Recent content by trarmer007

I run the recirc pump from moment I start heating water to about 10 minutes into the boil (sanitize for pump into ferm.) I always circ'd over the grain bed. For whatever reason I had a heck of time with scorching. I brew at sea level - so boil is 212 and not a penny less. I keep 2, sometimes...

Checking back in. I am 1.5 years and about a dozen brews into a 65L, 3.1.1, 220v. My biggest frustration was auto-shut downs at boiling due to scorch grain-gook on the bottom. My second was the piss poor efficiency (65%). Fixing either was a catch-22. By grinding grain further to get better...

Thanks - I left all three going. The step by is for the 35l. I’m gonna buy the jacket to limit the need for heat input and I may go with the Biab too. What I’m not going to do is spend hours working scorched trub off the bottom. Thanks all for the insight

This is a 3.1.1 unit. I use the false bottom, the bottom screen of the malt pipe, the center pole, and topped with the grain bed screen. My false bottom collected a good bit of gunk, but during the boil this thing is scorching. I am going to assume that I need to turn off a burner. What...

Scorching - again. Just did my 5th batch through the 65l. Caught 2 E3 error codes during boil. When the wort was chilled and pumped out I went to clean and there was scorched hot break/hops on the bottom. After spraying and scrubbing with nylon brush this is what the bottom looked like. I...

Find your yeast attenuation %. Multiply the OG by the % reduction and you’ll get an idea of the final gravity. Your final gravity will be lower because your starting gravity was lower. It is not directly proportional because alcohol is lighter than water and some other factors but will be...

I am not sure if you did this or not, but next time make a yeast starter. I always do it out of habit. I pitch and for ales, I am about 99% fermented within 4-6 days. I rarely, if ever, go past 10 days. Probably the sketchiest product from my local homebrew store is the yeast as it is...

No call out taken. I have a bolt that fits in the handle screw and use a drill. But there's another limit to a corona mill - the hopper size. To recrush 26lbs of grain takes pouring, milling, and repeating 10X; plus set-up & clean-up, etc., so I'm opting for a bag DME instead. To each his own.

I've gotten 5 batches through my 65L (25+ years prior I was 12 gallon cooler/keg brewer). Aim for 1.3 quarts per pound to mash; then sparge with as much water as you can. In my last 2 batches, I've sparged/rinsed with an extra gallon and let it boil back out before dropping the hops. I'm...

Hard to say, I mashed out at 168, vorlauf't/recirc'd for 10 minutes, then pumped wort into the pot. The wort in the pot was very speckled with protein - not quite hot & sour soup looking, but, definitely speckled. The mash water was flowing out the handle holes of the malt pipe a good bit. I...

After brewing with propane and 12 gallon cooler for over 2.5 decades, I fired up my new 65L system Friday. I should have taken the advice to make a first run with a smaller beer. I did 10 gallons of tripel instead with a recipe including 29.5#'s of grain. That recipe was about 95% of max...

Safale 05 has attenuation at 78–82% - lets split and say 80% Calculate OG since there was no measurement: Maris Otter = 1.036 X 7.5 = 1.270 Munich - 1.035 X 2.1 = 1.070 CaraH - 1.034 X .21 = 1.007 Crys20/45 - 1.034 X .525 = 1.018 Special B - 1.036 X .42 = 1.015 Total = 1.380/5 gallons = 1.076...

Read all 19 pages...25 year brewer, just bought the 65L. I was trying to find someone explain the sequence/use for all three heating elements. As an old propane guy, I was wondering why not floor it 100% of the time - isn't that what the thermostat regulates? But I found my answer - and y'all...