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  1. walther

    Re-use brew controller in fermentation chamber

    Yes, that is no problem. In the heating up phase, as shown in the graph, the temperature should be higher in the Grainfather, than the target temperature, as it approaches asymptotically. When at target temperature, the Grainfather should only be a few degrees above target, but I'll need to...
  2. walther

    Re-use brew controller in fermentation chamber

    Temperature response curve for 20L (~5 gal), with the Grainfather thermostat at 32C (~90F):
  3. walther

    Sight Glass on the Grainfather

    I've been thinking about it. But maybe using an ultrasound transducer/receiver at the top of the vessel, to measure distance to the wort surface. I find that in large grain bills, the calculations add too much water, so that the wort level is high on the sides of the sieve, preventing gravity...
  4. walther

    Re-use brew controller in fermentation chamber

    Thanks for the reply, The water I am circulating is only 32C/90F, so that should be safe. (if the there is a leak in the system, there is however a danger of the Grainfather boiling dry).
  5. walther

    Re-use brew controller in fermentation chamber

    I am experimenting with adding a radiator like this to my brew system, in order to control the temperature in the fermentation chamber: My brew system (Grainfather) already has a heating element, temperature control and a pump. By connecting the pump to the radiator, I can adjust the...
  6. walther

    Made Belgian Candi syrup in the oven,...

    Yes, in the beginning as the water evaporates , it foams quite a bit. If you leave the foam, it will harden on the surface. So once in a while, I pushed it back down into suspension to dissolve again. I think they have to put everything on, except spices. But they may invert the beet sugar to...
  7. walther

    Made Belgian Candi syrup in the oven,...

    I would love to hear the results of that ! I already tried table sugar (in Denmark I think it comes from beets). It tasted fine, but I got a lot of crystallisation. But maybe the method can be refined ?
  8. walther

    Made Belgian Candi syrup in the oven,...

    I don't. But I have seen somewhere that the process speeds up the more alkaline it is.
  9. walther

    Made Belgian Candi syrup in the oven,...

    Yes, that was also one of the many great threads I went through :) But having made lots of hard candy together with the kids on the stove, I was looking for simpler method using an oven instead. I may put a controller on a micro oven, to better control the temperature.
  10. walther

    Made Belgian Candi syrup in the oven,...

    Thanks, The potash is there to make the solution alkaline. I used it, because it was what I had in stock for baking. I have read people using lye or lime? (not the fruit). It takes 1-2h depending on desired color. It is a slow process, so you have plenty of time to evaluate color and taste. The...
  11. walther

    Made Belgian Candi syrup in the oven,...

    Just made a larger batch, and it went ok. But heating the sugar in advance is a bad idea, as it melts together in a lump. Mix the following all together, and then put it in the oven: 500g Dextrose 1 teaspoon Wyeast Nutrient (or DME) 1/2 teaspoon Potash (or same other alkaline agent) 1.5 dl...
  12. walther

    Made Belgian Candi syrup in the oven,...

    Hi, I just tried making some Belgian Candi Syrup in the oven. I think it went ok, but I have never brewed with syrup, so I have no idea what it is supposed to taste like :) It mostly tastes like malt and biscuit, with no off flavours at all. Maybe a little bit of caramel. I tried adding a...
  13. walther

    My first white mould cheese

    Thanks for the feedback, After about a week they dried on the surface, and the mold started showing. After two weeks they were covered nicely, and I put them in a fridge. Now after three weeks they look nice, and a very firm to the touch. I guess I can tell when they are ready by the feel...
  14. walther

    My first white mould cheese

    My cheeses have now been in the fridge three days. They are still very wet on the surface, and it does not feel like the optimal environment for the white mould ? Should they be dry, moist or wet now ? (they are inside an ice-cream box, with a loose lid) Thank you,
  15. walther

    How can I increase humidity in my cheese fridge?

    I'm sure it will. The one I linked to, and similar types, are not designed for continous. They would also contribute with a considerable amount of heat. But it might work on a timer, 5min every half hour or something ? Or even better controlled with a sensor.
  16. walther

    How can I increase humidity in my cheese fridge?

    Look for "ultrasonic mist" or "ultrasonic humidifier" on eBay. Maybe they would work. I have one like this I might give a try: http://www.ebay.co.uk/itm/Reptile-Party-12-LED-Mist-Maker-Fogger-Waterproof-Fountain-Humidifier-Ultrasonic-/252292457774?hash=item3abdcd652e:g:qIMAAOSwKtVWxrkk
  17. walther

    My first white mould cheese

    Hi, I just made my first white mould cheese yesterday, and was looking for a forum. So I was delighted to see my favourite beer forum had a cheese section :) I also have 3D printing as a hobby,... http://www.thingiverse.com/thing:1543823
  18. walther

    Separation Funnel

    Thanks, I will check the book out. Cheers,
  19. walther

    My 3D Printable Stirplate

    @Strassburg, I live in Denmark, so you may know someone with a printer closer by :) Otherwise, drop me a pm.
  20. walther

    My 3D Printable Stirplate

    I'm using a MendelMax 1.5, with an E3D-V6 head: http://www.thingiverse.com/thing:1003968
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