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On it, thanks.

Hi all, I spent a lot of time on this message board many years ago designing this system and learning but my brewing days are over. This is for pick up only, in Central New Jersey. Would like to sell this as a whole package for a reasonable offer starting at $250. 3 x 60qt aluminum pots with...

15-20% Correct

I'm looking for input on controlling boil off rate. Brewing 10 gallon batches in a 15 gallon kettle. We are experiencing inconsistent boil off rates as we brew outdoors. Looking at pro hardware, I see that some equipment has only a small 6" exhaust port rather than a whole open top. Obviously we...

FB, screens are a waste of time in my experience

I stopped, I decided it wasn't worth the risk of infecting a batch that takes a 6+ hour brew day, $50+, and 10 gallons of beer. However I never did infect a batch fwiw. I am actually about to repitch yeast for the first time in a long time. Brewing a 6% ipa with WLP 001 right now, going to wash...

Just wondering if anyone has done something like this. We are just playing around with a good base recipe and had some pils on hand. 10 Gallons, 75% efficiency 50% 2-Row 25% Munich 25% Pilsner 1 oz Nugget @ 60m 1 oz Glacier @ 30m 1 oz Saaz at 15, 10, 5, and 0 For ~35 IBU WLP 060 Gratuitous...

Temp control for mash and ferm, looks like I should look into yeast starters though. Also finding a sparge methods that works with my hardware, went from fly to batch and we are locked in at 70-75 efficiency

Didn't read all the replies but. I tried this, various braids, various configurations and it just isn't worth the time. Buy even a small false bottom and you'll be in way better shape. Our main issue was it was getting clogged.

I'm not actually looking for one but yes I've seen many plastic conical vessels out there. I'm thinking more plastic carboy style and price. Just day dreaming.

Most of us ferment in either a glass or plastic carboy, maybe a bucket, maybe a fancy stainless conical fermentor. I'm curious to know what you guys would come up with if you had the opportunity to design a fermentor from the ground up. For me it would be plastic, have some sort of angled...

The system would not know when to stop applying heat as I understand it. I do wonder what 2 probes and some sort of digital flow meter connected to some software might do. You would know temp in, temp out, and flow rate. I imagine it would know much more precisely how much heat to add.

Happy with PID, there were some snags getting the whole system to work but I can not imagine a BCS would have been easier to get perfect. For the record, I'm doing 10g batches with a 1250w eRIMS controlled by an Auber PID and I think it's great.

+1 to that. I moved the sensor and forgot where our was. Now it hovers at 32 on the warmest setting.

Any update here?

Just going to throw my experience in. I can fit a pin lock keg in there and a tank with no modification. I just leave my perlick laying on top of the keg inside, not much into the tower look. I am having an issue at the moment because i DID try to remove the freezer shelf by bending it and I...

Chris, looks good. One suggestion. Restrict the output of the pump rather than the input

tasted some of the amber, it's a bit young but it's definitely got the same strangeness to it. The more I think about it the more obvious it becomes that since our efficiency was bad our sugar conversion must have been bad. It just really lacked sweetness. Try your mash on your next brew day...

Just wanted to follow up, this has been working great, although I still haven't found a permanent grounding solution for the RIMS tube. I ended up sealing the connection for hot and neutral to the element with liquid electrical tape and so far that has been great.

This batch it was noticeable, previous batch it was overwhelming. It's possible I'm describing the flavor poorly, it may in fact have been a strong caramel flavor. Neither of these flavors are something I expect to find during mash or in the final product. We're going to try a few things...