@@billybass4189 yes, on some beers I use the whirlpool for hop characteristic expression but whirlpooling on this unit while cooling clears the wort tremendously. I even use the technique on the three barrel system. In my experience, a 30 minute whirlpool and adequate rest help clear the wort run off way more than just chilling alone.

@TheProfessionalHomebrewe-ug3iq good tip I'll bear that in mind when I start using my brewzilla, first cpl brews will likely be smash to use some nice hops i have accumulated and get used to it but i will be wanting to do some hop heavy brews too.

Personally, I don’t use it. For one. I’m running three at one time and no matter what, they don’t ever synchronize or are the temp deltas the same. The other reason is that I prefer to let the mash tell me what to do. I take readings, visuals, smell, and taste tests throughout the mash to determine what the mash needs. So a blanket program won’t allow me to maximize my output. I liken it to running a pellet smoker vs a wood fired one. If you just set it and forget it you’ll get good results. If you learn to interpret what the mash is telling you and learn to respond accordingly, you’ll make great beer. Just my two cents though.

Thanks so much for the reply. I agree I think the pellet smoker analogy is the right approach.

I tend to shy away from the software side of it. Running three at once is tough enough but considering none of them are the exact same and having three software profiles going would be a real hassle. As well, Getting the temperature delta on these dialed is difficult. While not the only variable, Mash temp plays a big part in attenuation. I set the controller to the temps I want. I use an instant read thermometer and tend to run the pump at a low outflow for most of the mash schedule. I check the temp at the outflow and make adjustments on the controller from there. It works better for me. It’s like adjusting the flame on a propane burner. I don’t really read the display temp while brewing. My thermometer is my primary tool. Hope that helps.

I think the fix for that is to get their rapt thermometer to run the pid off the mash temp in the centre of the mash. I havent tried it yet but I did see it on keglands website.

PAA (Peracetic Acid)

If you mean the “whisk” style one, I’m not sure where this one came from. However I have found them online. Just search for 48” stainless steel kettle whip/whisk and you should be able to find it.

For sure. Absolutely achievable. If it’s something you are genuinely passionate about, it’s worth looking into. Cheers

Glad you enjoyed it. I personally like the voiceover work. Glad I could give you some insight. Feel free to reach out if you need help. Cheers

Man, I need to get to Scotland. Especially sky and islay. Thanks for the words. I haven’t done much at home in the past few years but I’m trying my hand at distilling now. I have a personal familial connection to it. And the area I live in and much of my family are rich in Scottish and Irish lineage so I feel all of this brewing thing is coming full circle for me. TheCheers mate. 🍻

Yeah, scaling volume can catch a lot of people out. Especially the time it takes to do things. For instance, chilling and transferring beer can take two hours at this brewery. Something I never experienced on the home level. Cool to hear about other people’s experiences.

Glad you enjoy them. Keep after it. If it’s something you really want, you’ll get it.

Yeah. That’s a great idea. I typically edit and upload shortly after shooting. I might need to do an update video for the beers. Cheers mate.

Shoot me some details and I’ll be happy to discuss it.

Yeah. It’s really kind of a niche tool. Not really necessary but interesting bit of kit if you ever get to the large scale brewing side of things.

Funny enough I have a cranberry molasses sour in tank currently.

Are you doing kettle sours or Philly sour yeast?

At this location, about 150 bbls a year. Best sellers here are a traditional west coast ipa and a Hefeweizen. They tend to always be on tap. They each get brewed around 5 times a year. I did a west coast pilsner recently that sold pretty quickly. May need to do that again.

Any wants/needs to go to a bigger system for more production? If you could start new, what size system would you be looking at?

In my experience, it hasn’t been necessary to filter it. I get an accurate enough reading to be on track with what I expect activity to be. I appreciate the tip though and I’ll try it out in the future for sure.

yes fair, during fermentation it‘s not really necessary, just in the end to know where it stopped

There is a lot that goes into bringing a glass of beer to someone. A lot more than just whats in the glass. Nothing compares to the feeling of seeing a taproom full of people enjoying a great conversation while drinking your beer though. Cheers!

Thanks! I have family from Norway. It’s a small world. Cheers.

He’s legit one of my favorite artist. MCM 4 life.

Glad you are enjoying it. Brewing is a lot of work but it’s a lot of fun and the payoff is pretty worth it.

I use corny kegs at the other brewery. They aren’t good for distributing out to places. And they leak a lot more often than sanke kegs but cleaning them in some respects can be easier. A good keg washing setup is worth its weight imo.

Glad you are enjoying the content. It’s a pretty fun thing to do I must admit.

Wheat doesn’t have a husk on the grain. As brewers we use the husk from the crushed barley as filter media. Since we don’t have that with the wheat, we need an additional filter material. You should add rice hulls or a hulled media but this screen adds another layer of filtering when you vorlauf. I’ve found it to be fairly helpful.

@@TheProfessionalHomebrewe-ug3iq Thanks for the quick reply. I had just completed my first all grain brew on the 35L Gen4. I used the top for the most part, but then it sank - seems to be compressing the grain, so I re-stirred and left it off in the second half. I'd also purchased rice hulls and made sure they were thoroughly mixed in. Thx

Oh yeah. Best channel on the tube.

Thanks 👍

Thanks mate. Glad I could help.

Thanks bud. I’m working on growing everyday. Cheers.

I agree. The overall UX with RAPT left me less than thrilled with its performance. But this system is an affordable 65l all in one brewhouse so I can’t fault it too much.

I would overall. You are getting what you pay for. There are other all in one systems I think are inherently better but not at this price point. So yes, I do reccomend them if this is your target budget.

We use verdant for our ipa's. kviek for a few ales, nottingham when the season is in our favor. S05 for pretty much everything else.