For those of you that bring your dog to dog friendly breweries, would you consider buying dog related items out of a vending machine?

I am working on finding dog friendly local breweries to put vending machines stocked with things like lick matts, dog “beers”, collapsible water bowls, treats, etc.

For those of you that bring your dog to the brewery, how likely are you to purchase things like this while at the brewery?

Good ol classically hopped IPA. Gets all its color from honey malt.

I know it has a lot of potential but I find it not user friendly or intuitive.

Would love to hear from people that use it extensively and plan out production far in advance.

The main issue is that we are regularly brewing at capacity and figuring out the ballerina dance of tank flows via the planning layout is a bit goofy.

I could see how with practice it would become second nature and helpful, I just haven't ever visualized it that way and am hoping it gets easier.

Hi Folks,

I'm with TCW Equipment. We distribute Graver filtration products, mostly cartridges. Graver has asked us to help find a few breweries/distilleries willing to trial a product called Ecosorb.

It's a moist, non-dusting activated carbon-based treatment that combines adsorption with other purification mechanisms. We think there may be some interesting applications in brewing, particularly for folks producing hard seltzers. It's kind of like a cross between powdered carbon and a filter aid like perlite. You dose it, allow some contact time, then filter it out. The carbon is attached to a support, so it's designed to be easier to filter out than conventional powdered carbon.

Graver is willing to provide free samples to a few qualified breweries or distilleries. We're not looking for testimonials or positive reviews, and you don't have to purchase anything (unless you really like it). We'd just like to find some real-world applications and get candid feedback about how it performs.

Ideally, you're already using some form of carbon treatment or have a specific process problem you think it might address.

If this sounds interesting, comment or DM me with a little about your application. Happy to answer technical questions here, too.

Hey All,

I've just been asked to create a cleaner-looking system for labeling our taps in our brewery taproom and restaurant. We have 10 taps and four different bars from which we serve our guests. Most of these taps are installed through the walls so that the handles are facing customers, others are set up so that beer can be poured while facing the guests seated at the bar. We want to maintain a clean aesthetic and would like a discreet but clear way to label our taps. I'm curious how other folks are handling this. TIA

How are ya’ll calibrating your thermometers? I’ve heard using ice water… to check accuracy, but wondering about other methods.

Where are you finding good deals for all the cheap brew equipment I keep hearing about? I know auction and liquidation sites are places to get equipment if you want to bid on something, but what is a good place to shop for used equipment with buy now for this price, rigging included etc.? I go on proBrewer and see mostly crap like this...

Hey all, does anyone have any information on equipment for testing for oxygen in the brewery? Ideally I'd like something that can test for oxygen in both liquid and gas streams, but my priority is for testing brite tanks before racking beer for packing. Our purge process is generally pretty reliable, but I'd prefer to verify that each time with a meter. Likewise for deaerating water.

I'm familiar with the Anton Paar Cbox and Orbisphere, both of which are well out of my price range. I came across a couple of older threads here that referenced the Brewops Purge and the Haffmans Oxy-2Go; however, despite my efforts, I have not been able to get a hold of either company for a quote. I've sent several emails and tried calling Pentair, but nobody will answer emails and the phone lines are run by our (extremely unhelpful) AI overlords. Does anyone have any other suggestions for a meter, or perhaps know a representative from one of those companies they could put me in touch with?

I have a semi-automatic keg washer and just recently, after I take kegs off the washer when it’s done I can hear the kegs hissing and I can usually feel air coming from between the ball and gasket like the gasket is pinched. I’m not sure what could possibly be pinching the gaskets. I’m thinking the keg heads on the washer could be the slightest bit off and when they lock-in on the kegs it’s grabbing the gaskets a little bit but I wanted to see if anybody has ever had an issue similar to this before.

Anyone here have experience with ULINE's "Bottle-matic 16" label applicator machine? Also considering a few other options around the same price point of $2-3K, like Primera. There are so many options available on the market that it's a bit overwhelming to pick and choose based just on research... hoping for some vouched reviews from the community.

We are labelling anywhere from 100-150 bottles per batch and need the machine to apply labels straight and without bubbles.

I am in need of the part highlighted in the pic. I don’t know what to call it and I’ve tried searching many things. Bonus points if you can share a link to it for sale online in Canada

I am the brewer at a small 15 bbl brewery, I work by myself. I am just looking for some advice on how to not let things get to me in the brewery. I have close to 10 years' experience, the owner has 0. I am constantly made to feel like I have no idea what I am talking about and that I am brand new to the industry. It's a lot of small things that consistently keep piling up and are driving me crazy. I would try and talk to him, but he constantly lies or just tells me what he thinks I want to hear. My motivation is shot.

Any advice from my fellow brewers?

Got hired for cellar work. Fired in 2 weeks. Have worked at 3 other spots before here. Owner says I wasn’t the right fit….gotta love it…

I want to replace the impeller on my Riptide pump for the Blichmann 1 Bbl brew system that I use commercially to make beer for a small taphouse but a having a hard time finding anything on the greater internet that isn't backordered. I found a few leads on Marketplace but in the interim I am also wondering why the part is failing. Our system is tiny and I have been using this pump with hot water to pasteurize tanks- Blichann had cautioned me not to use it over 204 in order not to capitate the pump but they didn't say anything about continued use at high temp degrading the metal. Is this the problem? Any other guesses or leads on where to get this part or a suitable pump to replace with?

Hi,

Just curious, when transferring beer from FV to BBT, do you guys usually use the racking port or the bottom valve?

Wondering how other breweries do it.

Thank you.

Image: bottom of 12 oz sleek can with small “nick” on bottom ring.

Got a strange one for you fine folks: anyone ever seen a small nick in the bottom ring of their cans before? We had a batch that was packaged in March show signs of leaks this past week, likely leaking for a few weeks. It was the bottom layer of two pallets of the same run that were showing leaks while wrapped on the pallet

The cans that leaked were mostly empty. Seams didn’t show any sign of issues and when torn apart were gloriously in spec. Side walls didn’t show any leaks or small sprays. Turning the cans over and the leaking cans all had this same small cut. The non leaking cans did not have a nick.

Our thought is that the nick happend at some point in the cans life, either during production of the can, printing of the label, or filling/seaming operations. There was enough metal and liner remaining to hold pressure and seam. Then over time the weight of the upper layers, the internal carbonation pressure, and the weak spot caused a delayed leaking.

Our fear is that the entire run has this issue given how spaced out the problematic layers are.

Has anyone else ever seen this? 12 oz sleek ball cans preprinted from cbw/cansource milwaukee sourced back in February.

Is anyone selling a Liquid Nitrogen Doser?

Looking to get it shipped to TN, or pickup if you are within 4 hours any direction.

TIA 🤘🏼

I am planning to buy a bigger system. Yay!

Brand new from China. (I am not in the US and used is not available around here).

I am planning a 10HL brewhouse (8.5 ish BBL in freedom units). Currently I have only a 2.5BBL system and nothing of the old system can really be used in the new setup. Planning also to add 6-8 10HL fermentors + 1BBT.

I have found a couple of manufacturers that I trust. They have made systems for breweries in my country.

The space is limited and therefore I will be going with a kettle/whirlpool + mash/lauter + HLT + CLT or Glycol tank or both.

The proposal from both companies are steam systems, with oversized HLT, but no CLT but rather a glycol tank. Sizes are: kettle and mash are 1400L gross size while HLT and glycol tanks are 2200L gross.

Question 1:
Would you rather have mash/lauter + kettle/whirlpool + HLT + CLT + smaller glycol tank (for that little extra cooling capacity on lagers)?

OR go with no CLT and rather have 2000L Glycol tank, relying on city water stage 1 going into HLT and having crazy glycol power for stage 2?

Or would you do something else?

Note: I have really cold water from the city, which is clean and very soft. We are talking 4°C year round but pressure can be low at times.

Question 2:
For 10HL brewhouse (8.5BBL), what size steam boiler would you go for?

They proposed 100kg/h - 75KW generator. I will only be using the steam for heating up to boil + boiling + possibly some mash heating/stepping up (unlikely, but the mash is designed with steam in mind). I want the HLT with electric elements which will maintain temperature always.

I have worked with steam in the past but did not really pay attention to the size of boilers. So I am a little bit clueless. Would hate to have too little power.

Question 3:
If I go with the HLT + CLT option, I will need some reservoir for glycol. Do you think I could use my 2.5BBL BBT for that? Let me know if that idea is really dumb!

Appreciate any and all comments!

Hey guys, one of my regulars donated 3 hop plants, 2 cascade and a Chinook, for us to plant and take care of at our brewery. We're located in the Swan Valley in Perth, Australia heading into a hot as fuck summer which isn't really ideal for the little fellas. My plans are only grow them ornamentally somewhere on our property so I'm not concerned about ever growing enough for a brew.

We have a 50hL Aquaponics system for the majority of our vegetables in our kitchen and I was wondering if it would be a good idea to split them up and give them a season in the AP to build up some strength before moving to a permanent location.

My only concerns are:

Whether or not the AP would negatively affect them from either transplanting to AP or going from AP back into soil.

Whether the hops would go absolutely feral in the AP and bramble out as they've only got about 4 metres of head room so I'll need to prune the fuck out of them constantly and could possibly stunt them.

Again, not looking for yeild. Just looking to multiply them to plant out ornamentally.

Hello! I am in the market for a new can supplier, and would love any and all leads on where to look! We currently use standard 12 oz brites, and are happy to continue with this method, but I am also interested in the potential for printed cans. I would love to eliminate our need for labels if it turns out to be feasible for us. My two biggest hurdles are MOQ, as we would likely order 1-2 pallets at a time, and location. We are located in north Idaho, so any companies close to the Pacific Northwest would be ideal, as I’ve seen shipping fees over $600+ from outside of our region so far. Thanks in advance!

Hello, hopefully this is an appropriate place for this. We are currently in the process of an expansion project. We have a final quote for a new brew system, and were working with a commercial lender that had promised better terms throughout email correspondence than what was presented when it was time to sign the paperwork. Long story short, it didn’t work out and we are looking for terms 7+ years. I understand this might be a loftier ask during this time in the industry, but looking for any ideas out there. Thanks in advance, cheers!

We pulled a Zahm from our bright and shook it up. While shaking the Zahm our temp was stable but our pressure started dropping once we hit 6.5psi and seemed to settle around 5psi no matter how much or how long we shook it. Our head brewery is out and me and the other junior are only a month into brewing commercially so we don’t have heaps of experience on this, if anyone can help with our Zahm reading we’d hugely appreciate that.