Well?
Posted 01 February 2017 - 10:11 AM
Well?
Posted 01 February 2017 - 10:36 AM
Huh?
Posted 01 February 2017 - 10:42 AM
I know I know!!
Posted 01 February 2017 - 04:38 PM
Huh?
Don't worry, it's specifically homebrewing related...
But if you've been paying attention, you will have a good idea.
Posted 01 February 2017 - 04:42 PM
Don't worry, it's specifically homebrewing related...
But if you've been paying attention, you will have a good idea.
Color me oblivious. But, I eagerly await Badogg's announcement, whatever that may be.
Posted 01 February 2017 - 08:19 PM
Posted 01 February 2017 - 08:25 PM
Excellent news. How long since you brewed last?
Posted 01 February 2017 - 08:35 PM
Posted 01 February 2017 - 08:38 PM
I'm going to hit you guys up for help with my crush. I suspect it is too fine. I'll try to snap a pic of it before saturday.
You'll get feedback o'plenty.
Posted 01 February 2017 - 08:41 PM
Edited by badogg, 01 February 2017 - 08:41 PM.
Posted 02 February 2017 - 06:14 AM
More importantly, what do you plan to brew first.
Posted 02 February 2017 - 08:24 AM
Posted 02 February 2017 - 08:25 AM
That's what I am trying to figure out. I thought a dry Irish stout, or maybe a pale. However with the weather outside cold I might try my brand at a lager which I've never made before.
Use 34/70 dry yeast and you will be golden on a lager. It works well even into the 60's
Posted 02 February 2017 - 12:47 PM
I think the assembled here have persuaded me to go ahead and buy a GF. Living in Florida it's not so much brewing indoors, it's developing a repeatable process. Getting up to boil apparently takes a while because it's 120v, but I figure in the summer between higher ambient temps and a jacket for the vessel, it should be OK. Either way, it's going to beat the hell out of overnight mashing and stove top boiling.
Edited by armagh, 02 February 2017 - 12:47 PM.
Posted 02 February 2017 - 12:53 PM
I think the assembled here have persuaded me to go ahead and buy a GF. Living in Florida it's not so much brewing indoors, it's developing a repeatable process. Getting up to boil apparently takes a while because it's 120v, but I figure in the summer between higher ambient temps and a jacket for the vessel, it should be OK. Either way, it's going to beat the hell out of overnight mashing and stove top boiling.
I've read about people using hand-held heat sticks to help it get to a boil.
I don't know why they can't have a 220v version here in the US.
Posted 02 February 2017 - 01:08 PM
I don't know either. The Speidel Braumeister is 220v (it's actually European 240v and you have to rewire the plug to fit U.S. outlets), but it's limited by volume to 1.060-1.065 OG batches. It's more expensive (More Beer has the 20L on sale for $1500) and to use it I'd have to unplug the dryer because it's the only 220v outlet in the house - 1949 construction, 100 amp system.
Edited by armagh, 02 February 2017 - 01:09 PM.
Posted 02 February 2017 - 01:17 PM
So it looks like it will take about 40 minute to go from 160- boil. that is assuming 8G and 95% efficiency. I am sure Denny or Deerslyr could confirm or deny my spreadsheet output.
Posted 03 February 2017 - 09:07 PM
Posted 03 February 2017 - 10:29 PM
I've got 2 brews in on the system. There are way to game the system to cut down on time. The biggest is hitting the boil switch when bringing the mash temp up and then a bit before target, switch it to the mash. With the boil, hit that boil switch while sparging and get the lid on. I haven't done it yet, but there is some cheap insulation that you can buy to wrap the unit in that will help speed up the process. That's my an upgrade that I just haven't been able to get to yet. (the other thing I wouldn't mind doing is installing a site glass).
Apart from that, it's a "set it and forget it" system. You can "relax" a bit more and trust that it's doing its thing.
Posted 04 February 2017 - 08:46 AM
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