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01-27-2005, 07:11 PM
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#11
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Senior Member
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,968
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Good advice Yodar. I'll see what's in the hood!
Let me make sure I have this right? All ya'l lare doing w/ the PVC (or CPVC) is coiling it up in the bottom of the cooler with holes drilled in it? Doesn't seem like it would flow real well, but you guy's would know best? 
DeRoux's Broux
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01-27-2005, 07:46 PM
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#12
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Senior Member
Join Date: Dec 2004
Location: San Francisco Bay Area
Posts: 1,688
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Not coiled. Mine is like this:
**edit - drawing deleted because it didn't work - I'll post a picture**
Crappy "drawing" I know. So it's 4 elbows, 1 "T" and one cross fitting and then some straight lengths of CPVC. Glue it all together with the appropriate cement and drill holes in the bottom. My outflow valve is threaded and screws right into the inside of my mash tun faucet.
I'll try and take a picture and post it, but you get the idea. It can be a circle or square or whatever, as long as it's a closed system and water can only get in through the holes.
Much better than a false bottom in my experience, but YMMV.
__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit
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01-27-2005, 07:46 PM
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#13
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Junior Member
Join Date: Jan 2005
Posts: 12
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manifold
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Quote:
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Originally Posted by DeRoux's Broux
Good advice Yodar. I'll see what's in the hood!
Let me make sure I have this right? All ya'l lare doing w/ the PVC (or CPVC) is coiling it up in the bottom of the cooler with holes drilled in it? Doesn't seem like it would flow real well, but you guy's would know best?
DeRoux's Broux |
I wanted a stainless steel mesh "bazooka" but hadda brew quick and snagged a scrap of cpvc and drilled a lotta holes all on one sae and laid it in the bottom of the Igloo...total length 1 foot
3/8" carrys thru the bulkhead to a balll valve and hose bibb
Flows well
Nextweek i use Mashcalc to start a sonoma pale ale clone
Yodar |
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01-27-2005, 08:01 PM
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#14
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Senior Member
Join Date: Dec 2004
Location: San Francisco Bay Area
Posts: 1,688
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Pics
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Here are some pics that will hopefully give you the idea. The holes are on the underside out of sight.
 
So, not quite as described. It has that arm that goes up from the center so that you can screw it on and so that it collects from the very bottom of the tun.
As an aside, is it possible to upload pictures directly to this site or do I have to host them elsewhere and reference them?
__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit
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01-27-2005, 09:33 PM
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#15
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Senior Member
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,968
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Pretty cool Janx!
Here's the Hop Rod Rye for all that trouble!
Hop Rod Rye clone(Bear Republic Brewing Co.)
5 gallons/19L, all-grain
OG=1.072 FG=1.017
IBU=84 SRM=17 ABV=7.2%
Ingredients
8.75 lbs. 2-row pale malt
2.5 lbs. rye malt
1.25 lbs. flaked rye
1.15 lbs. Munich malt
0.625 lbs. wheat malt
0.625 lbs. CaraPils malt
1.75 oz. black malt
10.4 AAU Tomahawk hops (60 mins)
(0.74 oz/21 g of 14% Alpha acids)
4.73 AAU Centennial hops (30 mins)
(0.43 oz/12 g of 11% alpha acids)
24.3 AAU Tomahawk hops (0 mins)
(1.7 oz/49 g of 14% alpha acids)
0.75 oz Amarillo hops (dry hop)
1.0 oz Centennial hops (dry hop)
1 tsp Irish moss (15 mins)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V)
0.75 cups corn sugar for priming)
Step by Step
Mash in at 145 F then ramp temperature to 152 F for conversion. Mash out to 170 F. Boil for 90 minutes, adding hops at the times indicated in the ingredients list. Whirlpool the wort and let it sit for 15 minutes prior to cooling. Ferment @ 68 F.
Extract Option:
Replace the 2-row pale malt w/ 4.25 lbs. dried malt extract and 1 lb. 2-row pale malt. Steep crushed grains in 2.25 gallons of water at 152 F for 45 minutes.
This was in "Brew Your Own" September 2004 Issue and provided by Richard Norgrove of Bear Republic Brewing Co.
Enjoy!
DeRoux's Broux
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01-27-2005, 09:42 PM
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#16
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Junior Member
Join Date: Jan 2005
Posts: 12
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Could you help this novice AG brewer by describing the character, taste and color of the brew. The OG is terrifying ! ;>)
[QUOTE=DeRoux's Broux]Pretty cool Janx!
Here's the Hop Rod Rye for all that trouble!
Hop Rod Rye clone(Bear Republic Brewing Co.)
5 gallons/19L, all-grain
OG=1.072 FG=1.017
IBU=84 SRM=17 ABV=7.2%
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01-27-2005, 09:51 PM
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#17
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Senior Member
Join Date: Nov 2004
Location: Beaumont, Texas
Posts: 2,968
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Never had the Bear Republic version. I've had a Full Moon Pale Rya Ale. Um, a little sweeter than an IPA, cloudy like a wheat, deep amber color. Good drinking beer. I have one in the primary right now, so I'll get back with ya on it! 
DeRoux's Broux |
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01-27-2005, 10:05 PM
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#18
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Senior Member
Join Date: Dec 2004
Location: San Francisco Bay Area
Posts: 1,688
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Quote:
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Originally Posted by yodar
Could you help this novice AG brewer by describing the character, taste and color of the brew. The OG is terrifying ! ;>)
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It's like a huge, dark, bitter-as-all-get-out IPA type beer. Split a pitcher with a friend if you have nothing else to do today 
Lots of malt, a ton of hops. It's really like a darker, maltier, stronger IPA.
And thanks a million for the recipe! I'm definitely making that one.
__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit
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03-19-2006, 06:37 AM
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#19
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Senior Member
Join Date: Nov 2005
Location: Texas
Posts: 552
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Quote:
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Originally Posted by DeRoux's Broux
Pretty cool Janx!
Here's the Hop Rod Rye for all that trouble!
Hop Rod Rye clone(Bear Republic Brewing Co.)
5 gallons/19L, all-grain
OG=1.072 FG=1.017
IBU=84 SRM=17 ABV=7.2%
Ingredients
8.75 lbs. 2-row pale malt
2.5 lbs. rye malt
1.25 lbs. flaked rye
1.15 lbs. Munich malt
0.625 lbs. wheat malt
0.625 lbs. CaraPils malt
1.75 oz. black malt
10.4 AAU Tomahawk hops (60 mins)
(0.74 oz/21 g of 14% Alpha acids)
4.73 AAU Centennial hops (30 mins)
(0.43 oz/12 g of 11% alpha acids)
24.3 AAU Tomahawk hops (0 mins)
(1.7 oz/49 g of 14% alpha acids)
0.75 oz Amarillo hops (dry hop)
1.0 oz Centennial hops (dry hop)
1 tsp Irish moss (15 mins)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V)
0.75 cups corn sugar for priming)
Step by Step
Mash in at 145 F then ramp temperature to 152 F for conversion. Mash out to 170 F. Boil for 90 minutes, adding hops at the times indicated in the ingredients list. Whirlpool the wort and let it sit for 15 minutes prior to cooling. Ferment @ 68 F.
Extract Option:
Replace the 2-row pale malt w/ 4.25 lbs. dried malt extract and 1 lb. 2-row pale malt. Steep crushed grains in 2.25 gallons of water at 152 F for 45 minutes.
This was in "Brew Your Own" September 2004 Issue and provided by Richard Norgrove of Bear Republic Brewing Co.
Enjoy!
DeRoux's Broux
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Woohoo! Looky looky what I found! A blast from the past worth seeing again for sure! DeRoux even has the extract option included! Just what I needed. So it's off to the LHBS for me tomorrow.....  |
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03-19-2006, 09:26 AM
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#20
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Senior Member
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,123
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Finally, someone has learned how to use the "Search" feature around here.
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