What are you doing with homebrew today?

[Zambi]

I honestly found only a little difference between yeasts. And thats between kveik, m47, bry 97, saison etc
I think maybe too many easily fermented sugars, or a lack of taste buds my side

 

[Bigbre04]

Really interesting reading about the cleaning of stuff.

A mash tun is pretty easy to clean(it doesnt have to be spotless). Just spray off the loose grain and let it air dry. I treat the kettle the same as the mash tun, but i would be a little more aggressive with getting the trub out as it can get real funky and could have a fair amount of hops left in it.

All of my gear is SS so that may make a difference. I would be a little more aggressive with plastic but i would def not scrub it.

In production, we would do a heavy chemical CIP about every other month or as needed(generally brewing 6+ times a week. 100 gals of water(heated to over 180f) with 10 gals of 50% caustic boosted with 6 gals of hydrogen peroxide oxidizer through spray balls. We would rinse with 100 gals of Hot liquor(180) and then cool the tanks down with cold water. After the second rinse we would do an acid cycle of Nitric Phos. This would be pumped vessel to vessel (Mash mixer>Lauter tun>Kettle>whirlpool). Each vessel got the each step for an hour and we would boost the caustic when it got to the kettle with extra chemical since the kettle was the dirtiest by far. This was a 4 vessel 30bbl brewhouse, cleaning the brewhouse took one brewer close to a full day.

I know that some of the bigger guys will clean between each brew, but that is generally a less aggressive automated cycle.

 

[GFHomebrew]

Just mashing in on Rakau Christmas beer.

That Deltamalt must be strong stuff only needed 5ml of Enzyme.

 

[GFHomebrew]

Really interesting reading about the cleaning of stuff.

A mash tun is pretty easy to clean(it doesnt have to be spotless). Just spray off the loose grain and let it air dry. I treat the kettle the same as the mash tun, but i would be a little more aggressive with getting the trub out as it can get real funky and could have a fair amount of hops left in it.

All of my gear is SS so that may make a difference. I would be a little more aggressive with plastic but i would def not scrub it.

In production, we would do a heavy chemical CIP about every other month or as needed(generally brewing 6+ times a week. 100 gals of water(heated to over 180f) with 10 gals of 50% caustic boosted with 6 gals of hydrogen peroxide oxidizer through spray balls. We would rinse with 100 gals of Hot liquor(180) and then cool the tanks down with cold water. After the second rinse we would do an acid cycle of Nitric Phos. This would be pumped vessel to vessel (Mash mixer>Lauter tun>Kettle>whirlpool). Each vessel got the each step for an hour and we would boost the caustic when it got to the kettle with extra chemical since the kettle was the dirtiest by far. This was a 4 vessel 30bbl brewhouse, cleaning the brewhouse took one brewer close to a full day.

I know that some of the bigger guys will clean between each brew, but that is generally a less aggressive automated cycle.

No need for Caustic for us Hombrewers especially without PPE that Shoit can blind you.

I was using just hot Sodium Percarbonte last night to clean the scum off then hot rinse then acid rinse seems to do the job.

 

[Bigbre04]

No need for Caustic for us Hombrewers especially without PPE that Shoit can blind you.

I was using just hot Sodium Percarbonte last night to clean the scum off then hot rinse then acid rinse seems to do the job.

I brewed today.

I Hit the kettle with a scrub brush sprayed it out and refilled the water to reheat on Monday. Its all brown on the inside from beer stone, but it doesn't matter at all. I brush off most of the trub from the heating elements and let her rip.

Iv actually chemical cleaned the kettle twice this year. But I also brewed 4 times this week and will brew atleast once next week as well.

Hot side doesn't need to be shiny like cold side.

 

[GFHomebrew]

I brewed today.

I Hit the kettle with a scrub brush sprayed it out and refilled the water to reheat on Monday. Its all brown on the inside from beer stone, but it doesn't matter at all. I brush off most of the trub from the heating elements and let her rip.

Iv actually chemical cleaned the kettle twice this year. But I also brewed 4 times this week and will brew atleast once next week as well.

Hot side doesn't need to be shiny like cold side.

Amen fermenter on the other hand well we've all been there dumped that ....

 

[Bigbre04]

Amen fermenter on the other hand well we've all been there dumped that ....

Iv dumped ALOT of beer(thousands of gallons) but never from not cleaning a fermenter!

I have definitely refilled a brite with the same beer due to laziness...

 

[GFHomebrew]

Iv dumped ALOT of beer(thousands of gallons) but never from not cleaning a fermenter!

I have definitely refilled a brite with the same beer due to laziness...

Oh I sure have we'll I doubt it was from not cleaning my fermenter as much as my transfer line out the bottom of my bucket...

 

[Zambi]

I'll be checking carbonation on my sodawater & ginger "beer". Probably still needs topping up

 

[Bigbre04]

Oh I sure have we'll I doubt it was from not cleaning my fermenter as much as my transfer line out the bottom of my bucket...

Shit happens, for sure.

Technically I did the same thing today. It will be fine. Probably. I normally over fill my kettle at the end of the first brew day so that I can pump 180f water through the hear exchanger and my already hooked up product line to sanitize it before I brew.

Last night there were a bunch of people talking to me and distracting me so I forgot to overfill the kettle. So I rolled the dice today on a street water filled hose and heat exchanger.

The beer was already in active fermentation and relatively cold(18c) plus 25 ibus. It will be fine.

But shit happens...

This was my 85th brew on this system this year...4 this week alone.

 

[GFHomebrew]

Shit happens, for sure.

Technically I did the same thing today. It will be fine. Probably. I normally over fill my kettle at the end of the first brew day so that I can pump 180f water through the hear exchanger and my already hooked up product line to sanitize it before I brew.

Last night there were a bunch of people talking to me and distracting me so I forgot to overfill the kettle. So I rolled the dice today on a street water filled hose and heat exchanger.

The beer was already in active fermentation and relatively cold(18c) plus 25 ibus. It will be fine.

But shit happens...

This was my 85th brew on this system this year...4 this week alone.

Holly Sh!t you know it well then!

 

[Sunfire96]

Picked up grains and yeast for brewing an altbier. Hopefully putting the new mash tun together as well

 

[GFHomebrew]

Really interesting reading about the cleaning of stuff.

A mash tun is pretty easy to clean(it doesnt have to be spotless). Just spray off the loose grain and let it air dry. I treat the kettle the same as the mash tun, but i would be a little more aggressive with getting the trub out as it can get real funky and could have a fair amount of hops left in it.

All of my gear is SS so that may make a difference. I would be a little more aggressive with plastic but i would def not scrub it.

In production, we would do a heavy chemical CIP about every other month or as needed(generally brewing 6+ times a week. 100 gals of water(heated to over 180f) with 10 gals of 50% caustic boosted with 6 gals of hydrogen peroxide oxidizer through spray balls. We would rinse with 100 gals of Hot liquor(180) and then cool the tanks down with cold water. After the second rinse we would do an acid cycle of Nitric Phos. This would be pumped vessel to vessel (Mash mixer>Lauter tun>Kettle>whirlpool). Each vessel got the each step for an hour and we would boost the caustic when it got to the kettle with extra chemical since the kettle was the dirtiest by far. This was a 4 vessel 30bbl brewhouse, cleaning the brewhouse took one brewer close to a full day.

I know that some of the bigger guys will clean between each brew, but that is generally a less aggressive automated cycle.

This is cleanup ok My kettle a different kind of clean in place

This will get a good recirculation of 50c sodium percarbonate then just hot rinse water.

All my brew day stuff goes in...

The recirc hose is good for wash down then onto floor after if I've been a messy boy

 

[Box of Rocks]

Moved Uncle Gene's Chocolate Cherry-Smoked Stout into the final serving keg after sitting on cocoa nibs and a vanilla bean for about a week. Very tasty - nice and balanced, smooth. Not much of a head - need to boost the carbonation a bit. Hints of chocolate, cherry, and cherrywood smoke, but no vanilla coming through, which is okay. Probably playing its role as a supporting actor. Used to have a cherry coke for 15 cents at the fountain at the Rexall Drug store in Omaha, Nebraska as a kid. This is better.

 

[GFHomebrew]

Moved Uncle Gene's Chocolate Cherry-Smoked Stout into the final serving keg after sitting on cocoa nibs and a vanilla bean for about a week. Very tasty - nice and balanced, smooth. Not much of a head - need to boost the carbonation a bit. Hints of chocolate, cherry, and cherrywood smoke, but no vanilla coming through, which is okay. Probably playing its role as a supporting actor. Used to have a cherry coke for 15 cents at the fountain at the Rexall Drug store in Omaha, Nebraska as a kid. This is better.

Cacao nibs may be destroying that head apparently some oils or something in the nibs

A good trade off nonetheless.

 

[Box of Rocks]

Cacao nibs may be destroying that head apparently some oils or something in the nibs

A good trade off nonetheless.

That's what I was thinking as well. Perhaps an argument for using cocoa powder next time, which doesn't have the cocoa butter. Might sacrifice some flavor for the head though.

 

[Sunfire96]

Transferred my red IPA to a keg and getting ready to transfer the altbier to the fermenter. I'm a happy brewer today

 

[Herm brews]

Moved Uncle Gene's Chocolate Cherry-Smoked Stout into the final serving keg after sitting on cocoa nibs and a vanilla bean for about a week. Very tasty - nice and balanced, smooth. Not much of a head - need to boost the carbonation a bit. Hints of chocolate, cherry, and cherrywood smoke, but no vanilla coming through, which is okay. Probably playing its role as a supporting actor. Used to have a cherry coke for 15 cents at the fountain at the Rexall Drug store in Omaha, Nebraska as a kid. This is better.

That sounds like a really tasty beer, and perfect for the season.

 

[Herm brews]

Today I updated my municipal source water profile, noting very minor changes in some of the anions and cations, alkalinity and pH. The past few days I have been tinkering with a Vienna Lager recipe, trying to hit a target pH of 5.4 while aiming for a balanced profile. Using nearly equal additions of calcium chloride and gypsum, I have a projected mash pH of 5.43, which is in acceptable range according to the recipe builder. Without any other acid on hand except citric acid (which would require a many grams addition), my best remedy is the addition of 1 ounce of acidulated malt, which gets me well below 5.4. Should I just settle with pH 5.43, or try to get it lower still?

 

[Megary]

Today I updated my municipal source water profile, noting very minor changes in some of the anions and cations, alkalinity and pH. The past few days I have been tinkering with a Vienna Lager recipe, trying to hit a target pH of 5.4 while aiming for a balanced profile. Using nearly equal additions of calcium chloride and gypsum, I have a projected mash pH of 5.43, which is in acceptable range according to the recipe builder. Without any other acid on hand except citric acid (which would require a many grams addition), my best remedy is the addition of 1 ounce of acidulated malt, which gets me well below 5.4. Should I just settle with pH 5.43, or try to get it lower still?

My opinion —-> I would not bother with a Mash acid addition for a Vienna Lager if my expected pH was 5.43.