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Master Brewers Podcast

  • A preview of the Olympics of brewing conferences, the WBC, which only occurs every 4 years and hasn’t been held in person since 2016 due to the pandemic. Special Guests: Lauren Torres and Sylvie Van Zandycke.
  • We go behind the scenes with the 3 moderators responsible for ensuring the highest possible quality content on the industry’s best technical brewing forum. Special Guests: Andy Tveekrem, Lars Larson, and Walter Heeb.
  • Does your brewery can or bottle? Do you pay close attention to your rinser or just assume it does what it's supposed to? This week on the show, we take a deep dive into water rinsers with a team of Master Brewers who collaborated to publish a Best Practices document you can use to get bottle and can rinsing done right. Special Guests: Ben Bailey, Dave Duff, Eric Samp, Heather Muzzy Caron, and Tim Lozen.

Latest Discussions

  • Posted in: Ask The Brewmasters

    Hi Rachael, As long as your tank has adequate vacuum relief (open ports, cracked or open manway, racking arm removed and port left open, etc.) you should not be at risk for imploding your storage tanks regardless of residual CO2. As far as your caustic ...

  • Posted in: Ask The Brewmasters

    The formula TPO = (some number) x DO is not at all general. The (some number) varies a lot with temperature and headspace ratio (Vhs/Vbeer). ------------------------------ Roger Barth Author (with M Farber) of Mastering Brewing Science ISBN 9781119456056 ...

  • Posted in: Ask The Brewmasters

    The issues of CO2 and CIP are from the reaction NaOH(aq) + CO2(g) --> NaHCO3(aq). (aq) means water solution (g) means gas. The two effects are: Loss of CO2, hence possible vacuum. Loss of NaOH (caustic) hence ineffective CIP. Neither of these ...

  • Posted in: Ask The Brewmasters

    Ian, I believe the number used in that calculation would have to be a shaken number, it also assumes that you have a perfect fill with ~15ml headspace on a 12 oz can. Over filled cans will have a lower ratio - ie. 363ml beer in can might be 1.5x shaken ...

  • Posted in: Ask The Brewmasters

    Hello Forum! We recently met with a water filtration company, as we are looking to install a system to filter out chloramine. Some of our staff can detect it in our tap water, while others cannot. Our water tested at 0.85 mg/L chloramine. Our municipality ...

  • Posted in: Ask The Brewmasters

    Hi Racheal, A couple thoughts without going through a lot of calculations. There is no "zero" CO2, because ambient air is 450 ppm+/-. Also, in the States, we have a workplace exposure limit (8-hr all day avg exposure without a respirator) of 5,000 ...

  • Posted in: Ask The Brewmasters

    First we hot-rinse our tanks to remove physical debris and trub. Similar to Tyson Arp, we use a blower pump to force outside air into the tank through the CIP or vent arm through the top of the tank that pushes CO2 out of the cone at the bottom and through ...

  • Posted in: Ask The Brewmasters

    Hi Jacquelyn, For that calculation do you use a shaken or unshaken DO number? ------------------------------ Ian Savage Crux Fermentation Project Bend OR (970) 306-3645 ------------------------------

  • Posted in: Ask The Brewmasters

    I can't answer your specific question about target ppm levels, however, as it takes a lot of air volume to blow out a tank, years ago we started using a shop vac set to 'blow' and it works quite well for this task. I imagine it's cheaper to run than ...

  • Posted in: Ask The Brewmasters

    Hello everyone, I was hoping someone might be able to tell me a recommended maximum ppm value of residual CO2 leftover in a brite tank or storage tank before it is safe to use a caustic wash via CIP? We do not want to risk implosion, or dilute the ...

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