BeerTools Discussion Forum

Todd,

Thank you! I finally found a custom restaurant supplier with excellent stainless steel welders. Labor here is very cheep so now I need a very detailed drawing / plan for a pilot brewery for them to read. Even with a translator it

Can anyone refer me to a url or supplier whom sells glass sight guages with chrome plated metal guards?

Thanks folks!

Sweet! I will try to get a copy in my travels next month. You have been very helpful. I have one example of a micro brewer whom claims that it is better to fly in liquid yeast from France every two weeks or so because he was not confident of the local skills whom he was training to follow all proced...

Great answer! Can you recommend a good book on basic brewing lab skills, (yeast / bacteria / infection identification? A source for the obligatory lab poster with yeast strains (Ringworm) would be cool too. I ask because my company's lab will be erected long before my dream of a pilot brewery. Maybe...

Unless I misunderstood him we were not discussing storage but reuse.

Yeast cells, as I understand are complex, in reproduction, decay, and infection.

The kind folks at Fermentis yeast responded with the following,

Does anyone have experience or even better URL's for the following German brewing equipment and ingredient suppliers?
Kaspar
Schulz
Bamberg

Thanks folks

I interviewed a local micro Brewer whom claims that with out infection he never has problems and often reuses yeast up to 5 and even 6 months. Sounds like he is pulling my leg. Any comments invited!

I have read and heard good things about the folks at More Beer (www.morebeer.com). I am considering the B3-1550 with a 24 gallon externally cooled fermenter. Any advise?

So to pasteurize the beer, you kill the yeast and instantly oxidize the beer and most likely kill the flavor but gain shelf life. So I guess many do not bother to filter for the above as well?

Does anyone have Meilgaard 1993 or other on line resources to improve / expand scent recognition and vocabulary for judgement of beer flavor and quality?

Is beer pasteurization beyond the interest / abilities of home brewers and many micro breweries? If so whay / why not? I do not want to get into the merits of flavor and sensory evaluation. I just want to know what experiences many of you may have on this topic.

Bad on math!

I visited a brewery last week where they claimed to produce 60,000 bottles a day. Since a bottle is 330ml am I correct in deducing that it is 1687 bbl?

Todd thanks for the interesting guidance, 1. I do not seek employment. What kind of brewing job are you looking for? If you're looking for a job at one of the major brewers, then you're going to need much more than an apprenticeship in order to be hired as a brewer...a technical background will be e...

Next week I am to meet with a local professional brewer as I am a home brewer interested in gaining professional brewing experience in the production of Pilsner

Thanks Todd, Please excuse my naivety as this next inquiry demonstrates how little I know. When brewers discuss economies of scale like a 7-10bbl pub system, how does that translate into production? For example: a local brewer told me their system produces 20,000 liters a day. What type of bbl syste...