Post #26 made 11 years ago
The extra cleaning is for peace of mind. I sometimes go months without brewing. I will definitely be more diligent with my ball valves in the future.
Some people are like slinkies. Not good for much, but bring a smile to your face when pushed down the stairs.

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Post #27 made 10 years ago
It's been a while since the last post on this thread, but I just noticed this on Brulosophy;

Seems it is still happening out there to some of us?
Last edited by mally on 06 Jul 2015, 20:52, edited 1 time in total.
G B
I spent lots of money on booze, birds and fast cars. The rest I squandered
I've stopped drinking, but only when I'm asleep
I ONCE gave up women and alcohol - it was the worst 20 minutes of my life
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Post #28 made 10 years ago
I found some gunk in my tap a while back. Normally I am quite diligent, but we all have lapses in memory and streaks of laziness.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV

Pipeline: Mulled Cider 10% ABV

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Post #30 made 10 years ago
Previous posts on cleaning the kettle's ball valve saved my behind. I avoided embarrassment because I thoroughly cleaned the darn thing after reading those and found a threatening color in the deal. It would have been a major failure for me after my line of work involving GMP (Good Manufacturing Practice) and CBT (Clean By Test) procedures where it's not clean unless you clean it, and it's not proven clean until you prove it. I much prefer non-GMP work where one can get away with "Don't look, I'm going to run this reaction solution down a pad column of silica gel." So thanks for the earlier posts on ball valves and if those new to the forum missed them, this one is good, too.
I have a thin stainless steel plate that goes between the burner and the kettle bottom under the valve, presumably to keep the valve and its gaskets from getting too hot - I read that as keeping it from getting sanitised by the heat of the flame.
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