« on: December 27, 2012, 11:15:14 AM »
Going to brew 10 gallons of RIS tomorrow. Half will go into a 5 gallon barrel that barley wine just vacated.
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Go with Spaetzle, sauerkraut, kolsch, and a nice light cabbage and carrot salad with vinegrette
Someone attempted to clean one using an unregulated air compressor, so it was pressurized WAY above the maximum pressure that those are rated for.
Apparently that isn't the case for all of the breweries that have had issues.
FWIW, we had one fail about two years ago at normal working pressure (10-12 psi). I believe that in that case the seam had been weakened by repeated hot/cold cycling.
I have a Shun 8" santoku and a Shun Pro 10 1/2" yanagiba knife, and I highly recommend them. They are extremely sharp and they're well-balanced. They'll run about $120-160 each, depending on sale price. I haven't used the Victorinox Forschner Fibrox, but, as already mentioned, they're the preferred knife of America's Test Kitchen and performed just as well as $100+ knives in their tests.
About 10 years ago our club did a mass purchase of 100+ 10 gal. cornies. We got them for about $15 each. Time have changed.
We have some plastic kegs and some used stainless sankes. Gonna probably sell off all the plastic kegs when we start leasing.I heard about the tragedy from the plastic keg exploding and killing a brewer this year. Really scary. Makes you rethink the whole plastic keg idea.
I always just battled warm summer water with the cool over night trick. Narry a hitch, kinda nice to not have to screw with aerating and pitching until the next day.
It's going to make very little to no difference plate-chiller vs IC in an ice-water recirc.
Also, it is a poor practice to try and emulate professional-scale breweries at the homebrew level.
But by all means waste your time, effort and money. I won't stand in your way.
Well an ice-bath prechiller is very inefficient and a waste of ice. The ice would be better served being used once ambient tap-water temp has been reached in the wort. Then once that has been achieved, using the ice-water in a closed loop is extremely effective and efficient. So if the jjflash changes his method slightly he will achieve what he desires without buying more equipment- potentially expensive equipment with unknown efficacy.
My concern is that a glycol chiller would not be able to regenerate the cooling fluid fast enough if used. It might work better substituted for the ice-water recirc described above but I doubt it. I've only heard of glycol chillers being used to keep fermenters cool.
Both are good advice.
Why not just batch sparge?
+1! Would save a lot of time and energy compared to what you are doing now.