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  • Yeast Brinks and Load Cells Versus Metering Pump for 30,60 100 bbl
    DIY brink We made our own from a 3 bbl jacketed, insulated serving vessel (Tielmann): You'll need a vessel, preferably jacketed and insulated, four load cells (or one per foot of the tank), a totalaizer, a scale display, and some welding and electrical skills
  • Harvesting in Half Barrel Keg Brinks (SOP) for the community
    once all the brinks are filled or the yeast slurry has gotten thin mark the total harvest amount on the fermentor track sheet in the crash data area Grab a yeast brink tag and fill it out completely for each brink that was harvested noting the Date harvested, Beer harvested from + batch #, PFV#, generation, amount of tetra and anti foam, and
  • Yeast management - ProBrewer Discussion Board
    We store our yeast in converted half barrel brinks We usually try to crash pretty hard (around 35F) 1-2 days before collection As of right now we do not do any yeast acid washing or a wash with tetraisohumulone (we have never had any issues whatsoever with Lacto in our brewery so we dont open up the brinks more than we have to)
  • Corney mod for yeast brink - HOW? - ProBrewer Discussion Board
    Corney brinks We attempted to use a corney for a brink by removing the inner valve stem on the out post but it would still get plugged fairly often We then had the lid drilled and welded with a 90 deg TC and a down tube Worked well but it ended up being too small of a volume for us and we were also quite nervous about all the nooks and crannies
  • Yeast Brink Recommendations - ProBrewer Discussion Board
    Cheap, sanitary, and durable do not often come together Cheap - 20l Nalgene bottles, or cornies, sanitary and durable - keg brinks, best option - propagator vessel Big fan of keg brinks for versatility Use them to push chemicals through the canning line, add fruit to beer, store and pitch yeast, and used to use one as a grant back in the day
  • Degassing Yeast Slurries Samples - ProBrewer Discussion Board
    We pull our yeast samples from our brinks in to 50mL centrifuge tubes for testing, and depending on the density of the slurry (thicker being more stubborn) even a small bit of residual Co2 can make it very difficult to pull a full sample with the (10uL) micro pipette for dilution So I was wondering if anyone had found an
  • Anticipating your beers FG, Forced Fermentations SOP
    for example we may use the harvest stout Wyeast 1272 into brinks, then sample the brinks and keep some yeast in the lab for force fermentation down the road Then we take that 1272 and use it for the porter forced fermentation since the porter also uses 1272 yeast
  • Sourcing a peristaltic pump for yeast recirculation
    Hi, I am looking to purchase a small peristaltic pump to keep the yeast in suspension in my 100L yeast propagator What is the specs I should look for ? I would also use the pump to transfer yeast from the cone to my brinks Thanks
  • Biofine p019 isinglass amount? - ProBrewer Discussion Board
    We also experimented with mixing via CO2 agitation through the bottom port on one of the brinks, and that worked decently The one caveat is that P19 tends to foam up quite a bit, and is very hygroscopic, so you'll want to prepare for those issues (start mixing slowly to avoid sending dust up in the air)
  • Yeast Haze with London ale III - ProBrewer Discussion Board
    After 6 days of fermentation, and attenuation reached, we knock the temp down to 64F (vs 55F, our normal harvesting temp for Chico) This "soft crash" drops out enough of this yeast without it compacting hard on the cone We then harvest at 64F on day 7 and pitch directly into the next fermentation - no cold storage of the brinks





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