Search results

Yeah, I was thinking about whirlpooling with the IC, the "Jamil" style. I went CFC out of worries that I would clog or not be able to get a PC clean.

Why not whirlpool while chilling, then let the cone settle once chilled, and into the fermenter?

https://www.proflow-dynamics.com/products/camlock-fittings/stainless-steel-camlock-fittings/stainless-steel-camlock-fittings-type-b.html you'd have to go to 3/4" QDs on the water side, but is this what you are looking for?

You could always batch sparge or no sparge small grain bills.

I'd go SS Brewtech over the Chapman, but that is strictly because of the bottom drain.

I use one and it works just fine. My heat sink is sticking out of the box as well, cutting a slit in the side of the box to slide the heat sink in was pretty simple and saved space.

How big is the starter? How long do you think it will be until you brew?

Pale chocolate malt is also helpful in giving a hint of unsweetened bakers chocolate.

The last few years have been a bit of experimentation and trying out processes, 3 vessel, cold batch sparse, biab, small dedicated HERMS, and finally 2 vessel no-sparge with the "iRIMS" inspired HEX.

Brew rig evolution

I just pulled up the recipe, here is the hop schedule: Single Hop: Cashmere 1oz - 60 minutes 2oz - 10 minutes 2oz - 5 minutes 2oz - whirlpool 4oz - dry hop 2oz - keg hop Grain bill if curious: 14.5# 2-row .75# Munich .5# Crystal 60

Is the new carboy wider? Using Fermcap?

It was very soft when we used it, which I really liked, but it did not seem to be an overly potent hop compared to some of the other new hops. I would say hints of melon, strawberry, cotton-candy (I could see candied fruit). We did go a little crazy - I think whirlpool, dry-hop and keg-hop in...

When I sparge it's batch sparge, but I have converted my system to a two-vessel no-sparge. Any interes in that option?

Did it look like that before you started racking? A week could be a bit quick to finish up fermentation - what was the OG and FG?

how cold are you crashing at?

Congrats! I thought that was a really good contest they put together with Wyeast.

Then just do it and document it. If you have ever brewed a batch, you should have all of the equipment you need: Kettle, lauter tun, thermometer, hydrometer, fermenter. Along the lines of this and other posts, you're just throwing things out there without a hypothesis on what the outcome will...

Why don't you do it yourself? Two brews 1) boil strike water, add grist, ramp to boil for xx minutes 2) conventional mash Take gravity readings and photos for color/clarity at 1)run off, pre boil, OG, FG Also record fermentation times. Then bobs your uncle and you have your first data points.

The colder the better for lagering, so it is not too cold. All in all, I'd say you have a great plan of action.