Recent content by jayareo

So do you have any holes in your keezers that you seal up @ all?

So I have DIY'd a keezer and have one hole in the unit for the temp sensor. I have not yet gone the route of a collar / tap handles - I simply open the lid when its time for a fresh pint. I am getting condensation inside the keezer, which leads to slight mold over time. What is everyone using...

HA. yes, stuck fermentation - slip of the mind there. I have no idea what the pH was at any other time during the process ... I borrowed a friends meter to do this reading. But really what I am after at this point is, does acidity kill yeast? Or just slow it WAY down?

All - First time with a stuck mash for me... I have controlled for temp, sugar and yeast cells (nice healthy starter). So I checked the pH and I think that this is the issue. It is 3.47, and I am reading this is much too low (too acidic). So do I need to adjust the pH and then re-pitch new...

So, I went nuts on temp probes and comparing locations across the mashing last night (which is giving me fits). I am using a RIMS system, with the heater element in a tube from BrewHardware (thanks Bobby, love this thing!). I have built a DIY controller box using an Auber SYL PID. In my...

@kh54s10 Thanks for this. I would prefer to leave the probe in the RIMS tube, but the challenge I am finding is that when the element is ON, the temp difference btwn the RIMS tube and the mash (I run two thermometers) is 20*F higher in the tube (it's SO close to the element). so i end up...

... I have a 10G round cooler converted to a mashtun & i use a RIMS tube from brewhardware (LOVE that thing). I have moved the temp probe connected to the PID from the tube - it just didn't make sense to measure the temp approx 1.5" from the heating coil. I have the probe in a thermowell that...

I am looking for this same content ... any luck? Did you just do it? Lemmie know would ya?

I use a RIMS set-up for mashing / all gain recipes, and I recently tried (failed) to heat up the sparge water using the same system ... which is where my question comes in. But first, a couple details. My system for mashing is a large insulated cooler with a spigot, mesh filter (false bottom)...

So, ignorance showing here: Does this wiring diagram have the pid able to monitor the temps before you flip the switch (literally) and turn on the heating element? that way i could verify the temp of the wort / things are working before turning on the element (to prevent scorching). thanks!

I ordered them from brewhardware.com. Bobby does a great job.

I am selling a 10 gallon, stainless steel (SS) Bayou Classic pot. I do not recall the model #, but this is the one with an aluminum insert @ bottom for better heat dispersion. Its rigged up for homebrewing with a 3pc. 1/2" ball valve (with a quick disconnect male fitting) and a full-height sigh...

... also i have been using the slats from an old section of lattice i had left over from a porch project. they work well as the sides, and base of the carrycase. i have used them as center dividers too.

So, after much ado ... I am getting 5.5G water to boil in about 30 mins - still not great, but within acceptable limits (do I have a choice?) I had to: - Increase PSI regulator from 5 psi (come ON Bayou, seriously?) to something in the 15-20 range (30 max on regulator) - Spend an hour...

now THAT makes sense to me, thanks! i have dis-assembled the regulator/hose, then re-assembled now. seems to be running (for now). i am going to try another comparison boil. thanks all