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I easily get 15 to 20 batches per bottle, but I use an in-line aerator setup and infuse the wort slowly. I also make a 1.5 L starter for ales and 3 L starter for lagers, so my need for oxygenation may be slightly less urgent than those who underpitch. I typically see activity within 4 hours.
How long do you run it and at what setting? I run mine so I can see it bubbling to the surface and usually only about 45 seconds to a minute ( a little bit more for big beers ).
The red canisters are also different sizes. I'm still using my larger one ( probably have 8 beers on it ) and I have a skinnier one for backup.
Bar Keeper's Friend seems to work pretty well too.
Ahh yes, before I had Acid #5 and recirculation I would use BKF and a scrubbie. Works great.
How hot and humid does it get in the brewery? You can probably start without one but know it is there if you have problems. Doug at Malt and Vine went with a beefed up AC unit for his walk in after he blew out a smaller one, he might be using a coolbot too. Shoot him an email and ask, tell him I mentioned it. He has a bigger temp drop, but I think you want a bigger space he has.
Stop by Bluebird and I can show your our setup. Our air conditioner keeps the space at 40F (it struggles when it's hot) so 67F shouldn't be a problem. Although I would aim lower, like 64F to offset the heat generated by the fermentation, and pitch at 62F.
I highly recommend a coolbot to keep the air conditioner working well
http://www.amazon.com/CoolBot-Walk-In-Cooler-Controller-conditioner/dp/B003VSLTAI
Why have a six pack when you can have a keg?!!
PBR was my Dad's beer - therefore my first. I still drink it occasionally.
I'll wait well into the boil to pop the top on a bottle of homebrew; and then it's usually only one with a sandwhich for lunch. I figure the hardest part is the mash, that requires the most attention from me and now that's in the past.
By the time I get to the boil it's lunch time on a Saturday and if the weather's nice it seems a shame not to partake of a previous brewing effort. I find that if I have more than just 1 or 2, then clean-up gets put off until the next day and I hate cleaning up hops and junk that have dried on the sides of the kettle.
i assume that is aberdeen washington. thought of moving there several years ago. i coulda had me some pbr. for what i don't know
Been using this Blickmann Therminator for a couple years now. I run 5 gallons of PBW at 140+ degrees then 5 gallons rinse water via pump to clean, then back flush till clear. I thought all this time I was giving this plate chiller a really good cleaning out. Finished brewing last week and cleaned the plate chiller as usual. Unplugged the unit and set it in the sink to drain. Everyday this week I have run the back flush hose and I am getting quite a bit of grain bits/whole cone hop debris. I think I must have never, really cleaned this chiller out completely!
I am trying to come up with a good way to totally clean this plate chiller out spotless. I have heard of brewers putting these in the oven and literally baking the thing. Seems to me this would only burn the debris to the plates. Thought about using caustic.....
Anyone got a great, sure fire, total clean method for plate chillers like mine that must be encrusted with barnacles of brew kettle debris?
