Recent content by Emian

I have my mash system set up with a home made RIMS tube (copper) and it heats about 1F per minute. I have a stainless tube coming from Brewers Hardware and expect that will be more efficient - perhaps 2 or 3F a minute. My question is - how does one account for the step rise between rests...

My PID does a good job, it does not overshoot and heats a 10 gallon mash about 3 degrees per minute in a 10 gallon round cooler. I ran it on the auto tune function with just water in the mash tun. It heats to the point where the water passes the set temperature, then let's it cool - it does this...

I thought about doing that way - actually, just using one pole of the DP/ST switch to switch the pump, the other to switch the heater feed. The reason I didn't is because these are illuminated switches. I assumed there had to be a neutral at the switch for them to illuminate. I'm not sure...

I have modified Sawdustguy's original drawing to suit my build (and this post has been a great help - thanks all). Main thing I did is use a newer PID from Auberins and a different sensor. I want to be able to switch my pump on separately so I can use it after the mash for moving wort around...

I've really enjoyed this thread. I have ordered a 20g Mash Tun with RIMS fittings from Stout Tanks and Kettles. It'll be here in Jan, so I'm going to start my wiring. This has been very helpful. In looking at your diagram, I think I would like to have it so that the heater element will not come...

Cloudy yeast suspension and polyphenol haze detract from the flavor and stability of the beer. Too much suspended yeast can contribute to gout.

Check it - or drink it.

I like clear beer. Most of my beers settle out crystal clear - I use moss, gelatin for ale, and also polyclar 10 for pils.

How would you wire it if you didn't want the heater to come on unless the pump was also running? Ian

I pour gelatin (dissolved in hot water) directly into the keg as I rack to the keg. Purge the air with CO2. Put in the refrigerator for 24 hours to chill. Any chill haze will form - then add a teaspoon of polyclar - purge again and shake and force carb at the same time. The gelatin, polyclar...

I've just cleaned off the ball in a ball lock valve. Should I be lubricating it with something before I assemble it? Ian

I want to give 10g the impression of being burbon barrel aged for a year. I've got 4oz of medium toast oak chips. I'm going to soak them in bourbon, then add to the secondary. How much oak? How long do I soak it in the bourbon? How long do I leave the wood in the beer? I'm intending to toss...

How many volumes?

I've ordered a nitro tap and regulator - I'm picking up a beergas cylinder. When I dispense my beer with this - do I force carbonated the keg first with regular CO2 or with the beergas No2/Co2 mix? Ian