My build

[RobJ]

Also was thinking how do you get the grain out of the MLT once you done, do you use mashing bags or a mesh basket, cheers

 

[Roadie]

I will be fly sparging and slowly pumping water from the HLT into the top of the MLT out the bottom of the MLT into the BK. When I reach the volume I want in the BK I stop. Process takes around 60 minutes.

 

[Roadie]

Also was thinking how do you get the grain out of the MLT once you done, do you use mashing bags or a mesh basket, cheers

I'll probably use a bowl to scoop it out.

 

[ChocolateMaltyBalls]

The wet/dry vacuum bucket top works well for getting out the spent grains. And it's easy to spray out the bucket when you're done.

Like this: http://t.homedepot.com/p/Bucket-Head-Wet-Dry-Vac-BH0100/202017218

 

[RobJ]

Cheers roadie, is it bet to use a watering can head attachment onto the end of the hose which is pumping from the HLT to MLT and I suppose you keep the 2 pumps running at a slow speed? Cheers for your help again.
I'll see if there's anything available in the uk choc, cheers bud

 

[Roadie]

Cheers roadie, is it bet to use a watering can head attachment onto the end of the hose which is pumping from the HLT to MLT and I suppose you keep the 2 pumps running at a slow speed? Cheers for your help again.
I'll see if there's anything available in the uk choc, cheers bud

I'm just putting a short hose there laying on top of the grain. I'll maintain an inch or so of water above the grain bed until finished sparging.

 

[RobJ]

Ahh a see, cheers bud, another thing that that book has puzzled me about, I've made an insulated cupboard 3ft high x 2ft deep x 6ft long, with an electric heater and a room thermostat do I can maintain 24deg C for when I'm fermenting, I've done it for about a year now and seem to get good results but the guy in that book said not to use airing cupboard (a cupboard with a boiler or heating pipes in), so it's got me thinking how you guys ferment and keep the right temps? Just spoke to the guy and my pots pumps n fitting are getting posted tomoz so I'll have them Friday...... Yee haa

 

[Roadie]

Ahh a see, cheers bud, another thing that that book has puzzled me about, I've made an insulated cupboard 3ft high x 2ft deep x 6ft long, with an electric heater and a room thermostat do I can maintain 24deg C for when I'm fermenting, I've done it for about a year now and seem to get good results but the guy in that book said not to use airing cupboard (a cupboard with a boiler or heating pipes in), so it's got me thinking how you guys ferment and keep the right temps? Just spoke to the guy and my pots pumps n fitting are getting posted tomoz so I'll have them Friday...... Yee haa

Maybe they are worried about you setting the cupboard on fire? Some people use very small heaters inside an old fridge, some use light bulbs in coffee cans, some put aquarium heaters in water inside fridge. You get the idea, SMALL heat source in a confined space.

For cooling, I, like a lot of others use an old fridge on a temperature controller.
I have a single stage Ranco but others use the Johnson controller with good results.

Congrats on the stuff about to come in. It's just like Christmas all over again!

 

[RobJ]

Champion, I've managed to keep the temps spot on this way so I'll crack on with it. Can't wait for Friday, not as glad as yours, it's me first one so onwards and upwards. I'm a builder so have salvaged a kitchen we took out put the extractor up yesterday and vented it, electrics are getting done today, it's only in my shed so when I build a garage next year the real brewery will be planned.

 

[RobJ]

Control box is underway

 

[Roadie]

Drywall is up. Fired up the kettles tonight and finished plumbing. Some tiling to go and need to mount the control panel. Will be brewing soon!

 

[HerkDriver]

Your build looks great! I'm thoroughly jealous of your dedicated space. I've been setting up a list of materials for a build that's almost identical to yours (stout kettles, Kal EHERMS controller, etc). I have a couple of questions for you if you don't mind.

-Why did you go with camlock and TC attachments for your hose fittings vice sticking to TC? I feel like adding the camlocks on might make hose changes quicker but increases the amount of gear to sanitize.

-For your electrical heating element, did you leave the wire bent back into the port or did you find an alternate fit/bend?

-I'm trying to make my setup work on one table. Do you think the brew stand table you chose has enough stability to weld the controller onto a SS extension arm that would be attached to the table?

I can't wait to hear how the brewing goes. I'll be taking notes for my own plans.

 

[hunter306]

You'll have to post some pictures of the space now that the walls are getting finished up. Firing the elements for the first time is awesome. Give you a little taste of the system.

Won't be too long now hopefully before you're running a batch!

 

[Roadie]

Your build looks great! I'm thoroughly jealous of your dedicated space. I've been setting up a list of materials for a build that's almost identical to yours (stout kettles, Kal EHERMS controller, etc). I have a couple of questions for you if you don't mind.

-Why did you go with camlock and TC attachments for your hose fittings vice sticking to TC? I feel like adding the camlocks on might make hose changes quicker but increases the amount of gear to sanitize.

-For your electrical heating element, did you leave the wire bent back into the port or did you find an alternate fit/bend?

-I'm trying to make my setup work on one table. Do you think the brew stand table you chose has enough stability to weld the controller onto a SS extension arm that would be attached to the table?

I can't wait to hear how the brewing goes. I'll be taking notes for my own plans.

Thanks. Camlocks are faster than pure TC and you don't have to wear protective mitts like quick disconnects. Don't know why it would take any longer to sanitize than anything else. Only hose I'd spend extra time on is the one transferring cooled wort to fermenter.

I shifted the elements around to wear they don't touch anything. It's close but they don't actually touch the side/bottom or the kettles. If I were ordering fresh I'd ask about making the "1" NSP adapter for electric element" shorter than 1", even 1/4" shorter would help.

The table is pretty sturdy so if I had to *guess* I'd say you would be ok. I ordered a flat screen tv mount from Amazon that articulates and plan on mounting it to the wall but haven't done that yet.

Bought the grain and yeast tonight and was planning on making starter but my son text me saying he cannot brew on Saturday now due to a prior commitment so we are shifting the brew day to Sunday. First brew is only a 5g batch of the Electric Brewery Pale Ale. The room is still a disaster to look at but everything functions so it ain't pretty but should work ok.

The crush I got from my LHBS tonight is pretty damn fine and I'm a little gun shy after reading the post from Hunter's first attempt on the new system. Crossing fingers everything goes without a hitch.

 

[Roadie]

You'll have to post some pictures of the space now that the walls are getting finished up. Firing the elements for the first time is awesome. Give you a little taste of the system.

Won't be too long now hopefully before you're running a batch!

After the kettle wall is tiled I'll post some pictures as it *should* look kick ass (unless I totally F up the tile installation). We fired up everything last week. I had multiple plumbing leaks in various connectors and pumps but retaped/tightened everything so that is all good. Was happy with the heating times and the way everything performed. Small snafu with the BK as the panel was on manual and we didn't know why it wasn't firing. Took all electrical connections for BK off and redid them only to discover it was a panel setting. Checked our panel temps vs our Thermoworks device and temps proved to be accurate.

First small batch is on Sunday - God willing and the river don't rise.

 

[Roadie]

Ok actually brewed today...what a cluster F. First time to only brew 5 gallons and this was the first brew on the new system. Made a pale ale that actually turned into an IPA. Major problem when using 1.25 qt/lb as the level wasn't up to my temp sensor on MLT. Had to check mash temp multiple times with thermoworks device. 90 minute mash; 60 minute boil. 2 of my 3 new hop containers decided to open up in the BK. Hop sludge all over. Plate chiller took wort down to 52 degrees in one pass when I wanted 65. Worst part is I only got like 3 gallons out of BK when I started with 7. WTF. Wort is really bitter now. Missed OG which was supposed to be 1.056 and I hit 1.0535. Not a great first experience and bummed that temp sensor is so high on mash tun. Waiting on wort to warm up but may try again tomorrow.


Almost Famous Brewing Company

 

[ChocolateMaltyBalls]

Sorry you had a bad experience the first go around, but it will get better.

BTW where is your temp probe for the mash? You may have better results measuring temps in the plumbing (like Kal) if you're recirculating.


Sent from my iPad using Home Brew

 

[augiedoggy]

Sorry you had a bad experience the first go around, but it will get better.

BTW where is your temp probe for the mash? You may have better results measuring temps in the plumbing (like Kal) if you're recirculating.


Sent from my iPad using Home Brew

Ditto...

And You adjust the temp output from the plate chiller by adjusting the flow rate of either the cooling water or wort...

 

[Roadie]

Ditto...



And You adjust the temp output from the plate chiller by adjusting the flow rate of either the cooling water or wort...

Yes needed to slow water WAY down but no time to actually do it.


Almost Famous Brewing Company

 

[augiedoggy]

Yes needed to slow water WAY down but no time to actually do it.


Almost Famous Brewing Company

if your faucet is too far a ball valve at the water input on the chiller would help.
I put a tee with a thermometer probe built in to measure exiting wort temp. I made a lot of changes in my procedures in my first few electric brews.

 

[Roadie]

Sorry you had a bad experience the first go around, but it will get better.

BTW where is your temp probe for the mash? You may have better results measuring temps in the plumbing (like Kal) if you're recirculating.


Sent from my iPad using Home Brew

There is a port on kettle but it's an inch too high. Gonna try 1.5qt/pound and see if that hits. If not may be forced to plumb in a fitting like Kal's and block off side port for 5 gallon batches. Think we are gonna try again today.


Almost Famous Brewing Company

 

[augiedoggy]

There is a port on kettle but it's an inch too high. Gonna try 1.5qt/pound and see if that hits. If not may be forced to plumb in a fitting like Kal's and block off side port for 5 gallon batches. Think we are gonna try again today.


Almost Famous Brewing Company

I used a tee with probe mounted in it between the mash tun and ball valve at the base... It works well. Just something to consider.

 

[Roadie]

I used a tee with probe mounted in it between the mash tun and ball valve at the base... It works well. Just something to consider.

I've seen that on Kal's site and may need to resort to that if 1.5qt/lb doesn't get me where I need to be. Crossing fingers it will be enough.


Almost Famous Brewing Company

 

[hunter306]

Sounds about like my first experience, but for different reasons. Did you have a brew helper on the first batch, or did you run it solo? I found chilling the wort was easier with a helper giving me feedback on where the wort temp was coming out.

On the overall volume you ended up for, i'm curious if it was simply boil-off, or if you think you lost more to the dip tube in the boil kettle?

I estimated 1.6gph boil-off for my 15gal pots, we actually sparged until the bk had just a little less than 12g for that. Also found that the pickup on my BK was super sensitive to cavitating, even at slow speeds, so I lost some there too.

Like everyone has chimed in, I think 2nd go around will go smoother. Let us know how it turns out!

 

[Roadie]

Ok rebrewed today. My son helped me again like yesterday.

Everything went great until we went to chill. I have a dedicated pipe for the chiller but unfortunately it froze. Could not fricking believe it. Nothing in the house to hook a garden hose to so I was unable to chill the wort. put it into the temp controlled wort fridge and will have to oxygenate/pitch tomorrow. Totally bummed. Chill factor outside is -15 so I should have known to check it but it is what it is. Was going to sit the carboy outside but it's glass and would have probably cracked.

The growing pains of a new system I guess.


Almost Famous Brewing Company

 

[jeffmeh]

Welcome to no-chill, lol. That's my preferred method and it works great for me. As long as your sanitation was good you should be fine. Any idea what the wort temperature was when you transferred? If hot enough, your sanitation could even be less than ideal. I transfer at 190F, but into HDPE containers that can handle it.

 

[augiedoggy]

They sell an adapter at any hardware store which screws into a faucet and has male garden hose threads.. Its what I use with my bathroom faucet. might be a good idea to get one.

Funny some people do the no chill with no issues even though many state it can contribute to DMS and corn and cabbage flavors... In Australia the no chill method is popular.

 

[Roadie]

Welcome to no-chill, lol. That's my preferred method and it works great for me. As long as your sanitation was good you should be fine. Any idea what the wort temperature was when you transferred? If hot enough, your sanitation could even be less than ideal. I transfer at 190F, but into HDPE containers that can handle it.

About 155. Everything was sanitized on the cold side so should be ok but never had to do this before.


Almost Famous Brewing Company

 

[Roadie]

They sell an adapter at any hardware store which screws into a faucet and has male garden hose threads.. Its what I use with my bathroom faucet. might be a good idea to get one.

Funny some people do the no chill with no issues even though many state it can contribute to DMS and corn and cabbage flavors... In Australia the no chill method is popular.

My utility sink has a cartridge discharge so that's a no-go. I do have a bathroom in an adjoining room that I could maybe do that with though my chiller hoses are only 10' so that would have to change to. Hoping this damn cold weather is ending sometime soon and I won't have to worry about this.


Almost Famous Brewing Company

 

[jeffmeh]

They sell an adapter at any hardware store which screws into a faucet and has male garden hose threads.. Its what I use with my bathroom faucet. might be a good idea to get one.

Funny some people do the no chill with no issues even though many state it can contribute to DMS and corn and cabbage flavors... In Australia the no chill method is popular.

The skepticism around no-chill was off the charts when people started doing it here in the U.S. Everything from DMS to death through botulism. It's all nonsense, as no-chill works fine and the beers are indistinguishable from those quickly chilled. I do go for longer boils with Pilsner malt and other malts presumably higher in DMS precursors, but I did that when I was chilling as well.