Post #5 made 3 years ago
by Am33106
Just thought I'd update this post as I've done a few batches with this system now. Starting with hot tap water helps reduce the time needed to get to mash temps although 120v/1800w, using an avalon bay induction cooktop, on a kettle without insulation will need the lid at least partially on to get maintain a boil. On the topic of insulation I just wrapped my kettle with reflectix, foil bubble wrap, and in a water test with 4.2 gallons/15.8L it took 35 mins to go from 77F or 20C to 152F or 66.7C and another 39 mins to reach a boil with two layers of reflectix. I'm brewing in a 5.5 gal/20.8L kettle and this represents my typical TWN from Biabacus with a 1.055 OG targeting 2.5G/9.4L into the fermenter. Prior to insulation I was getting around .5G/1.89L boiloff during an hour long boil so I'm sure this will need to be adjusted with the addition of insulation. The two added layers of reflectix allowed for a gentle boil with the lid off which was previously not possible even in hot summer weather so I will plan to put together a recipe and record new numbers during a test brew this weekend and adding an additional layer to help speed up transition times and achieve a stronger boil. The other thing to watch out for if you are considering switching over is you will need to adjust your grain bill up to account for the lower boil off rate. This oversight resulted in some lower OG beers initially but thankfully there is a section in Biabacus to account for this. I cannot stress the need to record your losses at every step of the brewing process to get the most out of any brewing software. Also, as a side note I'm really loving these kviek strains. If you don't want a ton of yeast character but still get the benefits of warm fermentation I'd recommend Lallemand's Voss strain, just don't forget that kviek needs double the amount of yeast nutrient than you would otherwise use for traditional yeast to support fermentation at lower pitch rates/higher temperature. I find that Imperial Organics Loki, while being a voss strain, produces more citrus flavors. Just my experience ymmv.
Tony
-
-
SVA Brewer With Over 20 Brews
From United States of America
-