Great videos, I'm really enjoying them and glad you're doing regular content. As a home brewer I'd love some videos on how you choose yeast. Everyone loves talking about hops cause they're the sexy thing to market, but I feel like yeast is huge in impacting flavour and I'm not exactly sure why different yeasts are popular or used in certain beers
Hi Ben Thank you for watching! We plan to film more about brewing and will keep this in mind when talking about ingredients. Yeast should be spoken about more. Their work is so important! Cheers
Just wanted to drop a tip that might be helpful, if you put a TC fitting Tee on the output side of the pump, and two valves on openings of the Tee and your CIP hosing on the parallel port of the Tee, you would still be protected from water going thru when opening your HLT and you can prime your pump through the perpendicular port of the Tee. You also can then empty whatever liquid is left in your CIP hosing by opening that perpendicular port again after turning the pump off. Cavitation can be damaging to pumps and in my experience it's always the last thing breweries want to spend money on so gotta take good care of em! Cheers!
Great video guys, loving the videos 🙌🏻 really like the behind the scenes type videos. Probably not too relevant because of your sonic bath but I was told to never touch the carb stone as the oils on your fingers can block up the holes making it less effective. Cheers though guys 🍻
Awesome content! Really appreciate you taking the time to cover all these details! One thing I was curious about is if there's a particular reason why the spunding valve is put on the CIP arm vs the blow off arm?
Yes there is. The blow off arm tends to get fermentation debree gathered through. If we were to use the spunding valve there, it would blow the debris back up and into the tank.
Pro from the other side of world. Always cool to see how different others do things so thanks for putting this up. A couple questions and no call outs, just more verification in honing our practices. - you mentioned 20psi for what the tank was at post kegging. Most fermentation tanks are rated for only 15psi/1bar unless special built and tested. Does Cassman make higher pressure tanks? - I noticed you didn’t open the manway after removing the co2. We always air ours out for a bit before running caustic (we also do a light manual scrub and rinse out all the ports with shadows) since CO2 will neutralize caustic. Are you using another type of cleaner or did you just not video that step? - we also pull off the pressure gauges as with our pumps they tend to take a pounding in start. Any issue with yours or is it just that we have mad ass oversized pumps? - is that 1" hose or whatever the metric equivalent is. And ya, in Canada we don’t use metric for hose sizes since all our come from the USA. Anyway, we only have 1 ½” hoses in the brewery. Was there a reason if they are 1" hoses and any benefits? Cheers on the content.
Glad to see fellow pro watching our videos! First of all, we use Cassman unitanks instead of fermenters. They are rated and tested higher at 3bar/45psi and thus work with higher working pressure. Yes, we do open the manway but it wasn’t included. However, I don’t use caustic but circulation sanitiser that isn’t neutralised by CO2. Also, the hot rinse prior helps to remove the CO2. We haven’t taken off the pressure gauge before but that’s a really good idea! Will need to implement that into my process. We use both 1” and 1.5” hoses depending on the pump. Smaller pump = smaller hose, and 3 phase pump is for the bigger hose Thanks for the feedback and tips
Great videos, I'm really enjoying them and glad you're doing regular content.
As a home brewer I'd love some videos on how you choose yeast. Everyone loves talking about hops cause they're the sexy thing to market, but I feel like yeast is huge in impacting flavour and I'm not exactly sure why different yeasts are popular or used in certain beers
Hi Ben
Thank you for watching! We plan to film more about brewing and will keep this in mind when talking about ingredients. Yeast should be spoken about more. Their work is so important!
Cheers
Awesome video! Thanks for taking the time to share.
Glad you enjoyed it!
Great content legends. Thanks.
Thank you for watching! hope you made it through the entire ep. It was a long one!
cheers
Love this - learning so much :)
Good to hear!
A glorified cleaner with 1200L of beer tho...
Great content as always, these video's are hugely appreciated
Just wanted to drop a tip that might be helpful, if you put a TC fitting Tee on the output side of the pump, and two valves on openings of the Tee and your CIP hosing on the parallel port of the Tee, you would still be protected from water going thru when opening your HLT and you can prime your pump through the perpendicular port of the Tee. You also can then empty whatever liquid is left in your CIP hosing by opening that perpendicular port again after turning the pump off. Cavitation can be damaging to pumps and in my experience it's always the last thing breweries want to spend money on so gotta take good care of em! Cheers!
Thanks for the tip!
You said you recapture the caustic? How do you do that if it's mixed with water? Is there water in the FV when you add the caustic? Thx
Gday, I was wondering what product you put in your ultrasonic cleaner when you clean your carb stone ? Great informative videos !
Cheers
Hey we use a circulation cleaner called
Circulation Cleaner No.4 which is a high alkaline cleaner. Used at a half dose rate.
Cheers
Great video guys, loving the videos 🙌🏻 really like the behind the scenes type videos.
Probably not too relevant because of your sonic bath but I was told to never touch the carb stone as the oils on your fingers can block up the holes making it less effective. Cheers though guys 🍻
Yes that is right. The ultrasonic bath is there for us to clean effectively and Sam is careful not touch the carb stone with bare hands afterwards.
Awesome content! Really appreciate you taking the time to cover all these details! One thing I was curious about is if there's a particular reason why the spunding valve is put on the CIP arm vs the blow off arm?
Yes there is. The blow off arm tends to get fermentation debree gathered through. If we were to use the spunding valve there, it would blow the debris back up and into the tank.
@@flamingalahbrewingco Makes sense, thanks for the explanation!
Hey, love the video, do you have a video on how you use your spunding valves for ales
Not yet but this is a great idea for us to do!
Pro from the other side of world. Always cool to see how different others do things so thanks for putting this up.
A couple questions and no call outs, just more verification in honing our practices.
- you mentioned 20psi for what the tank was at post kegging. Most fermentation tanks are rated for only 15psi/1bar unless special built and tested. Does Cassman make higher pressure tanks?
- I noticed you didn’t open the manway after removing the co2. We always air ours out for a bit before running caustic (we also do a light manual scrub and rinse out all the ports with shadows) since CO2 will neutralize caustic. Are you using another type of cleaner or did you just not video that step?
- we also pull off the pressure gauges as with our pumps they tend to take a pounding in start. Any issue with yours or is it just that we have mad ass oversized pumps?
- is that 1" hose or whatever the metric equivalent is. And ya, in Canada we don’t use metric for hose sizes since all our come from the USA. Anyway, we only have 1 ½” hoses in the brewery. Was there a reason if they are 1" hoses and any benefits?
Cheers on the content.
Glad to see fellow pro watching our videos!
First of all, we use Cassman unitanks instead of fermenters. They are rated and tested higher at 3bar/45psi and thus work with higher working pressure.
Yes, we do open the manway but it wasn’t included. However, I don’t use caustic but circulation sanitiser that isn’t neutralised by CO2. Also, the hot rinse prior helps to remove the CO2.
We haven’t taken off the pressure gauge before but that’s a really good idea! Will need to implement that into my process.
We use both 1” and 1.5” hoses depending on the pump. Smaller pump = smaller hose, and 3 phase pump is for the bigger hose
Thanks for the feedback and tips
This video is awsome! And I am curious about how to maintain the temperature when doing the caustic loop, and what is the ideal temperature?
Thanks for watching! The ideal temp for a caustic loop is above 80 degrees. Once it's there it should be able to maintain by itself.
Thx Bro!@@flamingalahbrewingco
Ace
What’s the model of your pump braaaah?
Is it 1phase?
Yes it is a single phase pump that we have had from China for 6 years. It was a small mobile one that we got with all of our first equipment.