You are just the best brewer i know

do you need to purge the hoses to remove oxygen ? I can only see balancing the pressure between the tanks..I believe there may be oxygen in the hose which may enter fermentation tank..

Im a bit confused on the citric acid method for passivation. I have 4 - 400 gallon brite tanks that I need to passivate. You mention mixing up a single gallon of solution to "run through the tanks" at 160F. How is that single gallon going to circulate and touch 100% of the surface area inside the tanks? In the manual for the tanks themselves it simply mentions mixing up a solution of citric acid that is 10% concentrated by weight and circulating the solution through the tanks for up to 2 hours depending on the temperature of the solution itself. Am I really only mixing a gallon or do I need to fill the tank with 400 gallons then add the citric acid powder that I have preweighed to create 10% solution? How are you heating the liquid and keeping it hot while it soaks?

Jasper. Thank you, to you and all the people who put your lives on the line on a daily basis for the love of delicious beer. I salute you! Also, thanks for the training vids. You help me make better beer AND warn me about possible life threatening mistakes. That and possibly losing a good batch of brew.

Hell yeah

Great Job! I’m a brewer in Tibet, found your videos very helpful! Wondering what kind of pump you’re using, does the cf pump will introduce oxygen to your beer?

I haven't seen a video on hopping. Did I miss that or could you make one of those?

Hello Admin Brewery Life. May I get the contact details of the manufacturer of this canning line? Rahul Deshmukh, India

Hey, silly question, but how do you keep your safety goggles from fogging up when you stick your head in that steam?????

Please 😢

Just started cellaring and thank you for these videos!

These videos have been amazing, I really hope you continue with a season 3 one day... that kid has to be self sufficient by now ;-)

Wasn't your umbilical cord packed with air? Wouldn't you want to purge that first?

Hey! Not sure if you responded these comments anymore, but is there an issue with oxidation being introduced when you use the balance line?

Please make more videos

If 1.5" triclamp fittings are good for those tanks I have no idea why they put 2" dump ports on homebrew unitanks.

Man,I can't believe it has been this long since your last video. I'm thinking you will come back here when Trump gets back to The White House lol, just kidding 😂😂😂

Brilliant video, just facts and no waffle.

Thank you so much

Thank you sooo much Jesper

What sanizier is in the bucket Jesper.

YOU HAVE TO BE KIDDING

How much yeast are you adding per fermenter? 5bbl? 10bbl? Thanks. Love the set up

How are you doing now??? Watched this years ago.... Great films

Tomorrow is my first day as a cellarman at a local brewery and this will be one of my many jobs, obviously things have changed slightly since this video was put out, but the premise is still the same and this really helps me out understanding what goes on. Funny enough, the brewery I'm starting at also has an Alpha brewhouse as their system. My comment isn't expressing how EXCITED I am to be finally breaking into this community. Thank you YT and Brewery Life for the video. Cheers!!

I have found that orienting the Tee in the upright position will allow the air to naturally rise out of the pump for a quicker priming. This can be done without turning on the pump. Just my 2 cents.

Thank you Jasper, your videos helped make my brewpub a successful venture. I hope you get back into making videos someday

thank you for teaching me how to run my small town family brewery

Quick questions. We pressurize our Zahm with CO2, is that ok? Second, do you risk introducing a bit of O2 by using ambient air to pressure the zahm? Might not be a material amount, and the pressure of the tank may inhibit any air from going up through the zwikel into the tank. I usually set the zahm pressure slightly lower than the tank as well to prevent any back flow. Thanks!

Great video. Super helpful. Thankyou

Great. I'm using these videos to help create SOP's for my brewery in planning. Super handy, great resource.

Stainless steel is good for tanks. Copper is the best material for the wort pan for several reasons.

Lots of gear but no idea

Thanks for all the detail. You are a legend.

I always wondered how they kept O² out of the headspace before sealing. Looks like the foam pillow does the trick.

Great video! Thankyou for uploading

Can't stand when a brewery releases a NEIPA and states fruity/juicy on the can and it tastes just of pure woody tannins because they don't acidify their sparge water. Why is it not done by so many commercial breweries? Seems to me some brewers just cannot taste the problem.

This was very cool and helpful! Thank you for doing this :)

Great vid! I am continuing to learn from you - this vid on Zahm is super helpful. Thank you!

Hi, are you the wort project designer?

Amazing videos!!! How many generations of the same yeast do you use? I've heard some people say 5 for normal SaFale 04 or 05 is usually okay. I'm going to be interviewing for a brewing position for a company shortly, and I am doing some research on good practices.

Hello Jasper! Can i get your email address to ask a few questions? 😊

❤thanks again

Do you still sell this machine? where your industries are located?

Awesome thanks a lot mate

my man you're the real deal

so how cheap was it?

New commercial Brewer here and I cannot thank you enough for all your videos. Super helpful 🍻

You need to pickle then passivate . Pickling is a more aggressive acid mix , you then passivate after that to give you back the chrome oxide layer

Appreciate all the videos. I just started as an assistant brewer. It’s a lot of information to digest at once, but love your videos, you lay it out exactly how I needed to hear it. Cheers Jasper.