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Messages - boulderbrewer

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1
Yep, I started low and worked my way up to get where I want. Now if I could get wort to ferment in one day and clear so I can carb the next day and package the third day.  ;D

2
One of the most important steps in getting clear beer is nailing your ph and getting a good hot break. Also, though perhaps less important, chilling fast enough to get a good cold break. If your pH is off you may never see really clear beer unless you age it for a very long time.

I do not filter but I do use kettle finings (whirlflock or irish moss) and tank finings. I really like BioFine clear. It works really fast and leaves the beer very bright in about 48 hours. If you find your "sweet spot" it doesn't strip too much aroma out of your beers, though that said, I never fine dry hopped beers.

In my case I run a brewery and I can attest that usually I fine with about 500 mil per 30 bbls in the primary fermentor after a week of cold crashing and in about 48 hours I can rack clear beer to the BBT. Occasionally I may have to find again in the BBT but usually it is not necessary. The key is to be sure it is mixed with the beer needed fined thoroughly.

Just curious how you mix 500ml of biofine in your fermenter. What I do is have biofine in my BBT and then I transfer from the fermenter to the BBT. I also use whirlfloc in my kettle also get good hot break, it looks like cottage cheese floating in the boil kettle.

First harvest and dump yeast.  Take a clean, sani and purged 1/4 bbl keg. Take a keg filler and open the keg and pour biofine in the opening. Then, after beer is cold (I lager in FV for at least a week) attach keg via the racking port. Fil keg till about 3/4 full with beer off FV. Shake, then with a pressure of about 30 psi and racking arm pointed UP blow the keg beer/biofine solution back into the fermentor. After it is all blown up close port, recharge keg to 30 psi and open port again to blow large bubbles into FV. Repeast at least once more. In 48 hours you beer will be almost crystal clear. Sometime I have to fine again in BBT.

Good to know. Thanks!

3
One of the most important steps in getting clear beer is nailing your ph and getting a good hot break. Also, though perhaps less important, chilling fast enough to get a good cold break. If your pH is off you may never see really clear beer unless you age it for a very long time.

I do not filter but I do use kettle finings (whirlflock or irish moss) and tank finings. I really like BioFine clear. It works really fast and leaves the beer very bright in about 48 hours. If you find your "sweet spot" it doesn't strip too much aroma out of your beers, though that said, I never fine dry hopped beers.

In my case I run a brewery and I can attest that usually I fine with about 500 mil per 30 bbls in the primary fermentor after a week of cold crashing and in about 48 hours I can rack clear beer to the BBT. Occasionally I may have to find again in the BBT but usually it is not necessary. The key is to be sure it is mixed with the beer needed fined thoroughly.

Just curious how you mix 500ml of biofine in your fermenter. What I do is have biofine in my BBT and then I transfer from the fermenter to the BBT. I also use whirlfloc in my kettle also get good hot break, it looks like cottage cheese floating in the boil kettle.

4
The Pub / Re: Check out this homebrew!
« on: March 04, 2015, 04:24:59 PM »
Congratulations to you and your "Fermenter". ;)

5
All Things Food / Re: For the cool-climate gardeners
« on: March 02, 2015, 11:08:41 AM »
Long time before we get into our garden, but this year we will be adding a hoop house. We are planting only open pollinated varieties this year so we can start saving seeds. +1 to Ronnigers, the German Butterball is a great spud and stores well, only some of the tiny taters are starting to get soft now. I think we went back to zone 3 after our last two winters.

6
We financed our brewery and tap house through Craigslist (Cheap and well, not so easy) ;) , it is nice to only owe money for a building. We may not have rows of SS fermenters and fancy brewing equipment but it is a brewery. It allows for less stress in our lives which is always a good thing.

7
Siebel has a seminar along those lines in April, it looks to be sold out all ready.  ::)

It is called, Exit Strategy: Understanding the Value of your Business.

8
Going Pro / Re: New Building, looking for ideas
« on: February 25, 2015, 10:30:36 AM »
We have a three phase transformer in the front yard now, I know all to well about drains.

9
Going Pro / Re: New Building, looking for ideas
« on: February 24, 2015, 04:26:23 PM »
Thanks!

10
Going Pro / New Building, looking for ideas
« on: February 23, 2015, 10:38:23 AM »
I'm thinking of building a new building (80x100). If you were going to build a building for a 30bbl brewery, what would you want to have?  Like wall/ceiling heights, wall materials, storage space, cooler space,and other specific areas. No need for a tap area, the current building has that.

11
Going Pro / Re: Military Tuition Assistance and Brew Programs
« on: February 19, 2015, 09:35:16 AM »
Check with Siebel they have courses online and could answer the tuition question.

12
Going Pro / Re: Need a quote for a turn key brewery 5 or 7
« on: February 18, 2015, 09:36:18 AM »
Most companies that sell that stuff will do a quote for you, check out probrewer.com for more information on who is reputable and who may not. Premier Stainless Systems, Ager Tanks, Pacific Brewery Systems and so on, I think there are some companies in the North Carolina area also.

13
We were going to get fancy ones but went with the cheaper "pub" style ones and we are still over $30 each.

14
The Pub / Re: Will beer cans be the "Food Babe's" next target?
« on: February 12, 2015, 03:57:30 PM »
In my internet research it seems that BPA leaches out at high temperatures. FWIW.  Also there is generally BPA in the liners of the bottle caps.

15
Going Pro / Re: footwear
« on: February 09, 2015, 10:59:26 AM »
I use a heavy pair of open cuff leather gloves they protect from the heat and easy to remove if I get them wet with hot liquid.

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