Thread: One for the fridgies

Ok,nearly ready for the Test.
Pretty sure it is sold out.

Just commissioned a couple of new 10Kw glycol systems to keep some of the beer well chilled,there are around 30 glycol systems on site.
Almost 200 glass doored double door refrigerated cabinets,140 cold and freezer rooms,all absolutely full of stock.

Lets hope they all stay cold,it has been 35 degrees most days recently,with high humidity.
Freezers fully loaded with food.
Over 1000 kegs all chilled and ready to go.
As they are used up,they are rotated with full ones,delivered late each night.

250 in this room.

How do you test the temperature, Paul? A mouthful from each keg?

Originally Posted by V8Ian

How do you test the temperature, Paul? A mouthful from each keg?

Back in the day that is how we tested the Beer coming out of Temprites,which was warmish compared with todays beer systems.Used a glass thermometer,on the third glassfull,the first one or two quenched the thirst.
A very good temprite may give you 2 degrees beer,or possibly 1.5 on a good day,but it was risky as it may freeze up.
Bloody 750 valves and needle and seats were a PITA.
Temprites are now all long gone.

Today,if there is no frost on the Fonts,the beer is not cold...no thermometer needed..The beer is not directly from the kegs,through insulated lines,to the Fonts,it now goes in the Python with the glycol up to the Fonts.

Some of the Pythons run over 30 Meters.

And today it runs much colder,the Glycol tanks are in the cold rooms,with their own heat exchanger and external refrigeration unit, it runs from -1.2 to -2.6 degrees,so the beer is generally -1 to .5 degrees.

My young bloke brews his own, starting with grain. He goes from the keg through the side of an old fridge, into a stainless coil (not 30m I don't think), out the other side through a tap. It's always 1⁰.

That is a good temperature,Ian.

My Father used to do the same,but in those days i wasn't allowed near it.

The non paying tenants out Wacol way make it as well,old milk container hidden under or on top of a refrigerated cabinet,next to the refrigeration unit,where it is nice and warm.

Starts off wth rotten milk.I don't know the rest of the recipe.

Definitely not cold,and the smell is putrid,no doubt the taste is as well,but apparently it has the right result when swallowed.

Originally Posted by scarry

That is a good temperature,Ian.

My Father used to do the same,but in those days i wasn't allowed near it.

The non paying tenants out Wacol way make it as well,old milk container hidden under or on top of a refrigerated cabinet,next to the refrigeration unit,where it is nice and warm.

Starts off wth rotten milk.I don't know the rest of the recipe.

Definitely not cold,and the smell is putrid,no doubt the taste is as well,but apparently it has the right result when swallowed.

It's a hanging offence to open Ben's beer fridge.
You'd be as popular as a pork chop in a synagogue, finding the guests' home brew, halfway through the process.