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Messages - rayallen

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31
Thanks guys for the advice , the last thing I want to do is get in over my head.

My main goal now is to able to produce larger batches in a more time efficient manner. Electric stove top is just way to slow for me. Quality of the beer is most important..

I figured I have the three Sankes why not go ahead with setting something up. Why would the cooler be any different than using the sanke Mash tun. Is there a benefit of a cooler mash tun versus a keggle mash tun? Better insulation?

I like the simple is best approach so all the advice will be put to use. Id love to hang out with a group of brewers to check out their systems, but have to find them 1st.

I am a very visual person so I know this would help out tremondously. I know if I can keep a saltwater reef aquarium alive and thriving with its many gadgets and gizmos I will understand this once I see it in action.

Going to watch some videos and tutorials to get a better visual on what will work for me.

32
thanks Misager
You answer put it into better simple perspective.
You use a seperate pumps to get the hot liquid to the mash tun, and the wort to the boil. Is this so that you can contoll the speed?
What is the optimal GPH for the pumps? Im in the aquarium hobby and have used lots of pump through the years some ranging from 20gph to 2000gph.
You don't even need to worry about that.  Just get the March 809 HS pumps,which are the standard pumps for homebrewers.
That is what I would say, Denny.

I also have water in both the mash tun and the HLT, added the night before.  The mash tun is preheated with a bucket heater, so that I just add the pre-crushed grain to begin the brewday early in the morning.  The HLT fire is lit a little before the step to mash out, so it will be at temp for the sparge.  Once the brew kettle has enough wort to cover the bottom, that burner gets lit.  These steps cut some idle time from the brewday.


What is your ideal Sparge temp? On the stove top ive been steeping my grain at 155°F. Id assume a little higher is best for the HLT, maybe 170~° so while you are sparging the temp doesnt fluc to much from the HLT to the MLT.

33
Thanks Denny for the info on the pump.

Also going to get the glass sights while im at it, a few more $s and a nice feature.

Just a thought.

Where do you tend to cool your wort? In the boil kettle? Id assume the HLT is empty seeing its the 1st step in the process, does anyone go from the boil kettle back to the HLT using their wort chiller. Would it not cool faster this way?

Any advice on the use of indoor burners, Im going to have a section of the house near the kitched for brewing. I see that most brew outside or in the garage, but there are some with indoor setups.

Thanks guys for the quick info, im sure I will have more questions as I go along and actually start the build.


34
thanks Misager

You answer put it into better simple perspective.

You use a seperate pumps to get the hot liquid to the mash tun, and the wort to the boil. Is this so that you can contoll the speed?

What is the optimal GPH for the pumps? Im in the aquarium hobby and have used lots of pump through the years some ranging from 20gph to 2000gph.


35
Equipment and Software / Single Tier 3 15.5 Sanke Build, Need Help
« on: May 23, 2011, 07:45:17 AM »
Ok, I will be drawing up plans here soon to build a single tier brew system.

Plan on going to All-Grain in the near future.

I know I will use direct fire because of simplicity, ive been reading but still do not yet completely understand everything.

What I know.

1.) I will have a Mash/Lautner Tun for steeping the Mash/grain to release all its sweet goodness. Will have a stainless kettle screen
2.) I will have a boil kettle to obviously boil the ready wort and hops
3.) I will use a food grade pump to circulate wort from one kettle to the next.
4.) I will have 3 burners ran by a propane tank.
5.) I plan on using somekind of quick disconnects with silicone seals.
6.) I will be using silicone hoses.


What I dont know.

1.) What is the use of the third Kettle the Hot Liquid Kettle aka HLT?
2.) Is a electric panel a must, or does it just make life a little easier + it looks cool.
3.) Food grade pump. Can one pump run the entire system or will I need 2.
4.) Id like to make this a safe indoor setup. what the best way to do so
5.) Is it in order of MLT, HLT then Boil Kettle? Or HLT, MLT, Boil Kettle? Im sure this will be answered when I know exactly what the HLT is for?


Ive been reading about sparging using a system to sprinkle water but ive noticed most home-brewers do not do this, usually only brewing companies. So I assume this is not needed.

List of parts needed

I have 3 cut and drilled 15.5 Sanke Kettles

Need Weldless therms and spiggots with ball valves
Stainless steel screen for mash tun.
silicone hosing
pump
gas burners and lines
propane
Electric panel of somesort if I deside to do so.


Sorry if this comes across as a little slow, so far ive only done stove top brewing. If I can Id like to get this as close to correct on the 1st go. Like ive said ive been reading but obviously im still unclear on several areas.

Any Answers, thoughts, ideas and suggestion are most welcome.

Happy Brewing  :)

36
Equipment and Software / Re: New stuff!
« on: May 22, 2011, 11:30:38 AM »
Nice!

Which festival was it? I don't remember anything recent except Fiesta.

It was Fiesta, King Williams district. The lemonade vendor used all ball-lock kegs but was switching over to boxed lemonade for 2012.

37
Equipment and Software / New stuff!
« on: May 22, 2011, 08:06:38 AM »
I haven't posted at all in the last several weeks, but ive been busy finding some great stuff.

1st- My wife and her pretty face scored me 3 free Ballock kegs in excellent condition. She walked up to a vendor with a smile at a festival here in San Antonio and said hey my husband uses those to brew beer. The guy had hundreds and said tell him to stop by on the way out and have can have three of them. Woo Hoo!



2nd- Bought some new fermenting buckets, so that I can have a few beers going at once. From Austin homebrew, great store.



3rd but not least. For the deal of the year I scored three 15.5g Keggles from a guy in Austin. He already cut the tops open and drilled them for the fittings. He never got around to all-grain and decided not to use them. Get this, I paid $130 for all three! Easily saved me $100s. Just need to buy some weldless fittings.






Going to build a brewing station, with three gas burners. Pics to come later.

38
Brewing a Honey Porter with a hint of Pecan.

39
Beer Recipes / Re: Porter Recipe?
« on: March 16, 2011, 12:53:44 PM »
sorry I meant that you posted the link to the recipes.

you are all over the board. Id love to drink a few of your beers, with your knowledge the have to be awesome!

Some of them are, some of them......well, you know! 

Hell, Im so new to brewing. Your brew that you think is just ok, i may think is great. haha.

What do they say. "An artist is their own greatest critic"

You may not think Brewing is a art, but I know after Ive had a few beers some things sure look a bit better.

40
Beer Recipes / Re: Porter Recipe?
« on: March 16, 2011, 12:46:02 PM »
sorry I meant that you posted the link to the recipes.

you are all over the board. Id love to drink a few of your beers, with your knowledge the have to be awesome!

41
Beer Recipes / Re: Porter Recipe?
« on: March 16, 2011, 12:39:35 PM »
Think im going to add a texas twist to the recipe though and switch it up a bit.

42
Beer Recipes / Re: Porter Recipe?
« on: March 16, 2011, 12:34:19 PM »
nevermind, all I had to do was search a little.

Found Denny's Post

http://aha.editme.com/PositivelyPorterExtractRecipe

43
Beer Recipes / Porter Recipe?
« on: March 16, 2011, 12:02:25 PM »
Im wanting to make my 1st porter using a recipe with extract. Sorry havnt gone to all grains yet, but have done mini mash when brewing my wit.

Anyone put me in the right direction for a good recipe that is tried and true. Ive found several online, but like to go to my fellow brewers to get the best opinion. Trying to get to where im creating my own recipes but still do not know quite enough about the many strains of hops and yeast to do so.

Thanks!

44
Kegging and Bottling / Re: Carbonating in a keg
« on: March 16, 2011, 07:36:03 AM »
ive been carbonating my kegs at 13psi for 2 weeks before driniking. Just put my Belgian Wit in the keezer last night actually. :)


45
Equipment and Software / Re: Kettle again...
« on: March 11, 2011, 01:08:07 PM »
ive decided to go with stainless.

I use stainless also and I think you'll be happy.  Two things I always look for in a stainless kettle are relatively thick material and the 3-ply "sandwich" bottom, neither of which I think the Bayou Classic gives you.  You might want to look at...

http://www.instawares.com/stainless-steel-stock-pot-sps-60.upi-sps60.0.7.htm

...which, at $136, isn't much more than the Bayou but it's definitely a lot more robust pot.

yea, it looks like a nice pot. Has the three layed bottom which ive heard is excellent to have.

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