Jump to content


Photo
- - - - -

My new Brewer's Hardware conical


  • Please log in to reply
24 replies to this topic

#21 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 18047 posts

Posted 16 September 2015 - 04:39 AM

I guess if you're brewing 1BBL batches.  I used a blichmann 15 gal conical for a long time.  Still have it.  I find a bucket to be way easier to use (even for harvesting yeast).  If I was to start brewing 10 gallon batches again regularly I still don't think I'd go back to the conical (which begs the question, why do I still have it?).  I'd try to find a more 'bucket-like' solution.  Probably a 15 gallon open head plastic drum.

 

You can rig up a glycol system in a bucket, too.  :)

I wondered if you still had that...



#22 BlKtRe

BlKtRe

    Comptroller of le Shartes

  • Members
  • PipPipPipPipPip
  • 16489 posts
  • LocationThe Land of Oz

Posted 16 September 2015 - 06:40 AM

Anybody want to buy my TMS conical? Don't use it. Id rather use my half converted barrels and ferment fridge. 



#23 denny

denny

    Living Legend

  • Members
  • PipPipPipPip
  • 9090 posts
  • LocationEugene OR

Posted 16 September 2015 - 08:25 AM

Eh, I think it's something a lot of homebrewers want to try regardless of advice.  And why not?  Some advice is wrong.
 
 
OTOH, I took your word for it.  B)


Sure, try it. But evaluate objectively.

#24 SchwanzBrewer

SchwanzBrewer

    Grand Duke of Inappropriate Announcements

  • Patron
  • PipPipPipPipPip
  • 34299 posts
  • LocationKnee deep in business plans

Posted 16 September 2015 - 08:45 AM

So for reference I use red top fermenters. Very easy to clean because I can put the whole thing into my sink and go to town. Can't do that with a conical with the legs on plus its heavier. My temp control is perfect with my Brewpi and thermowell. I can pressurize it to keg (closed transfer) and to harvest yeast (just did this past weekend). And I don't have the wasted space of a glycol chiller. I'm not trying to knock a conical, just showing that it wouldn't make my life easier or want to brew more. I want to brew all the time as it is. Knocked off my 18th 10gal batch this past weekend.

 

I used those and I didn't like them. I use them to store grain now.

 

It's certainly a personal preference. If it wasn't evident, I love using conicals. If I completely failed at being a commercial brewer I'd find a way to get some conicals for personal use in my garage. I have a dedicated brewing space though so using glycol or having a bunch of equipment isn't a big deal for me.



#25 Stout_fan

Stout_fan

    Frequent Member

  • Patron
  • PipPipPipPip
  • 3115 posts
  • LocationKnoxville, TN

Posted 17 September 2015 - 02:41 PM

I find mash hops to have exactly the same effect as flushing the hops down the toilet!  ;)

Well I refer you to the speaker at Grand Rapids last year:

If you consider post hot break the start of the boil as 100% utilization.

FWH was +10% IBU no discernible difference except the extra bittering.

Mash hop was 20%, obvious sweeter wort and tons more aroma.

To which I said congrats you've normalized the IBU additions.

Now do FWH at -10%

Post hotbreak at 100%

and Mash hop at 500%

 

The response: "Gee, I've didn't think of that."

The aromas last years in an IPA.

 

so yea, I was objective. It was a blind taste at a friends.

I guessed the IPA was 2 or so months old AKA this last session.

Turns out it was 2 years old!

I was shocked.




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users