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This is interesting if you feel like making a free log in... http://www.esmagazine.com/articles/97570-designing-a-steam-systems-for-a-brewery? They say that commercial breweries operate at 12-14.5 psi steam pressure.... 15psi is the threshold where it becomes a power boiler ( higher ASME class)...

I've been following this thread for a while- any updates? A few comments: Your water heater should be OK. I sell "american water heater" at my day job at a boiler manufacturer (i believe the same parent company as AO smith) and they are typically "glass lined" not plastic lined. If i...

then the flow rate would change relitive to how full the bottle was... also i cant store the bottle under the bar... keeping a constant pressure on all the bottles will make its easier to calibrate.. i would need the same setup even if i gravity fed... you would need to break the suction in...

well, each bottle will be pressurized (the T joint provides 3 in/outs, bulkhead, liquid out, gas in) and hooked up to a solinoid valve care of Valves4Projects on ebay... an Arduino will control the bottle pours which will be received via Ethernet shield from a custom JS or PHP web browser im...

Hi everyone, I am doing the leg work on a project i have been dreaming up for a while... a automated bartender. Anyways, once i start building ill post the details if anyone's interested, but for now my problem is finding cheap parts to create the bulkhead for each bottle of booze/mixer...

Synovia- could you comment on back sweetening? i do keg (got sick of bottling after 1 brew) and would be interested in what your thinking for the cherries.

has anyone tried the cerise from founders? and more importantly does anyone have a recipe? ive seen recipe's for the cherry wheat that sam makes, but most (including myself) seem to think its nothing special. the cerise on the other hand is delicious, and is the beer that got SWMBO drinking...

hey everyone sorry for the noob questions... ive been overdo for some sort of problem in my new-found hobby... I just finished letting my founders breakfast stout clone condition (kegged) and tapped it the other day. It tastes good... would be better if there weren't particles floating...

hey everyone, I have been working on solving a problem with keg taps for quite a while, and would love some help with any brainstorming. I have been trying to solve the problem that arises when pouring the first beer in a while out of a keg. The warm tap causes the first beer to foam up...

assuming i understand it correctly, high density vs low density refer to the power / unit area.... high density would mean high power output to a small area, meaning higher surface temperature on the element = scorching. Low density and ultra low density elements have more area for the same...

that might not be the case... use an arduino development board and you could control and interface 15 digital signals for 35$ (cost of board + usb connector to computer interface). As for the actual measuring, i had a few ideas... ive thought about this extensivly, and i guess the first...

if the pressure was low... 1/2 atm gauge, i dont think the co2 would be particularly variable in solubility... The equilibrium reaction for co2 dissolving into water occurs orders of magnitude faster than the co2 leaving water. So as long as i dont have a pressure change large enough to cause...

i use corny kegs as fermentors, so they should be sound up to several atm's of pressure, i would also be able to set up the micro controller to release at a pressure limit... if you think about it, even airlocks add some pressure... i dip a tube into about 6" of water, so theres a decent...

i suppose another option could be micro-controlled... if you did time based gas releases, where every say.... 30 min the airlock would be opened and then resealed... you could do a pressure reading before, and calculate how much gas was released each release (from pressurized to roughly...

well,i cant take a gravity reading every time i walk by the fermented... im an instant gratification kind of guy....

i did some basic calculations today, and found the amount of CO2 produced (per %ethanol per volume of beer). That got me thinking... couldnt you capture the CO2 from the airlock to track the fermentation process? Im thinking of building a eudiometer (sp) setup like is used to measure gas...

Hey guys, I was wondering if anyone had a method of modifying a standard faucet to make it work like a stout faucet under high pressure nitrogen systems? i know the front of my tap unscrews (standard micromatic tap) and that a restrictor plate of sorts is needed for a nitro tap... sooo...