In 2018 someone at the brewery I now work for contracted 550kg of Huell Melon t90 across 19/20 crop. I started in 2022 and I still have 300kg of Huell Melon to get through. For context, our biggest dry hop regime into one beer is 35kg so it would take a lot of brews to get through that even if it was decent.

It's awful. It's dry, it's degraded, it creates a cheesy funk in our beers that takes ages to settle down in dry hop. Sadly we don't have a barrel aging programme nor foedre/coolships. I also don't think this would be useful to those that do.

The alpha was 7.2% but a calculator suggested it was now at 1.48% (I'm aware this may not be fully accurate). I use it in our lager as a weak boil charge but that is all I can fathom to use it for.

Does anyone have any suggestions on getting rid of, composting, using etc a shit load of shit old hop pellet? Heard somewhere pigs eat hops?

UK based. (I'm also selling it at £5p/kg and still no one has bitten or wants).

Hey! Does this look okay? I'm trying to keep it as first in, last out.

There will be bypass valves for each chiller, also where the supply and return connect there will be a pressure bypass valve.

Is it crucial to leave the first in, last out? Ive also thought of an easier way to connect all without so many pipes.

We took ours out of the fleet years ago. But we're running low on kegs this summer and our owner/brewmaster wants to use them again. Anyone still using them and have any advice for using them? I know there's more risks involved in using these.

Hey all, getting some dust out the back of our mill auger…. Of it as simple as throwing a tight auger clamp on? Or does Antone have any tricks to sort this out? Or crush, mash speed/mix and hydration is spot on so I’d like to not mess around too much…. Pic is post 1200# mash in.

Looking for some guidance, and possibly some pictures or videos, on the amount of foam people are finding works best at reducing oxygen pick up when they're canning their beers

Hey all,

Beer lover and avid homebrewer here. I am a PhD student that, due to circumstances outside of my control, have been left without a lab for the 2nd time within a 2-year frame. I’ve becoming really frustrated and disillusioned with academia throughout these years and am heavily considering, given the most recent setback, mastering out and applying my skills to a new path outside of the life sciences.

I am in a Pharmaceutical Science program studying medicinal chemistry. I know that working at a brewery isn’t anything like homebrewing but I’m youngish (26) and am really just thinking I want to deviate from my current path right now given everything.

Can anyone offer insights into this career, whether you think I could make myself a good candidate, and how badly I’d regret changing paths?

Thanks so much and cheers!

5 years into my career, a colleague taught me to run my finger on the internal of the door seal during the caustic soaks. Crazy to think I hadn’t been shown it before. ATP numbers way better now

Usually I just chucked it into a hot bucket of caustic with other fittings.

Hi all I have a interview for a local brewery next week to potentially take on an apprenticeship in brewing, I’ve ran pubs for my parents for the last 5 years and enjoy the industry but not sure what to wear, what questions to ask, what to expect and what I should know! Many thanks all
Very nervous :)

Hi folks, does anyone here have experience using Envirocid acid cleaner? We've been using it for a couple weeks with no problem until I soaked a few parts in it the other day and it damaged the stainless.

I noticed the solution in the bucket turning brown after half an hour, I emptied the bucket and the solution turned from brown to green at the bottom, the parts came out totally corroded. We're all stumped as to how this happened including our chem supplier.

These parts were used for a lacto batch so I was being paranoid and nuking them to make damn sure they were good to go. I've done this many times using the regular nitric-phosphoric acid blend, (Envirocid is nitric-sulfuric I believe) and was told that Envirocid can be used for the same applications at the same dosage rates.

10% caustic soak @ 75⁰C for 30 mins, rinsed, then 2% Envirocid @~65⁰C for 30 mins, Our stainless is 304.

I am aware my process might be a bit over-the-top, was just being extra cautious!

Can anyone shed some light on what might've gone wrong? Cheers!

I drape my longer hoses over my cellar control panel. Not ideal but the curve is not sharp.

My shorter hoses I drape over fermenters. Also not ideal.

I have 20 foot brick walls but don't think I can slap the longer hoses into any sort of wall holder, but I am thinking I could mount the shorter ones vertically.

How do you store your brewery hoses? I only brew twice a week and would like to get them out of the way more.

From what I've read and gathered via this sub, nitro porters don't seem to be that needy when it comes to extra steps and equipment.

If I break it down into the following simplified steps am I missing something?

1. Brew porter

2. Carb to 1.5vols co2

3. Push via nitro/co2 mix via a nitro tap

Doesn't look like there's much extra need for dosing nitro directly into the fv as it dissipates rather than dissolves but happy to be corrected.

We can get our tanks at 0°C if that helps any nitro dosing in fv.

Thanks in advance for insights!

We have an opportunity to bring in a truckload of bagged malt but we don’t have a ton of extra warehouse space. Anyone have experience stacking multiple full pallets of malt bags? How high can you stack them? I’ve stacked two pallets of malt but not sure how comfortable I’d be going higher than that. Any help would be appreciated.

Approximately 370 shipping boxes for sale. Each box is 15"x7"x10.25" and designed to fit 24 sleek aluminum cans.

Extremely sturdy boxes made in the USA by Pratt Industries of double wall, 100% recycled cardboard.

Asking $1100 for all. Located in Kingston NY. Pick up only.

As a consumer, one of my local breweries sometimes uses one way PET barrels, therefore I have a few empties laying around. I have used a few as planters for my yard. Does anyone have any other ideas, as I'd hate to just toss it. Thanks

I'm gonna tell a short story:

Last weekend I was at a brewery local to me, and reading reddit. Another of my favorites announced they are closing. It's brutal out here.

So while I'm doom scrolling, enjoying my beer, I popped over to r/MichiganBeer and asked. Have they ever done a reddit meetup at brewery? Get people to come out, and spend some time/ money at these places.

So one thing leads to another, and I organized one for next week. No idea the turnout, or if people will actually show.

Eventually, if this goes okay, I would like to turn it into a quarterly thing.

The question I have, is would it be in the best interest of everyone to contact the chosen location ahead of time, and try to make it an "official" thing? I don't know if asking for like a "$1 off first beer for attendees" would be beneficial. Or something?

Or just show up with anywhere between 4 and 20 people?

I'm afraid that a large group at once, might overload the capacity of staff. I don't want a stressed out bartender who is closing alone because "it's always slow" and we wander in like drunken cattle.

Basically, I'm in over my head now and not sure how to approach it.

Hey! We just got a new CO₂ meter and noticed it reads about 0.25 volumes lower than our Zahm when checking the carbonation of our light lager. That means we've been carbonating to a lower level than we intended.

We adjusted the carbonation to 2.80 volumes, but we noticed the lager tastes a bit more acidic/tangy than we'd like. Our pre-carbonation pH is 4.25, so we're wondering if we should adjust it to target a final pH of around 4.40 to reduce that acidic perception.

What carbonation level (volumes of CO₂) do you guys usually target for your light lagers?

We've been getting a nutty flavor in most of our beers (more noticeable in lagers) and cannot figure out where it's coming from. It almost tastes like the papery part of a peanut.

We tried changing malt, hops, and yeast strain with no difference. We make sure we are not over extracting by checking last runnings as well. This flavor comes off stronger in our 30bbl brewhouse compared to our 5bbl pilot brewhouse.

It's not diacetyl either since we get them checked at a lab.

Has anyone come across this problem?

Thank you for any input!

I am familiar with shipping small amounts of beer for competition and Craft Beer and Brewing. However, I am looking to see how you ship cases or one way kegs in trade to other breweries. Obviously this is not going through a distributor, but a lot of states allow for a product to be donated and not have to go through distributors. Working to get beer in from friends across the country and not sure best way people have done this.

I accidentally force-carbonated a couple of kegs with less CO₂ than I normally do, and the result was much better than I expected.

Both beers (a lager and an IPA) ended up with enough carbonation to feel lively, but not excessively fizzy. They seem easier to drink, leave less of that “full stomach” feeling, and I’ve even noticed customers drinking them faster and commenting on how smooth they are.

Another thing I noticed is that they’re much easier to pour from the tap. The head is easier to control just by adjusting the glass angle or the pouring speed, instead of fighting excessive foam.

It made me wonder whether we’ve become used to over-carbonated beer.

Are there any commercial breweries that intentionally carbonate their beers at lower levels? I know traditional cask ales are naturally less carbonated, but that’s a different serving method. I’m thinking more about kegged beers that are deliberately served with lower carbonation, or even brewed and packaged that way on purpose.

Has anyone else experimented with this? Thanks!

We recently started filtering our light lager and pilsner. 60 bbl batches. Both get Clarex at pitch and crashed for minimum 3 days before filtering. The pils does get a 0.33 lb./bbl DH before crashing. Polyphenols, but very light DH rate.

40x40 Criveller P&F with 40 Seitz K900 sheets (10 micron), relatively coarse filtration. We purge and verify DO with an Orbi. Balance line connecting. Hot water sani, then phosphoric solution to cool & sani the filter & sheets. VFD centrifugal pump between tank & filter, then to a lager tank.

When pulling a sample post-P&F, the beer is crystal clear. The very next day, samples from the tank are hazy and take 1-2 weeks to drop. We've verified DO is within tolerance. We'll add a little Biofine to speed up the process. This has happened to all 4 batches we've filtered.

I've asked Scott Labs for an explanation. They are thinking K900 sheets leave particles with a positive charge where they reform once transferred to another vessel. They said we'd have to go down to a K250 (2.5 microns) to get a NET negative charge to prevent this.

Has anyone experienced this? Any suggestions?

I recently used Campden tablets for the first time, noticed nothing at all so that's fun. However I have noticed that some brewers dislike the use of them but I don't know why, do they not just get rid of chlorine and chloramine?

Also don't smell the things, that was a one time mistake, my soul departed from my body

This morning I'm cleaning up a stupid mess cause boss put a bunch of fermentable bullshit in an oak barrel and put the bung back in.

Seriously. This guy has been doing this for ten years but with no previous professional experience (homebrewer only) and still does shit like this on the reg. I'm sitting there filling up kegs and suddenly there's a bang and there's a stream up to the ceiling of product and macerated berries. 15 foot radius of red gore and my back of all things is covered.

Video is me breaking the seal on second barrel before it has a chance to do it on its own.