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Messages - conley

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1
Equipment and Software / Re: butterfly vs. ball
« on: January 09, 2013, 04:58:49 PM »
What do you think are the relative merits between butterfly and ball valves?

I figure the butterfly valve is easier to clean, but the ball is less likely to get clogged.  Anything I'm missing?

How about this for a clog? 


That is a 24" butterfly valve that was located just downstream of a sodium hydroxide injection point in a water system.  The NaOH was added to control corrosion potential in the distribution system.  Unfortunately, the caustic did not mix well in the pipe and it precipitated the deposits in the pipe and on this valve.  I would expect that the deposits were calcium carbonate (chalk), but the high OH concentrations actually caused calcium hydroxide (lime) to deposit instead. 

This isn't really applicable to this discussion, but I figured some might enjoy the mysteries of water chemistry (when done wrong).

that's when you call something art and sell it for some more brewing equipment.

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All Grain Brewing / Re: Fly Sparging
« on: January 05, 2013, 06:18:15 PM »
In any of my experience i have not ruined a batch by cutting my bed of grain. its not something i practice with every batch, but its never created a channel, as long as they are thin cuts.

although your educational expertise indicates this is a "wives tale" i'm going to find out some ways i can practice this on a home brew scale now that is has got me thinking.

Where have you read that no Pro Brewers do this, as there are many brewers out there and everyone seems to have different opinions, even the  pros?

3
General Homebrew Discussion / Re: CO2 scrubbing attempt
« on: January 05, 2013, 05:49:17 PM »
I didnt even think about pulling out the other flavor and aroma compounds from washing, good catch narvin.

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General Homebrew Discussion / Re: CO2 scrubbing attempt
« on: January 05, 2013, 05:40:01 PM »
was your beer at warm temperatures while you were scrubbing the beer?

it is possible that your off flavor is not exactly connected to what you are thinking it is. Off flavors are a tricky business, just double check your brewing process to be sure.


5
Yeast and Fermentation / Re: Secondary Fermention
« on: January 05, 2013, 05:36:10 PM »
How long was it in primary? alot of brewers have this fear that if it sits in primary to long there beer will magically go bad. i have never had a problem fully fermenting out in a carboy, and my secondary is used just to clarify the beer, not let it ferment fully (lotsa bubbles on top).

If it is still fermenting i say let it go if you have notices no problems with the batch itself, if you do like where it is at you can crash cool it so the yeast will settle out and slow down its process.

Another method is to use potassium sorbate and then cool crash it.

wyeast 1084 is a beast, but with you gravity at 1.016 is seems to be doing its job just fine, maybe a little slow though. Next time you make this batch i would raise the starting yeast cell count, either by adding in another smack pack or making a starter, that way it will get off to a better start faster and finish sooner.

6
All Grain Brewing / Re: Fly Sparging
« on: January 05, 2013, 03:04:12 PM »
If you are Fly sparging (aka: Continues sparging) you are going to be getting the best efficiency out of any other method. Now i can't give you exact numbers on your efficiency doing it this way as your system is completely different than mine, and i have nothing to base your previous method upon.

Time is also something that changes with every brewer, my guess for average sparging time is around 20-40 minutes between brewers doing 5-10 gallon batches.

I wouldn't worry much about hitting an exact time, what you need to concern yourself with is:

While you are sparging you are not creating a channel through your grain (like a under grain river of sorts) an easy way to make sure this happens is to keep 1 inch of water above your grain. Adjust sparge water coming in at the same flow rate of your wort going out.

Some brewers like to cut thin paths in the top of there grain to help make sure the water filters through more evenly.

I would recommend raising your mash to 168-170 (its advised that 170+ temps will pull harsh tannins out into your wort) and your sparge water should be the same temperature and water.

adjust the PH of your sparge water also to reduce the leaking of tannins, i use phosphoric acid.

monitor the PH of your run off wort also, this will tell you when you have rinsed your grain thoroughly enough and extracted all you need (hopefully u hit your target volume) I can not think of the PH number that is the stopping point, hopefully another member can answer that.

I hope this info helps you on your all-grain process.

Cheers



7
This is a great build, i can't wait until warmer weather to start working on mine.

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Well im still in the process of building a refrigerator, tore out the guts of an old fridge and building a nice wood frame with foam etc... although i did find this http://www.beveragefactory.com/refrigerators/beer/dkc645bls.shtml Now im not sure if this will fit the sabco fermenter, but im thinking it might, only thing is i DONT want to pay for everything it comes with =).

9
Haha, i've looked at the morebeer jacketed conical fermenters, they do look nice, and your right i need enough height to attach blowoff hose, and then a hose to push co2 in if needed to help transfer, not much room, but some leeway.

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Oh ya i have pumps, so i can leave them in there until they are empty, but then also dont have to bend over and pull out an empty keg.

The kegerators seem ok, but i can usually only find dimensions of the outside, now they do fit kegs, but the sabco fermenters are taller and have a wider diameter, so im not sure if there will be that much give room.

Yes i was looking at some kgerators that were just the base build,( pretty much mini fridge with wheels and drilled top) same price as a mini fridge, but that way there already had the hole on top drilled, and i know at least can fit a keg.

11
Hello everyone, I was hoping you could help me shine light on what i am looking for. I will be purchasing two Sabco Fermenters, there dimensions are 20″diameter x 26″ tall.

So im looking for front door access refrigerators that can hold one of these suckers, i have heard of dual refrigerators but am leery as i will want to have a temperature probe inside my fermenter that i will plug the unit into. (two door fridge may only have one plug in).

I have looked at kegerators (the mini fridges to serve beer, just without the faucets etc.) that way they will each have there own plug in so i can stack one on top of the other (to save space) and control two different batches independently. That way i can use two Ranco Digital Temperature Controller. and since they already have a hole drilled in the top thats where i can feed in the temp probe using a bung of sorts.

Looking for a fridge big enough to hold the Sabco Fermenter, and small enough to save space (to hopefully put two in the same location as a standard home fridge) has been a frustrating google, ebay, crags list search.

So, If anyone has a Sabco Fermenter, or the likes, or has any idea of how to help me get something like i am looking for set up, let me know, pics are always nice too so i can get a better idea. =)

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