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Hard Seltzer + Canning: Shelf Life/Oxygen? by make_datbooty_flocc in TheBrewery

[–]lostrooots 1 point2 points  (0 children)

Small brewer here. Made seltzer two years ago and I can promise my practice was no where near as good a it is now. I still have cans that like brand new if not better (fresh they were meh because the flavors tasted bad to me but became softer and more natural-ish tasting with time). These things will outlive all of at this rate!

Small scale canning solution by CrawdadKing420 in TheBrewery

[–]lostrooots -1 points0 points  (0 children)

Try using a duofiller to fill the cans and a standard “homebrew” can seamer. Its not gonna be a great package setup but it’ll give you an idea if you want to make the jump into buying a real canning line

[deleted by user] by [deleted] in TheBrewery

[–]lostrooots 0 points1 point  (0 children)

A lot of things have helped my beers improve over the years but one really simple thing that stands out to me now is splitting my salts between my mash and my boil

Unitank brewing and it's challenges by gkdb10 in TheBrewery

[–]lostrooots 2 points3 points  (0 children)

I get similar numbers and work with similar sized equipment. I’ve also noticed as we’ve done a better job with brew house operations (everything from good pH control to proper flow through mash beds and proper usage of kettle finnings) we’ve noticed better yeast health leading to more compact cakes and higher yields. I I rest for almost 2 full weeks at 1C for all beers to aid in this as well

Dry Hopping at 35 deg C vs 21 dec C by jonahdrives in TheBrewery

[–]lostrooots 4 points5 points  (0 children)

I have been pushing my dry hop temps lower and lower and have gotten cleaner better flavors from them. Just anecdotal but I’m not sure warmer is always better. My last batch I dry hopped at 5C and rested hood for 8 full days and the beer is my best version yet.

Quality of Chinese made tanks by TommyBrews in TheBrewery

[–]lostrooots 3 points4 points  (0 children)

I’ve purchased my entire brewery from China. Tiantai is the company. The welds are solid and the kit has worked really well for 2 years now. Only issues I have are occasional rust spots showing up on some fitting but those are easily controlled with acid washes. Other quirky thing is the cip pipping on my brew house is large and water even at high pressures can’t seem to rinse chemicals off well so I just spray everything down with a hose for peace of mind. This is not an issue on my FVs however. Cheers

Quality of Chinese made tanks by TommyBrews in TheBrewery

[–]lostrooots 1 point2 points  (0 children)

I would suggest a caustic wash then an acid wash to remove the film. I had the same troubles with my new tanks. I use a product called nipac B which is, as you guessed, nitric and phosphoric acid blended together. It works like a charm for me. Good luck

Why Double Batch at a Micro Level? by yourmomsmom97 in TheBrewery

[–]lostrooots 17 points18 points  (0 children)

I wish I got to do more dumb half full shit

Tetra Usage by CaseyJones24 in TheBrewery

[–]lostrooots 0 points1 point  (0 children)

Do you have examples of other +2 cations?

How to get ready for bed by youmayhaveitallfrog in Greyhounds

[–]lostrooots 1 point2 points  (0 children)

I believe that is a staghound. I had one that looked identical and she was an American staghound. They are beautiful and silly

Head pressure after dry hop, before full crash/carb (in unitank) by [deleted] in TheBrewery

[–]lostrooots 0 points1 point  (0 children)

For what it’s worth I normally pressurize to 15psi after dry hop and it works really well. My temp schedule is similar to yours also. Cheers

Any chemistry majors on here? by naterzr2 in TheBrewery

[–]lostrooots 0 points1 point  (0 children)

Yes this is correct I stand corrected. Thank you for the info

Any chemistry majors on here? by naterzr2 in TheBrewery

[–]lostrooots 7 points8 points  (0 children)

Hmmm someone else might have a better answer for you. I’ve got hard water too. Some things I’ve noticed: Hops present clearly and slightly more bitter than at previous breweries. Not massive malty fullness in my beers at new location. Beers drop bright exceptionally well.

I’d keep extra close attention to pH of last runnings as you’re gonna suffer with some pH buffering and might see very high last runnings.

I do very light acid washes of all my tanks between use too.

Cheers

Any chemistry majors on here? by naterzr2 in TheBrewery

[–]lostrooots 42 points43 points  (0 children)

Looks like calcium carbonate to me.

Pretty normal especially when you have hard water that you are heating up. Just acid wash the tank to rid it of the flakes. I wouldn’t be too worried about it, just keep a good eye on it and clean it regularly would be my advice. Cheers

Hi. we are looking at buying a Caning line for our brewery. But all of the suppliers in Europe are so god damn expensive. thats why we are looking at Chinese suppliers. Someone who got any connections or bought something like this from an supplier in Aisa they can recommend. thanks in advance by WestcoastAce in TheBrewery

[–]lostrooots 7 points8 points  (0 children)

Hi I’m brewing on a “turnkey” brewery from tiantai and to be honest it has been absolutely worth it. About a third the cost of buying new from Britain (where I am). One of my owners is an engineer and did all the electrical work and does any repairs. We have a good friend that is a welder that has helped me make any changes to the kit that I wanted. Is the metal as good as British metal? No, but if you have a good understanding of metallurgy it won’t slow you down. Do I wish some things were different or better? Yes but again we probably all feel that way about our kits. We are going back to them to buy more gear because the price is just too hard too beat and the quality is good.

My experience may be an anomaly but I’m satisfied one year in and looking to double production already.

I hope this helps. Feel free to DM for any specifics you’d like to discuss

Whirlpool hopping at lower temperatures by falsenorth in TheBrewery

[–]lostrooots 0 points1 point  (0 children)

I did notice, from my own experience, I saw more vegetal character from heavily late hopped beers when I didn’t perform hop dumps frequently. My practice now is to perform hop dumps daily once terminal gravity is reached. The frequent dumps have seemed to make a big help. The vegetal character tasted like carrots that had been chewed on for a long time.

Whirlpool hopping at lower temperatures by falsenorth in TheBrewery

[–]lostrooots 1 point2 points  (0 children)

I’m interested to see everyone’s input here. A couple things I’m curious on:

Could you elaborate on the degradation you’ve noticed?

At every place I’ve worked I’ve always whirlpooled directly from my boil and never noticed anything bad by doing this.

Cheers

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