Appreciate the video. Cool process to see on these big systems for us homebrewers!

I use a Stout too. I whirlpool for 10 mins, then CIP/sanitize fermenter and HEX. Usually gets a tight cone from boil by the time I finish those two things. Then, I usually let some of the hop/trub go through the bottom, then side port til they run clear. I know, losses... but it's better to transfer without the hop pellets! I then run through the HEX back in til I hit 155, then start my whirlpool at 170 for 45 mins. I let that settle for like 15 mins, then repeat the dumps til I have a clear path for good wort to flow through for knockout.

Great video👍

@TheProfessionalHomebrewe-ug3iq

6 ай бұрын

Thanks 👍

An in-line TC filter will help with the whirlpool, Amazon has a few but several vendors sell them. If you want to add in-line o2, you can always T’ off the material out and add either a small carb stone or just do a tc connected to o2 and push at 1/4 -1/2 lpm.

Cheers to good brewed beers, we just subscribed after your video found us . We love to brew beer grow some hops, make mead and different wines and others on our channel. Stay thirsty friend and brew good beer.

Big hop spider? Lol

Nice video. How many barrels do you make a year? What’s your top sellers?

@TheProfessionalHomebrewe-ug3iq

6 ай бұрын

At this location, about 150 bbls a year. Best sellers here are a traditional west coast ipa and a Hefeweizen. They tend to always be on tap. They each get brewed around 5 times a year. I did a west coast pilsner recently that sold pretty quickly. May need to do that again.

@user-nw9oc3vk4k

6 ай бұрын

Any wants/needs to go to a bigger system for more production? If you could start new, what size system would you be looking at?

Maybe make a fruited sour brewday video

@TheProfessionalHomebrewe-ug3iq

6 ай бұрын

Funny enough I have a cranberry molasses sour in tank currently.

@user-nw9oc3vk4k

6 ай бұрын

Are you doing kettle sours or Philly sour yeast?