Two questions re: all-in-one systems like robobrew/digimash, etc

[rjhoff]

The Scylla is smaller, a good amount of room in the robobrew. I’ll time mine when I brew next, although recently I’ve been letting the wort cool for quite a while on its own (with whirlpool attachment) to better utilize my whirlpool hops.

Brew day today: 20 min whirlpool (hop stand) - end temp 190 F. The JaDeD Scilla took it from 190 F to 70 F in 8 minutes. Last few degrees were slow (water temp was 64 F)

 

[SanPancho]

c'mon folks. i know somebody is brewing on a brewzilla or a digimash today, probably right now as i'm writing this.

just need the inside dimension (width) of the MALT pipe. not the boiler.

please and thank you

 

[rjhoff]

c'mon folks. i know somebody is brewing on a brewzilla or a digimash today, probably right now as i'm writing this.

just need the inside dimension (width) of the MALT pipe. not the boiler.

please and thank you

I gave you that dimension a few days ago, for a Robobrew 3.0 (30 L):

Robobrew 3.0
IDs - malt pipe 10.5”, brew kettle 11.75”

 

[SanPancho]

I gave you that dimension a few days ago, for a Robobrew 3.0 (30 L):

Robobrew 3.0
IDs - malt pipe 10.5”, brew kettle 11.75”

on robobrew.

brewzilla and digimash are the same. are you sure the robo is the same as digimash/brewzilla? i know they're all similar, but is it the same?

 

[SanPancho]

I gave you that dimension a few days ago, for a Robobrew 3.0 (30 L):

Robobrew 3.0
IDs - malt pipe 10.5”, brew kettle 11.75”

and thanks, by the way.

 

[rjhoff]

Robobrew and Brewzilla are 2 brands from the same company. Was Robobrew, now Brewzilla. I’m assuming that the Robobrew 3.0 35L (the one I measured) is the same as Brewzilla 3.1 35L however it’s up to you to verify that. I don’t know what a Digimash is.

EDIT: Williams Brewing puts the malt pipe diameter at 10.75”. Williams would probably answer your question directly and I recommend them for purchasing your system - great customer service!

 

[SanPancho]

Robobrew and Brewzilla are 2 brands from the same company. Was Robobrew, now Brewzilla. I’m assuming that the Robobrew 3.0 35L (the one I measured) is the same as Brewzilla 3.1 35L however it’s up to you to verify that. I don’t know what a Digimash is.

EDIT: Williams Brewing puts the malt pipe diameter at 10.75”. Williams would probably answer your question directly and I recommend them for purchasing your system - great customer service!

****, you're right. i got confused the all the names out there. i know kegland makes the digimash as well as the brewzilla. but wasnt aware robobrew was what turned into brewzilla. that explains it.

 

[rjhoff]

****, you're right. i got confused the all the names out there. i know kegland makes the digimash as well as the brewzilla. but wasnt aware robobrew was what turned into brewzilla. that explains it.

I hear ya. I bought in 3 years ago and watched it evolve. Seems to me a lot of the parts are interchangeable.

 

[Snuffy]

No chill extends all of these ideas. No requirement to provide cooling water and/or a chiller equipment (IM, CFC, Plate Chiller). No requirement to provide an means to drain exhaust cooling water. Reduction of space required in the process. Boil your wort, transfer wort into fermentation vessel, wait to cool and pitch your yeast.
Your all-in-one becomes all-in-one plus a fermentation vessel.

Cooling with an IC is my least favorite part of brewing (besides bottling) so I tried to no-chill once. I only have plastic and glass fermenters so I was not going to transfer hot wort into any of those - so I just turned off the M&B at about 8 pm and left it overnight to cool. It finally reached pitching temp about 3 PM the next afternoon. That sucked worse than waiting an hour on an IC and dealing with the water loss, hoses and cleanup IMO.

i realize it took longer to cool because it wasn’t removed from the kettle and did not get the cooling benefit of the transfer to the fermenter. I was just surprised how long it took. I might change my mind if I had a steel fermenter or transferred to plastic after temp gets in the safe range to do so. Once the boil is done, I’m ready to pitch yeast and seal her up ASAP.

What‘s your typical wait time once transferred to fermenter to reach pitching temp w/o chilling?