Jump to content

BCRob

Members
  • Content Count

    6
  • Joined

  • Last visited

Community Reputation

0 Neutral

About BCRob

  • Rank
    Newbie

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. In my experience they aren't more or less common, it just depends where the equipment comes from. I used to be a brewer and every German brewhouse I worked with was set up with DIN (it's the German standard). I'm from the UK originally and everything there is set up with RJT, then I've also worked with SMS. For what it's worth, even though DIN logically makes the most sense by far (in my opinion), I second the advice to either buy/make converters or ideally just hack off and re-weld any Euro fittings to Tri Clamp. I've found it next to impossible to find appropriate ID/OD matches for metr
  2. Sorry to say it, but you shouldn't have accepted the delivery. If the BOL stated full barrels and you signed for it even when the driver pointed out that 2/5 barrels were empty I'm afraid you can't entirely place blame on the supplier. For all you know (not saying this is likely, but it's possible) they could have been emptied in transit. If your complaints fall on deaf ears, all you can really do is vote with your feet and not use the broker/supplier again. I don't have much experience buying sourced product, but I thought normal practice anyway was to pay per proof gallon/LAA and have i
  3. We are just re-assessing this, as recently we've had stalled fermentations and I'm pretty sure it's our gravities being too high and the yeast not coping (making 100% rye and 100% wheat whiskies). With our rye mashes we are at roughly 2:1 litres of water to kg grain, and that has always been fine. Recently increased our wheat grist bill to hit 1.5:1 to fit more in our kettle, and the resulting mash hits 12% ABV if it ferments fully. Problem is it isn't fully attenuating. Processing of very thick mashes doesn't seem to be a problem with enzymes and enough agitation. And there's obviou
  4. Thanks both for your advice. I think I am guilty here of letting old brewing habits get the better of me. Agree that taking a tank dip (which we do already) is probably sufficient. If I do install something cheap and cheerful it might be to the water inlet of our mashing vessel to at least give a metered mash size. Will look into the above systems. Coriolis meters were a new one to me and seem interesting academically even if a bit beyond my needs and budget. Thanks again!
  5. Hi everyone, long-time listener, first time caller... Thanks for all of your excellent advice in the forum archives. Just wondering if anyone here has experience of using flow meters to measure cooled mash into their fermenters, and which ones you are using? I'm not intending to do this for any duty/compliance purposes so accuracy isn't critical, but more for my own interest and records and to help increase my FV and still charge consistencies. I'd ideally like to use a turbine flow meter for this, which I've used in breweries to measure relatively viscous yeast slurries, but which I
×
×
  • Create New...