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Old 12-18-2012, 01:54 PM   #51
garbageman
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Jan 2011
Lexington, SC
Posts: 148
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In the summer yes. Just not that hot. Those probes are disconnected.

Here is my finished graphic for the HMI on BCS.



Still learning the javascript to change the img with processes so I can add hoses and only show what items are active. Also, add the widgets from BCS.

Process #1: Ricirculating Mash


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Old 12-18-2012, 10:55 PM   #52
slakwhere
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Dec 2009
Salt Lake City, Utah
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looks great! this is almost entirely unrelated, but i just noticed in the image your pump orientation. you'll have an easier time priming your pump if you rotate that head 90 degrees so the exit is pointing UP instead of sideways.



 
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Old 12-22-2012, 10:44 PM   #53
garbageman
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Jan 2011
Lexington, SC
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As requested a close up of the RIMs tube element end from Brewers Hardware.






Element done for the boil kettle. 5500w using slip cover and potting in JB weld. Super easy and quick. Great idea for safety.
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Old 12-23-2012, 08:50 PM   #54
Hogcrewer
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Oct 2005
North Pole, AK
Posts: 68

I use the same element enclosure for my distillation. I am thinking about converting to electric now. Your build makes thing look a little easier. Deff has my attention.
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Old 12-23-2012, 09:29 PM   #55
riverme
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Dec 2009
Greenville, SC
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I went to all electric due to the summer heat and havent looked back. I really want to know where you got that monitor. I will be in cola for the upcoming beer fest.

 
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Old 12-23-2012, 09:47 PM   #56
garbageman
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Jan 2011
Lexington, SC
Posts: 148
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Monitor: State Surplus by the airport. Hit and miss.

Wife and I will be brewfest. But the top brewfest in SC is in Charleston on February 23rd. Sam from dogfish and Ken from Seirra Nevada will be the keynote speakers. Check it out brewvival.com

I found a thread by POL for the element enclosure. 10 minutes and your done.

Up close and keggle.


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Old 12-23-2012, 10:03 PM   #57
riverme
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Dec 2009
Greenville, SC
Posts: 77
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Awesome thanks. I will definitely have try and make that one as I've heard good things about it. I went to a smaller version in Beaufort a few years ago and had a blast. This will be the first year where I'll be off from work for both.

 
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Old 12-23-2012, 10:31 PM   #58
garbageman
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Jan 2011
Lexington, SC
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Unlike beer Fest in Cola, Brewvival purchases the beer from the breweries. They don't require it to be donated like the beer Fest in Columbia. Last year, breweries went dry after 2-3 hours in Columbia. Go to the 12-4 if you have a choice. Less crowded and more beer.

Brewvival adds great food and great bands. Plus, it's across from Coast brewing.
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Old 02-09-2013, 03:25 AM   #59
garbageman
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Jan 2011
Lexington, SC
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Update:



First full run tonight. Choose Biermunchers Blonde for simplicity and I did not want to hide any flaws or errors with a big hoppy brew. Was really happy with setup. Things I learned and notes from first run.

- Connect BCS direct to computer to avoid router/network failure.
- I control RIMS element by probe at end of RIMS tube. Add 7 degrees to set point to equalize temp in Mash Tun. IE: RIMS exit temp 158 = 151 in grain bed.
- Ramped mash water to 170, add grain and recirculate. Dropped to 152. Let balance and mashed at 150. Held perfect for 50 minutes recirculating. Ramped up to 170, held and transferred to BK.
- Immersion chiller to cool. Used pump to whirlpool wort and 55 degree tap water through IC. Dropped from 212 to 68 in 25 minutes.

OG was 1.040 and 68% efficiency. Added 1# extra 2 row since I do single infusion sparge. Some channeling in grain bed. Flow speed and a sparge arm should help this.
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Old 02-09-2013, 12:32 PM   #60
tophmck
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Oct 2009
Madison, WI
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Sweet -- sounds like a great first session on the new system!

Quote:
Originally Posted by garbageman
I control RIMS element by probe at end of RIMS tube. Add 7 degrees to set point to equalize temp in Mash Tun. IE: RIMS exit temp 158 = 151 in grain bed.
The general wisdom is to use the hottest point in the loop as your mash temp rather than the grain bed (although you can stir the mash and/or tweak your system to try to get the gap down.)

The rationale is that since the wort is at 158 as it goes through the tube, this is denaturing the beta amylase (giving you a sweeter wort), regardless of the grain bed temperature. A few degrees higher and you'll start to denature the alpha amylase too, slowing or stopping the conversion.



 
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