yummy.

Moving a good ol' Mexican Lager, first thing in the morning.

Fresh Simcoe picked this morning going into a hopback for a wet hop beer. Tis the season y’all! Bale Breaker Brewing Company.

Long story short, but we are battling leaking seams after a week or so. All of our numbers are hitting BANG ON when we tear down, so I went and bought a microscope to look at the actual layout of whats going on inside the seams.

I think my issue at this point is "ACTUAL" overlap is short because of the two tunnels at from at the end cover and body.

When you tear down the seam and measure the body and cover it doesn't take into the account those tunnels... and mine a way too big.

I can close the lower tunnel by increase the spring pressure until I bury the body hook, but I cant for the life of me close up the other tunnel by getting the cover to hook up in there higher.

Running an inline PSA line What do I move? - Op2 raise the roller ? Any ideas?

Ball Lids (measurements in thous)
Op1 Thickness 76
Op2 Thickness 42
Height 97
Countersink .2705
Body Hook 64
Coverhook 57

Needed a barbed fitting and some tri clamp gaskets. One fitting, 25 gaskets: $32. Shipping: $40.

I added 25 more gaskets. Total: $50. Shipping: $70. Inch and a half gaskets must have gotten really heavy since I last bought them.

Good morning Grain Gang

Age old questions, with seemingly no “perfect” solution. But hey you don’t know if you don’t ask!

We are currently producing about 8000-15000 pounds of spent grain a week, Monday thru Wednesday. Our farmer comes once all brewing is done, and he hauls away in both a trailer and the classic grey bins.

Unfortunately, as we all know, standard dump trailers can leak , and totes can get busted and leak too. We are really trying to keep our place looking sharp (also worth noting… dirt parking lot, hard to clean) and are curious to see if others have discovered trailers that don’t leak and can still be dumped, or other creative ways to handle the ever present essence of 3 day old mash in the parking lot.

Cheers all and thanks for your ideas

Have a great and safe week

So I'm looking at making a pear blonde. I know pear doesnt have a strong flavor overall. I'm trying to find ways to boost the perceived pear flsvor without using flavoring extracts. Choices are 1) use similar fruits like a golden apple puree, 2) use dried pear slices in secondary, 3) changes to technique. Examples being adding malic acid or changing the time/temp i add my puree at, 4) something else?

Hey All,

I just ordered some Amplifier Hop Oils and am very amped to play with them. I've searched a fair amount in this forum regarding how much and when folks are dosing beer with these products. I think I have a pretty solid handle on starting on the low end of the dosing rates so as not to take things into solvent and rotten fruit territory, but am curious about how those use these are employing them.

My actual question is regarding where people have found good impact for these products ie active ferm addition, post fermentation DH, or dosing into brite or serving tanks. Obv mileage may vary but I'm curious if there a diversity of experiences and opinions with these products. TIA

There will be a pressure bypass valve, pressure gauges, etc..

Sorry I have posted this before but actually going to re-pipe it this weekend since im adding a chiller and the two sets of 3 tanks. Basically I would just save a pipe on the second picture since there will only be 3 pipes coming from the middle row.

Have any y’all utilized a snake to control rodents in a brewery?

As much as we would love to have a cat we cannot.

Might be able to sneak a snake in.

Cheers

Hey Everyone,

We've been bumping up the dry hop amount from 2lbs / bbl to 3-4 and suddenly yield is in the toilet. When dumping yeast and hops I'm not getting nearly as much in the cone and it appears to be mostly floating at the top.

I am rousing hops 24hrs post dry hop on these beers, for whatever reason its just not settling. Rousing with co2 through racking arm in bunged tank, 15psi for 20sec bursts 3x over 6hrs.

Any advice is appreciated, had no issues at the 2bbl rate but now that its increased its been a cluster fuck. Mostly done in Unitanks and given 3 weeks time at packaging temps.

Cheers

Hey all, my team and I have been having great difficulty getting invoices through today, mainly receiving the JSON error seen in the image above.

It is occasionally saving a draft invoice or two, but largely freezing and doing nothing, or creating the draft and then also eventually submitting an invoice.

Hoping to know if other folks on the platform are having similar issues, so far we have not heard back from their support team.

Hey all,

I am trying to find some gaskets that fit my stainless carb stones and unfortunately the ones I got from Zahm & Nagel (pictured above) are too small for ours.

Our stainless steel carb stones have a 29 mm OD and the gaskets from Zahm are roughly 26.4 mm on the inner section where the stone should fit.

Our carb stones came with the BBT tanks from a 5 bbl brewhouse which we sold years ago and I don’t have much information on the OEM.

Thanks for any help yall can provide!

Hello, fellow brewers!

I quit my job at the analytic lab to start a career at the brewery. I've been a homebrewer for 2 years already with a motto to brew as best as i can, i.e. try to control most of nuances.

Soon, i'll be highly integrated into the life of the brewery. What advice would you give me to have a solid start?

Thanks in advance!

P.S. How to sparge thick mashes successfully? We are planning on brewing a NEIPA with 65% pilsner malt, 20% oats and 15% wheat malt.

We purchased a used RAD mill and chore time auger a while back and it came with a VFD. The mill is a 3ph motor so I am guessing that’s the motor it could possibly be for. Does anyone run a VFD on their mill? I have never seen one set up that way.

It’s possible we just got a free VFD!

Thanks in advance, fresh hop dump picture for attention.

For those selling kegs to independent bars and restaurants: do you care about how your beer is poured and served after it leaves the brewery? Have you ever seen poor pouring or draft practices affect its quality or your brand? If so, do you do anything about it?

I've been using Fermcap S dosed at 10ml/bbl with decent results, but recently bought a gallon of Patco 376 after reading positive reviews. What rate are you guys dosing Patco? I assume it's somewhat similar, but figured I'd check with those who actually use it regularly. Thanks in advance.

love liquid bread!

Any suggestions on where I should check out?

My most popular seasonal, only behind my Irish Red.

In case you're wondering:

Dark Munich 37% (in a row?)

Czech pilsen (don't tell my German grandfather) 24%

Vienna 24%

C65 7%

Canada 2-row 5%

Acid malt (for my basic-ass water) 3%

Tettnang & Northern Brewer

Cellarscience GERMAN Weinstephan yeast

Canadian breweries: oats from bsg.

Just found a bag of Oio rolled oats teeming with weevils.

I FIFO and it was in the middle of the stack of oats and there was only one.

All bags were from 2026 except this weevily bag. It was from Nov 18 2025.

All other bags seem unaffected.

Check yo stock.

Just refreshed the guards for my daily carry out of this worn out cut proof glove. I cut the fingers off the gloves for the screwdriver and straight pliers, and used the thumb for the angle pliers. Been doing this for a couple years now and thought folks here might find it useful!