Search results

You might try touching up the threads on the element with a fine triangular file. They might me slightly buggered up.

You can find quality SSRs, eg, Crydom, at reasonable prices on Ebay.

I run my sample thru a coffee filter prior to using my refractometer. This gives me very consistent results. If I run samples in triplicate, they rarely vary and if they do, it is only by 0.1 brix. I have had good results with S-04 by fermenting at 64F for 72 hours and then letting temp rise...

PM sent on: 1/2" (F) NPT 3 Pc Ball Valve --Qty 3, $10 each or all three for $25

Looking for 7 type C 1/2" camlocks.

10-3 nm cable should have 2 hots, neutral and ground. The neutral may be unconnected in the receptacle box and load center. The nm cable in the picture is not from the 1950s. The load center is modern as well.

And if you push your magnesium levels high enough your beer will double as a laxative!

I have the control thermocouple at the return to the top of the mash. I have a second monitoring thermocouple at the mash tun exit. At steady state, these two thermocouples either read the same temp or the control thermocouple reads 1C higher than the exit thermocouple.

Still available?

I had the same experience as you. March o-ring will not fit in the chugger. I tried a 3/32" o-ring and it was too thick. I wonder if it is a metric size? 1/16" = 1.59 mm 3/32" = 2.38 mm Perhaps 2mm thickness and 65 mm (2.56") ID? Or 60 mm (2.36")? In the photograph above with a ruler, it...

PM sent

I use thermocouples but I am curious as to how you ground the rtd on one end? Wouldn't the rtd be grounded via the pot as well? How are you grounding the rtd?

So the rate of gelatinization is function of both time and temperature. I envisioned it being an all or none phenomenon that occurred at the gelatinization temp. Thanks, this helps my understanding greatly. It now makes sense to me that having a rest slightly below the gelatinization temp is...

Even if you create flour, isn't gelatinization still required to open up the starch molecule? When doing a cereal mash with corn meal (higher gelatinization temp than malted barley), you have to boil the corn meal before the malt amylases can break down the starches in the corn meal. Flaked...

Rob, you make a great point that is misunderstood by many brewers. Alpha and beta amylase are both active at temps in the 130s - their activity increases with temperature until they begin to be denatured. Activity vs. temperature curves for most enzymes are inverted U's. I was operating...

What does mashing below the gelatinization temp get you? Seems you would be burning up (denaturing) your beta amylase while there is no substrate available...

I understand and agree with your point. Somewhere between 0 and 50 feet of 1/2" OD SS tubing, there is an optimal length for heat exchange, given the flow generated by typical homebrew pump (5-7 gpm). If the coil is shorter than the optimal length, time for heat exchange will not be adequate...

That would only be true if heat exchange is not complete in the shorter coil. It is not true if the temp of the wort exiting the shorter coil has equilibrated with the water temp in the HLT. Plus you have to take into consideration the resistance of the coil. A 50 foot coil will have twice...

Yes. For example, if I want to raise my mash temp from 145 to 162F, I set my PID to 164F. I measure wort temp as it enters the top of the mash tun and as it exits the bottom of the mash tun. The temp at the output of the herms coil rapidly reaches 164F and then I wait for mash temp to slowly...

You lost me there. How will a longer coil increase flow thru the mash?