Hey man, nice thing you've got going on there...right now i'm trying to build a system like this one for a project, so i wanna know what tipe of pump are you using, don't you have cavitation issues because of high temperature pumping? also, don't your pvc pipes bend with the hight wort temperature? thanks a lot
have you ever had any infection problems pouring the cooled wort into an open bucket like that before? i am way too paranoid to do something like that.
So you started a 7 gallon boil in the boiler then tranfered it to mash tung for mashing then recerculated it (RIMS) though the mash for some amount of time then transfered all of it back into the boiler. Then you added 2-1/2 gallons of new boil water to sparge the mash. Then only had 6-1/2 gallons of wort in the boiler ready to boil. So your liquid loss was 3 gallons? This is what I understood your process steps to be. The missing steps make it a little confusing.
When you transfer wort from mash tun to brew kettle you are aerating the hell out of it while hot by passing it through that filter and letting it splash down into the kettle. This oxidizes the wort. Hot transfers should be nice and quiet, as should stirring while hot.
Dude, you are scaring me. You can't use propane indoors. Carbon monoxide is a killer. I can't picture your ventilation. Be sure your viewers are aware of the dangers.
@qrpguy I have a GE propane stove in my kitchen, i guess that would be considered indoors??? a propane burners rarely makes carbon monoxide, smoldering fire with incomplete combustion does, the danger exists if the fire is allowed to consume enough oxygen to either asphyxiate you with carbon DIoxide or cause the fuel mixture to become so rich that it does indeed produce carbon monoxide ,
you could have an excellent video if you would explain more of each process and temps and length of boiling and everything else. i love your brew system. very top notch!!!
also, imo you are sparging WAY too fast. It should usually take you about 45-60min. not trying to be a dick or anything. I like your system. I too have a RIMS system. Imo, it is the best way to homebrew.
I was also curious about the "sparging" as well. I would introduce a third barrel. In your later video, you got a new pot. You could use the extra sanke as a third kettle(?)
lol why would you bring your mash water to 170 THEN transfer it to the mash kettle? Why wouldn't you just heat the water IN the mash kettle. Just seems like an unnessesary thing to to me.
Очень понятное видио . Спасибо
MsSMOTOR 1 week ago
Hey man, nice thing you've got going on there...right now i'm trying to build a system like this one for a project, so i wanna know what tipe of pump are you using, don't you have cavitation issues because of high temperature pumping? also, don't your pvc pipes bend with the hight wort temperature? thanks a lot
joseluiscc121 3 months ago
Hello, I would love to have a schematic of your brewery. Im interested in making my own brewery at home. Thank you my email is Lgarc046@yahoo.com
Lgarc046 4 months ago
have you ever had any infection problems pouring the cooled wort into an open bucket like that before? i am way too paranoid to do something like that.
shmurbs 4 months ago
clever system
shmurbs 4 months ago
Drinking BEER = LOSING Fat !! It's True !! Science Proven, check it out:
beerandbody(dot)com
Beer Consumers will absolutely LOVE this!
BEERandBODY 6 months ago
You should use copper pipes instead of PVC in my opinion....
Callmeblue712 10 months ago
@Callmeblue712 your reasoning being?
twst1 6 months ago
I really like your brew system. Simple and sweeet!
BeerBrewinWizard 10 months ago
So you started a 7 gallon boil in the boiler then tranfered it to mash tung for mashing then recerculated it (RIMS) though the mash for some amount of time then transfered all of it back into the boiler. Then you added 2-1/2 gallons of new boil water to sparge the mash. Then only had 6-1/2 gallons of wort in the boiler ready to boil. So your liquid loss was 3 gallons? This is what I understood your process steps to be. The missing steps make it a little confusing.
BeerBrewinWizard 10 months ago
Do you use quick disconnects on the pvc pipes where they are attached to the keg ?
jawilco 11 months ago
I have been using Shark Bites from Home De Pot.. Using them for 4 years now with No probs.
@jawilco
billyd44444 11 months ago
When you transfer wort from mash tun to brew kettle you are aerating the hell out of it while hot by passing it through that filter and letting it splash down into the kettle. This oxidizes the wort. Hot transfers should be nice and quiet, as should stirring while hot.
PeterGozenia 1 year ago
Comment removed
TheEnrybmk 1 year ago
Dude, you are scaring me. You can't use propane indoors. Carbon monoxide is a killer. I can't picture your ventilation. Be sure your viewers are aware of the dangers.
Hope you are still OK.
qrpguy 1 year ago 4
@qrpguy I have a GE propane stove in my kitchen, i guess that would be considered indoors??? a propane burners rarely makes carbon monoxide, smoldering fire with incomplete combustion does, the danger exists if the fire is allowed to consume enough oxygen to either asphyxiate you with carbon DIoxide or cause the fuel mixture to become so rich that it does indeed produce carbon monoxide ,
linstad 8 months ago
@linstad I have a propane fireplace in my basement. And carbon monoxide detector not far off. Never an issue.
Valleyartify 2 months ago
Nice! Subsonic
subsonic41grain 1 year ago
real nice set up there man ,awesome.
andyman1925 1 year ago
you could have an excellent video if you would explain more of each process and temps and length of boiling and everything else. i love your brew system. very top notch!!!
windygorge1 2 years ago
This is an awesome system mate!
microwaveovensrock 2 years ago
How easy is it to put together a Rims System?
NoncentsProductions 2 years ago
IT is not that hard but it is the cost of it..
billyd44444 2 years ago
also, imo you are sparging WAY too fast. It should usually take you about 45-60min. not trying to be a dick or anything. I like your system. I too have a RIMS system. Imo, it is the best way to homebrew.
kozydogg 2 years ago
I was also curious about the "sparging" as well. I would introduce a third barrel. In your later video, you got a new pot. You could use the extra sanke as a third kettle(?)
reverendnorm 1 year ago
lol why would you bring your mash water to 170 THEN transfer it to the mash kettle? Why wouldn't you just heat the water IN the mash kettle. Just seems like an unnessesary thing to to me.
kozydogg 2 years ago
how did you seal all that pvc?
devastaticon 3 years ago
Nice brew house. You ever think about cracking that garage door a bit so you don't kill your self?
MadLuplin 4 years ago
Very sweet!!
MartinsBrew 4 years ago