Search results

It does a good job. I used one on my last batch and it raised the temp around 10-15 degs. Just Keep an eye on it.

So does anyone have anything to say about the brew belts?...

we talking 2" or a foot? Did you use backer board for the tiling? The backerboard should dissipate the heat as with the distance from the glass. as long as there is some circulation back there it should prolly be ok

Very sweet. Awesome brewery..love stopping by there

Great idea! although I don't have the room for a light. Fridge barely fits the carboy!

Damn...nice deal, I agree cl here pretty much sucks lately

So I use a "dorm" fridge to do my fermentation in. I have a johnson a419 controller for cooling and the fridge stays in the house. But in the winter time I have a hard time raising the temp to finish off my ales. I don't have much space to consider with the carboy in there and I use glass...

I think there is a profile for Briess malts on the beersmith website. UPDATE---Here:http://www.beersmith.com/Briess.bsm not sure if its in there....

I agree that there is potential for tannin extraction while squeezing the wort out of your grain sack.That pre-boil gravity would of helped determine your extraction eff. Sparging with your wort is only going to increase the sugar concentration and thus make it harder to gain extraction from...

Yes the temperature was the culprit. CO2 diffuses into the beer more readily at colder temperatures.Thats why its best to chill to kegerator temp before applying pressure.

I just crank it until its a nice even flow and hold it there for about 20 secs or so. Anything crazy and it will start foaming up and out of the carboy

Dude...Can you post the schematic?

OOOHHH YEAAAHHHHH!!!!! oh wait wrong time....:D

Always helpful to take all measurements and extensive notes for your first few so you can dial in your equipment..Big help when you run into problems. Don't get to hung up on efficiency its all about the consistency.

I have started with a thicker mash...say 1.2q to hold at lower temp then raised the temp and thinned to around 1.5q just to get better extraction.

Drill a few holes..otherwise works great

Dude I would try to minimize the number of times you transfer that wort prior to boil.run risk of hot side aeration

Dude I think its great. Keep it simple...How much grain have you put through it?

Im with baldric...traditional mash/lauter techniques...There are def pros and cons to the BIAB method. IIRC there is research that say other unnecessary bi-products (i.e. lipids) end up in the boil kettle after you drain the sack. And not to mention having to either hold a 30+ lb sack while it...

Your thought process is correct. The Johnson controllers (i.e. A419 model)have a built in anti short cycle delay that is adjustable through the interface to reduce the time the compressor kicks in.Not every controller has this feature.