There was a thread talking about it not too long ago. I think considering it's just on the edge and could pose an issue for newer all-grain brewers, it's wise to point it out. I used to be scared of trying it due to the mythos.
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That's what I have heard. JZ mentioned it recently as well. He feels that homebrewers with immersion chillers have a huge advantage over commercial operations where the whirlpool is need to protect their heat exchangers.From what i see of big breweries, they go into the whirlpool pretty hot, and go for a good amount of time before they go to the heat exchanger. 100 or 200 barrels stay pretty hot though out the whirlpool.In my mind this is one of those cases where the homebrewer has a potential advantage. Larger scale breweries are unable to quickly chill large volumes of wort, so they have adapted their processes to make use of this time.
Homebrewers have the ability to rapidly chill our wort, but it seems we're still trying to figure out how to achieve similar (or better) hop flavor using different techniques.
I'm in Austin, TX and brew both ales and lagers in chest freezers in my garage. There are one or two odd weeks in a year when I might need heat, but the rest of the time I'm cooling only.Rate the over all difficulty in building and controlling the BrewPi? Does it seem stable?
I'm playing around with a couple of different programmable temperature controllers -- the OhmBrew Fermostat and the BrewPi Spark. I like being able to remotely control the BrewPi via WiFi, as I'm not always at home when I want to make a temperature adjustment. That said, most people seem plenty happy with the tried and true, less complicated temperature controllers.
Well jeez. If that's the way you guys feel I guess I'll scrap my plans for the 27% ABV Buttcrack Bock soured with lactic acid from Tasty's toejam (nothing against Tasty but I figured he's a Birkenstock kind of guy and alliteration is fun).How about gooch gueuze