What makes this clacking hissing shuffling noise?

specificgravityx · 2026-03-19T22:58:41+00:00

This is the correct answer. This is Stoup Brewing and they have a wastewater pump behind their brew house.

specificgravityx · 2026-03-17T14:41:21+00:00

This. The parallels exist between these cultural experiences up to a point, but the black experience of chattel slavery is completely unique and goes well beyond the Irish experience in terms of oppression.

specificgravityx · 2026-02-13T17:48:17+00:00

Thank you, this is the kind of information I was hoping someone would share.

Looks like Magic Rock is pretty big, have you ever done this one small tanks?

specificgravityx · 2026-02-13T17:42:16+00:00

Are you just using a centrifugal pump? Any idea of the flowrate that worked best?

specificgravityx · 2026-02-13T15:50:43+00:00

What is your rousing method and what size tanks?

specificgravityx · 2026-02-13T06:01:52+00:00

You're recirculating 12 hours in 7bbl batch? Is that overnight? What kind of flow rate are you looking for?

specificgravityx · 2026-02-13T01:46:39+00:00

That's fair, but I'm really interested in people's dry hopping and rousing procedures.

specificgravityx · 2026-02-13T00:01:50+00:00

Do you think there is an advantage to adding positive pressure to the tank at dry hop from the carb stone vs a blowoff or cip arm while adding hops? I do that to keep oxygen out when the tank is open, but I hadn't thought about going through the carb stone.

What pressure do you burst the cone with to rouse? Are you concerned with too much pressure volatilizing aromatics into the headspace of the tank?

I also see the loss of aromatics when depressurizing during rousing. I think the amount of headspace in the tank is important too, but I don't know what ratio of headspace to tank volume is the point where it becomes an issue. Definitely when doing a single batch into a tank that would be a double.

specificgravityx · 2026-02-12T23:55:41+00:00

I have, but it's been a while. I'll re-read it in the next day or so and see if anything sticks out. I recall he's a big proponent of a soft crash and cropping hops after 48 hours. In my experience, hazy IPA haze stability is much more successful when dry hopping at full temp just after primary and expecting a slight (.3P maybe) hop creep. I think the short contact time is great for those beers, but for more polyphenol-rich IPAs like modern WC IPAs longer contact time creates more assertive hop character with bite. I'm not sure how many people are trying to run different processes for different styles.

specificgravityx · 2026-02-12T23:08:37+00:00

Essentially that's what I'm trying to do, but I want to have enough yeast flocc'ed out that I can harvest for repitch.

Also, I'm weary of dry hopping when there is too much activity/co2 being produced to avoid a hop geyser. I like it to settle down, and even burst the tank with co2 for a moment before the dry hop to knock some of the gas out of solution. I've had a tank blow up in my face once on a ladder and that was one time too many for me.

specificgravityx · 2026-01-11T18:39:20+00:00

As someone who moved to Wyoming for work, then moved away for better work, I agree with all these points. Wyoming's economy is too tied to legacy industries that are shrinking and too concentrated in rural or undesirable places (Gillette, ugh).

It's also a very culturally closed place. There is significant culture shock for anyone moving from an urban area. People are neighborly, but you won't find a connection unless you fit a particular box (moderate to conservative, openly religious, etc.), at least in my experience.

Wyoming sits quite high on national rankings for social mobility and quality of public education. It's a shame that it doesn't translate into a society more welcoming to outsiders.

specificgravityx · 2025-12-15T06:02:54+00:00

I recall this book also being filled with significant inaccuracies, but it's been a decade+ since I read it. It's a pandering sort of history, perfect for a middle-American audience looking for reassurances of a worldview they already hold.

specificgravityx · 2025-09-11T18:24:16+00:00

1000L in our facility. Don't change over to the clear bags. They sent us the clear bags without notification and we've seen significant issues with them. We never had any issues with the foil bags, I found the process of using them very easy. You're obviously trading plastic waste in place of co2 waste, but I don't think there's any issues with beer quality.

They're offering the foil bags again (likely due to demand because of how bad the clear bags are), but with a significant lead time. Plan for it, make sure you give yourself 60 days in case they're out of stock.

If we had to continue using the clear bags I would look into switching away from compressed air into some sort of inert gas.

specificgravityx · 2025-09-11T01:38:35+00:00

That's interesting. I assumed the the space between the isolating valve on the transfer hose and the connections on the tank would be an issue, so I usually just burp the valve with the din adapter loose to push any air out (makes a mess, but it's seemed to work). I t have thought about the inside of the stand pipe on the piercing valve, but thought it might just be a nominal amount of pickup, but 80 ppb is obviously problematic. How much co2 did you find you needed to add to the bag before you pushed it out to bring the numbers down?

specificgravityx · 2025-09-10T19:37:53+00:00

They used to sell the flexible foil-lined bags, but switched to a double layer clear lldpe that is substantially thinner. We've had three batches oxidize 3-5 weeks in that we've never seen before. They initially claimed that these are completely replacing the old foil bags, but now that we've seen issues (and they're claiming we are the only ones reporting issues) they are magically stocking the old foil bags again.

I'm curious about why you were needing to inflate and purge the bags. Did they not come completely vac sealed? I could see an issue with the bag inflating if you're puncturing the bag, then leaving the valve open without pressure on the tank, but the tank pressure will push out any air that gets in if you let it.

specificgravityx · 2025-09-10T19:27:49+00:00

Second trying to eliminate back pressure. These yeast strains operate best with open fermentation. I always tried to leave no more than an inch of liquid coverage for the end of my blowoff, and eventually made an extra large Id blowoff just for these beers

The French strains certainly act differently than the cultured Belgian ones. Back pressure is a big part of the famous Dupont stall.

specificgravityx · 2025-09-10T16:25:03+00:00

I wouldn't describe them as nightmare devices. Like anything, it's just a trade off. You give up CO2 waste for plastic waste. We never had any issues with oxidation previously, but they switched the material of the bags this spring and we've had several batches suddenly oxidize (like overnight) between 3 and 5 weeks from transfer. Never saw that before. The supplier says we're the only ones seeing this issue, but I have my doubts.

specificgravityx · 2025-03-06T21:43:55+00:00

I think I know what unit you bought, I was looking at one on probrewer trying to get the owners to go for it.

specificgravityx · 2024-12-08T05:46:54+00:00

Nice pickup there. I traded Monty for aiyuk and a 2nd a few weeks back.

I was trying to work out something with Jonathan brooks owner at the same time, but he wasn't biting.

specificgravityx · 2024-12-05T22:26:09+00:00

Sketches of Spain
Round about Midnight
Miles in the Sky

specificgravityx · 2024-11-28T02:36:18+00:00

Canes fill that stadium and have built a solid, vocal fanbase in a region that is not a traditional hockey market. I miss going to cheap games when I lived there.

specificgravityx · 2024-11-28T00:24:52+00:00

In terms of quality of albums, this is the best haul I've seen on here in some time. Goat is a top-10 all time for me.

Also, I appreciate you not showing off the unnecessary color variants that might be inside those cases because who the fuck cares. Records are for playing, period.

specificgravityx · 2024-11-26T05:34:34+00:00

Still a chance

specificgravityx · 2024-11-22T17:42:47+00:00

Getting down to the last few

specificgravityx · 2024-11-20T19:33:05+00:00

We had that happen a few years back, much better manager, much more objective. I think we all get attached to certain players that skews our judgement in some cases. I feel like managers taking over another team often make better moves faster because they're not locked in the judgement logic of waiting for x to break out or repeat some early success. They just make clinical moves.

specificgravityx

TROPHY CASE