I actually filled up a growler in Bend about a month ago or so, on my way to visit my daughter in Eugene. It was delightful. There must have been 30 or 40 craft beers on tap to choose from. Being from Utah, I knew I was in brew heaven.
Check this out. I own a splash proof and use it for mash and food. Perfect for both. I use the hand held with a four foot waterproof probe for my internal carboy temp. Measures precisely the wort temp after chilling. I adjust my chiller flow accordingly so I am exactly at pitching temp when finished.
I have had the most remarkable luck with my lagers by pitching yeast at 44 degrees and letting it ramp up for a couple of days to between 50 and 52 degrees. It then sits in the primary at that temp for 28 days. I then rack to a keg, carbonate and lager at 33 or so degrees for at least a couple of months or until I am read to drink it. Each week in the primary a different odor occurs, sulphur etc. It cleans up nicely by the end of four weeks. One thing I have experienced is a slightly bitter finish on the most light lagers. It is not alcohol but more like bittering hops. Anyone know what that might be?
Important in maintaining a sharp knife for a prolonged period of time, the use of a sharpening steel is critical. You are not sharpening, or buffing any spots out, but aligning steel sheathes on the cutting edge vertical to the cutting surface of the blade. Two or so strokes are sufficient. The same principle is with the leather razor strop. This whole process keeps us from grinding precious metal from the blade.
I have been playing with a submersible pond pump such as this. I picked it up at Home Depot for 25 bucks. It has an automatic shutoff when taken out of water. This has been a real time saver for hose and chiller cleaning, rinsing, and sanitizing. I would use with GFI circuit only.
I use a Thermapen for everything, brewing and household. Wouldn't be without one. The link below is what I use in the carboy to measure wort temp coming from my chiller. It has a 5 foot waterproof probe that I sanitize prior to use. It is also certified.
I am with you Tom. I would reverse the malt and use 6 lbs of 2 row and 4 lbs of wheat or rye malt some nice Kolsch yeast, a little Mt Hood at 60 min and a little more at 10 or 15 and have a nice American Wheat or Rye. Having one right now, tastes great.
I agree with the thermowell or taped. I have always taped the probe to the side covered with a good chunk of styrofoam. My confusion was with the H1 setpoint. In your application, C1 and H1 set point are the same. The differential lightens the load on the equipment.
I don't mean to hijack the string but I do need some experience with the temp controller. I am a first time user of the Ranco 2 stage. I have cooling set point at 65 with a 2 point differential. My confusion is the heat set point and differential. Anyone give me the proper way to set the Heat side?