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Old 09-17-2011, 06:42 PM   #21
samc
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Excellent job - I like the way you mounted the Anode, very creative and saves on drilling more holes - might need to copy this at some pint. Similar in some ways to my BIAB set up. I just bought a basket to try out.

I'd be curious to see your PID settings if you don't mind Posting or PM'ing !
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Old 09-18-2011, 10:52 AM   #22
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I'll fire it up today and get those sam.

Honestly, the only setting I changed was for the sensor type and then ran an auto-tune.

John

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Old 09-21-2011, 12:05 PM   #23
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Some pics of my first official brewday using my E-BiaB.

Recipe: Big O. No Ordinary Bitter
Type: Standard/Ordinary Bitter

As you can see, this recipe fits nicely into the Ordinary Bitter category:



Type: All Grain
Date: 9/17/2011
Batch Size (fermenter): 5.50 gal
Brewer:
Boil Size: 9.48 gal
Asst Brewer:
Boil Time: 60 min
Equipment: Pot (15 Gal) - BIAB
Final Bottling Volume: 5.05 gal
Brewhouse Efficiency: 75.00
Fermentation: Ale, Single Stage

Ingredients
Amt Name Type # %/IBU
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 84.0 %
.75 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 10.5 %
.33 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.6 %
.06 lbs Black (Patent) Malt (500.0 SRM) Grain 5 0.8 %
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
1.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 6 15.0 IBUs
1.00 oz Goldings, East Kent [4.00 %] - Boil 45.0 min Hop 7 12.2 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
1.00 tbsp Irish Moss (Boil 10.0 mins) Fining 9 -
1.00 oz Goldings, East Kent [4.00 %] - Boil 5.0 min Hop 10 2.7 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [124.21 ml] Yeast 11 -

Beer Profile:
Est Original Gravity: 1.036
SG Measured Original Gravity: 1.036 SG
Est Final Gravity: 1.008 SG
Measured Final Gravity: TBD
Estimated Alcohol by Vol: 3.7 %
Actual Alcohol by Vol: TBD %
Bitterness: 29.9 IBUs
Calories: 118.1 kCal/12 oz
Est Color: 8.5 SRM

Mash Profile
Mash Name: BIAB, Medium Body
Total Grain Weight: 7 lbs 2.2 oz
Sparge Water: 0.00 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE
Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 40.01 qt of water and heat to 152.0 F over 10 min 152.0 F 60 min
Mash Out Add 0.00 qt of water and heat to 168.0 F over 7 min 168.0 F 10 min

Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No sparging. This is a medium body beer profile.

Carbonation and Storage
Carbonation Type: Keg
Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI
Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 40.0 F
Age for: 30.00 days
Fermentation: Ale, Single Stage
Storage Temperature: 65.0 F

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Old 09-21-2011, 12:05 PM   #24
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Setting up...


Running sanitizer through the pump, CFC and hoses...



Water filter (which still needs to be mounted to the stand)...


Filling the ketle (some residual sanitizer)...


Steamer basket with grain bag...


The cleaning station. Oxyclean on the left and clean water on the right.


Recipe calls for exactly 10g of water (I know it sounds like a lot but I have a really aggressive boil and a lot of loss)...


Steamer basket w/ grain bag now in kettle. Also, pic of my mash paddle (which works AWESOME)...


Crushed grains in what will eventually be the sanitizing station and then the fermentation bucket...
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Old 09-21-2011, 12:06 PM   #25
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Ramping up to mash temp (152F)...


Mash temp reached...


Doughing in...


Stirring (actually an up and down motion with this paddle)...


Recirculating...



Mashing out (168F)...


The pulley system. Draining grains after mashout...

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Old 09-21-2011, 12:32 PM   #26
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Squeezing grains. I use a pie pan and my mash paddle...



Boil volume needed to be @ 9.48g. Not too shabby!


Ramping up to boil temp...


My removeable whirlpool plumbing...


Pre-boil gravity. It looks like 1.030 in the pic but it is actually 1.027 on the nosie!


Hop Spider...


Hop Additions (only took pic of the first one)...
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Old 09-21-2011, 12:40 PM   #27
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Whirlpooling...



Chilling and going into the fermenter...



Smacked this bad boy yesterday. It is ready to burst!


The rest is history. I was able to chill down to ~75F. I then put the bucket in my fermentation chamber and took the temp down to 65F. I pitched the yeast and had action about the 18 hour mark. SHe is happily bubbling away. I never got a pic of the OG but I hit 1.036. This was the exact traget OG.

John
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Old 09-21-2011, 02:47 PM   #28
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Nice pictures and description of the process, should help the new brewers out !!!

What is the software screen shot? Does that BIAB profile actually help with the numbers or is it just for show?

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Old 09-21-2011, 02:52 PM   #29
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That is from Beersmith.

Now that I know the equipment better, I was able to adjust the BIAB equipment profile ("Pot (15 Gal) - BIAB") to what I have personally seen (evaporation rate, trub loss, cooling loss, etc.). I now have total faith in Beersmith providing accurate water volumes, etc.

John

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Old 09-21-2011, 03:04 PM   #30
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Quote:
Originally Posted by johnodon View Post
...

Recipe calls for exactly 10g of water (I know it sounds like a lot but I have a really aggressive boil and a lot of loss)...

...
Quick question Re: your comment above. Did you set up your PID for manual mode? With that function you can control the percent of power delivered to the heating element. Once set up you get there with a simple button press.

Quote:
4.2.3 Manual/Automatic mode switch
Bumpless switching between PID mode and Manual mode can be performed
by pressing the < key. The A-M LED will light up when the controller is in
Manual mode. In Manual mode, the output amplitude can be increased or
decreased by pressing Λ and V key (display mode 2).
Please note that manual control is initially disabled (A-M=2). To activate the
manual control, set A-M=0 or 1.
You probably already did that but 'cause of the comment, I figured I'd mention it.

Your setup is absolutely great and I'm lovin' it with all the pictures.

P-J
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