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Old 02-10-2010, 01:58 PM   #101
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Yes, Fermcap all the way. No boil-overs in the kitchen. Clean up was sooooo easy. We were completely clean including the floor in like 10 minutes.

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Old 02-10-2010, 02:17 PM   #102
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Nice. Any reason why you didn't actually put it on the countertop? Seems like you had to do a lot of bending.

Those carboys looked pretty dang full, what was your final volume into the fermenter? I think you said you topped up....do you think that affected your efficiency calcs?

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Old 02-10-2010, 02:19 PM   #103
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Yes, Fermcap all the way. No boil-overs in the kitchen. Clean up was sooooo easy. We were completely clean including the floor in like 10 minutes.
FOr me, the mashtun is the most time consuming for cleanup. Did you just dump it and spray it out, or did you use the shopvac?
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Old 02-10-2010, 02:20 PM   #104
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Looking at this picture, someone was VERY excited about the boil
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Old 02-10-2010, 02:26 PM   #105
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Nice. Any reason why you didn't actually put it on the countertop? Seems like you had to do a lot of bending.

Those carboys looked pretty dang full, what was your final volume into the fermenter? I think you said you topped up....do you think that affected your efficiency calcs?
We put it on the floor because it keeps it at a lower profile. We thought it was easier to bend down than to stand on a stool. Also, the floor is very easy to clean up and no spills on our logbooks, comps, etc.

We ended up with about 3.75g into the fermenter. That is a 5g carboy. We did not end up topping up because we hit or gravity mark, just not the volume. I think we need to change some things for the next brew, but I am not upset about the efficiency, we will get it to 75%.

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FOr me, the mashtun is the most time consuming for cleanup. Did you just dump it and spray it out, or did you use the shopvac?
It was so light we just picked it up and dumped it on my compost heap. Sprayed with a hose in the washdown sink, and clean as a whistle. Very easy. I used to use a shop vac for my 10g keggle batches.

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Looking at this picture, someone was VERY excited about the boil
hehe... yeah. Actually, he had just shoveled some of the 12+ inches of snow we just got.
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Old 02-10-2010, 06:20 PM   #106
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This is frickin' sweet! I'd be interested to see how it chills with just tapwater.....
I haven't tested it, but I have a sneaking suspicion it will chill a lot like a regular 20' immersion chiller
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Old 02-20-2010, 06:28 PM   #107
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We just dropped 2 oz. of cascades in the American wheat for dry hopping!

The beer is going to be very good. No scorching or any other process defects. No DMS or off flavors from a non-vigorous boil. I think we have a winner.

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Old 02-20-2010, 07:49 PM   #108
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I haven't tested it, but I have a sneaking suspicion it will chill a lot like a regular 20' immersion chiller
Man, I didn't even think about it like that.....

Keep up the good work!
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Old 02-25-2010, 12:22 AM   #109
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I am just starting to look at this brutus 20 rigs. How exactly does sparging work? Is a plate chiller not recommended?

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Old 02-25-2010, 02:01 PM   #110
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There are a couple ways you can do the sparge. The brutus twenty method is basically no sparge (option one below).

1. No sparge, dilute the sugars with your full strike volume and all sparge water at once until all liquid has the same gravity, then drain into BK. In a two-vessel system like mine, just recirculate all the liquor for about 15 minutes to dissolve all the sugars, then pump into the BK.

2. Batch sparging and fly sparging can also be done if you use a third vessel as a collection vessel. For example, a fermenting bucket works very well. The downside here, is that you cannot heat the wort during the sparge so it adds some time to the brewday.

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