Sure looks like SoFla
South west FL..now if it would ever cool off enough so I could cool my wort all the way to picking temp.
Just get it down to around 100 or 110 and put it in the ferm chamber set to pitch temp and pitch the next day...simple easy solutionI've got the xchillor that will get it down to the low 80s right now with the water Temps from the hose. I need to hook something up with my old coil chiller. Maybe run hose water through it then into the xchillor.
http://discussions.probrewer.com/showthread.php?41266-10-minute-mash
Copied from above thread.....
Haha this is why I always get a kick out of homebrew/nano setups where the guy's all "Check out my sweet HERMS!"
Uh huh.
And are you using severely undermodified malt in a mash tun the size of a swimming pool?
No?
So you realize conversion is basically over in a couple minutes right? And you're mostly just wasting time?
No?
You also realize that a percent or two increase in efficiency will save you about 50 cents?
No?
Well at least you have disposable time and income. Say, does that mean your fermenters are glycol jacketed too? Or in a controlled fridge or something?
No?
Sigh.
One guy just could not grasp that at 10bbls not only did we not have a RIMS/HERMS, we don't need or want one.
We recently changed the speed on our auger so it takes about 20 minutes to dough in, instead of the 10 we'd been doing. The mix and liquor/grist ratio, not to mention the temperature, has been much better, less stirring and more letting the hydrator do the work. Plus conversion is mostly over by the time we're done. Short rest just to help the bed settle, then 15 minute vorlauf and we're good to go.
Russell Everett
Co-Founder / Head Brewer
Bainbridge Island Brewing
Bainbridge Island, WA
Enter your email address to join: