I recently came across the IBDS Operations Management Certificate courses and was wondering if any one had taken them and if they were worth it. At $300 for all the short courses its not too expensive compared to some other stuff but I still don't want to waste my time or money on something that's BS .

https://www.ibd.org.uk/courses/operations-management/

Looking for replacement SMS-style racking arm gaskets for some Chinese-built tanks. Problem is, it's a 2-3/4" / 70mm nominal size, which apparently is a nonstandard size that neither brewerygaskets.com nor anyone else on the whole internet seems to carry. Anyone else have these or know where to source them?

Has anyone experienced discolouration in their HLT? Currently experiencing it on our end. Did an acid shock (nitric/phosphoric followed by non-caustic alkaline wash) and it looks moderately better, albeit not perfect. Just curious if others have experienced this and what your approach to addressing it was. Cheers!

Howdy,

We have some big drops of beer and other stuff coming in soon. I know we all struggle with storage and I was curious what interesting storage work around are out there people have implemented in the cold boxes. Especially. We for example dropped some shelves from the ceiling on threaded rods supported by mdf on the outside top of the cold box to spread the weight.

Everyone knows that the job market is shitty in our industry right now, but it is even more shitty to leave unsuccessful applicants hanging.

It only takes a couple of seconds to send out an email thanking them for their time.

Is anyone here stacking pallets of 12 packs without corrugated case trays? We are doing 12 packs loose like this for Costco but having a minor cosmetic issue. The condensation moisture from the cans warming up causes some of the cartons to stick together after it dries. The carton still holds up alright but it leaves visible ring sin the printing on the cartons it's touching. I'm thinking to use pre-cut 40x48 corrugated sheets in between each layer of cartons to help with this but would love to know if anyone has a better solution. Thanks!

Codi CCL-45 Counter Pressure Canner (3 head), SKAFAB Microbus Depalletizer, Packleader ELF-50 Labeler for Sale, set up for mobile if wanted

 CODI CCL-45:  Been used for approximately 110,000 cans.  Runs excellent and have canned off of brites and kegs with very little to no loss (less than a case per run).  Had it running at 30 CPM under perfect conditions but averages about a case per minute.  Has lid chuck for B-64 cans but that can be changed with a call to CODI.  All the bells and whistles possible including the CO2 tunnel from fill heads to seamer and pre-purge.  Never checked DO as I do not have equipment but I know it is extremely low based off our shelf life on the IPA we put through it.  The whole line can be set up in a multitude of ways to fit most facilities (straight or a 90 degree to the left after canner onto rinser / accumulation table).

Codi Rinser / Accumulation Table: Has excellent rinser with air knives to dry cans before heading to the accumulation table.  Can just be a table or set up to have a labeler directly after.

SKAFAB Microbus:  Semi-Auto (need to manually raise each layer but 1 man job).  Used for the same amount as the canner.  Folds up and is easy to move with a pallet jack.  Very little can loss when loading cans as well due to the engineering and set up of the machine.

Packleader USA ELF-50:  Runs as well as about any labeler with the occasional hiccup but takes no longer than a couple minutes of pause to get it running smoothly again.

Custom built Trailer:  25’ interior trailer with 3,500 LBS winch for loading equipment up the ramp.  Has rollers on the floor to load the depalletizer which is transported on a skid, needs winch.  Trailer has a roller on the ceiling to pass winch cable through to then help load the canner.  This is available but not included in the price.

Price: $130,000 without trailer $137,000 with trailer.  Transportation from the pacific northwest in my trailer can be discussed for a reasonable fee but could also include a couple days on site for training.  This canner runs itself mostly but has places to watch as does any canner and knowing those makes it run that much better.  I have ran every can myself and done all maintenance / repairs.  Everything is in full working order now and ready for the next beverage. Photos available upon request. Video is set up with 90 degree turn after filler but as said previously a straight line is possible as well.

Been interested in the concept of a Gluten Free Sour for awhile. I see Corporate Ladder, Xul, and many others releasing things as GF Sours. I tired the PB Mixtape from Xul this past summer, and while it is not beer it is wild. I'm trying to sort through how its made and the TTB side of it.

It seems to me that it is a sugar wash and distillers yeast, and my guess is that since it isn't being distributed out of state they do not worry about the TTB classification. I know that things got weird a couple years back with the seltzer craze, and was it a TTB or FDA issue. Would this be the reason to just call it a GF Sour?

I'm running a new 80k glycol chiller, with copper line to the outdoor unit, and 2 inch pex B on the inside. The pex line came coiled, and I'm having a lot of trouble straightening it sufficiently to make good connections. I've tried heating, pressure, etc, but this stuff is holding the curve of the coil very aggressively. Does anyone have any good tips for addressing the problem?

New to me Gosling, trying to get it going. Everything moves except the seamer chuck, so the cans aren't sealed except for two points on either side. The lift table puck has been cleaned and greased, but I cannot find any information on taking out the seamer spindle for cleaning, and can't seem to figure out how I can lift it out to clean it. Manuals are fairly unhelpful

Edit: the VFD spins freely when not under tension with the spindle belt. The chuck itself I can move, doesn't feel gritty, but slow. Seems to me that the VFD is being overclocked and stopping, which it should do, but I'm unsure of how to take apart the spindle for cleaning so I can test that once cleaned and greased.

I usually get my Ultra Niter and X-Puma (for keg washing) from CMG, but it looks like they permanently discontinued carrying their products

Does anyone know of anyone else that carries these two Birko products? I'm about to reach out to Birko directly, but figured I'd check here first

Alternatively - has anyone else that previously used the Ultra Niter/X-Puma blend switched to a different blend/chemical supplier?

This might be a long shot, but the bottom can lift seal folded over on our ABE CraftCan seamer and right now we're unable to can, shutting down our production.

We've contacted ABE and every distributor for Canada and nobody has this specific seal in stock. We've even tried looking for the same kind of seal from different seal and gasket manufacturers, but no luck so far.

Any chance someone has a spare seal they could ship to us? The part no from ABE is 100-120375, but we really only need the green wiper seal. We're in Winnipeg, MB

This would really be saving my ass

I’m assuming it’s not possible due to permitting.

Looking to start up a small 5bbl micro brew, and also looking to get a canner. But it seems to be either i spend $500 or $25k, does anytone have anysuggestions for something around 5k for lack of better word or that 120 cases a day?

Got a tough question involving process? Wondering how to build your own flash pasteurizer with extra spool, some tri-clamps and a bicycle? Curious the latest studies on stress gene expression in Brettanomyces? Talk about it here!

Hey team

We brewed a dry Irish stout, 90% Marris Otter, 10% Bairds Roasted Barley. WLP004.

Its not a horrible beer, but it's got a soy/marmite/sherry character that feels wrong for the style. Where did I go wrong? I was hoping more Guinness like.

Edit for clarity: I first noticed the soy sauce flavor on day 2 of fermentation, which makes me suspect it's a wort product not an autolysis product

Hey guys, first time poster here. I live in Melbourne, Australia and I have a beer problem.

I run a craft beer bar in the city which has 9 different taps, but 12 total, the first three on each branch being split lines of the first three beers.

One tap is going absolutely mental, pouring way too fast as if it’s over gassed, but the other tap on the other branch, connected to the same keg via the split line, is pouring fine.

What do I do!? I’ve replaced O rings and cleaned out the tap but am still at a loss as to why this keeps happening. I have to stop using it while it’s not working as it’s contributing to so much wastage.

Any helpful tips or tricks would be greatly appreciated.

Cheers!

Any breweries in Texas looking to hire an engineer/mechanic? I currently work for a craft brewery in Texas making less than 10k bbl a year(even though our facility could do 12k). Been with this company over 10 years and I have essentially worked myself out of a job. Owner has put the company on cruise control so no new projects for the foreseeable future. I am bored beyond my wits and the work I have is the low hanging fruit, basically I have become a janitor. It all pays the same so I can't really complain but I am a skilled tradesman and I am underutilized.

I'm working on putting together a cost analysis for the other owners about the feasibility of buying a small single can filler. One of my big pushes was that it would enable us to sell something other than crowlers as beer-to-go onsite.

Those of you that do this, how much do you charge for a 6 pack to go? I did some number crunching for prices ranging from between 12 and 24 dollars a 6 pack.

I know we could also use the filler for distribution, marketing purposes, events and many other things. It seems like a good investment to me, but I need to sell them on it too. I'm also probably biased since I'm the brewer.

Found on a pump in this bizarre brewing system I inherited.

What does everyone use for calibration intervals / frequency for their temperature measurements?

Got a sweet business plan you want some feedback on? Not sure how to lay out your equipment? Thinking about going pro? Post your questions here and likely some of our regular contributors will post answers! :)

Hey! we are looking to add some new equipment but the office says only equipment that will save the brewery $.

I was thinking in something to recover c02 but that is probably way to expensive, same with the centrifuge. I only have 20-30k to spend. We are a small 10bbl brewhouse with (7) 20bbl tanks.

Throwaway

TLDR

Carry on working for an established brewery or start one my self?

Based in UK

I have an opportunity to set up my own brewery and I'm just after some advice

I've been a professional brewer for close to 15 years. Im qualified and have worked in most areas of the industry from fully managing 10bbl open top plants to automated kits churning out 125 hec a day. Although I am out of touch with a lot of what's going on in the industry.

I'm currently the only brewer where I work and the job is tough, I can be producing 300 + hec a week on a 15bbl plant (5 brews a day) for ourselves and contract for other breweries. I'm overseeing all packaging (keg, cask, and taker) and all warehousing, as well as all the other aspects of the job. I have an apprentice and 2 brewery assistants so the whole thing isn't entirely on me. I'm doing up to 15 hours a day and struggling with the work load.

However I think I get reasonably compensated maybe ~ £30'000 + overtime.

I've recently been offered the opportunity to take ownership of a 10bbl plant (joint ownership with 2 others I know well and have worked with previously) The brewery was reasonably well known in its time but died during COVID and has been mothballed since.

The original owner just wants to see the brewery operating again and wants no more input other than as the landlord. They are willing to forgo rent until the business is in profit (they are an old employer of mine but now retired) They're happy to have this written up in a contract.

There will be a few upfront expenses to get the place operating again but not too much I don't think.

I just don't know if I should stick with the devil I know or take the leap. I really need a stable income for one.

I'm just wondering what others would do in my place?

I know now might not be the best time to start a brewery and there are a lot of risks involved.

You can use this thread to discuss what is coming up at your facility this week. Cool new beer being brewed? Fun beer fest or other event? New equipment arriving?

Hello guys.I am seeking for scholarships in brewing or malting science. I am in my early career stages and from Southern Africa. I appreciate the tips. Thanks