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I use the Niagara PID on the JACE for the heater, Do you want the P and I for that? The spyder is just dummy points Spyder Layout UI-1 MLT LWT UI-2 HLT Temp UI-3 RIMS LWT UI-4 RIMS Heater Amperage (0-5 vdc current transducer) DO-1 HLT Burner DO-2 RIMS Pump AO-1 SCR 0-10VDC signal

I am an HVAC controls programmer by day and my RIMS brewery runs off of a honeywell PUL4024S spyder. works great. I communicate with it over a LON network and I have a "repurposed" Staefa TNM-2 JACE. graphics, email alarming for fermentation, the whole 9. I love to see the looks on people's...

http://seattle.craigslist.org/tac/for/3553197885.html

I see that this is a super old thread, but I have been doing a MASSIVE amount of research and testing as of late because I too suffer from chronic low attenuation (CLA). Mr Malty is a good calculator, but I find it comes up with drastically different cell counts than the calculator on...

are we talking straight unsweetend cocoa?

BT Homies!! I brewed my first Flanders red last weekend- was planning on fermenting it with 100% RRBC "Supplication" Dregs. I propagated the dregs (3 bottles) with 750 ml 1.040 amber DME. my first mistake: I put the propagation on my stir plate. I let the propagation ferment for a month and...

Ok that is the physical sequence. I mean the control sequence. Example: The hlt will be controlled by the bcs460 discrete or pwm output with and adjustable set point who's controlled variable will be a bcs460 temperature input. That is the rough idea for heating strike water and...

Is the one element requirement due to current limitations? I would start by writing up a basic sequence of operation; detail what you want to happen during each stage of the process, mash, sparge and boil. Identify any safety interlocks, like pump must run before heater energizes, stuff like...

No detergent. Was it the flake maize?

Really?! I can't get one reply!?

Hey guys I did a cream ale this weekend and had 1.5 lbs of flake maize. Here is what it looked like 20 minutes into the mash- is this foam normal?

Are you referring to mash ph or water ph?

No cabbage smell-not DMS the beer has a malt o meal cereal smell. Just like the smell of the mash tun. I don't know a better way to describe. Sorry guys. If anyone is sea-tac area I can provide samples.

Cereal and wort smell are both listed on the BJCP wheel. Last three brew efficiencies: 91, 89, and 92.

I have been fermenting at 68 with wyeast 1056. Most mashes at 149. Most attenuation is within range. Efficiency above 90 is good right? My latest brew was 16.7 OG and 3.25 FG. efficiency 89%

HBT- I have had a recurring problem with all my beers having a "mash tun" or "wort" odor, and I can't for the life of me get a crisp/clean finish. I went to the LHBS and asked an employee. He asked what my efficiency was (80-88% in my RIMS). He said that was my problem. Too high efficiency...

What is an ideal temp rise to step mash? 1 deg/min?

Maybe it would be a summertime beer. The 4min/degF was with 40 degF outside.

I did the 5 gallon pre-boil volume. Thought he said it was a pre boil OG. mis read.

Maddad- By my math your OG is about 93.7% brew house efficiency- pretty impressive! When I first made the switch to AG it took me a few time to figure out what sort of efficiency to expect, and as a result I would overshoot my target OG. IMHO higher efficiency is not a bad thing. It saves you...