Topics

31

Equipment and Software / BrewsStand Costs?

« on: May 16, 2011, 06:19:33 am »

I'm in the process of planning out, and building a single tier HERMS system.  As I started to cost it out, I'm seeing the bottom line getting bigger, and bigger, and bigger.  For example, if I go hard plumbing beer lines, I'm looking at $500 in stainless pipe fittings alone.  Is it really a ~$2500 build?

I'd love to know ballpark costs, from other brewers out there, and any tips / hints suggestions to save a buck.  I get the feeling this wont be a quick build otherwise.

Thanks in advance!

Ross

32

Equipment and Software / Brew Stand Build - Newb Questions

« on: April 21, 2011, 02:14:06 pm »

OK, so I'm about to design my first brew stand, having seen some beauties on here.  I want it to be upgradeable, so while I'm currently using a cooler mash tun, I'm building as if its a 3 kettle system.  Is there a good step by step you recommend, or does anyone have any tips?  I've got a few questions, but the most important are below;

I'm planning to use 1.5" square tubing.  Is 1" insufficient?  Would 2" be overkill? Does everyone use stainless?  Would aluminum work instead (I have the welding capabilities for Al) or will that have too low a melting point near the burners?  Does a 16" x 60" surface sound about right for a 3 burner system?

Thanks in advance for everyone help.  I might have keezers and draft systems down, but I know nothing of brew stands, other than I want one...

33

Extract/Partial Mash Brewing / High effect FG on Extract Recipes from LME unfermentables

« on: December 02, 2010, 11:51:47 am »

Hi all,
I've seen a lot of commentary on various posts regarding high FG on extract recipes as a result of unfermentables in LME, particularly as you go with the dark LME.  It seems a lot of brewers are getting to the 1.020-1.025s or higher, and most of the feedback from the experienced brewers, who have been doing this a whole lot longer than me and know a lot more that I do, seems to point to accepting it as the LME effect.

I've been doing extract recipes for 5 years.  A typical recipe for me is 6-7lbs of LME plus specialities, and I can get it to FG in the 1.008-1.012 reliably.  Heck, my RIS recipe (my fav) with 10lbs of Dark LME goes to 1.018FG.  I ferment in the mid 60s, make a starter, get good hot and cold breaks etc.  So am I just lucky, or am I doing things right, and there's more to it than just blaming LME.  Is it the quality of LME?  I use only Muntons or occasionally Breiss.  I've seen suggestions to replace some LME with Corn Sugar if you want a drier FG but I've never had to resort to that.

I'm not trying to start an argument or flame war here, quite the opposite.  I'm genuinely curious as to why my recipes are working out great for me.  Thanks in advance for the great input I know I'll get from the regulars here.

34

Yeast and Fermentation / Losing too much out the blowoff tube

« on: November 16, 2010, 09:16:12 am »

Just wanted to share the frustration.  Kicked off an RIS this weekend.  It started at 1.100, and its been fermenting furiously ever since.  Trouble is, I've lost almost a gallon out the blowoff tube in krausen etc...  Its a 5 gal batch in a 6 gal carboy.  Apart from the obvious (get a bigger fermentation vessel) any suggestions to avoid this again? Fermcap? Does that affect head retention?

35

Kegging and Bottling / Best place to buy kegs these days

« on: October 03, 2010, 11:52:44 am »

OK so I've got 6 ball lock kegs and I need more.  Wheres the best place to get them these days?  Anyone recommend a good source with good prices?  In the past I've got them from learntobrew.com since he's one of my LHBS but he's really jacked up the prices recently so I'm reluctant to back unless that's still the best option.  So, where now?

36

General Homebrew Discussion / Just got my GABF 2010 tickets

« on: June 22, 2010, 04:47:48 pm »

8 tickets for Thursday night. Woohoo

37

Yeast and Fermentation / Flocculation of White Labs versus Wyeast

« on: April 26, 2010, 11:28:35 am »

I've been a longtime user of White Labs.  On a recent shopping trip to my LBS they were out of my preferred strains, and convinced me to try the Wyeast.  So I've made two batches with 1007 German and 1728 Scottish.  In my albeit limited sample set, it seems that Wyeast does not clear out as well as the equivalent WLP 029 and 028 respectively.  I still get a nice trub in the primary, but I'm used to seeing a clear beer and yeast cake in the secondary with White Labs.  The Wyeast batches had a dusting on the secondary but were still rather cloudy.  Recipes, temperatures, time frames, equipment, sanitation etc... are all the same as far as I can recall.

Thoughts / experience anyone?

38

Pimp My System / My kegerator - keezer

« on: April 01, 2010, 09:16:45 am »

Now that I've finally figured out the picture posting process, I thought I'd share a few pics of my keg system.  I took an old 15 cu ft chest freezer that had seen better days, filled the dings, primed and painted it, added castors, a 2x8 collar and 1x10 fascia wrapped in stainless steel print vinyl, added 5 taps (4 cornies and 1 sankey), a couple of bottle openers, a speed rail for a drip tray resting on a couple of JB-welded bracket out of sight, and its done.  Recently I upgraded the tap handles from the little cheap black plastic ones.  I took some table legs and mini photo frames, and well you can see the rest.  Next plan is to switch to perlicks.  I welcome comments or questions.  Thanks for looking,


from this...


to this...


upgrade to 5 taps...


upgraded handles...


a sneak peek inside...  I ran 9' lengths of 3/8" ID (fastened around the collar for neatness), serving at 13psi / 37F.

39

Equipment and Software / Brew kettle thoughts

« on: February 12, 2010, 03:47:44 pm »

Thought I'd try to run a quick poll of opinions / experiences on brew pot setup.  Currently I have a 5 gal stockpot that I do partial (~3gal) boils in, then I can cool in a bucket of ice and then pour into the fermentor.  Its worked fine for 4 yrs, but its time to grow up.  So I'm ready to move to full boils, immersion chiller and hopefully all grain.  Which tells me I need a bigger kettle, and this is where you guys come in.

  - Is 10 gal sufficient or should I go straight to 15 gal? (I don't see 10 gal batches in the immediate future)
  - Is a thin 20 gauge stainless pot such as a Bayou Classic good enough, or should I get the thicker, heavier gauge?
  - The Blichman Brew Masters and Polarwares are nice, but expensive, do I really need the ball valves and thermometers, do they just make things easier, or are they simply nice luxuries?

I'm torn between the low road of $100 for a 60 qt Bayou, and just syphon when I'm done, or the high road of $250 for the 40 at Polarware with the ball valve and thermometer.  And before Anyone suggests it, for whatever reason the keggle just isn't doing it for me...  This stuff has to look kinda nice so the SWMBO doesnt think I'm taking over the garage (which I slowly am anyways).

As always, thanks in advance...
Oh, and once I figure out pictures, I'll post some of the kegerator

40

Equipment and Software / Sweet Deal in Copper Tubing

« on: February 03, 2010, 11:18:19 am »

Cheap 3/8" copper tubing at buy.com.  Its $40 for 50' with free shipping and no sales tax, unless you live in an unlucky state.
Wort chillers for all...

http://www.buy.com/retail/product.asp?sku=90142946