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Old 01-02-2013, 02:42 AM   #101
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Default Shakedown Brew Day

Swift Creek Brewery - Brown Ale Recipe (12 Gallons to fermenter/carboy)

18lbs Pale Malt
3.5lbs 80L Crystal Malt
1lb Chocolate Malt
1lb Brown Sugar (90min)
0.5oz Chinook (90min)
1.5oz Chinook (10min)
3.0oz Williamette (10min)
2.5oz Williamette (dry hop secondary)
2pkgs Irish Ale Yeast (White Labs #WLP004)

OG/FG: 1.067/1.018

First batch on new system... it was a LONG day (7.5 hours total time), but an awesome brew. Smoked a cigar with Kevin (father in law), made the following changes to recipe on the fly... did not carmalize brown sugar (boiled and added from stove), only mashed for 60 minutes @ 154, did mashout for 20 minutes, boiled for 90. Did not add 5 minute hops, will dry hop with these. Hit 94% efficiency (if you include the 0.5 gallons I discarded because I wanted to leave some headroom in carboy and fermenter) 1.067 on 12 gallons, as opposed to 1.057 recipe OG based on same volume and 80% efficiency. WOW. Several things I need to change next time, or soon:

1) priming the wort pump... think about the order in which you open valves here - lost about 20 minutes to this
2) heat up a full 24 gallons in HLT... I started with 20, and ended up adding 4 gallons to HLT during mash, and this brought temps down for 15 minutes or so
3) 5 ounces of hops is about all the current hop strainer can handle, but it worked like a champ! will need bigger (and deeper) one for IPAs
4) relocate all RTD probes (castermmt was right)
5) immersion chiller got below 100 degrees within 20 minutes, but need to build CFC soon
6) must figure out a way to ferment 15 gallons soon, and I don't want to go with two 6 gallon carboys and a 7 gallon stainless fermenter

Three weeks until I keg this batch!

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Primary: Liberal Wheat 5.14
Secondary: Air
Bottle Conditioning: Gingerbread Stout 12.13
Kegged: IPA 3.14, Gluten Free Dos-Equis Clone 1.14
Commercial Tap: Legend Brown Ale
In Bottles: Hopslam, eSCB Holiday Ale 8.13

On Deck: Bourbon Cru 6.14

Gallons in 2014: 33

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Old 01-02-2013, 02:53 AM   #102
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1) i usually hook up one end of a hose at a time. Hook up to the HLT output, then raise the hose just above the water level and open the valve. the hose will fill. then close the valve and the water level in the hose will stay put while i hook it to the pump. then hook up the output and raise it above the water level, then open the HLT output valve and the pump valve. never had any problems doing it this way.

2) you can always use more sparge water. i always heat a couple extra gallons.

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Old 01-02-2013, 02:58 AM   #103
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4) you may also be able to get away with a new, longer probe.

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Old 01-02-2013, 03:26 AM   #104
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6) must figure out a way to ferment 15 gallons soon, and I don't want to go with two 6 gallon carboys and a 7 gallon stainless fermenter
A buddy of mine just got a one of these in to try out...

http://morebeer.com/search/104258///..._Plastic_Tanks
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Old 01-02-2013, 10:44 AM   #105
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Great points, slakwhere. I thought about switching up to longer probes, and guess I'll look at the cost of that versus putting t's on my kettle outputs and plugging the sight glasses.

Mike - $65 for a 15gal plastic fermenter does seem like a reasonable solution to my problem. My 7 gallon stainless conical would certainly be lonely (or get sold).

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Primary: Liberal Wheat 5.14
Secondary: Air
Bottle Conditioning: Gingerbread Stout 12.13
Kegged: IPA 3.14, Gluten Free Dos-Equis Clone 1.14
Commercial Tap: Legend Brown Ale
In Bottles: Hopslam, eSCB Holiday Ale 8.13

On Deck: Bourbon Cru 6.14

Gallons in 2014: 33

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Old 01-02-2013, 01:05 PM   #106
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Would be better if they had an intermediate size between 16G and 30G to allow for krausen on a 15G batch, say an 18G size. However, I'll get some feedback from my friend and forward on to you.

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Old 01-02-2013, 01:26 PM   #107
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You beat me to it. I brewed water and PBW, but everything worked with the exception of the internal wiring for the temp probe on the MLT, which is just there for info anyways so no worries.

I really found the probes in the Tee to work great - you have to keep the pump running, but if you want good circulation and event temperatures in your HLT you'll keep the pump going anyways.

I also found the pump priming thing to be a fun activity. I need to put a gutter system in to allow me to use this feature, but I put a Tee on the inlet side of the pump. One side goes to the pump, one side has a hose QD to attach to whatever I'm pumping from, and the other has a valve that goes to a 90 and then it's open (hence the gutter). I had this setup on my previous rig, and all I have to do is open the valve on the Tee, and it bleeds out all the air to the pump head. I then close it and off I go - no worrying about holding hoses at whatever height and trying to do quick connections to prevent drips. You can also use it to pull samples of wort during various phases of the transfer to get readings.

Good job!

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Building a Bad News Brewery - eHERMS

2014:
5gal Scottish Wee Heavy
5gal Saison
15gal American Pale Ale
20gal Belgian Wit
10gal Oktoberfest
10gal Southern Pecan Ale
5gal Winter Spice Ale

Keg 1: Apfelwein
Keg 2: Oktoberfest
Keg 3: Southern Pecan
Keg 4: Winter Spice Ale
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Old 01-02-2013, 03:36 PM   #108
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Would be better if they had an intermediate size between 16G and 30G to allow for krausen on a 15G batch, say an 18G size. However, I'll get some feedback from my friend and forward on to you.
Caught up with my friend, he's got a 12G batch fermenting in one of them. Not surprising, but the handles aren't made for use when full, which you'd expect to be the case when you're talking about 100 lbs of liquid. He used an airlock, and the 12G has broached it a couple times already, so a 15G batch will definitely lose some to a blow off tube.
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Old 01-07-2013, 10:30 PM   #109
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image-1781896714.jpg
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Primary: Liberal Wheat 5.14
Secondary: Air
Bottle Conditioning: Gingerbread Stout 12.13
Kegged: IPA 3.14, Gluten Free Dos-Equis Clone 1.14
Commercial Tap: Legend Brown Ale
In Bottles: Hopslam, eSCB Holiday Ale 8.13

On Deck: Bourbon Cru 6.14

Gallons in 2014: 33

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Old 01-07-2013, 11:20 PM   #110
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You'll be happier for it... good move.

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Building a Bad News Brewery - eHERMS

2014:
5gal Scottish Wee Heavy
5gal Saison
15gal American Pale Ale
20gal Belgian Wit
10gal Oktoberfest
10gal Southern Pecan Ale
5gal Winter Spice Ale

Keg 1: Apfelwein
Keg 2: Oktoberfest
Keg 3: Southern Pecan
Keg 4: Winter Spice Ale
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