Here are the top 10 most popular CBP posts of 2024

10.

Alright. As much as it pains me, I need to make several kegs of green beer. Does anyone have a tried and true dosage rate for this food coloring? I searched the interwebs and this group, and I didn’t find much on the subject, except for *how* to do it, not *how much* to use. We already have a solid method of adding adjuncts to kegs, so I just need amounts. Thanks in advance.

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9.

I need suggestions for a yeast which will result in a seltzer base as neutral as possible. Thank you

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8.

Ok, I am really scratching my head here. How do I keep this little piece of…equipment…from leaking CO2? It just has the standard silicone check valve inside. I have tried barely finger tight all the way up to cinching it way down. I have made sure that the hose clamp is exceptionally snug, still, it appears to be leaking where that silicone check valve is. And it isn’t just one, I have multiple disconnects doing this. I feel like I am missing something. Thoughts?

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7.

Asking for a friend: “Do your hourly brewers get paid holidays?”

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6.

One of our brewers didn’t check the temp controller when he moved a fresh batch into a fermenter and the next day it was discovered to be at 35°.

We’re a small brewery with limited equipment. I think I have a solution to bring it back up to temp.

But I’m unsure about how long I have before I need to be worried about botulism growth. It was oxygenated to our standard volumes (7ppm) and spent 24 hours at 35 degrees before someone noticed and increased the temp to 66°.

Unfortunately the yeast strain (dry) that is in it has a range that starts at 64°, so I don’t expect it would start doing much before it got to 58 or so.

I suspect I’ll need to give it a bit more oxygen at this point or possibly repitch. I’m not overly worried about the yeast side… more concerned about how long before I’m secretly poisoning my customers. First time I’ve had to deal with this.

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5.

Any thoughts? Why are brewery sales down?

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4.

I’ve worked in a fair amount of cellars before. This is by far the best designed one. Look at all of the room and the well done insulation. Wednesday vibes.

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3.

Hey guys and gals. Any advice on what I should do here? Just knocked out a batch and moved the racking arm and the gasket has dislodged a little. It’s not leaking but not sure what will happen when I package in a few weeks.

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2.

Best way to make a NA beer.

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1.

What is currently surprising you most about our industry?

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