Search results

If you're referring to my setup, I can do batches of ,up to 19 pounds of grain. I do a lot of overnight mashes. At whatever temp i mash in at, it will hold Indefinitely.

I mash and sparg from the same equipment...an old commercial coffee urn. I put a digital temp controller on it and it will hold whatever temp i want for as long as i want it to. I sparg from the sprayer that was used to brew coffee. I also have it set up as a RIM system, works like a charm.

My works realy well for mashing and sparging. I don't think i would try to boil in it...it could make a mass. The one i have is twin 3 gallon tanks. It an handle up to 20# of grain. I used it today as a matter of fact! If you need help with anyting, email me at [email protected]...

Here what i think i'm going to try this weekend. I altered the recipe for my RIMS system, based on the recipe above, the comments and my system. I'll post my results when done. If you think i'm screwing up, post comments soon please! Pilsner Urquell Knockoff Shopping list-- 9 lbs...

I've been doing this for awhile, I'll post pictures this weekend

I use a digitalized temp controlled commercial coffee urn to mash in. I can set it to any temp and it will hold at that temp perfectly for as long as I want. I'm thinking about trying an overnight mash, just to see how it would work. I have two questions that I would like to hear your opinion...

Ebay is your best bet in finding them. Every city has a used restaurant equipment company, work a deal with them. Most of these units are sitting around.

I just installed a Cartridge Style Immersion Heater that I won off ebay. So far it is working really good. I paid 20 bucks for it. It’s 5 inches long, 120V 800w IT IS INCASED IN THE Copper pipe in the picture.

I have not tried to make this yet...but many of the 100s of post i've read have mashing it as part of the process. I'll let you know is 6 to 8 weeks if it works or not.

adding a comment so that this post moves up on the "new post" list....

I’m trying it this week with I can of pumpkin, roasted with brown sugar in the mash. In the primary, I’m going to dump three jars of Dickinson (brand) Pumpkin butter, and in the secondary I’m going to put 4 cinnamon sticks and 2 vanilla beans split. I have high hopes.

I’ve read from others that they have had problems with the Wyeast 1084 yeast. I made a 5 gal. batch of red Irish ale. Primed it with 5oz sugar, like I always do. Conditioned it at room (68 degrees) for exactly 2 weeks, and it is mostly flat. Is this too short of time for this yeast? Would...

A couple of questions on the cornys…. How did you get the hole where the relief valve was? What did you use? Do you think it would be possible or would it make sense have a valve welded on the bottom to be able to dump the trub like a Conical Fermentor?

Perfect, thanks!

Would you guys post pictures of what you have working here?