Hi Jasper, Rodrigo here a brazillian homebrewer from São Paulo city. Thank you very much for sharing your knowledge with us man. Honestly speaking, clear content, definitely following Brewery Life from now on! Cheers!

Thanks for this. It's perfect timing as well, I'm a home brewer in the process of upgrading to full stainless and this was just starting to look into passivation.

@brewerylife3596

5 жыл бұрын

Sweet good to hear, best of luck!

Excellent Video! A legitimate concern for brewers that is sometimes overlooked! Well done Jasper

Thanks Jasper! Starting a brewery myself and your tips have been really helpful! Keep up the good work! Cheers!

@brewerylife3596

5 жыл бұрын

Awesome! Dream big man, cheers!

Great info! Very enlightening! Thanks for going into detail and taking the time to really describe the ins and outs of the entire topic.

@brewerylife3596

5 жыл бұрын

Awesome to hear! Appreciate you watching, cheers.

Really a great video! I have already shared some of your videos to our customers who just started their beer brewing business. It would be a great help for them. Thank you Jasper! You really did a great job! Cheers!

@brewerylife3596

5 жыл бұрын

Thank you Laura! It's been my pleasure and a great honor to be able to help so many people. Cheers!

Hi Jasper. Our brewhouse has just arrived, I wouldn't know what to do if I hadn't watch this video. We have learned a lot from you and still much more to learn. Please keep these amazing valuable videos coming. Cheers.

@brewerylife3596

5 жыл бұрын

That's great to hear, what good timing! Thanks for watching, cheers!

Thankyou for this video, i learned something today, keep up the quality stuff my friend!

@brewerylife3596

5 жыл бұрын

Nice! Always good to learn.

Super informative thanks for sharing the knowledge

Great video man! Just did a video on prepping new equipment a month or so ago and I was shocked at how many people wanted to argue that tanks don't need passivating in today's stainless steel. Specially with most of this equipment coming in from China with maybe not the best manufacturing processes. Great to see others out there taking equipment prep and care seriously, good video!!

@brewerylife3596

5 жыл бұрын

Thanks, I definitely think it gets overlooked by far too many brewery owners and needed talked about. Cheers man!

Thank you sooo much Jesper

Good stuff Jasper. If you are looking for more topic suggestions, how about glycol loops? Building, maintaining, controls, etc. That could be a multi-part video.

@brewerylife3596

5 жыл бұрын

Thanks for the suggestion, cheers!

this is awesome. glad i found this channel, so much good information here

I was actually researching this a few days ago. thanks

@brewerylife3596

5 жыл бұрын

Nice, it's an important thing to know about.

Excellent video! Very useful info. Than you.

Great video, thanks for the lesson :-)

Good information. Thanks for sharing.

Thanks Jasper. Great vids

@brewerylife3596

5 жыл бұрын

Thanks for watching!

Jasper..... as a panelbeater this is spot on ...NIGHTSKY BREWERY... future Ales.

my man you're the real deal

Jasper, great info! Question: What strength should the pickling/dump brew be? Thanks for all of the great information!

I used to work on a 10bbl copper Brew House you would polish that thing for an entire day and within 2-3 days it was back to looking like crap. so happy to be in a stainless steel environment now

@brewerylife3596

5 жыл бұрын

O man I bet. Copper claded tanks are still pretty common for looks but I'm with you, SS all the way.

You need to pickle then passivate . Pickling is a more aggressive acid mix , you then passivate after that to give you back the chrome oxide layer

Jasper, the thermal conductivity of copper is 20 times higher than that of steel. The steam coming off the bottom has nothing to do with the conduction of heat but it is a result of it. What your seeing is copper conducting heat efficiently when compared to stainless steel. Think of steel having a higher resistance to heat transfer, and it becoming hotter as a result.

Thanks

I have a feeling our boy Jasper could travel the country drinking for free if he just visited all the breweries who have watched his videos.

@brewerylife3596

5 жыл бұрын

Haha but I want to travel the world...guess i got to step my game up.

@jnprather

5 жыл бұрын

​@@brewerylife3596 True. Who knows, maybe Weihenstephaner is referencing your videos :). If you ever end up in Sacramento though holler if you want a beer or three. BTW Two things: 1) I was under the impression that Nitric acid starts to fall out of solution over 140deg. 2) Are you familiar with the Acid/No Rinse/Non-Caustic Alkaline passivation method? I heard about it from Birko and have had success with it; it seems quicker and easier than most of the ones I've seen.

@brewerylife3596

5 жыл бұрын

Thanks, The hotter nitric gets the faster it breaks down for sure. I have read Birkos article on that, and sounds like it's working for some brewers out there. Happy Brewing!

@merlynmorgan

3 жыл бұрын

@@brewerylife3596 You are always welcome in Falmouth, UK Jasper! We would be happy to have you!

Very informative videos.....

@brewerylife3596

5 жыл бұрын

Thanks, cheers!

Hi Jasper, Please make video on malt potential and yield calculations?

Thanks for the great information. Please tell me the manufacture of your brewing equipment.

Good

Come to Pittsburgh PA for a few pints. There are over 40 nano/microbreweries to choose from!

@brewerylife3596

5 жыл бұрын

Sweet, I'd love to. Cheers!

Pls can you explain the of Nitric+Phosphric Acid strength in percentage, for passivation

can I use the same fosforic I use for my sparge water? or is it a different type of fosforic

Hey man! What do you think about passivation with vinegar?? Thanks

Martensitic, Austenitic ferritic and duplex Stainless steals are the main SS in industry. based on chemistry/metallurgical properties I'd imagine Brewers would want to use An Austenitic Stainless.. Anyway, Good info. 👍 I'd also recommend using Citric for passivarion of SS. The main goal is to strip the free iron from the surface of the Alloy to then allow the Cr to form an unreactive Oxide layer. when done properly, it will allow your stainless equipment to last a long time.

Not sure if anyone will respond but I have a question about the caustic cycle. I am not 100% sure that I did a cold water rinse on the boil kettle before the next brew day. what could an incomplete rinse cause?

Great stuff as always! Quick question. I know it likely differs by chemicals/process used. But how often do you passivate & pickle your equipment? Just before first use? Every year? Every 5 years? Thanks & cheers!

@beerwala9865

5 жыл бұрын

First time use only

@brewerylife3596

5 жыл бұрын

Pickling by brewing a dump beer, only once on brand new systems. Passivation should be considered bi-annual if you are not dilute acid washing you tanks. Check out my CIP vid. I acid wash after every caustic cycle so I only have to do a hardcore passivation on new equipment. Everyone does things different though. Cheers

@TheOdizeo

5 жыл бұрын

@@brewerylife3596 Jasper I do acid wash my vessels before transferring beer in, and I do caustic wash everytime I empty them, but sometimes days go by between caustic wash and acid wash. Is this a problem? should I be doing acid washes straight after a caustic wash?

Amazing video as always Jasper. Is it possible to adjust the pH of the citric acid solution with phosphoric acid or is ammonium hydroxide really needed? A lot of us are still chemistry noobs.

@brewerylife3596

5 жыл бұрын

I wouldn't but you should consult with your chemical supply company for professional advise, cheers

@hugofreijanes1371

5 жыл бұрын

Thanks man. That's what I'll do.

Thanks for this Video Jasper! Your video's are so helpful. I wouldn't have known this! The new brewery has just arrived (brewhouse and tanks) and we are putting it together. I have a question about pickling. When we get to that stage, can I brew as small of a batch that my brew-house can make, to reduce cost, and I assume I wouldn't need to ferment it, correct? I just need to make the batch and loop it through all the equipment and then dump? Thanks!

@brewerylife3596

5 жыл бұрын

Glad it helped Mike. A small batch is fine. I feel if the equipment is going to touch fermented product then it needs to be pickled with a fermented one. The ferment has a lower pH than just wort and could pull out different soluble volatiles. Just my opinion though. Cheers!

@gomezfriesen

5 жыл бұрын

@@brewerylife3596 That is a very good point! Again, thanks so much.

@brewerylife3596

5 жыл бұрын

You're welcome!

@rickvickers3

4 жыл бұрын

I was wondering the same thing. Thanks for posting. I’m thinking that the alcohol in fermented product might also affect the solubility of those nasties. I’m getting ready to do this with my new equipment as well. I think I will also use this as a “yeast starter”. Thanks for the videos Jasper!

Anyway to passivate with cool water?

Say if you just got a new brewhouse and a bunch of cellar tanks so you need to passivate all of them - could you reclaim and re-use the prepared acid mixes on multiple vessels/tanks back to back?

@brewerylife3596

5 жыл бұрын

Yes

@s2561828

5 жыл бұрын

@@brewerylife3596 Oh nice - and potential lifespan of that chemical? Probably best to make a new batch after a few weeks or so right?

@brewerylife3596

5 жыл бұрын

Tough for me to say. A good question for your chemical supplier. Cheers

YOU HAVE A KNACK FOR TURNING A BLOKE OFF WANTING TO HOMEBREW WITH STAINLESS STEEL. WHO HAS THE TIME AND MONEY AND ENTHUSIASM TO PASSIVATE? YUKKKKK!!!!!!! IM OFF TO BUY A BOX OF CRAFT BEER, HOPING THAT THE BREWER HAS DONE HIS HOMEWORK.

"Good Brewers damp beer" ooch.. still can't bring myself to do that lol... maybe because I'm a rookie homebrewer that it'll come a day where I'll have to damp a beer... anyway I enjoyed the show, thank you.

@brewerylife3596

5 жыл бұрын

Thanks for watching. Cheers

Lots of scary chemicals. Cheers

@brewerylife3596

5 жыл бұрын

Totally, cheers.

Stainless steel is good for tanks. Copper is the best material for the wort pan for several reasons.