i'd love to see pics of the 1 gallon rims systems
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Last: 3 mo ago by Chipotlemonger
I'll see if he minds me posting them.
aTm '99
This is the main reason I'm interested in doing a 1-gallon batch. Should I use a 3-gallon carboy for the 1-gallon batch or is that overkill and just get a 1-gallon jug and be done with it?Ornlu said:
The only time I've done this is for experiments. One time I did a 5 gallon batch of wort, but diff hops for each gallon. Another time I fermented each batch with a diff yeast. One other time, each got a different fruit.
This looks interesting but I don't know if fighting the seal is worth it.
Anyone have specs for a super cheap RIMS rig? Right now it's me, a pitcher, a thermometer, a sauce pan and my stove. Works well enough but can be labor intensive and inaccurate
I don't know of any 1.5gal fermenters that are economical. Most of the 1.5 - 3 gallon ones I see across the net are like $30, so that one looks as good as any.
Sure, go ahead with for the small experiments.... but just don't have any illusion that you're saving $$$ or time with doing 1gal vs 5gal batches. The purpose for that all resides in other reasons (knowledge, calories, etc), but never $$$ or time.
Sure, go ahead with for the small experiments.... but just don't have any illusion that you're saving $$$ or time with doing 1gal vs 5gal batches. The purpose for that all resides in other reasons (knowledge, calories, etc), but never $$$ or time.
Uh.... does not compute. All of the more labor intensive methods (especially batch sparging like I'm such a fan of) substitute labor for $$$. RIMS = expensive but less labor intensive, buy the very definition.Seven said:
Anyone have specs for a super cheap RIMS rig? Right now it's me, a pitcher, a thermometer, a sauce pan and my stove. Works well enough but can be labor intensive and inaccurate
Ornlu said:
I don't know of any 1.5gal fermenters that are economical. Most of the 1.5 - 3 gallon ones I see across the net are like $30, so that one looks as good as any.
Sure, go ahead with for the small experiments.... but just don't have any illusion that you're saving $$$ or time with doing 1gal vs 5gal batches. The purpose for that all resides in other reasons (knowledge, calories, etc), but never $$$ or time.
You could always ferment 3 gallons in a 5 gallon carboy, but then you're wasting 2 gallons of beer worth of time. They are going to be less expensive though. I've never done this, but I have heard of homebrewers going to Walmart bakeries, and purchasing empty icing(or flour, not sure)buckets for next to nothing. It apparently makes a good seal, and all you do is drill a hole in the lid, and put in a rubber grommet and you're all set. Again, never done this so YMMV.
Another relatively cheap, extremely versatile fermenter is a 5 gallon corny keg. Stainless steel, small blueprint, and makes transferring to bottles or another keg a breeze. If you're not already kegging this is the most expensive option, however.
You could also brew smaller batches with less risk of oxidation in kegs. Probably more information than what OP was asking for, but oh well.
Edit: related article:
http://www.homebrewfinds.com/2018/02/tip-get-food-grade-buckets-for-cheap-or-free.html
Right I'm aware of the trade offs. Just didn't know if there were some DIY systems that are cheaper than other systems. Not sure if I'll upgrade anytime soon or not as I'm too cheap. Just looking at my options.
Pulled my brew stand out of the garage for the first time this weekend. I usually set it back about 6' inside the garage. Recirc pump usually runs about every 15-20 minutes, so 3-4 times on an hour mash..
This time, had that 70 colorado sun beaming down on the mash tun, recirc pump only ran once!
Target was 1.07, I hit 1.072. Puts me at about 75% efficiency. Brewed a Belg. dubbel, but with WLP570, the Belgian Golden Ale yeast.
I've decided I'm gonna make my own candy sugar. That **** is too expensive. $12 for two pounds, which I bet I can make for $1 worth of sugar.
This time, had that 70 colorado sun beaming down on the mash tun, recirc pump only ran once!
Target was 1.07, I hit 1.072. Puts me at about 75% efficiency. Brewed a Belg. dubbel, but with WLP570, the Belgian Golden Ale yeast.
I've decided I'm gonna make my own candy sugar. That **** is too expensive. $12 for two pounds, which I bet I can make for $1 worth of sugar.
Light lager finally getting down to where I want it. It's at 1.002, hoping for 1.001 or 1.000 but ill take 02. Turned the temp down to lagering temps and will let it sit a week. I know that isn't ideal but it will have to work as I need to free up some space.
Hit my OG and FG exactly as the recipe after not brewing for 6 months on the Bell's 2 Hearted clone. Smelled great moving into bottles.
Finally got a chest freezer to make into a keezer although I will probably use it as a ferm chamber until Christmas when I buy myself the starting equipment. Anyone recommend a controller? I know there are a few options out there.
Poured 5 gallons of pasteurized cider onto the WLP001 cake and it was rip-roaring when I woke up this morning!
Feels good to be back at it under cooler weather!
Finally got a chest freezer to make into a keezer although I will probably use it as a ferm chamber until Christmas when I buy myself the starting equipment. Anyone recommend a controller? I know there are a few options out there.
Poured 5 gallons of pasteurized cider onto the WLP001 cake and it was rip-roaring when I woke up this morning!
Feels good to be back at it under cooler weather!
Also, I guess I need a heating element for winter time. Recs?
I'm still a fan of the ol JohnsonMoxie said:
Hit my OG and FG exactly as the recipe after not brewing for 6 months on the Bell's 2 Hearted clone. Smelled great moving into bottles.
Finally got a chest freezer to make into a keezer although I will probably use it as a ferm chamber until Christmas when I buy myself the starting equipment. Anyone recommend a controller? I know there are a few options out there.
Poured 5 gallons of pasteurized cider onto the WLP001 cake and it was rip-roaring when I woke up this morning!
Feels good to be back at it under cooler weather!
I still I have the first one I bought about 10 years ago, thing has been tossed around, dropped, stepped on, etc. and it's simply built like a tank.
I had one forever but sold it awhile back. I do not care for that temp probe. I used it on an old geezer but once I got rid of that there's no reason or use for it.
There's a lot more options now. Hard to go wrong with a tried and true Ranco 2 stage. It's what I use, but there are cheaper alternatives now. I prefer the probe in a thermowell in the wort.
There's a lot more options now. Hard to go wrong with a tried and true Ranco 2 stage. It's what I use, but there are cheaper alternatives now. I prefer the probe in a thermowell in the wort.
aTm '99
I haven't pulled the trigger on one, but check out the Inkbird temp controllers.
Thanks for the recs.
Looking at the Inkbird with a small heating pad and fan currently. Seems to be the cheapest and easiest option.
Looking at the Inkbird with a small heating pad and fan currently. Seems to be the cheapest and easiest option.
If we're talking wort/ferm. temp control, then yeh I agree the johnson is not made for that. I use ranco with a thermowell.Quote:
There's a lot more options now. Hard to go wrong with a tried and true Ranco 2 stage. It's what I use, but there are cheaper alternatives now. I prefer the probe in a thermowell in the wort.
But I assumed he was asking for once he turns it into a keezer. I wouldn't think he'd need any cooling from now until xmas for fermentation.
You are correct; I plan on using it for ferm control in my garage for a few weeks while gathering the kegs and CO2 equipment.
Anyone selling equipment?
Anyone selling equipment?
I bought a 5gal Duvel clone (Belgian Strong Golden Ale) clone to brew next weekend. Anyone done one? LHBS warned me that it foams a surprising amount because of the high head retention, high carbonation, high maltiness, and the surprisingly light color. They recommended doubling my liquid line length, but that sounds like a PITA and I wonder if I really need to adjust.
Do you have some limited real estate to work with? I wouldn't think that would be too bad to incorporate.
Not really, but I've already got a 12 foot line on it. Going to 24 foot would be a hell of a coil.
12 ft should be plenty. what pressure are you serving at?
Normally 8-10 psi. Gonna do this one at 15 because it's supposed to have loads of bubbles.
What carb level?
3 Vols.
what size is your line? 3/16ths?
I've run 3 volumes before in my tap system with no issues and no adjustments and my lines are a lot shorter. Had a bit more foam than usual but wasn't undrinkable. Bet you will be fine.
I'm moving to a 3-gallon BIAB system. I've been brewing 5-gallon batches using my brother's equipment for years. For me, 5-gallons of the same beer is too much. I want more variety.Chipotlemonger said:
Any of y'all do smaller batches (1 gallon instead of 5) when you brew?
I already have a 5-gallon kettle from my extract brewing days. I picked up a couple of 5-gallon food grade buckets and lids at Walmart for $5 each for fermenting. I'll pick up a brew bag from the home brew store. Everything else I already own.
I think it's 1/4" ID, but I'm not 100% certain.
I switched to those John guest fittings a while back. It makes it really nice for stuff like this. I can switch out likes with no tools.Ornlu said:
Not really, but I've already got a 12 foot line on it. Going to 24 foot would be a hell of a coil.
That being said, 24' seems excessive. Do you have flow control taps? That is another solution.
I struggle with foam. Not all beers, it's kind of random. Not really sure how to diagnose it, and I gave up a while back. Some beers pour perfect some do not.
I'm also at 6k' so it throws another variation into the formula. I have to be ~ 15psi. If I was at 8 my beers would be close to flat.
Ornlu said:
I think it's 1/4" ID, but I'm not 100% certain.
ah, ok. so 1/4in would be around .65 psi per foot of resistance, which would calculate out to around 23 ft of line to balance it.
3/16in is 2.2 psi per foot.
Brewed my one gallon batch today. It was an oatmeal raisin cookie stout from this book that was a gift. My first all grain batch as well! Fermenting away.
I don't have super high expectations for this one, I think that I could've had a better pot setup for it. The one I used was just too wide for such a small amount in my opinion. I had a ton of boil off and ended up having to do a mean top off, I think from the large surface area of the wort in the kettle.
I don't have super high expectations for this one, I think that I could've had a better pot setup for it. The one I used was just too wide for such a small amount in my opinion. I had a ton of boil off and ended up having to do a mean top off, I think from the large surface area of the wort in the kettle.
I know alot of y'all keg so looking for advice. I have the freezer and temp controller and plan on making the collar myself. Looking to piece together everything else so tips are appreciated and let me know if I'm missing anything.
Kegs - used online
CO2 tank - found used 5# on Amazon and exchange locally
Regulator - dual body? Plan on having 4 kegs in the freezer so will need different Vols and possibly carbing up at the same time
Gas splitter - same reasons, looking at 4 splits
Lines and connectors - new
Faucets - probably go cheaper online
Missing anything?
Kegs - used online
CO2 tank - found used 5# on Amazon and exchange locally
Regulator - dual body? Plan on having 4 kegs in the freezer so will need different Vols and possibly carbing up at the same time
Gas splitter - same reasons, looking at 4 splits
Lines and connectors - new
Faucets - probably go cheaper online
Missing anything?
Don't get cheap faucets. I scored a free fridge on craigslist that came with a typical cheapo faucet (was actually perlick, but not their forward sealing), if I went 3-4 days w/o pouring a beer, I couldn't open the tap unless I had a handle on it, and even then, it felt like it was gonna snap that lever. After 6-7 days w/o pouring, I could still open it with a handle, but it was literally bending the side of the fridge.Moxie said:
I know alot of y'all keg so looking for advice. I have the freezer and temp controller and plan on making the collar myself. Looking to piece together everything else so tips are appreciated and let me know if I'm missing anything.
Kegs - used online
CO2 tank - found used 5# on Amazon and exchange locally
Regulator - dual body? Plan on having 4 kegs in the freezer so will need different Vols and possibly carbing up at the same time
Gas splitter - same reasons, looking at 4 splits
Lines and connectors - new
Faucets - probably go cheaper online
Missing anything?
I can't emphasize enough, you're putting a lot of work into this beer, DON'T get a cheap faucet that will get grimey in a few weeks.
A feature I love about mine; I have the tank hooked up to a QD on the outside of keezer. From that QD, it connects to a bulkhead which goes through the collar, then into keezer to the manifold. What this does; when I need to refill my tank, it's a simple QD on the outside to pop off. No tools required to undo hoses or whatnot.
I also have two regulators, with two manifolds inside, so I have two of these bulkheads. You can buy all the parts you need from CHI company, let me know if you want me to give you the details. It's about $30/bulkhead, with shipping.
I don't have pic of the back, but this is the inside. On the back is basically a keg post (gas), so on my tank hose line, I have your typical grey QD.
Thanks! Yes, that looks very similar to what I want so I would appreciate the bulkhead info. And I'll get nicer faucets then.
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