Here are the top 10 most popular CBP posts of 2023

10.

Well, after returning from CBC, our staff informed us of some concerns. Therefore, we had to post this to our page. We have had rules posted in the taproom and beer garden as well as address the situations as they occurred. We just felt that this needed to be addressed on social media.

 

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9.

Hi. Hoping to get some help with the results of mixing chemicals that should not be mixed and their effect on stainless steel.

Came in this morning to the lovely news that our assistant brewer had mixed PAA at 0.25% (instead of chelating agent) into 65C/150F caustic at 1.5% prior to running CIP on the heat exchanger. He noticed his mistake after running CIP for about 10 minutes, at which point he drained the kettle, rinsed it, and made the correct chemical mixture and proceeded with CIP as normal. At the end of CIP he noticed the discoloration on the bottom of the kettle. Note that we insert a stainless cross piece into the kettle drain during CIP to prevent air being sucked into the pump. Also, as of now scrubbing with acid, caustic, or melamine sponges does nothing to improve the issue. We have confirmed that the discoloration has not extended to the piping between the kettle and the pump, so is isolated to the bottom surface of the kettle.

We spoke with our chemical manufacturer and they are of two minds. First possibility is that when the PAA and Caustic mixed, the heat from the chemical reaction burned the stainless around the cross piece, changing the color. Second possibility is that the chemical reaction caused scoring in the stainless, which then allowed chemicals to seep into the pitting.

In the case of burning, the chemical supplier has suggested that the only option would be grinding/polishing out the affected areas (which obviously isn’t ideal from the POV of stainless integrity). In the case of pitting/steeping, they are advising that we re-acid the tank to restore the passive layer.

Looking for any and all advice here, but specific questions are:

1. Is it safe to assume that this is a burn issue, and therefore it is safe to use the kettle as normal?
2. If it is, is there anything that can be used to reduce the discoloration?
3. If it is a pitting/seeping issue, how much concern is there that it will continue beyond what we already have with continued use? And will an acid cycle actually help?

Thanks in advance.

 

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8.

Fairly accurate article. No huge revelations.

What do you think?

 

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7.

Bottleshop/Taproom owners- How many of you sell macro brands? We’ve held the line on selling only independent but the tides have changed & we’re thinking of giving in. Thoughts?

 

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6.

[Anonymous Post]

Rookie brewer here. Interested in brewing an NA beer. What are the risks of serving on draft?

Posting for a member who wishes to remain anonymous (feel free to always reach out to me if you’d like the same).

 

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5.

[Anonymous Post]

Just received this google review. I want to respond and tell this person to jump in the lake, but I know that’s not best for the company. What advice on response can I get from the hive-mind?

Posting for a member who wishes to remain anonymous (feel free to always reach out to me if you’d like the same).

 

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4.

Light smoky off flavor in our hazy ipa when tasting from sample port. Have made many times but this is the first time on new 7bbl system (typically 2, 3 bbl batches) I’m assuming it’s phenolic/ 4vg (not infection) so either too little yeast pitched based on our 3 bbl recipe scale up, or 7bbl fermenter pressure high during fermentation? Thoughts? 💡 more info from posts- electric brewhouse, elements are soaked and were cleaned, it’s 2.9#s dry hop per bbl, and I’m changing the carbon in the filter to be safe)

Never had to deal with this before, was going to finish it at this point to see , but will it subside in finished product or will it have to be tossed (not going to serve sub std beer). Pic of our brew area with new 7bbl brewhouse and tanks. Thanks in advance.

 

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3.

Hey taproom managers/owners, what are the top 5 metrics you check weekly?

 

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2.

Bad kegs (out of Warrenty) have built up in our warehouse over the years. Is scrap the best use for busts kegs? I see them used as urinals and light fixtures but that’s not quite our vibe. About 20 kegs.

 

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1.

Hey all. We had an unexpected foam party out of the blowoff during knockout. I have never seen this before. The tanks were rinsed of all caustic and sanitized with peracetic acid. Has anyone ever had this happen? Any clues as to what would cause this? Thanks!

 

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