Recent content by Seveneer

What do you mean by a "Firkin setup"? You can use firkins either connected to a beer engine or set up on the bar for gravity dispense (which is simpler). I use both methods but if you let us know how you want to use them and I'll try and help.

Ok, so I live within 30 miles of London and the water is pretty much typical for the London area. According to my water report I have 31.4ppm chloride and 32.4ppm sulphate. So a ratio of 1:1 like London. If you want to look at Manchester you could take a look here. Although the figures vary...

It's probably worth pointing out that Boddingtons is brewed in Manchester which has soft water where as London has hard water. If you're trying to adjust your water to that used to brew Boddingtons you don't want to be aiming for a London profile. /Phil.

Hi, my system is a HERMS but I use a seperate water bath rather than the HLT. Mainly so I can heat it quickly to change th mash temperature. Once I finish mashing I do indeed fly sparge with my system by pumping the sparge liquor through the heat exchanger onto the top of the mash...

It's because the coil is fairly short. Getting "full heat extraction" isn't of interest to me. What is is the wort temperature. Typically the temperature of the water in the heat exchanger is a couple of degrees hotter. We're not talking a big difference. Once the mash reaches temperature...

In my system the temperature of the wort at its hottest is only ever at the temperature I set the PID controller. I achieve this by putting the thermocouple at the output of the heat exchanger and using the PID to control the heating element in the heat exchanger. By having a small seperate...

I have one of those. You can get a clip on adapter to enable it to cap beer bottles. /Phil.

I'll be there on the 5th. Usually a good festival. I'd recommend the early sessions to avoid the crowds. /Phil.

I have this book and it's exactly what you are looking for. Each brewery has submitted details about their recipes to a greater or lesser extent. Most include percentage breakdown of malts, hops used, IBU, colour and tasting notes. It doesn't contain anything about the brewing process. I...

I didn't say a "Slow flow rate", I said, "Reasonable flow". The reason I said this is that too fast a flow will result in a stuck/set mash I make 10 imperial gallon batches and I recirculate continously throughout the mash. If the mash bed is at 50C and I dial in 66C to the PID, the...

IMHO, a reasonable flow (not too fast), small volume heat exchanger and a fairly large electric element (controlled according to the temperature of wort exiting it) is the recipe for success. This will give a system that circulates all the wort through the heat exchanger within say 2-3...

I'm not heating 10 gallons of water. I'm heating 10kg of grain and 25 litres of water. /Phil.

All I can say is take a look at my web page and then try it for yourself. /Phil.

I measure the heat of the recirculated wort as it leaves the exchanger. This is used as the input to the PID. It's not possible for the wort to go above the set temperature so long as the pump is running. /Phil.

I make it very clear that my system uses a seperate heat exchanger. People need to be aware that there is a way of conducting step mashes with a HERMS it just needs to be designed with that in mind. Using the HLT as the heat exchanger restricts this ability. /Phil.