Not a beer drinker, but saw your comment at Countryside acres and like your channel. The city grown Russian Canadian, looking for moving on a country side in Ontario.

Is the sled working out for you. No accidents

Can you please do a good video on how to operate the controller, including and how to calibrate the temp

Thanks for the thorough review. How many pounds of grain will the basket in the 20 gallon unit hold?

How do you know how many pounds of refrigerant to add back to the system, and does it change when you changed the original evap coils to the new coils you made?

Looking good Mr Robinson. 👍🏾

This one can work to chill from the boil to fermenter?

Shawn where do you buy your glycol ! Where r u located Ontario because I cannot find glycol for the money you said approx 15 per gal.. Nice info nice explaining..

Great job on your build! I was trying to figure out how to chill my water and keeping it at moderate temperature. I would like to see a step-by-step video on how you built yours and including the wiring instructions. Thanks 🙏 and hope you have a blessed day!

Trying this for a DIY ice rink chiller, from a 28,000 BTU unit. Curious about the idea of bending the evap coil flat. Since the outlet back towards the compressor is at the top of the coil, I would think that gravity normally helps you separate the gas from the liquids. Laying it down flat might increase the chance of it ingesting liquid, no?

What kind of fermenter is that. Does it come with the glycol chiller and do you have a link for the fermenter and chiller ?

The power percentage you are referring to isn't duty cycle i.e., time on vs.time off. It is percentage of power applied to the heating element. So 5500 watts set at 50% 2750 watts of power being delivered. You may want to run it through an auto-tune cycle to dial it in. The PID control and 5500 watts of power should be able to keep it very close to set point in Auto mode.

Thanks for the video

Great video. I’m about to go this direction

This beer will still oxidize. CO2 won't just go to the bottom and stay there, gases mix! Few suggestions, fill keg with sanitizer to the top and push it out with co2, so there is no air left in the keg. When transferring fill from liquid post and put spending valve on the gas post to prevent foaming. You can also gravity transfer and preserve a bit of co2 by returning gas from the keg back to the top of the fermenter.

Great job Sean. You are almost a pro now. Have fun and brew on!! Chris

@Canadian Brewing Channel . Fellow Canadian here. Great job! Where did you find Glycol at $15/gallon? Thanks

How much did it cost you to ship the claw hammer system to your place in Canada? Total cost to you? Thanks!

I live in the country and in my opinion draining anything but a quick rinse into a sump pump is a bad idea. The smell is incredible. Even though it goes right into your septic, some of the heavier soiled cleaning, ( fermenter, kegs, etc. ) will stink to high heaven. I put everything in pails and dump it behind me in the swamp.

I have heard there is a company in peterbough that does small specialty malt runs.

That’s fantastic I’m so jealous. 😊 What province are you in. I’m near Kingston Ontario

That is going to be a great brewing space. For basement brewing, I have had good success with the Spike Steam Consensing Lid. It has saved me from needing a ventilation hood and keeps the basement moisture down.

Thanks for sharing I trying to build on for my rdwc system

hey man, solid video. could u possibly link the screen/filter that you used to close transfer your beer? Im looking for something thats not gonna like clarify my beer, but that will keep the ball valve on the keg from getting plugged up. Appreciate the help!

Good work I advise you to use aquarium mini pump to keep glycol circulating in the box for better cooling distribution. You dont need to use glycol Just water is ok

hi. nice work. can you share a diagram of the copper coil how is the conection

Great video, I'm in NW Ontario and am struck between the Spike Solo System and the Clawhammer Supply 20Gal. The Spike system is pricey at Toronto Brewing supplies is around the $3000 mark and thats 10Gal system. The Clawhammer Supply system is going to cost me with the exchange is around $2400-$2500. was there any hidden costs when you ordered, extra fees at the boarder, if there are I might as well get the Spike system. Then there is the Brewtools system with the touch display for around $1500 plus $600 for the accessories kit American.

Grats on the new place Mr. Robinson. 👍🏾

Could you go into detail on the wiring for this unit. I have an old AC just like this one. The panel died on me and want to use it for a glycol project but have yet to find a wiring diagram that will work for jumping it over.

Good review of a brew session. I can say that dip hop has visibly improved my IPA / DIPA brews. Cheers!

super interresting, thx! greetings from vienna

I really like this build. I'm hoping to build one of my own later in the spring. I also saw your CIP setup. Would you mind sharing more info about that? What pump, CIP ball, etc? Thanks!

Really liked your video I am thinking about building one of these myself.

Do you think that this would cool good enough to condense alcohol vapor into alcohol on a 15 gallon still ?

Sweet setup, eh?!

I have their 10 gallon 120v system - I really like it for 5 gallon batches. Someday I'll upgrade to this, thanks for the video

I’m in Canada too (Kingston). Canada accepts cUL certification.

Great stuff!!! I’m a Canadian living in LA just starting back into brewing trying to decide on a setup and love the vids especially cause you’re 🇨🇦 trying to decide between clawhammer and spike

Nice video. I enjoyed watching it. During a temperature rest at 155F Alpha releases from starch mostly sweet tasting, nonfermenting types of sugar and less glucose, which produces sweeter tasting beer, lower in ABV. The high gravity of the extract was due mostly to, sweet tasting, nonfermenting types of sugar mixed with some highly fermentable, glucose and carried over sludge. The high temperature denatured Alpha long before 75 minutes was reached. Saccharification takes place within 20 minutes unless the mash is thick and resting at a low temperature. Sometimes, yeast skips the reproduction cycle when the sugar content in wort is high. If that happens to the Russian Beer rack the beer off the gunk and krausen. The only issue that occurred on the brew day was that the brewing instructions for producing the Russian Beer were based on producing distillers beer, not on producing ale. The brewing method skips, conversion, dextrinization and gelatinization, which are needed for making ale. A grain distiller doesn't need the steps for making whiskey. To make high octane beer soak malt at 150F. At 150F Alpha releases the highest volume of glucose as possible from starch within an hour. The more glucose, the more alcohol. Glucose is responsible for primary fermentation and ABV. To produce higher octane, high octane beer rest the mash at 140F for 45 minutes and at 150F for 30 minutes. Conversion occurs at 140F and secondary fermentation takes place. At 140F, glucose, maltose and maltotriose form. At 150F Alpha continues to produce glucose and Beta denatures. Maltose and maltotriose are the complex types of sugar that makes ale and lager. Maltose is responsible for secondary fermentation, and maltotriose is responsible for natural carbonation. Beer doesn't need to be primed with sugar or injected with CO2 to carbonate when conversion occurs. If the malt is available use Weyermann floor malt. The malt is under modified, low protein, malt and a good choice for making ale and lager. To take advantage of the rich malt, at the least, a three temperature step mash should be used, which produces pseudo, ale and lager. The Hochkurz brewing method is an improvement over step mashing and would be better to use with the malt. To produce cleaner extract skim off hot break as it forms and continue to remove hot break until it drastically reduces, and when that happens, add hops, boil for an hour, skimming off second break. Less hops are needed and hop utilization improves when extract is clean. Recirculating hot mash liquid through a grain bed for prolonged periods of time causes a condition called over sparge, where tannin is extracted. Tannin extraction is a time, temperature, pH thing and that's why vorlauf is kept within 10 minutes. It's better to use boiling water infusion for maintaining mash temperature. The extra water reduces mash viscosity, as well. STAY SAFE. STAY THIRSTY. STAY BREWING.

Great job, I am sure that it was a "oh SH#%^T" moment when the copper tube cracked! Nice to have the skills to recover from that. Our setups are now about the same, I have my chiller connected to my Spike CF10 so I am a shade smaller. I have 10G of Pilsner just finishing up now, and my glycol chiller has kept the temperature right where it needed to be. Thanks for sharing your build, and again, congratulations! -DT

This is a very cool video, I’ve had piton and belashi, both pretty good

I’m in Kingston, where does your channel hail from. ??

Thanks Sean.

With the new 20 gallon system do you still use the glycol chiller with your fermenter?

Did you purchase directly from Clawhammer?

Coffee Malt? I don't think I have ever heard of it.

I just bought the 20gal

Using the system for the first time, you did AWESOME, MAN!! To preserve Alpha it's better to go from a low temperature to a high temperature than from a high temperature to a low temperature, unless, the low temperature event can be reached within 10 minutes. The higher the temperature the quicker Alpha denatures. Beta is active at 147F but it denatures, rapidly. Beta is responsible for conversion. Beta turns simple sugar, glucose into complex sugars, maltose and maltotriose, which are the types of sugar that produces ale and lager. When conversion occurs, secondary fermentation takes place. Alpha is active at 147F, as well. Alpha is responsible for liquefaction and saccharification. Alpha releases from starch the glucose that Beta turns into complex sugar. When Alpha liquefies the amylose starch chain, two chains form. The one chain is the reducing end chain and it contains sweet tasting, nonfermenting sugar. The other chain is the nonreducing end chain, it is simple sugar, glucose. Glucose is responsible for primary fermentation. The higher the temperature is above 150F the sweeter tasting the beer becomes and lower in alcohol. It's better to use under modified, low protein, malt for producing ale and lager. Weyermann floor malt and Gladfield's American Malt are under modified. To know when malt is under modified and low in protein a malt spec sheet comes with each bag of malt. Modification and protein content are listed on a malt spec sheet along with a few other acronyms and numbers which are good to know about. The spec sheet is used for determining the quality of malt before the malt is purchased. Click on Weyermann's or Gladfield's websites to find malt spec sheets. I use data from the EBC column and Kolbach for determining modification. SNR (IOB) and S/T (MBAC), also, determines modification. Malt, 40 Kolbach and lower is under modified. Under modified malt is richer in enzyme content than high modified malt. Malt should contain less than 10 percent protein, the less protein, the more sugar is in the malt. Skim off hot break as it forms and continue to remove hot break until it drastically reduces, then, add hops. Less hops are needed because the extract is cleaner. Skim off second break, as well. To learn how ale and lager are produced start with DeClerks books.

Love the piano dolly idea. I'm going to implement that with my Clawhammer. (10 gallon 240v)