My Stuff - Rig through Pub
I've gotten a couple questions on how i did certain things that I've mentioned in threads and i also figured maybe by posting a bunch of pctures i could give someone an idea or two or get suggestions on how i could improve something.
It is a ton of pics so excuse the post whoring for the next few minutes.
ahh... also... you'll have to excuse what I'm sure will be a constant "Oh i gotta fix that" or "that's not 100% finished yet". I seem to have the phenominal ability to complete all projects up to about 98.9%...
Here's what i got...
brew day starts with grabbing grains and getting them crushed.
i just started buying grains in bulk and need to come up with a better storage method before the weather gets warm and muggy.
that's my oldest son... he's a bit too pysched about the crush
I wish i new how to imbed the pics so they weren't links
then it's out to the garage where the rig is.
it is a single teir HERMS set up. I then have nine 1 inch solenoids underneath and two march 809's that control all of the flow of liquid through the rig with flips of switches.
The way the whole process works is...
-fill MT and BK to desired levels and punch in temps for each.
- Once each has come up to temp, I pump my mash water from the BK, into the MT (I don't have any heat at the MT so I gotta get it from somewhere0
- Once mt is filled, I add my grains and start circulating
- It circulates through a heat exchanger suspended in the HLT (should have taken a pic of that) in order to maintain/adjust temp.
-Once mash is done, i pump into the BK again and then sparge from the HLT.
- In order to do that, i have to stop circulating for the last 10-15 minutes of the mash in order to bring my HLT up to sparge temp.
- Sparge... circ... pump into BK and then boil away.
-Once I'm boiling i can break down teh HLT and MT and clean them.
it has a quick connect for a hose on one end and a water filter for incoming water and then a spicket on the other end where he chilled wort comes out.
The control panel is pretty ugly and will be replaced soon. I ended up with two more switches than I originally though.
Everything is flip a switch. "Fill Mash tun"... is switch 4. fill hLT is switch 3... so on an so on
The PIDs control the burner under the HLT and the burner under the boil kettle
I have the rig plumbed into the natual gas line in the house.
i simply take the hose off the wall and with the bigass brass quick connect, just plug it intp th back of the rig and I'm good to go
yeah yeah yeah... the garage is a mess. I know.
My Mash tun is a 20 gallon aluminum pot mounted inside a 30 gallon aluminum pot with spray foam insulation sprayed in between to insulate it. the top ridge looks a bit ugly but the lid seals it out from my mash and i don't think it's a problem at all.
I went with a copper manifold cut with a hacksaw and then a false bottom over it. I like this double filter because I can stir my mash if i feel like it, even though it's a herms set up and not get cloudy wort flowing since the manifold is still filtering quite a bit.
the false bottom doesn't fit exactly so I have the food safe/temp safe tubing acting as a gasket
this is a saison I did this past Sunday with about 28 pounds of grain
how the rig circulates (I need to get a freakin sparge arm). right now I just have it spraying into a aluminum sriving tray that sits on top of the grains with a ton of holes popped it in. You can also see in this pic how I doubled up the lids to make one lid. The bottom one fits the inside pot and the top one fits the outer pot
and then my initial boil and once i skimmed it off
Once I'm boiling, i toss a sanke up on my HLT burner.
I hit it with some hot water, some pbw and a carboy brush and make sure I get every inch inside, rinse it well, put some water it in and let it fire away with steam.
then post-boil, i use a plate chiller. It'll chill 10 gallons of boiling wort down to 70 degrees in ten minutes flat using hose water.
Once done, I'll drag the fermenter down to the basement. I have a fridge set up with dual controls (one for heat and one for cold) so I can set it for all ranges of fermentation. Right now I have my saison at 80 degrees through one of those thermostats in the fridge and a heating pad mounted on the side of the fridge on the inside. Next to it is my little DIY walk-in cooler
You can see to the right of the cooler two PVC pipes... those carry six beer lines to the bar. One carries the lines and other other is an air return to create a closed air loop between the cooler and my coffin box on the bar.
If I can ferment at 68... I juts pile 'em up in the pub. It stays a perfect 68-69 degrees down there constantly.
and then this is the pub... I've had some pics of it in my gallery for a while and not TOO much has changed. Still working on a ton of little tiny things like small pieces of molding here or there. Ehhh, it'll get done someday.
this is the front door as you're walking down the stairs into my basement
and then this is looking through the "front window" into the pub
the lighting isn't exactly picture-friendly... or at least i'm not a good enough photographer to take a good pic
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