I also use a chiller reservoir. I was recently given a 3.5 Cu Ft chest freezer. I keep it filled with water & chilled to 34 degrees. On brew day I drop the temperature to 20 degrees first thing in the morning. A ring of ice will form around the edge which helps when recirculating the water from the plate chiller. The temperature in the freezer will rise to about 40 degrees. When its all said and done, 20 minutes from boiling to pitch temp.
Cheers. I spund the receiving keg at 2-5 psi and push it from fermenter at 8-10 PSI. I think it helps with foam. And to Todd’s point make sure the receiving keg is at a lower pressure so it flows the right way
That last question was very interesting. Probably not going to ferment very well but I think it may have fermented some. A thought I had was, after lowering the temp down to 148-150, add more crushed base malt and let it sit again for another hour. I'm unfamiliar with the amylase powder but that could thin out the beer too much. Cheerz.
I do the chiller reservoir method. I reuse my mash tun cooler (10 gal) to hold ice water, then pump it through an immersion chiller and back into the reservoir. 30 minutes and about 20 lbs of ice to get to a pitchable temperature
I've accidentally mashed at 165 f and it turned out alright luckily but didn't finish as dry. I'd try adding a little honey or sugar so it still ferments out but will still get a malty flavor from the high temp mash?? Good episode 🍺 🍻
I'm thinking about rigging my Fermzilla with one! The only limitations I can think of for the Fermonster is that it isn't, technically, rated for pressure, so treat it like a glass carboy maybe (although, I'm confident the literal psi limitations are probably 30 or higher) and don't put too much pressure on it while you're transferring via the FLOTit?
I also use a chiller reservoir. I was recently given a 3.5 Cu Ft chest freezer. I keep it filled with water & chilled to 34 degrees. On brew day I drop the temperature to 20 degrees first thing in the morning. A ring of ice will form around the edge which helps when recirculating the water from the plate chiller. The temperature in the freezer will rise to about 40 degrees. When its all said and done, 20 minutes from boiling to pitch temp.
Cheers. I spund the receiving keg at 2-5 psi and push it from fermenter at 8-10 PSI. I think it helps with foam. And to Todd’s point make sure the receiving keg is at a lower pressure so it flows the right way
This is great lol
That last question was very interesting. Probably not going to ferment very well but I think it may have fermented some. A thought I had was, after lowering the temp down to 148-150, add more crushed base malt and let it sit again for another hour. I'm unfamiliar with the amylase powder but that could thin out the beer too much. Cheerz.
I do the chiller reservoir method. I reuse my mash tun cooler (10 gal) to hold ice water, then pump it through an immersion chiller and back into the reservoir. 30 minutes and about 20 lbs of ice to get to a pitchable temperature
That's a great way to do it!
I've accidentally mashed at 165 f and it turned out alright luckily but didn't finish as dry. I'd try adding a little honey or sugar so it still ferments out but will still get a malty flavor from the high temp mash?? Good episode 🍺 🍻
Oooooh, adding sugar/honey is a fantastic idea!
Can i rig a floatit in a fermonster?
I'm thinking about rigging my Fermzilla with one! The only limitations I can think of for the Fermonster is that it isn't, technically, rated for pressure, so treat it like a glass carboy maybe (although, I'm confident the literal psi limitations are probably 30 or higher) and don't put too much pressure on it while you're transferring via the FLOTit?