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Black beer

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    http://www.sandcreekbrewing.com
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    Wisconsin
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    Whiskey & beer

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  1. How do you clean your equipment now? If you use Sodium Hydroxide (caustic), that should do the trick. I would try 180F water and about a 2 to 3% solution of caustic and recirculate if you can, even some sort of small pump or blender would help. If you can get a hold of Hydrogen Peroxide 34% that would also be a good addition. You could try that at about 1/2 % addition, but watch out for the reaction. This can foam rapidly, so an addition would be better after about 15 min. of caustic work and I would add about 1/2 of the amount at first and then more in another 15 min. You might also need to let this set overnight. Then there is also my (non favorite) using caustic along with Sodium Hypochloride (bleach). It normally does the job but can be very rough on the stainless if not used correctly and then treated with an acid wash after it is rinsed out. Using bleach and caustic is what dairy farmers do but they want to kill the bugs in the tank and replacing the tank in 20 yrs. isn't a big deal, I want my tanks to last longer than that. When using the bleach you must keep the water temp. below 140 F or the chlorine will flash off and you don't want to breath that or come in contact with the gas when it does. Making mistakes is easy but cleaning them is much harder. Best of luck!
  2. Visit www.woodinvillewhiskey.com/barrels or call (425) 486-1199. They have been advertising on the AOB page for a while.
  3. Coming from the beer side of the world, I would think you are asking for a huge brick of rye mud. I would use at least 30% 6 row malted barley just to make sure you can get a good conversion. On a side note, Briess malting is now making a malted rye syrup in totes. Great way to get the rye without having to use rye.
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