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Messages - wayne1

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1
Going Pro / Re: Craft Brewers Conference
« on: April 14, 2014, 04:19:09 AM »
Tom,

The Bulldog is from MoreBeerPro Gas Transfer Tool

It doesn't come with the sight glass, but I have a couple that I use now during transfers. If you have a spare valve to use with it, that will help.

Thanks for the comments on the beers.

Wayne

2
Going Pro / Re: Biggest barrier?
« on: April 13, 2014, 07:13:33 AM »
For me the biggest barrier, in fact the reason I won't even consider it, is the idea of shoveling 3 hundred pounds of grain out of a mash tun. I may be a Gymrat, but I am an old broken down Gymrat, and I am just plain too old to be taking up that sort of thing.

Depending on the layout of the brewhouse, the amount of physical effort does not have to be all that great. I am 60 years old and I am the sole brewer on a 15 bbl system. The malt bill can range between 900-1600 lbs, dry weight, depending on style brewed. I run a very manual system where grain out is all done by hand. It is not THAT hard. You are pulling the grain straight out the manway with a hoe. It takes me about 15 minutes to empty the tun into containers supplied by the farmers who take away the grain.

All the other work is done by pumps.

The biggest barrier is that most people in a start-up can't quite understand that you get what you pay for. Too many are trying to get into pro brewing on the cheap. Looking at inexpensive brew houses that do not have local support or readily available replacement parts.

We spent about $300,000.00 on our stainless. Then comes the glycol system, Steam generator, walk-in, refrigeration, bulk CO2 system, draft system, kegs, keg washer, malt mill and malt handling. Not to mention sloped floors, REAL drains, floor treatment, water filter, correct sizing or water and gas lines and electrical service. Then comes the cost of hiring professionals to install all of this.

Lot of people feel they can save money by DIY. Unless you also do this in "real life" hire pros to run the HVAC and electrical. It costs more up front but it will save time and money in the long run.

After all that is done, you have to sell the beer. That is the hardest part.

3
Going Pro / Re: Craft Brewers Conference
« on: April 13, 2014, 06:45:56 AM »
It was great to meet Tom and Keith and the rest of the guys from Alabama.

Thanks for making the trek out to the wilds of East Denver. I am glad you enjoyed our little fire house.

At some point I hope to be able to come out and visit with you.

The best thing I found at the show was a firkin bung removal tool for $25.00. We also bought a "Bulldog" for transferring beer into and out of whiskey and wine barrels using CO2 for about 1/2 of what GW Kent wants.

4
Going Pro / Re: Craft Brewers Conference
« on: April 04, 2014, 06:27:55 AM »
All attendees of the CBC will be welcome at Station 26 Brewing CO.

We are located at 7045 E. 38th in Denver 80207

We are on the way to downtown from the airport.

Exit 278 from I-70 to Quebec southbound. Bear to the right (Smith Rd) and make a right on 38th. We are on the corner of 38th and Pontiac.

Please PM me to get my cell phone # to make sure I will be on site to meet you.

Thanks,

Wayne




5
Going Pro / Re: Craft Brewers Conference
« on: March 15, 2014, 12:21:13 PM »
I will probably just hit the trade show.

Any of you out of towners care to make the journey to East Denver, I would be very happy to show you around and chat.

Wayne W
Station 26 Brewing Co.
7045 East 38th Ave, Denver, Colorado 80207
https://www.facebook.com/S26BC

6
Going Pro / Re: Kegs
« on: October 09, 2013, 07:36:22 AM »
The last couple of days the BA Forum has led with these messages:

From: Brewers Association Member
Sent: Monday, October 07, 2013 9:59 AM
Subject: Plastic Keg Explosive Failure
 
Moderator's Note:
Under most circumstance, the Brewers Association does not allow anonymous posts to the BA Forum. In the interest of keeping our members informed regarding a very serious safety situation, we have allowed the following communication to be posted on the BA Forum anonymously.
 
Our brewery recently experienced an explosive failure of a 2008 model plastic keg from Plastic Kegs of America. The failure occurred during the keg cleaning process.  A room temperature keg was placed on the cleaning line. The keg almost immediately failed. Our employee had stepped away from the cleaning line and was standing approximately 10 to 12 feet away when explosion occurred. The employee sustained a cut leg from a fragmented piece of the keg.  Another piece of the keg severed a nearby glycol line.  The sound of explosion was described as a "grenade", and was heard by others throughout the brewery.  All systems were operating normally with inbound pressure of compressed air regulated at or below 35 psi.
 
Brewers Association Member
 
[back to top]
----------------------------------------------------------------------------
From: Brewers Association Staff
Sent: Monday, October 07, 2013 10:15 AM
Subject: Explosive Keg Failures
 
The Brewers Association has received reports of explosive failures involving kegs manufactured by Plastic Kegs of America. These kegs did not "fail safe" but rather created dangerous situations due to fragmentation of the kegs.
 
While the BA does not have first-hand knowledge of these incidents, or similar incidents in the past, we have been told of explosions involving brand new kegs, kegs being cleaned at pressure levels below the maximum recommended by their manufacturer or kegs that simply exploded while in storage, apparently due to continued fermentation of beer that had been inadvertently left in the keg
 
While we have not arrived at any final conclusions regarding plastic keg safety, the reports we have received have raised serious questions about the safety of these products. Accordingly, the BA has retained expert assistance to help us, with broad industry input, to create and promulgate appropriate keg performance and safety guidelines. Significant progress is being made on this project.
 
In addition, we continue to collect relevant information from brewers, manufacturers, and others, and we urge you to provide us with any further information you may have.
 
Please note, keg explosion incidents may be reported to the U.S. Consumer Product Safety Commission.
 
Bob Pease - Chief Operating Officer
Paul Gatza - Brewers Association Director
Chris Swersey - Technical Brewing Projects Coordinator
Chuck Skypeck - Technical Brewing Projects Assistant
Brewers Association


It might be best to try to dispose of any of your PKA kegs before any accidents happen in your plant.

I have worked with a brewery that is using the ECO line of kegs from Schaefer.. These have polypropylene  chimes with a stainless liner that will be in contact the beer. They are about half the weight of a standard all stainless keg. They are also a bit less expensive.  Check them out: http://www.schaeferkegs.com/eco_kegs.php

7
Going Pro / Re: Cleaning chemicals
« on: May 06, 2013, 06:49:54 AM »
Thirsty_Monk,

You may want to read this "White Paper"http://www.birkocorp.com/brewery/white-papers/noncaustic-cleaning-in-the-brewery/ that Dana Johnson of Birko wrote back in '96 for New Brewer.

It gives good reasons for using an Acid cycle first on the brew kettle followed immediately by a non-caustic alkaline wash, no rinse between. He has also written several other white papers on using Nitric/Phosphoric acid blends with added detergents for bright tank and keg cleaning.

I have used PBW, Bru-R-EZ, Cell-R-Mastr, etc. They all have their uses. I do prefer to use a non-caustic alkaline over caustics for safety.

Give Dana a call or E-mail. I am sure he can help you out.

8
Going Pro / Re: BrauKon?
« on: March 21, 2013, 06:13:07 PM »
BrauKon has become quite popular here in CO.

Left Hand started it off with buying one of their kettles.

Then Bristol Brewing ordered a 40 hl system  for their expansion.

Doug Odell has a 105 bbl 4-vessel system on order. They have used a BrauKon hop back system for many years.

My old brewery, Rockyard, has placed an order for a 30 hl brewhouse.

I consult with Backpocket Brewing in IA that has a 40 hl BrauKon system that they love.

Troegs, Flying Fish, Sly Fox, and St. Arnolds all use BrauKon. Most of these are steam powered, however.

9
Ingredients / Re: 2012 Citra Hops (pellets)
« on: March 07, 2013, 01:38:36 PM »
Scott,

Check out Farmhouse Brewing Supply 1 lb 2012 Citra for $21.99.

They have lots of other "rare" hops on hand.

Cheers

10
Going Pro / Re: Cans
« on: January 30, 2013, 09:49:33 AM »
The fully-automated line looks like a smaller/slower version of what I've worked on at Coke/Pepsi. VERY cool stuff, but probably unnecessary unless you're the size of Oskar Blues!

The Wild Goose line is great for many breweries, but is far too small for Oskar Blues. The Wild Goose line fills between 36-40 cans a minute. Oskar Blues uses a KHS line that fills 280 12 oz cans a minute or 210 16 oz cans a minute.

Oskar Blues canning line

12
Ingredients / Re: 2012 Hop Crop?
« on: October 19, 2012, 05:35:13 PM »
FYI:

Farmhouse Brewing has 2012 Simcoe pellets in stock. They do offer pounds for $19.00.

They also have the very rare 2012 Nelson Sauvin pellets at an almost reasonable $23.00 a pound.

I ordered both today

Farmhouse Brewing Supply hops by the pound

13
Zymurgy / Re: The Hop Squasher
« on: January 25, 2012, 07:05:29 PM »
Denny,

Perhaps you just need to go to your local Bed, Bath and Beyond and pick up a French Press coffee maker. I did this past weekend. The wife has masses of 20% off and $10.00 of one item coupons. I spent $20.00 for a 34 oz model with glass container. Far cheaper than a Randall or Hop Rocket. Pellets or leaf hops can be used.

I just picked up some Ruthless Rye. I'll try some in the Hop Squasher. Any suggestions as to what variety to use? I have q very good selection of pellets but only some home grown Cascase leaf.

14
Zymurgy / Re: The Hop Squasher
« on: January 24, 2012, 12:16:35 PM »
Denny,

This was written earlier in the thread
Quote
You do lose a little carb so its almost like a dry hopped cask ale once it hits the glass. A little more carbed than that.....What you get is great hop aroma and flavor.

I picked up a French Press this past weekend to try it out. I added about a teaspoon of Centennial pellets to 24 oz of O'Dells IPA of 5 min. It added quite a bit more aroma and flavor. I also picked up a small amount of diacetyl that I did not find in the nonSquashed beer. In the Westword article, there is a comment that someone who tried the B&B infused beer also found a bit of diacetyl.

Crazy Mountain Brewing has been serving fresh hop infused beers for the past couple of years. Here are some shots from the 2011 and 2012 Big Beers, Belgians and Barleywines Festival in Vail, CO




15
Zymurgy / Re: The Hop Squasher
« on: January 24, 2012, 09:40:50 AM »
A brewpub in Denver has just started using a French Press to offer fresh hop infused beers

http://blogs.westword.com/cafesociety/2012/01/bull_bush_offering_tableside_whole-hop_infusions.php


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