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Messages - hike20

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1
Equipment and Software / Re: HERMS and stuck mash
« on: October 28, 2014, 03:34:24 PM »
The suction from the pump, even when throttled, can result in an appreciable force when multiplied by the false bottom area. You void even be causing the bottom of the cooler to deform up. A castelated nut on the bottom should help maintain flow.

Is there much chance the local hardware store will have a castellated/slotted nut of the right type (1/2" NPS)? Do you think it would be adequate to make cuts with my dremel tool cutting disks or will they be too thin?

2
Equipment and Software / Re: HERMS and stuck mash
« on: October 28, 2014, 08:53:47 AM »
Just to clarify, the ball valve on the pump IS on the outflow, not the inlet. I run the valve on the tun wide open while recirculating.

The bottom of the cooler is flat to convex. I don't think the FB is flexing at all as it's very rigid. Seems like it can support way more than the weight of what I have in there with wet grain and water. There is, however, a very small bump in the center of the cooler bottom. I guess it's possible the there's just not enough clearance for unrestricted flow. I'm going to try and find a thinner nut or grind some grooves into the one I have to create channels.

If that doesn't work I'll try the grant idea. My reservation against that is more temperature loss and having another item to clean (Yea!).

3
Equipment and Software / HERMS and stuck mash
« on: October 27, 2014, 10:02:38 AM »
I do small batch (2.5 gallon) brewing and recently upgraded to a HERMS setup to improve my mash temp stability. I use a 5 gallon round beverage cooler for my mash tun, with a 9" domed false bottom. I circulate with a chugger pump through a 1/2" immersion coil that I also use for chilling the wort.

My problem is that the mash becomes stuck within a minute or two of recirculating. I've tried cutting back the flow from the pump as much as possible but it still sticks. I've tried adding rice hulls (generally around 1/4 to 1/2 lb for 5-6 lbs of grain which seems like a lot) and it helps some but I still have to watch it like a hawk and it takes a lot of patience to get it flowing well.

I've tried different mash thickness as well, from 1.25 qt/lb up to around 1.75 qt/lb. It doesn't make a difference. The issue seems to be the grain bed compacts like concrete no matter how much water is in there.

Here's what my false bottom looks like:
http://www.biyhomebrewsupply.com/collections/equipment/products/9falsebottom.

Do I need a different type of FB? If so, what do you recommend? Other ideas?

Thanks!
Randy Carris

4
Zymurgy / Re: Cannot open issue on android
« on: July 14, 2014, 02:49:57 PM »
I can't get any issues to load on my two Android devices. The app logs in and browses issues fine, but when I try to open an issue the app crashes.

Devices:
Samsung Galaxy S4 (US Cellular), Android 4.4.2
Nexus 7 (2012), Android 4.4.2

I hope it's fixed soon, as I only have the digital subscription currently.

5
All Grain Brewing / Re: smaller batches
« on: February 27, 2012, 07:46:57 PM »
I do 2.5 gallon batches in 3 gallon BB's all the time. I keep a blow-off tube handy but rarely need it. I do tend to ferment on the cooler side though. If you are really worried about it you can use fermcap. I've only  had one near accident and that was with a Belgian yeast if I recall.

As others said, yes you can generally just halve your recipe. I like using BeerSmith's scale tool though as I can also compensate for my equipment and differences in efficiency easily.

6
All Grain Brewing / Re: Small batches?
« on: August 13, 2011, 03:54:07 PM »
All I do are 2.5 gallon batches. I mash in a 5 gallon cooler, boil in a turkey fryer pot, and ferment in the 3 gallon better bottles. I'm kegging now and just use the regular 5 gallon ball lock cornies. I've got things tuned so that my setup works very well for me and I'm really enjoying it. I can have 3 taps running all the time for variety and rarely have a beer that get's past it's prime Not that all those same things don't apply to most brewers I know that do 5 or 10 gallon batches...They just have a lot more people helping drink their beer.

Best investment for me was BeerSmith. It makes scaling recipes easy. I've tweaked my equipment setup and efficiency in BS so I get consistent results. I set up a profile for Brewing Classic Styles too that makes entering and scaling recipes a snap.

7
I have a cheaper model (DWC3509EBLS) that I originally bought to keep wines and beers closer to the temp I like for serving. However, the thermostat was off on the warm side by about 12F. When I called Danby about it they said I would have to take it to an authorized service center for warranty coverage. They only have one such center in the state, over 3 hours away from where I live. Pretty terrible support if you ask me.

I ended up putting a temp controller on it and using it for my fermentation fridge, which works really well for my small batch sizes.

8
Naming debates aside, I think it's more significant to debate whether they really offer anything new enough to warrant yet another style. Pretty much all the ones I've tried taste and smell pretty much just like an American IPA. If I closed my eyes I wouldn't be able to tell a difference. A lot of good commercial IPA's I've had recently have a noticeable munich or vienna malt flavor or aroma. Does that make them a new style too? Possibly. Is it necessary?

Many feel we have too many styles now as it is. It sure makes studying for the BJCP exam a daunting task. I don't think every beer needs to fit into one of the defined styles. I would say change Cat 23 to be more open or create a "free for all" style. The problem with Cat 23 is that you have to give them a category to compare it to. It kind of discourages people from entering anything really unique in my mind.

9
So after reading a few posts, forgot which forum it was,  I wondered something.  I always store my empty kegs under pressure with a little Starsan solution in them.  My empty fermenters as well.  (I have glass and plastic carboys, better bottles)

Some people say you shouldn't store anything in sanitizer.  Is this true?  They say it breaks down the material.  Well my Starsan arrived at my house, full strength, in a plastic bottle, is it not ok to dillute it and leave it in a fermenter/keg (glass, plastic, Stainless steel)???

There's a good reason that acids are often stored in plastic containers. For a rather illustrated and very memorable explanation check out the 2nd or 3rd episode, 1st season, of a show called "Breaking Bad". Trust me, it will stick with you...

10
General Homebrew Discussion / Re: Temp. Control with a heat lamp?
« on: March 17, 2011, 08:12:05 AM »
I just went to the pet store and bought one of those red heat lamp bulbs they use in lizard aquariums. I use it with a temp controller to keeps things were I want them.

11
I'm hoping to get a Munich Helles in this weekend. I just kegged a Maibock and an Jalepeno Blonde, and sad to say all my fermenters are empty. That's the first time I think that's happened in at least 9 months.

12
General Homebrew Discussion / Re: What's Brewing This Weekend - 2/4 Edition
« on: February 05, 2011, 12:05:45 PM »
Very sorry to hear that Denny. I've had my share of back problems so I can relate.

I'm just mashed in on a Terrapin Rye Pale Ale clone. I'm using the recipe from BYO with some adjustments. The hop schedule in the recipe must be off...Beersmith had it calculated at 79 IBU, while the recipe said it should be 45. I dialed the hop amounts down to get it in range so I hope it comes out OK.

13
All Grain Brewing / Re: Modified batch sparge?
« on: January 24, 2011, 09:50:34 AM »
Just to add another "data" point to this conversation: I've been playing around with no sparge on my last few batches. I mash fairly thin, at around 2-2.5 qt/gal and as observed by others, I'm only loosing about 3% efficiency. I don't have a RIMS or HERMS setup though, so it's not exactly what the OP is talking about. Like

I need to continue working with this, but my observations so far see, to suggest I'm getting a slightly "sweeter" flavor profile than when using the same recipe and using batch sparge (same thinner mashes). As I get more experience with this I expect this to be another tool for tweaking the flavor profile a bit.

14
I brewed a Maibock today.

15
Equipment and Software / Re: When the Back no Longer Wants to Play
« on: January 03, 2011, 08:36:06 PM »
I had back surgery about 6 years ago. Now I work hard to keep in shape, and do the stretching that the PT put me on. I'm building my brewery one small piece at a time as money permits (not much going to be spent on equipment this year as I'm blowing it all on flying out to NHC).

My back is one of the reasons I brew really small (2.5 gallon) batches. Not the only reason, but it sure makes moving everything around MUCH easier.

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