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General Category => Pimp My System => Topic started by: onebarrel on November 19, 2009, 03:53:51 AM

Title: Some of my stuff
Post by: onebarrel on November 19, 2009, 03:53:51 AM
(http://s964.photobucket.com/albums/ae124/Injected_photo/39405.jpg)
my larger system - 30g HLT 45g MT 30g Kettle 2 x 15g Converts

(http://s964.photobucket.com/albums/ae124/Injected_photo/45453.jpg)

(http://s964.photobucket.com/albums/ae124/Injected_photo/45452.jpg)
hop dryer

(http://s964.photobucket.com/albums/ae124/Injected_photo/45270.jpg)
100lb grist hopper/stir paddle
Title: Re: Some of my stuff
Post by: eccsynd on December 19, 2009, 07:48:32 PM
Nice setup.  What are the blue tanks made of?
Title: Re: Some of my stuff
Post by: onebarrel on January 12, 2010, 11:59:51 PM
Those are 55 gallon HPDE plastic drums... food grade, cut the tops off.
Title: Re: Some of my stuff
Post by: bluesman on January 13, 2010, 03:15:00 AM
Really nice equipment. I like looking at beer making and processing equipment, it gives me ideas on bettering my process. Thanks for sharing.  8)
Title: Re: Some of my stuff
Post by: yugamrap on January 13, 2010, 05:02:31 PM
So the grist hopper/stirrer is for mashing in and stirring the mash, right?  Does the converted plastic drum MLT hold temperature during the mash pretty well, or do you use a RIMS or HERMS?
Title: Re: Some of my stuff
Post by: onebarrel on January 18, 2010, 03:48:31 PM
Yes, I start the motor on the stir paddle that mixes the hot mash water at 7 RPM then I open up the bottom drawer on the hopper to let the grist trickle out at whatever rate looks good... I use a insulated aluminum bubble blanket (not shown) you can get at the hardware stores around the mash tun once I mash in... It can only go on once the hopper is removed. I can hit the usual mash temps (140's to 150's) and it holds there pretty good for up to 2 hours... I think it might drop 1-2 degs over 90 mins with 100lbs of grain in there (lot of thermal mass)
I made the hopper because mashing in 100 lbs by hand is a lot of work and you loose a lot of temperature... I have a split lid which is not shown... it covers the mash tun when it is mixing so I don't loose too much heat... it is made out of plywood and covered with oak vineer. It usually takes 30 mins to mash in and I don't get any large dough balls.
I can do a step mash with boiling water infusions, but it is hit or miss with this system so I usually stick with single temp which is great for ales... I also do this for lagers and they seem pretty decent also.
The most I have ever done in that tun was 120lbs of grain.