Just in case Matt doesn't answer. Here is a link.
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Try making a pink IPA. It is for a good cause.
Don't want to derail the OP but I thought I understood the whole "brewery guys have beards thing" until I saw that guys mutton chops. Just had to say it. Sorry.
Back to your original programming.
I don't get the whole BIPA thing either. Maybe it's just me being an old guy too set in my ways.
One of the things I found interesting in this video is that they seem to be against check valves on carbonation stones since they make the stones have inconsistent wetting pressures... but what is the alternative? I can't believe that they recommend not having any way to prevent beer back flow into CO2 lines.
Well hell yea Euge! Very cool to see you back here in the Garden Thread.
Hope all is well; like the new look.
Wow Amanda...you have oodles of space there! Your mini orchard could turn into a regular orchard preety quick. Are you sourcing your apple trees locally? I have had some pretty poor luck ordering trees through the mail...they always seem to be spindly sticks that take forever to get cracking.
Boulder! You still have any time to garden? Owning a brewery might be cutting into you food preservation time?
I finally cut down all my residual hop plants. Wow the smell of shattering lupulin was amazing in March.
Planted a few rows of carrots, lettuce, spinach, bok choy chard and a few early beets.
Have not tried the burlap yet...but if it gets much hotter I might. Record heat here today.
It sure is nice, but we will pay for it later in the water year.
Question - why don't more opt to use rubber ended kegs? Kettle proof, don't bang up concrete, and quiet.
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.