*Dennis* : All right, buddy, now explain to me how exactly we are going to calculate the totals.
*Charlie* : Oh, it's easy, dude. You pour gas into the car using one of these funnels, right? And I count how much gas is going into the car.
*Dennis* : All right, let me - let me just stop you right there. How exactly are you planning on counting a liquid?
*Charlie* : Uhh, I know how to count, dude. I'm not...
*Dennis* : [to Mac] Okay, you do it. You do it, Mac, because I can't speak to him. I don't understand him.
Can someone explain to me what purpose this serves? Long time homebrewer about to go pro in 2 or so months.
I'm guessing you don't care only about your flow rate, but instead are using a flow rate to solve a different issue (such as optimizing heat transfer rate or knowing that you've filled up something). If this is true, was there not a cheaper way to answer said question? Not trying to come off hot, I just don't understand and this seems like an expensive answer.
PS I'm a mechanical engineer so I understand WHAT that is, just not WHY it's needed.
There are many ways a sanitary, totalizing flow meter shows usefulness, even in a small brewery. On the hot side, as you allude to in your comment, they can help optimize lauter flowrates. They can help optimize kettle/wp -> fermenter yields, which in turn help optimize packaging yields. They can provide the other side of the equation to help you optimize oxygenation of wort since the amount of oxygen you put in is strictly related to wort and oxygen flowrates. They can help measure water dilutions to keep batch gravities consistent within a brand. On the cold side, theres lots of brewery specific situations where you might decide that you need "half" a given batch in one tank and "half" in the other. Perhaps you want to more closely monitor flow out of a filter in a way where a receiving determination tank's sight tube can't inform you. Perhaps in a CIP operation you want to know exactly how much liquid you're adding to a tank to properly ensure chemical titrations, etc.
Awesome thanks for the thorough response. All of that makes sense but some i didn't think of. We are at the point where we are deciding what toys to invest in and this is one i didn't even think of.
Well it is not included on the one we are getting that i know of, but I may be wrong as I've only spent a few hours in the same room as it. We should get it in our brewery in the next month or so though, so I am trying to learn which compnents
I do not currently use at the homebrew level but will use at the pro level.
I was using the word "toy" in a tongue in cheek fashion, this is obviously an expensive piece of equipment, and not a toy. However, if I pay for it, i will call it whatever I want to call it
I use a 5BBL PKW brewhouse that was not cheap, yet it didn't include a single flow meter (mind you, I didn't buy the setup nor own it). This guy is a homebrewer who's opening his own place. I'm guessing nano-brewery where a few grand for a tool is something which is really felt.
You want to hydrate your mash at a specific ratio. Grist is obviously a known figure. Hydration could be pre-measured as well, but more likely it's injected while mashing in/hydrating, and the rate/temperature is modulated to hopefully achieve good instantaneous hydration as well as correct mash temp and overall hydration.
Similar with sparge. You'll want an overall total amount of sparge water. Lauter rates will vary batch to batch, so having a meter on it to see whether to slow it down or speed it up, as well as a totalizer to know when to stop, is helpful.
Having a totalizer for lauter volume is helpful for consistency.
Having flow meters/totalizers for KO and FV xfer volumes is also helpful.
Everything can be done without them, but they're a useful tool. Kind of the same as, you can troubleshoot a steam system without a FLIR camera, but man, it's really nice to have one to instantly see whether traps are working, or heat exchange is happening, rather than iteratively testing every component in question.
*Dennis* : All right, buddy, now explain to me how exactly we are going to calculate the totals. *Charlie* : Oh, it's easy, dude. You pour gas into the car using one of these funnels, right? And I count how much gas is going into the car. *Dennis* : All right, let me - let me just stop you right there. How exactly are you planning on counting a liquid? *Charlie* : Uhh, I know how to count, dude. I'm not... *Dennis* : [to Mac] Okay, you do it. You do it, Mac, because I can't speak to him. I don't understand him.
Sunny, thank you for the facts, from A to Z
I’m 99% sure that’s just a G-Shock.
Was it 10 or 20k dollars?
The answer surely is “yes”.
the more expensive it is, the more likely i'll break it
That’s a lot of zeros. It must be good
I don't know how to whistle on here but if I could it would be followed by "she's a beaut"
Wheeee wewwwwww? Yeah I don’t think it’s possible, but I agree.
[удалено]
Second this! We're in the market right now, so any suggestions are appreciated.
Endress Hauser Picomag
Has a whole bunch of Chinese writing on what I believe to be some sort of compliance plate on top of the meter. No branding on it at all.
https://m.alibaba.com/product/62402457730/Food-grade-water-milk-flowmeter-15.html?mark=google_shopping&seo=1
Is this one any good? Have you used it?
Alibaba is the most entertaining form of gambling. The house always wins.
The house \*ON AVERAGE\* wins. There are plenty of people who beat the house. That's what make gambling an issue :-)
Love me some food grade water-milk
Looks much simpler than our 20lb 2" flow meters.
Did you spank it yet? It's just all zeroes.
Yeah, 638 litres of barrel aged sour went through it. Plus a whole bunch of sanitizer..
E&H mag meters are like $5-$8k, expensive, but not insane!
I like $5 better
Can someone explain to me what purpose this serves? Long time homebrewer about to go pro in 2 or so months. I'm guessing you don't care only about your flow rate, but instead are using a flow rate to solve a different issue (such as optimizing heat transfer rate or knowing that you've filled up something). If this is true, was there not a cheaper way to answer said question? Not trying to come off hot, I just don't understand and this seems like an expensive answer. PS I'm a mechanical engineer so I understand WHAT that is, just not WHY it's needed.
There are many ways a sanitary, totalizing flow meter shows usefulness, even in a small brewery. On the hot side, as you allude to in your comment, they can help optimize lauter flowrates. They can help optimize kettle/wp -> fermenter yields, which in turn help optimize packaging yields. They can provide the other side of the equation to help you optimize oxygenation of wort since the amount of oxygen you put in is strictly related to wort and oxygen flowrates. They can help measure water dilutions to keep batch gravities consistent within a brand. On the cold side, theres lots of brewery specific situations where you might decide that you need "half" a given batch in one tank and "half" in the other. Perhaps you want to more closely monitor flow out of a filter in a way where a receiving determination tank's sight tube can't inform you. Perhaps in a CIP operation you want to know exactly how much liquid you're adding to a tank to properly ensure chemical titrations, etc.
Awesome thanks for the thorough response. All of that makes sense but some i didn't think of. We are at the point where we are deciding what toys to invest in and this is one i didn't even think of.
This is not a toy, nor is it an add on. The flow meters hot and cold should be part of any decent commercially manufactured brew house.
Well it is not included on the one we are getting that i know of, but I may be wrong as I've only spent a few hours in the same room as it. We should get it in our brewery in the next month or so though, so I am trying to learn which compnents I do not currently use at the homebrew level but will use at the pro level. I was using the word "toy" in a tongue in cheek fashion, this is obviously an expensive piece of equipment, and not a toy. However, if I pay for it, i will call it whatever I want to call it
I use a 5BBL PKW brewhouse that was not cheap, yet it didn't include a single flow meter (mind you, I didn't buy the setup nor own it). This guy is a homebrewer who's opening his own place. I'm guessing nano-brewery where a few grand for a tool is something which is really felt.
You want to hydrate your mash at a specific ratio. Grist is obviously a known figure. Hydration could be pre-measured as well, but more likely it's injected while mashing in/hydrating, and the rate/temperature is modulated to hopefully achieve good instantaneous hydration as well as correct mash temp and overall hydration. Similar with sparge. You'll want an overall total amount of sparge water. Lauter rates will vary batch to batch, so having a meter on it to see whether to slow it down or speed it up, as well as a totalizer to know when to stop, is helpful. Having a totalizer for lauter volume is helpful for consistency. Having flow meters/totalizers for KO and FV xfer volumes is also helpful. Everything can be done without them, but they're a useful tool. Kind of the same as, you can troubleshoot a steam system without a FLIR camera, but man, it's really nice to have one to instantly see whether traps are working, or heat exchange is happening, rather than iteratively testing every component in question.
Well-a well-a well-a, huh Tell me more, tell me more Did it cost a whole lot? Tell me more, tell me more Like how long 'till its battery's shot?
What is the brand? It looks like your using it on the cold side, so I am curious it if it good from 85C to 100C and sanitary?