We are adding 60 and 100 bbl tanks. Wonderful, but... First, who makes the best yeast brink? Affordable? Any feedback on GW Kent brink? I don't see many suppliers offering 120 - 180 gallon yeast brinks...what about Stout Tanks, brewhemoth, or Blinchmann Engineering? Or Dayuwz, Chinese supplier? Do you adapt a fermenter? Who
How soon before pitching in-line should i pull a brink out to let the yeast warm up. I use a retro fitted 1/2bbl and we store our brinks at 34-36 degrees F. Thanks Jim
What is everyone's yeast management process? Specifically, some things I was wondering if others do: Are you crashing temperature before cropping or warm cropping? Do you acid wash or dilute slurries with water? How long are you storing cropped yeast? During this time do you feed, aerate, release CO2, etc?
The added water slows down the yeast using up their energy storage and extends the time that harvested brinks can be stored and remain vital enough for use in a new fermentation. Adding a small amount of tetra-iso extract to the brinks is used to combat beer spoiling microorganisms tetra-hydro-isohumulone in 20Kg at 10% strength.
We pull our yeast samples from our brinks in to 50mL centrifuge tubes for testing, and depending on the density of the slurry (thicker being more stubborn) even a small bit of residual Co2 can make it very difficult to pull a full sample with the (10uL) micro pipette for dilution.
Corney brinks We attempted to use a corney for a brink by removing the inner valve stem on the out post but it would still get plugged fairly often. We then had the lid drilled and welded with a 90 deg TC and a down tube. Worked well but it ended up being too small of a volume for us and we were also quite nervous about all the nooks and crannies.
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Hi, I am looking to purchase a small peristaltic pump to keep the yeast in suspension in my 100L yeast propagator. What is the specs I should look for ? I would also use the pump to transfer yeast from the cone to my brinks. Thanks
Thinking about possible beer lineups for a startup. I'd like to do a mix of Belgian and British style ales. I have one pro-brewer acquaintance who uses up to three yeast strains in his brewery (using converted corny kegs as yeast brinks) and another brewery owner buddy who says any more than one yeast strain is too many.
A partner and I are on the brinks of starting a new brewery, in the planning stage, etc. We plan on starting with a full 7bbl system and have no idea what brand (s) of equipment to look into.
