Thanks -- Looking at the solenoid I think I understand how to plumb it, but it's the wiring that seems really daunting to me right now. I haven't ordered the temp controllers yet. What do you use? I know Love controllers are talked about frequently....
I created this thread in the equipment/sanitation thread, but someone recommended this section so I thought I'd post it here too:
Hey all,
I' have a single tier stand (Brutus 10-esque), and been brewing for about a year on it successfully. Problem is I do not have it automated right now; I...
Thank you very much for the response, link and pictures. Actually seeing one of these installed on a stand makes it seem a lot less intimidating than just looking at the valve itself. A few times now I've opened up the box, looked at the instructions, and parts and quickly put it box in the...
Hey all,
I' have a single tier stand (Brutus 10-esque), and been brewing for about a year on it successfully. Problem is I do not have it automated right now; I do all the temp control manually. The system works just fine like this, but as long as I have the stand I might as well have it...
Dang sweet rig Ed -- Maybe you could help me out with something..... I've got a Brutus-esque stand as well, not as polished up as yours (how the hell do you do that..?), but I haven't automated mine yet. I do all temp control manually. Which is alright, but really if you have stand it really...
Hey Ed - hell of a Chi-town winter ah?
Here's how I've been brewing with that setup and been having pretty good luck.
I heat 1.5 quarts/lb grain + a few extra gallons of strike water (3-4) up to temp, add the 1.5 quarts/lb volume to the tun and dough in the grain. When I've added enough...
Just wanted to post a follow up.
I'm brewing a PA now, and just hit my pre-boil gravity on the nose using the techniques you guys have shared on here. I eneded up reducing the volume of strike water and recirculating throughout the mash and stirring occasionally. Mashed out, let the grain bed...
That's a good idea. I was thinking of cutting the support bars and making them half as high, if possible. Grinding the corners down would be easier though.
It's a nice false bottom, I'm working out the mash water still. Actually brewing right now so we'll see how it goes.
Thanks for...
I use a food grade garden hose, and recently added a carbon filter system to my stand. Using that method in the middle of chicago winter is a bit tougher, but pouring warm water over the spigot to thaw does the trick.
Thanks again for the suggestions. I really appreciate the help and input provided on these boards. What a tremendous resource this place is.
I'm looking forward to trying this method this weekend. I had been under the impression that you don't want to disturb the grain bed at all once...
Dynomite! - thanks for the suggestions. I will certainly give that a try.
You're right, I don't think the term dead-space is in accurate description for what is going on here. That wort/water, while under the grain bed, will be in play. The last batch I brewed, which had the added 3...
It dawned on me yesterday that the 3 gallons underneath might be culprit. I'm not sure if that's considered dead-space, because I can get almost all of that water out (minus 1 quart). Problem is, if I don't account for that extra 3 gallons, I'll have some incredibly thick mashes - too thick...