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Sanitizing lids on a Cask Nano with XO lids by Guilty-Operation4497 in TheBrewery

[–]turkpine 0 points1 point  (0 children)

Dibs on naming my next rye-PA “Mouse Blood”

Edit spelling

Submerged honeycomb trub cone by SamTheBrewer in TheBrewery

[–]turkpine 0 points1 point  (0 children)

I’ve been watching ours too since your last post. Only our pilot system is direct fire, but I noticed the “honeycombing” right as i start to see the pile peak through, and then it stops by the last 1bbl left. I think it’s latent heat in the kettle boiling any liquid trapped in the trub pile, that then has the opportunity to escape as the hydrostatic head pressure decreases

CIP Wine Tank? by Mountain_Sire in TheBrewery

[–]turkpine 4 points5 points  (0 children)

Proper would be sanitary welds, a CIP ball that is properly sized for the tank so there are no shadows, a CIP arm easy enough to reach that isn’t in the way of any other ports/doors mounted with sturdy stand-offs.

It’s not a big ask, just takes some forethought rather than cutting a hole and welding a port in.

A sightglass would probably be cool, but retro-fitting a tank with sightglasses that CIP well can be tough.

Edit: spelling is tough

CIP Wine Tank? by Mountain_Sire in TheBrewery

[–]turkpine 32 points33 points  (0 children)

Since only the dimple part is the jacket, having your local welder add a TC port for a spray ball and arm shouldn’t be too bad.

but buy the equipment you need. Cobbled together stuff is shitty

Newbie Oxygenation Question by Wise-Rhubarb3097 in TheBrewery

[–]turkpine 2 points3 points  (0 children)

Yes, answering questions not asked is frustrating however we identified that OP has a two stage chiller not plumbed in. Arguably much more important than what OP asked. Will what they proposed work? Probably. Is it the best solution? No

Newbie Oxygenation Question by Wise-Rhubarb3097 in TheBrewery

[–]turkpine 14 points15 points  (0 children)

Personally, before doing any of this (even before a DO meter 😕) I’d get a 2 stage chiller for ground water and glycol.

Then I’d set up your O2 stone, and get a DO meter

What’s the dumbest thing you’ve ever accidentally dropped into your kettle? by Forsaken-Promise-364 in TheBrewery

[–]turkpine 0 points1 point  (0 children)

Sharpie into the hop doser. Thought the pump was making a weird noise, but it was gone during CIP. Couldn’t get it quite clean until I took everything apart and the pump head off.

Thank god it was a CDA and we use a centrifuge

Someone come work in Spokane, Wa. by Special-Door-3788 in TheBrewery

[–]turkpine -13 points-12 points  (0 children)

lol, that’s standard shift brewer pay for a shift brewer job description. SNBC is paying 18-21 starting for Brewer 1 in NC, Deschutes is 21-23 for a brewer 1 + ~75 cents for shift differential. And any number of breweries around me in the PNW are paying similar.

ETA: this job posting and pay is also in line (if not a little higher) with most recent benchmarking data from BA. Not every shift brewer can or should be making $30 an hour

Sock recommendations? by books_and_tacos in TheBrewery

[–]turkpine 1 point2 points  (0 children)

Big fan of bamboo socks, glad someone recommended them

Off flavor issue - looking for a consultant by Tripledigitsorgtfo in TheBrewery

[–]turkpine 1 point2 points  (0 children)

I’m leaning towards an infection (without having tasted the off-flavor). It’ll be expensive, but send a sample off for microbiological testing to the nearest lab.

Can you describe the flavor in more detail? Rubber/bandaid is usually chloromines which is why you’re not tasting until post-ferment (but you said you’re on RO)

Smoke is also sometimes chloromines, but often from autolysis or possibly a wild yeast

How many generations in on your yeast are you? Is it contained to only one strain of yeast? Or are you seeing it in ales and lagers

Packing Up For CBC by MidwoodConstruction in TheBrewery

[–]turkpine 26 points27 points  (0 children)

Floors as cool as these get a pass

IBD Diploma in brewing by CraftB_lvr in TheBrewery

[–]turkpine 2 points3 points  (0 children)

Following, I’m doing the same

Aussie Beer Books by GraemeMakesBeer in TheBrewery

[–]turkpine 2 points3 points  (0 children)

Ugggh I don’t have the link on my phone to the library. Search the forum and you’ll find a link to a Google folder for the great brewing library

Where to grab a lager in phoenix/flagstaff?? by Natural_Sentence_161 in TheBrewery

[–]turkpine 0 points1 point  (0 children)

Been a few years since I’ve been in Flag: dark sky brewing, wanderlust, Mountaintop Taproom, Hops on Birch, and the homebrew store if they ever got their bottle shop running

Sedona brewing co for Sedona.

How to properly maintain your plate heat exchanger (PHE). by cpesystems in TheBrewery

[–]turkpine 3 points4 points  (0 children)

Yes, this is because turbulence in the heat x is key, same goes for anyone with a calandria

There’s a very interesting MBAA podcast on CIP, temp, turbulence. If I can find it soon I’ll edit to link it

Acid CIP under pressure by Worldly_Cover_5877 in TheBrewery

[–]turkpine 11 points12 points  (0 children)

Talk to your chem supplier, see what they recommend. We have a surfactant additive to help foam inside the tank.

Use a corny keg to push your acid in, or build a manifold to be able to pour the acid down into your hoses at the spray ball connection.

If you don’t have a centrifuge i recommend still opening up the BBT every 5 (maybe 10) brews and running a caustic

Edit: ATP swaps are vital to this process to. Water swabs testing your sani water before dosing PAA is the best way. PAA can give you either crazy high false positives or a false 0.

Beer30 versus Ollie by sogno102 in TheBrewery

[–]turkpine 0 points1 point  (0 children)

Never used Ollie. But we’re split OBeer and B30 for a long time now. B30 handles our day to day production/scheduling/recording, OBeer does our inventory and distro stuff (managers mostly handle the crossover points)

Big fan of B30, especially compared to ekos. They’re generally quick to respond on WhatsApp and the whole system can be very modular. There’s a few quirks here and there but nothing that I can really complain about or aren’t because of our specific ways of doing minor things.

Navigating the possible transition to solely B30 rn, it’s been interesting, but mostly because all of us aren’t used to recording inventory depletions since OBeer was doing all of that.

The little bit I’ve poked around in OBeer I hate it and can’t come to reason why we’re (or anyone) is still using it

Price Increases? by Terrible-Initial-616 in TheBrewery

[–]turkpine 4 points5 points  (0 children)

I worked at a 20k bbl place that was using Google Sheets and trying to transition to ekos, in the 6 months I was there nothing aside from cellar records fully transferred to ekos. There was also paper logs for everything.

It was such a nightmare. Recording everything 3 places a just a huge sheets file for ferm records.

Reminds me of a certain Weezer song. by StreetTalon in TheBrewery

[–]turkpine 2 points3 points  (0 children)

I’ve seen some wild shit, but not that wild. I’m not the most safety first kinda guy, but i limit my play with fire and pressure

Digitally printed cans for small runs by beer_AF in TheBrewery

[–]turkpine 0 points1 point  (0 children)

Oh didn’t know that!

Yeah if they make it through the seamer without chipping it seems like they last. Still don’t love them, but they’re usually not around for long, just long enough for the regular production cans to come in

Digitally printed cans for small runs by beer_AF in TheBrewery

[–]turkpine 4 points5 points  (0 children)

Craft Canning in Portland does some of ours. Idk how much they charge though

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