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Added some US Solid motorized valves that look like they have the right specs: 24V, normally closed, 100Deg medium max temp, stainless. Doc link in original post. Quite hard to find 3 way and proportional valves. Seem to be plenty of regular two ways out there.

Realized that I could do it by switching a 2W for a 3W at MT output rather than adding an additional 3W. New diagram This will push some water into the hose between pump and MT out when it is needed in the direction of 3WL1, but don't see how that would be a big problem.

Apologies. I am using Google draw and I don't think it has the capability to show crossing. Basically, every intersection is two different non-connecting hoses....so everything goes straight through the intersection. If there is an actual intersection where liquid might turn, that is...

Thanks. Helpful to know. I will leave that part in. It seems that people are entering low and exiting high with their HERMS. With HLT re-circ I am guessing works same either way "underletting" is a whole new concept for me. Makes a lot of sense. Pouring and stirring is a very tough one man...

I am thinking that I should probably just stick with a two way valve on the outlet of each vessel, which would then leave me with a T (no valve) before Pump 2. Anyone know if that works? Is there cavitation at the T point that stops the pump from getting the right flow?

There are lots of posts that contain information about sensors/controls, but there does not seem to be one authoritative place to go to understand the options for an automated brewery. I started a collaborative google doc and put some of the obvious ones in there. Seems it would be a useful...

I thought it might be helpful to describe the uses for each 3W valve to help understand the diagram 3WL1 a) HLT re-circ b) HLT to MT (mash-in, sparge) 3WL2 a) mash-in b) mash re-circ 3WL3 a) MLT to P2 (re-circ, sparge) b) BK to P2 (chiller) 3WL4 a) whirlpool b) bypass during mash re-circ...

I am pivoting from a Propane brew tree set-up to a 3 vessel eherms set-up. Have tanks and uniflex coming in the next few weeks. Have been trying to read up on automation and eherms configurations. I would like to start with manual valves, but configured in such a way that I can just switch to...

@day_trippr thanks for the reply. I was trying to keep the post as general as possible so it would have max relevance to everyone. A) My loop is very short. My kegerator will be right below the box. Distance from edge of kegerator to box will probably be 2-3 feet and then another foot or...

Was all set to send a 4" insulated pipe from keezer to a box that is partially in the wall and partially protuding. In that pipe would be a 2" hose. Between the inner hose and the outer hose would be the beer lines. Air gets pumped from keezer, through inner hose, and then returns in the...

What hose did you end up with?

@tprokop or anyone else who has done the kegerator blower into a tap box with return air in larger tube outside......I'm looking for best materials. 2" flex pipe for air from kegerator to box? 4" pipe for air from box back to kegerator? 4" pipe insulation? 2" pipe blower...

Assuming I have a keezer with an external conical containing 11gallons and an internal cooling coil that is being fed from the liquid in the keezer.......what combination of the items below is recommended for cold crashing? What liquid? What quantity? What temp? Or, should I take...

Always use a blow off now. One reason that I didn't see mentioned is that the air lock could lose enough liquid from the bubbling to let air back in. This could happen even if the krausen does not reach up into the airlock. I don't understand why so many folks are switching to air lock part...

Currently running a ferment with a 5 gallon bucket. It fits on the hump without tipping, but just barely. I am finding that it is way more than I need to maintain ferment temp within an already temp controlled home. 2 or 3 gallons would probably be completely fine. 5 gallons will likely...

Yes, did see that. Thx for the info. Have never examined krausen closely before. Just relied on bubbling. How "open" do you suggest? I have three options take entire lid off take off 3" access port from lid remove 1/2" blow off hose so barb goes out to open air

Think I found it. Cooling coil exits vessel above wort level due to partial batch. Tightened nut down this morning several turns with wrench. Hoping to get bubbling soon.

Yeah, definitely thinking about the headspace as part of the challenge. Checked the gravity via sampling port and it seems to have gone down from 1.041 to 1.030 so definitely something going on in there. Turned temp up a few degrees as that seems to be approach folks use for the french...

When I poured in the wort, it was VERY vigorous and there was a lot of foam. Is it possible what I am seeing 48hours later is still some of that same foam or does it have to be krausen?

I ended up going with the SSBrewtech Chronical BME and placing it next to my keezer. Images attached. For cold: a bucket of cold water with a pump in it attached to cold side of temp control pumps cold water through the coils in the chronical. For hot: I wedged (only about 90% fit due to the...