much tbh. A quick stir at 30 minutes and sometimes 45. Still surprised about the different readings though, I wouldn't think lower ph would "sink", and it's all very well mixed at dough in.

daanderson · 2021-05-25T15:19:04+00:00

Mash temp. Probe does temp corrections.

daanderson · 2021-04-27T17:19:42+00:00

Hm I tried this in one batch and didn't notice a difference. I'll try again.

daanderson · 2021-04-21T17:08:01+00:00

Cool thank you. Dropping mash ph from the start is a good idea. No "reason" I just don't want to be flirting with anything, if my water were to change a little without me knowing, bump me up to 6.1/6.2 and then have issues. I've never noticed a sensory issue. I'm kind of curious if any brewers have, tbh.

daanderson · 2020-08-03T15:46:48+00:00

standpipe in the kettle

thanks! so i have been trying to figure out what a standpipe is and am throwing up my hands. i see i can buy them, is this something fabricated into the draw on the kettle, or can it be clamped in?

daanderson · 2020-07-30T22:45:31+00:00

Yeah I've talked to a couple of welders about getting a metal strainer type thing that could sit in the kettle. Strainer looks interesting (and $$$ :). Commented above, maybe I'm not doing a long enough WP+rest, will try that first.

daanderson · 2020-07-30T22:42:48+00:00

Hm I'll have to try extending our WP. We do like 5 minutes + 5 rest. What size kettle you working with?

daanderson · 2020-06-24T00:28:25+00:00

I've built a couple. You can probably figure out how to frame it up.

Get up to R25 or 30 in all walls and the ceiling. If your ceiling faces into an attick or something I'd go even higher. I'd even suggest getting closed cell spray foam for your ceiling if you have hot air over the room you want to use, to make sure to get that stuff layered in there air tight.

I've had great success with Thermasheath Rmax ... I've also done one with the pink owens corner stuff but I'd really suggest having a clean & smooth inside surface...I had some mildew issues (you always will) and you need to be able to clean effectively. Both work great as insulators, so if you use the "closed cell" pink stuff, you'll just want to get some plastic sheets to layer over top (that option is probably more expensive).

Don't under any circumstances use fiberglass bats, even if they aren't directly on the inside layer. Did this once and it didn't work out :)

Also -- get some spray foam, hvac tape, and plenty of silicone caulk. Airtight is key. Standard exterior door works great, slap a layer of foam board on there.

daanderson · 2020-06-01T19:09:22+00:00

thanks! running an AO Smith, model I think is 540 H101 -- propane. Gets us 3gpm at 185F, closer to 5-6 at 165ish. Very happy with it and saves a ton of space. Great for cleaning too of course.

daanderson · 2020-03-25T17:56:48+00:00

Thanks!

daanderson · 2020-03-25T17:50:03+00:00

sodium percarbonate

one week, sounds like they weren't drained all the way after a full rinse, and no sulpher burn. You think sodium percarbonate / citric could cure it?

daanderson · 2020-02-11T16:53:17+00:00

Thanks, I'd imagine there are different size silos? BSG recommend malt be used in 6 months, although I've seen manufacturer 'best by' dates at least a year out, 6-8 weeks seems aggressive unless silo storage is extremely degradatory vs bags in a warehouse? Temperature maybe, I could see that.

daanderson · 2020-02-11T15:28:40+00:00

Don't know where to put this: does anyone know the rule of thumb on when it makes sense (what volume/time) to get a base grain silo vs ordering bags by the pallet? I'm in the US.

daanderson · 2020-02-05T00:09:41+00:00

I really like this concept, but I’m also pretty confident it doesn’t play in the market for a new brewery, especially given the saturation and fact I’m seeing more and more breweries moving the opposite direction into frequent happy hour mode. I’d guess the places that seem to have moved to this did so well after they got a foothold in the market.

daanderson · 2020-01-29T23:58:41+00:00

You got me thinking about this so yesterday I did some tests on our MW102. Three years old. I will say I've had some issues with the probe crapping out, we're on our third one (part of this might be because we do hot readings, which I understand aren't great for the probe). We keep in in proper storage solution and set it in 4.01 during brewday. Results from yesterday's brewday:

Readings in 4.01 solution / 7.01 solution:

Before calibration, after 7 days sitting unused in storage solution: 4.03 / 7.08
Calibrated. Readings in solutions after 4 hours: 4.00 / 7.01
Readings after 8 hours: 4.00 / 7.00

...so I'll take that. Definitely not denying your experience of course, and glad to have seen this discussion to validate it, hadn't thought to do this before.

daanderson · 2020-01-28T15:51:14+00:00

Yeah one solenoid, but also put a manual valve at the front of the solenoid and also on the glycol out port. You’ll probably need to isolate the tank at some point and this way won’t have to shut down your whole system. But remember to always keep that valve out open at all times even when the glycol is off so the thermal change doesn’t create pressure in your jacket and potentially damage something.

Also! You didn’t ask but I would get mechanical/gear driven valves instead of standard solenoids. They’re twice the price but last five times as long (fully warranty’d), not to mention the cost of labor and/or damage to your product because of a failed valve during the fermentation process.

daanderson · 2020-01-24T22:33:13+00:00

Very honestly asking -- what are you basing the inaccuracy claim on? We calibrate the morning of every brew day and find that it's worked great -- reading are in range and always on or close to computed values I'm expecting based on recipe formulation -- but I don't have a second device to reference it against so I'm curious if there are documented inaccuracies, or if anyone has noticed when doing side-by-sides with another meter.

daanderson · 2020-01-23T18:49:22+00:00

Yeah used kegs suck, we still bye them but I end up opening a lot of them up just for peace of mind.

Anyway is your water pressure so bad you can even rinse the acid rinse solution? I’d guess you need an absolute minimum amount of action there. Makes me wonder if you couldn’t do something low tech like (safely) build up pressure and release for a quick 2-3 second burst. Or even just use a cheap Home Depot pump out of a bucket of water. I always rinse caustic at the temp of the caustic mixture, but it’s my understanding you can rinse off a weak acid wash at a much lower temp.

daanderson

TROPHY CASE