Awesome!
120 Glass carboys? WOW Why not a few larger SS fermentors?
You said 3 BBl, isn't that closer to a 100 gallon system?
How are you chilling? I'm putting together a 3 vessel system but don't particularly feel like adjusting all my recipes for a big hop stand/whirlpool.
(2) wort chillers blichmann
Meant more process- are you running straight through? or recirculating back into the kettle. With the therminator, even with the larger surface area AND a prechiller, you're still going to be flowing the wort pretty slow which really screws with hop utilization/flavor/aroma because the vast majority of your wort is staying near-boiling for a really long time. The concern with recirculating the chilled wort back into the kettle for faster mass temp drop would be clogging the chiller with cold break.
2 basements 12 x 15 and 12 x 6 temperature 68 F all year around
(32) 6.5 gallons glass carboys
(120) 5 gallons glass carboys
Wow!
Nice set up and nice looking equipment.
Just to confirm, you're not controlling your fermentation temperatures? Just letting the carboys sit at ambient room temperature for fermentation?
correct ! I try to brew all the recipes that specified the temperature on that range and every day I have to open the basement door for 30 min and let the fresh air in that's why I can keep the temperature steady around 68 f
I'm sure your basement's ambient temperature is around 68, but fermenting beer puts out heat and given the volume you're producing, this effect is also going to be exacerbated.
I'm assuming you're sticking to yeasts like Wyeast 1056 that have a stated range of 60-72 F. To stay within the midpoint of that range, you would need to ferment at 62-63.
assuming that he is still using the 5 and 6.5 gal carboys, the heat from the fermentation wouldn't affect it very much from ambient temperature.
assuming that he is still using the 5 and 6.5 gal carboys, the heat from the fermentation wouldn't affect it very much from ambient temperature.
very cool setup btw, do u bottle as well?
Untrue. You can see upwards of 10 degrees above ambient during active fermentation of 5 gallons of wort. I have observed this rise anecdotally, and this is a pretty nicely cited answer http://homebrew.stackexchange.com/q...ature-rise-in-the-primary-due-to-fermentation .
And here's a thread that someone on homebrewtalk put up with 2 fermenters 1 finished fermenting (and sitting at 64, and one rocking along at 69) https://www.homebrewtalk.com/f163/fermentation-heat-output-video-comparison-207426/
very cool design, this gave me some new ideas on bottle filling thanks for the info.thanks hethacker ! yes we bottle with 2 blichmann guns but also we're working on the 4 bottle filler I believe texas big beer brewery build on the first manual bottle fillers using counter pressure as you can see on this link .
http://www.facebook.com/media/set/?set=a.468742283169093.112269.243139459062711&type=3
santero lives in tecate CA, population of 207! You can supply all of Tecate beer! How awesome.
santero lives in tecate CA, population of 207! You can supply all of Tecate beer! How awesome.
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