Recent content by jabba11

I know its not any help but its when I see this kind of stuff that I am glad I have just a PID and switches. gotta admit it would be nice to program changes but not sure I want the headache

I have a "stick" with tic marks on it that I use to gauge volume.

.. Yes I am recirculation with a whirlpool arm attached where the water volume indicator had been. You can see lots of pics of my setup by going to my facebook page.. www.ceegeebrewing.com

I ve had my system a good three years. Ive run probably 50 batches through it Id say. I have the ss recirc arm, I run the pump mostly wide open both recirculating under the basket and through the basket (hardsided) at the same time. Grain bed temp can be stabilized faster with a stir or two. I...

Moved into a new house and have been constructing a new brewery. I still have a ways to go but have installed some things to see if they are where I want them to be etc.

I have done this too, in fact many times. After dough in once min reaches temp if it drops at all I stir once it reaches temp again. Maybe once more. the bed is never more than a degree off or so. if I am step mashing I wait till it reaches temp and stir, then maybe stir again in 5 mins or so...

I honestly don't have any problems, I stir it a couple of times early on to get it to temp then any temp change I stir it again etc but, maybe I have the coarse mesh...

yes If you are brewing say a "5 gallon batch" in the 20 gallon system and shooting for an 8% beer or something like that the grain bill would most likely be above the water. Not sure about a 10 gallon batch. Honestly I don't brew beers that big anymore. Also I always brew 7 gallons or better...

honestly if it helps with flow I wish mine was one LOL. I cant say I just dump and walk away. You have to be vigilant with mine especially with wheat and or large grain bills. Crush size CAN be a problem as well but Ive dialed mine in and I think in general that's what it takes. You have to find...

my system is pre 18 and I don't have any serious sticking issues. lots of rice hulls and a sac rest with wheat and adjustment of the grind. I consistently get 82%

interesting because I have the exact system you described. I don't have ANY of these problems. I will say if you make high alcohol beers in small batches its possible to have these problems though. I wont go into possible solutions because Ill assume you've read them all here

Sorry you've had bad experiences. I have done maybe 60 brew days with my system now and while I have had a few minor issues I was able to work around them with no problems and have been VERY happy with my system. My pump did fail and I had to replace it but I am actually happier with the chugger...

Ill look to see how I can replumb to run it the other way but may be tough but worth the experiment if it improves it. Wont be as easy in my setup as just switching things around but may still be possible

I agree with this completely as an FYI. These things are a staple of my brewing although I don't always stir three time usually at dough in at first mash temp then maybe once again but not always. Per a reference above though it was stated that the recirc should be left of the siphon and run...

pull the basket out really slow.. allow it to drain slowly out. just before the bottom breaks the surface pull it quicker though. the dunking action seems to draw small particles at the end