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I did what he mentioned above on a 120a 3bbl brucontrol control panel I built.. it actually made for a cleaner install inside the control panel.

I own a small brew pub. We brew about 40 times a year Iive used the same kegco 3 roller mill I motorized since dec 2018 and it shows no sign of wear yet when grinding all this grain for 3bbl brew sessions. we have literally pushed thousands of lbs of grain through it at this point.

I used to use DC pumps like the tan food grade 12 and 24v models and the brewpi 24v TD5 with pwm speed controllers when I homebrewed for years. now I still use multiple TD5s this way with pwm speed controllers at my Brewpub. We have larger ac pumps as well all the way up to .75 hp. when it comes...

I was arguing the point that the wooden vessels that have continually been in use in the brewing and distilling industry for hundreds of years have in fact been proven to be safer than some of the other materials introduced to the industry later. I pointed out the very real case that many here...

Just to be clear here, are you saying you believe storing beer in wood is an unsafe practice outlawed in 1906 and no longer commonly (and legally) done today? because you sure are misleading those same folks with the statements your making insinuating this. As far as the enactment of the safe...

I took part in a brewery tour across state at a rather large brewery about 5 years back. When they were showing us the brite tanks I was actually a bit disgusted with the exterior conditions or the tanks and the fittings which looked as if they had not been removed or cleaned in a long time, It...

And even with the proper equipment and procedures accidents and mistakes can still happen. Typically an infected beer will not make one ill from what Ive read but I'm sure it could happen if it was bad enough or depending on the type of infection... Ive also had infected beer at breweries before...

And it seems some here would have you believe that you will be the undoing of big brother allowing you to homebrew... if that were true we would have all been banned from barbecuing or even cooking at all at home long ago. Use common sense here people was all I was trying to say.

What are you talking about? I do not wish to get into a pissing match with you but we are not hiding from anyone and we are not doing anything wrong. I have stated multiple times we have been visited by inspectors and other than fixing a broken bathroom door closer we have never been in...

With all due respect here, you can google them all you want, I'm commenting as a brewery owner operating since 2018. I never said the states didnt regulate or inspect them? In fact I also mentioned the NY dept of farm and agriculture is the only one I ever heard mention of inspecting any...

This covers it. just like comparing the use of a wooden barrel or foeder to putting socks or undies in the fermenter. I think it would be an eye opener to see what beers are brewed in such fashions and how they fare in the consumer market. Much of them are sold by the bottle. Honestly no one...

Yeah its simply not like you think, coming from homebrewing and opening my own brewpub myself a few years ago now, It was an eyeopener talking to other breweries and actually seeing thier process, Even the conversations on the probrewer forums, made me realize many homebrewers go way overboard...

Ive been there.

and its BOILED and FERMENTED with alcohol being the result afterwards all of which would realistically make this a complete non issue.

yeah biology was a real treat learning about the statistics on the amount of rat hair a feces found in coffee and cocoa and the amount of legally allowed protien in ketchup from the big green tomato worms..

Yes I agree, as I mentioned above the beer was the main staple because so many got sick from the water and lack of knowledge on how to keep it safe without using fermentation and alcohol. Even back then though it was still the made made materials/ equipment that ended up causing the most health...

yes really, some of the breweries in Belgium still look like this. for the lambics they pump the beers onto ancient throughs in the attic or roof for the wild bacteria in some traditional breweries. and yes much of the old beers were nasty and full of lead even as they moved to lead based...

Good point. but using a cooler mashtun is something many here including myself have done thinking "hey they are food grade" with that false sense of security... coicidently the highest sparge temp you want to use is just under that 170degree safety threshold.. also whats considered safe today...

I will argue those wood vats were safer any day of the week... Back then the yeast that infected the barrel whether wild or intentional was responsible for much of the beers character. some beers are still fermented and aged in wood like bourbon barrel aged stouts.

right but you can only assume its foodsafe for intended use... different plastics have different temp ranges they remain stable for. If you ever had the liner of a cooler warp or bubble on you that is because it reached a higher temp at some point than it was rated to be food safe. once a...