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Cloudy Beer
thirsty wrote:
The individual plates in the chiller are so conductive, I think that a pre-freeze would work for only a couple seconds. I thought about hooking up the HERMS coil in a cooler ice bath and pass the chill water through that, but after all that work, it will probably only get me to increase the flow enough to save me 5-10 minutes, not quite sure if it is even worth it.
What I mean is to dunk the whole thing in a bucket of ice and water let it chill down, and leave it in there for the chill. I would think that there would be enough thermal mass in the chiller and that it would be conductive enough to exchage heat into the chiller water but also through the body of the chiller into the ice water bucket as well.
brewchez wrote:
thirsty wrote:
The individual plates in the chiller are so conductive, I think that a pre-freeze would work for only a couple seconds. I thought about hooking up the HERMS coil in a cooler ice bath and pass the chill water through that, but after all that work, it will probably only get me to increase the flow enough to save me 5-10 minutes, not quite sure if it is even worth it.
What I mean is to dunk the whole thing in a bucket of ice and water let it chill down, and leave it in there for the chill. I would think that there would be enough thermal mass in the chiller and that it would be conductive enough to exchage heat into the chiller water but also through the body of the chiller into the ice water bucket as well.
Well that just makes a lot more sense. Guess I am brain dead today, I may need pictures of this crazy plan you speak of- perhaps some scematics? LOL yeah I bet that would work, luckily I am brewing tomorrow, maybe give that a whirl, (guess I can cancel my glycol chiller on layaway at B3!)
thirsty wrote:
Well that just makes a lot more sense. Guess I am brain dead today, I may need pictures of this crazy plan you speak of- perhaps some scematics? LOL yeah I bet that would work, luckily I am brewing tomorrow, maybe give that a whirl, (guess I can cancel my glycol chiller on layaway at B3!)
If I wasn't going to a BBQ on Friday I'd have to come out there and test it myself.
Good luck.
brewchez wrote:
[If I wasn't going to a BBQ on Friday I'd have to come out there and test it myself.
Good luck.
Ahh, you're a day late Mike! (always welcome to come out and brew) Cause not only did we brew a India Brown Ale, but BBQ'd a boston butt for pulled pork samiches. Hit 195 deg at 6:30am, (put on the smoker the night before) and pulled about 7#. put half aside for dry sandwiches, and put the other half in a crockpot w/ BBQ sauce and a belgian abbey ale for a few hours, holy crap was that good.
So What did you BBQ?
Got a great score too, a buddy of mine is a pro plumber, he is talking about running water lines out to my garage, and he gave me this water filtration kit he did as a removal from some bigshot's house, said it is abiut a $600 setup- that will be a nice addition- no RO for me!
Water filters:
Brewday pics:
I couldn't do the submerge chiller trick because the line from the pump to the chiller is too short, so I wouldn't of had enough room. So ironically, the heat of the exchange water blew apart my hose halfway through, and electrical tape did nothing.
You had asked earlier about how the hopstopper works with pellets, this is the final kettle loss after 7oz of pellets, I scraped the top a bit to show how deep the cake of sludge gets:
And this is a shot of the plate chiller getting its backflush, I run it through the "wort out" port first, then reconnect to the "wort in" port, and it blows evrything right out, but the hopstopper really keeps most out anyhow.
I am extremely jealous of your entire post.
Smoked Pork for REAL BBQ (seems that we share another passion)
Water filtration system (I will need to get that going after after I move to my new place, the water there sucks)
Hop stopper (Once I saw the pics I remembered you posting about it earlier, I need to rig something up like that too).
Busted hose.... well that doesn't make me jealous.
I love BBQ so I didn't mean to mis speak the other day. I went to a friends place for a cookout. I apologize to all tbe BBQ lovers out there that recognize BBQ as a technique and not an event or a thing (or even worse... just a sauce).
We had the standard chicken and tips and grilled corn yesterday.
brewchez wrote:
Smoked Pork for REAL BBQ (seems that we share another passion)
.
If you haven't tried this yet- you have to.
Slice some jalapenos lengthwise and scoop out the seeds, Stuff them w/ a mixture of sour cream and chive cream cheese, a Tbsp of honey, a 1/4 cup of parmesan or asiago, and a Tbsp of your BBQ rub, then wrap em w/ bacon, toothpick them closed and put on the smoker for the last 2 hours.
Next time I do them I am thinking about adding some diced chorizo to the mix too, yummy
thirsty wrote:
brewchez wrote:
Smoked Pork for REAL BBQ (seems that we share another passion)
.If you haven't tried this yet- you have to.
Slice some jalapenos lengthwise and scoop out the seeds, Stuff them w/ a mixture of sour cream and chive cream cheese, a Tbsp of honey, a 1/4 cup of parmesan or asiago, and a Tbsp of your BBQ rub, then wrap em w/ bacon, toothpick them closed and put on the smoker for the last 2 hours.
Next time I do them I am thinking about adding some diced chorizo to the mix too, yummy
Holy F! I read that and fell out of my chair.
If I could I would like in a smoker.
To remove excess long chain proteins and yeasts try vacuum filtration before bottling. Filtration paper is cheap, effective, and the pore size of the papers are in the micrometers. The process is quick depending on the vacuum pressure your able to achieve. I work in a chemistry lab doing research and when I ran into this problem on my first batch I used the lab facilities to remedy this. This never fails to produce a beautiful... golden... clear beer... Making a home vacuum filtration system would not be difficult.
dudemeister wrote:
To remove excess long chain proteins and yeasts try vacuum filtration before bottling. Filtration paper is cheap, effective, and the pore size of the papers are in the micrometers. The process is quick depending on the vacuum pressure your able to achieve. I work in a chemistry lab doing research and when I ran into this problem on my first batch I used the lab facilities to remedy this. This never fails to produce a beautiful... golden... clear beer... Making a home vacuum filtration system would not be difficult.
Welcome to the board dude (no relation to Lebowski, I imagine. 
)
More details on this please.
andrew jensen wrote:
[Welcome to the board dude (no relation to Lebowski, I imagine.
More details on this please.
Yeah that one caught my attention too, details would be awesome. I am going to start experimenting with some keg gelatin, see how that goes.
I do however think ther is only one The Dude
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