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Old 07-12-2010, 04:27 PM   #11
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I believe he is using the electric turkey fryer as the heating element.

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Old 07-12-2010, 06:55 PM   #12
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I'm in the middle of my RIMS build. It's a real learning experience. Will post pics when I'm done. Good luck with your build!

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Old 07-12-2010, 09:54 PM   #13
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The heating element is the black "pot" you see on the stand. it's an electric turkey fryer with the heating element in the bottom. I figure its a lot like the heat stick that some people build but more like the "e-kettle" that people do. Its nice because i can control the out put to the heating element to the fryer with its built in thermostat. I am hoping that it controls the temp a little better, rather than just on/off like most systems. I will use a screen to keep the grains off the element to prevent scorching.

As far as the outlet of the pump goes the top will be the supply to either the mash/lauter ton or the boil kettle. The bottom is just an air release to allow the pump to prime via gravity. I'll open the inlet, than crack the bottom valve until i get flow - voila - instant prime. Close the outlet of the pump and you hold prime.

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Originally Posted by Retrofit View Post
No one is commenting (yet), but I'm watching this thread.

I see your pump, your temp gauge. I don't see the heating element or at least wires for it. Also, I see what appears to be to outputs. Why two? Is the second to drain the tube when you're done?

I haven't built my RIMS yet, so my questions are newb questions.

P.S. Your brew in a bag thread got me started in that method. My efficiency is at 50%, so I've got some room for improvement.
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Old 07-12-2010, 09:57 PM   #14
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holding those hi temp tubes










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Old 07-12-2010, 10:00 PM   #15
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Sorry, for the lack-luster pics in the beginning with the wood stand - i have a vision in my head.

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Old 07-12-2010, 10:18 PM   #16
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Quote:
Originally Posted by Retrofit View Post

P.S. Your brew in a bag thread got me started in that method. My efficiency is at 50%, so I've got some room for improvement.
A couple of things i learned since that post:
  • Use a lot of sparge water. Use as much water and collect as much wort as you can fit in the vessel your boiling in (or as much you feel comfortable with)
  • I try to keep my temps a little lower - i like my beers a little thinner with more alcohol rather than fuller in body. Plus i think it gives me a couple more degrees buffer on the high side in case things get out of control - that way i don't accidentally stop the conversion.
  • I have been going a little longer with my mashes to get all the starch converted.
  • Don't let the grains get dry between sparges/straining - it will create some off flavors.
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Old 07-12-2010, 11:31 PM   #17
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I like the hose holder idea. Curious to see how you are going to control the temp with the turkey fryer pot. Cool throne.

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Old 07-15-2010, 10:05 PM   #18
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Mash/lauter ton from turkey fryer

the screen i cut myself from hardware store


The fryer already had a drain with a valve and threaded port. Installed SS reducer and coupling from bargain fittings and the PS quick disconnects from N Brewer.


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Old 07-19-2010, 05:37 PM   #19
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Making and HLT from my 5 gal SS stock pot





water check


with quick connect from Northern Brewer

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Old 07-20-2010, 10:23 PM   #20
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sparge ring

dry fitting the pieces




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