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Hi,
Anyone using these fittings & specifically for what purpose in the brewing process?
:icon_cheers:
Paul
I use them (at work) for burning my fingers and dropping the basterd loose third piece, then spilling hot stuff on myself when bending over to pick it up.
I do not like tri-clover fittings, wouldn't have them on my own brewery (have camlocks - they are good)
Perhaps on a fermenter if you want to be super duper sure about sanitation - maybe in applications where you shouldn't have to actually use the fitting while you are brewing. So to hold in an electric element or a temp probe - but I wouldn't put one on a hose or a pump where you need to actually connect or disconnect it when you brew.
I apologise to anyone who has an expensive tri-clover fitout on their brewery, but I hate the damn things and strongly recommend an alternative that has only 2 (male and female) pieces and can be connected with one hand.
TB
I love tri-clovers as I think they are more sanitary and convenient than most other connectors. I'm not in a rush to use them at home though, not unless I learn how to weld or earn lots of money and have T/C fittings welded onto all brewhouse vessels. Or I would just splurge on camlocks. Or I will just stick with hose barbs and "quick enough" disconnects which work for me just fine
And T/C fittings are definitely easier to connect the smaller they are. It's like playing pool; the bigger the table gets, the harder the game is.
You really can't beat the sanitary side of them, that's why they are the FMCG industry standard.
Hi,
Anyone using these fittings & specifically for what purpose in the brewing process?
:icon_cheers:
Paul
+1 for the camlocks they are a nice easy bit of kit and you dont need a third hand to operate them.
I have onlt seen the triclovers on some commercial breweries. The camlocks achieve the same thing and you wont lose the washers that need to go between the triclovers.
Kleiny
Not sure whether that standard refers to the wine industry as well. If it does I must say I only know of one winery here that uses them exclusively and by all accounts if it was not for the cost they would change to BSM threads in a flash.
I don't mean this as a dig in anyway, but it's worth pointing out that wineries are rarely as sanitary as their brewing equivalents. They probably only want to change to BSM because it's what everyone else uses in the Oz wine industry.
I don't mean this as a dig in anyway, but it's worth pointing out that wineries are rarely as sanitary as their brewing equivalents. They probably only want to change to BSM because it's what everyone else uses in the Oz wine industry.
+1 for Tri-clover fitting 1 1/2 inch fittings are the bomb, the trick is to hold the two flanges and seal together with one hand and flick the clamp around with the other hand, I always feel abit special everytime I pull off that move.
Cheers
Brett the infection shore of the ocean
Hey Kaizer the stool,
BSM are sanitary and speaking about wine/cider sanitary conditions, what about mixing up the 3kgs of dried yeast using a bucket that isnt so clean and liquor that isnt exactly sterile and then mixing it all up with your nice and dirty hands, remember doing that stuff Kia sorry Kai? just feels good sometimes to be so dirty.
+1 for Tri-clover fitting 1 1/2 inch fittings are the bomb, the trick is to hold the two flanges and seal together with one hand and flick the clamp around with the other hand, I always feel abit special everytime I pull off that move.
Cheers
Brett the infection shore of the ocean
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