Springer
Its a dogs life
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Did a bit of bottle washing and filling yesterday, over 90, whilst I was working away decided the process needs to be improved, as much as possible :)
1. I batch primed , which I don't normally do, for the sake of extra cleaning time this has got to be better that messing around with spoons of sugar. At the end of siphoning there is no chance of stirring up the yeast as you try for the last bottles. Much more accurate as well.
2. I wrote the numbers on to tops before putting them on the bottles.
3. I used my home made bench capper, no misfires, not like the two lever types that I have in the cupboard.
4. I raised the fermenter up high with beer crates on a workmate, this saved groveling around on the floor.
5. In a standing position, all the bottles were to hand on the draining board, once filled, in the sink, they were transfered to the other side.
6. In this position I had back light which made the filling of dark bottle as easy as clear ones.
7. I used a tap instead of my finger on the end of the siphon tube. No beer wasted, sloshed on the outside of bottles which then did not needed washing. Bit slower filling but a time and beer saver I think
8. I got fed up with sinking bottles in a bucket of steriliser so I tipped the bucket into the mash tun and filled the bottles by pumping sterilser into them. Perfect, no fishing, wet cuffs and arms and no clanking bottles and you know they are full. I dosed the outsides a few times whilst they soaked.
It is the washing that takes the time, I have a lever action tap that makes filling very quick, but draining takes a long time.
I need a better draining rack, I inverted bottles in a square bucket for final draining but need to make a proper rack.
I think I am going to improve things further along the lines below.
I think maybe you could do 12 bottles at a time, tip in steriliser, pump around a few times, spin bottles, stop pump, drain down, turn on water.
So what do you think, is it worth a go.
1. I batch primed , which I don't normally do, for the sake of extra cleaning time this has got to be better that messing around with spoons of sugar. At the end of siphoning there is no chance of stirring up the yeast as you try for the last bottles. Much more accurate as well.
2. I wrote the numbers on to tops before putting them on the bottles.
3. I used my home made bench capper, no misfires, not like the two lever types that I have in the cupboard.
4. I raised the fermenter up high with beer crates on a workmate, this saved groveling around on the floor.
5. In a standing position, all the bottles were to hand on the draining board, once filled, in the sink, they were transfered to the other side.
6. In this position I had back light which made the filling of dark bottle as easy as clear ones.
7. I used a tap instead of my finger on the end of the siphon tube. No beer wasted, sloshed on the outside of bottles which then did not needed washing. Bit slower filling but a time and beer saver I think
8. I got fed up with sinking bottles in a bucket of steriliser so I tipped the bucket into the mash tun and filled the bottles by pumping sterilser into them. Perfect, no fishing, wet cuffs and arms and no clanking bottles and you know they are full. I dosed the outsides a few times whilst they soaked.
It is the washing that takes the time, I have a lever action tap that makes filling very quick, but draining takes a long time.

I need a better draining rack, I inverted bottles in a square bucket for final draining but need to make a proper rack.
I think I am going to improve things further along the lines below.

I think maybe you could do 12 bottles at a time, tip in steriliser, pump around a few times, spin bottles, stop pump, drain down, turn on water.
So what do you think, is it worth a go.