Brendandrage, my only suggestion would be to mash at a low temp. You mention 150 - 156. 156 is certainly too high. I've mashed a saison at 149ish before. Might be good to extend the mash time to 90min to compensate for the lower temp. Have fun.
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mally pointed out a setup that I've been considering (two separate 120V elements). That's a nice option because, like he's said, you don't need a controller. Someone on this forum (don't remember the thread) linked to a DIY kit that has the components for a simple controller. I can't testify to its ...
I would agree with that todd, especially when compared to a propane burner setup. Nothing is as simple as that (well maybe a stove top). I think the complexity pays for itself when it comes time to refill a propane tank, though.
:) Thanks guys. joshua, I was reading that thread earlier. I might give it a shot, we'll see. Bob, the link isn't working, but I assume you're talking about the ~$1000 eBIAB set up, or one of their control boxes? If so, you're right, it isn't simple and isn't really that cheap. They also have a simp...
I'm moving to a new house in a couple of weeks and I'm interested in building a SIMPLE eBIAB kettle. By "simple" I mean: 1) No pumps 2) No PID controller 3) Variable (turn knob) power controller My goal is to replace the beautiful simplicity of a propane burner/kettle (without spigots)/bag with heat...
If you're considering water adjustments, I would definitely recommend a pH meter or at the very least pH strips. How much acid you add is dependent upon your starting water and also your grain bill so you simply cannot listen to others suggestions. The only to know if you've added the correct amont ...
Thanks. That calculator is useful. Will play around and post a profile. The dealer i buy from has something called ph 5.2 stabilizer. That stuff useful? Not sure what it will do for the final flavour? Not only ph important. Taste of the water also a biggie:grin: I've never heard many good things ab...
[EDIT: Never noticed this before but on a wide screen, this post looks like a series of single sentences. I hope all my posts don't look like that :dunno:.] Hi there lonetexan :peace:, Great post! I'm hoping a mod will change the topic title to something like, "Understanding Attenuation - White Lab...
JD, your alkalinity is pretty high and is almost certainly causing your mash pH to be high as well. High alkalinity in full volume mashing exacerbates an already problematic mash pH. But its easy to deal with... If you take a look at a post of mine, I talk about mash pH with different water composit...
The final volume difference for a given OG may not be that big of a difference, but did you look into the difference in allowable grain bills? 5L might (or might not) be of importance to you. The BIABacus has an excellent calculator for estimating how full your kettle will be during the mash for you...
I tend to agree with PP that this would be a very difficult thing to experiment with, especially on the quantitative things such as gravity/efficiency. I say this because my intuition tells me that the temperature drop for a normal 5gal batch under normal ambient conditions is small enough that you ...
We always talk about oxidisation and not splashing the wort around when filling kegs/bottles, there's also hot side aeration talk and all sorts of rumours etc about this. Hot side aeration and post-fermentation oxidation are two separate things that have roughly the same name attached to them. Bobs...
Regarding the PID I was really hoping on using it to keep the temp during mash as well, with the occasional stirring of course. Is that wishful thinking? I like not having the pot insulated (shiny, easy cleaning :) ) and I like the idea of having the PID controlling the temp, maybe this means I wil...
What's your plan regarding volume into fermenter, mashing, etc? Are you planning ~10L batches because 25L is pretty small for ~20L batches. And the PID will be used to bring the water up to strike temps then shut off (or only turned on when you can stir) for the mash? Sorry if this sounds critical (...
Very elegant control box, looks nice. 1) How powerful is your heating element? 2) How big is your kettle? 3) What are the three switches for? 4) Seems like everyone that builds an electric system incorporates a pump for recirc, I don't see one for yours. Any particular reason (not that I think its w...
Traditional BIAB is great - but in Nova Scotia it gets pretty cold and makes it hard to maintain temps. If it wasn't for that I'd still be doing the traditional method. Agree completely about difficulty in maintaining temps in cold weather. I would much prefer to hit mash temps and forget about it ...
Well I think its a nice alternative to traditional BIAB (I'm a little biased and think the traditional route is the way to go :P ). I ask because my dad wants to switch from BIAB to a 3V system with a cooler mash tun. He wants to switch because of an incident we had last year where his bag was scorc...
Certainly sounds interesting and I'd be VERY interested to hear the results... A couple of possible concerns/comments 1) Mashing at 145 is pretty low and 30min is pretty short. I've seen recipes that call for low mash temps (which are actually higher than 145) and recommend a longer mash time to com...
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