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I actually already compensated for this. The freezer is not actually part of the cold room, though the access to it is from the cold room. I knocked a section of the wall out that is exactly the size of the freezer. I put the freezer in to it, set back a bit, so the doors are almost flush with...

You know, I am glad you both have reminded me of the evils copper can bring on the cold side. I do recall the downfalls of using copper on the cold side, but it seem that it slipped my mind during the planning stage of this project. I was leaning toward stainless anyways, but I am very happy to...

Wow, thank you for all that information. I would never have been able to come up with those calculations on my own. I do intend to use a closed system by sealing the glycol resevoir, my thoughts were this would reduce pump sizing requirments. I hadn't thought about the implications of using...

I appreciate the heads up. My plan was to wire the pump to a 115 outlet using a single output (named FV Pump) on the BCS. I would run the output to an SSR and contactor coil. I would then program each fermenter as it's own process inside the controller. Each process/fermenter would trigger the...

One of my buddies has one of those I think, I can probably get it for cheap, but I know he doesnt have a motor for it. What size pump motor do they typcially use, 1/3hp?

put your racking cane down into the center of the yeast cake where all the good yeast is, swirl it a little bit to loosen it up, and then suck some of that up. I have done it before and it works very well. It will pull a lot of beer too, so be sure to get enough. I used about 750ml for a 6...

I just got to thinking that I could throw a temp probe in the glycol tank, put separate fittings into the manifolds for 'cold in' and 'hot out'. Then I could program my BCS to cycle the glycol through the heat exchanger in front of the evap. coil or in the freezer to keep it colder. This...

I am in the process of designing something very similar. Can't wait to see some pictures and hear some results.

Programming the BCS shouldnt be a problem, I can tackle that in an evening once the system is ready to go. I know this wont be as efficient as a dedicated glycol unit with a heat exchanger. However, to compensate for this I intend to oversize the resivoir to reduce the temperature increases from...

Nothing has been completely determined. However, these are my tentative thoughts. I was thinking 3/8 copper, 50 feet of coil per fermenter. The run from the fermenters to the glycol tank would be roughly 12 feet, and will be insulated. The manifold would likely be 3/4 for the return, and a 3/4...

As everyone has said, if you batch sparge, you're fine. However, what I would do is add a 90 degree elbow to each end of your T, pointing downward, and rattach your hose to the elbows. They would function as a dip tube and would not leave as much of your valuable heavier gravity runnings at the...

To start, I will give a little background information and would like to appologize for such a long post. I am in the process of opening a small(nano) brewery and restaurant. The system is 1bbl. The location has a walk in cooler that I could use for controlling fermentation temps. However, I...

Yeast: The Practical Guide to Beer Fermentation is a great book that has plenitful amounts of information ranging from yeast by-products, to conversion of acetaldehyde to ethanol. There is even a bit in there about ions effect on yeast causing them to rise to the surface creating what we know...

As someone else stated you can rebuild up the yeast culture by creating all malt starters. However, from my experience, when a yeast begins to mutate it is always better to just start over. I try not to go more than 5-6 generations on my saved yeast. I buy yeast once a year, and what I do is...

Sorry no pics, but here's the update. Fermentation finally stopped. The walls of the carboy were caked with yeast, which typcially does not happen with this recipe. I pulled the airlock and was immediately hit with a very strong aroma of bread and coffee. I took a gravity reading and it was...

So I brewed a Coffee Porter about 2 weeks ago. Everything went fine, hit my gravities, fermentation kicked off very well. A few days after the Krausen fell, I noticed what appeared to be a Brett infection with a film forming across the top with big bubbles underneath. A few more days passed...

wow, thank you for the wealth of information!!!! I fixed my issue. I now have a 12 stage filtration system, up from my 8 stages. I filter it down to .05 microns. No more excess iron in my water. I am now also using ph 5.2 which has worked wonders. Beer has been turning out great since. Thank...

Good luck! Out of curiosity, did you hit your target final gravity?

From my experience they're all going to be gushers and there is nothing you'll be able to do about it unfortunately. I had a batch of strawberry wheat do something similar. I may not have got the strawberries hot enough before adding to secondary and they fermented away very slowly for weeks...

I was thinking it could be a mash problem, I typically mash around 154. I usually batch sparge at 170. I brew outside so the temps can drop quickly. Any ideas of what I should try differently if it's mash related? Im swapping out all my hoses, I brew in all stainless. I do use a corona mill...