Enjoyed watching the brew day and seeing that Bad Ass Brewery in action. The information at the end was interesting and informative. So far you and Bobby from NJ are the only Brew-tubers I've seen share some of the Science and mathematics behind brewing. Very Cool. 17 !
Todd Pattison Thanks Todd, I appreciate that! There's so much to talk about when it comes to brewing science and math, sometimes it's just hard to know where to start, and even then how to convey the message clearly, without loosing attention, and delivering it in a way people will remember. I'll try and do more of that in the near future. Cheers!
Taking in all the knowledge I can from the electric breweries. I finally pulled the trigger on a High Gravity controller that will power 2 Boil Coils and some other neat things.
Tony Yates I agree , I always love to see the process. When`s El Hefe coming up ? Summer is Weizen time , well I guess you could always do a Dunkleweizen , equally impressive beer !
I love the end of the vid. Would love to see more of them, that book is a grate read but its good to having a someone go throw it. Mostly because I'm a visual learner.
Hi Tony, many thanks for sharing your brew day. I have learned a lot from looking at your setup and the way you explain what and why you do things in a certain way, interesting to see how you work out the gravity units, cheers mate.
Great video Tony. Always like watching your brew vids and the information you share. Especially the explanation of the way everything flows around. I am going to have to watch that a couple times to get it. Also the calculations. Great info. I think I'm just about convinced an electric all grain system is a better way for me to go than burners. Cheers from 303.
November Romeo Thanks! I have no regrets with this system. I see a lot more in the community starting to build very similar rigs and that's just a testament to the great work Kal from www.theelectricbrewery.com put into designing it. I really like it. Cheers!
Tony, that tip was Epic. I generally brew to 16 litres as the plastic crates I use hold about 30-32 bottles depending on the width, and I'm generally in give or take a bottle or two, hopefully now I can hit the volume all the time :)
Mr. Tony! I've been home brewing all grain for a while. Finally scratch building my own single tier 3 keggle, pump and controller system of my own design. I have been looking for a video that explains the mashing flow theory and process control of these systems just about since I started thinking I wanted to upgrade the volume of my brew sessions (forever) beyond the typical 5 gallon batch. I'd all but given up, thinking that many people that own a system like this have more money than an understanding of how to make good beer. Consequently, I was skeptical when I saw all of your high budget Blichman equipment, but thanks to you I now fully get how and more importantly why to plan the plumbing on my system.
+YankeeinSC1 Wow, thanks, and congratulations! I'd be interested to know more about your intended design - if and how it's going to be different. I've been considering incorporating a more closed system, using modular piping and a few strategically placed three way values, but haven't gotten that far yet. Thanks for your kind words, I'm glad this video helped! Cheers!
Thanks for the good info. I am getting ready to build a system very similar to yours. I liked the gravity info as well I think my beer smith does the same thing for me. Prost Mike
Thank you for posting your brew day and doing an excellent overview of your system. This info will help me a great deal in finishing my HERMS build. Great stuff! CheerZ
Tony, great video. I really appreciate you explaining the flow process during our brew. Had a question: If you've been recirculating and clearing your wort for then entire MASH cycle, why is it important to transfer it at such a slow rate the boil kettle. Hasn't the grain already been rinsed of all its goodness? Couldn't you just fill the boil kettle up quickly? I'm mean, you've already been sparging for 75 minutes or so already.
I like the calculations at the end too Tony. For anyone metric like myself you can throw in an easy little conversion to change from US gallons to litres, 3.785 is the magic number. Gravity as a whole number like you say Gravity * (litres / 3.785) = SG constant so SG constant / (gravity / 3.785) = predicted volumes and SG constant / (litres / 3.785) = predicted gravity I think I'm right!
Thanks Tony! Great information. I am going to try sparging like you did. I will also try the underlet. Why not do the same when you moved from mash to the boil kettle. Perhaps it is easier to see the flow and easier to set the flow rate? The calculations you had at the end were very helpful. You did a great job of explaining that. Cheers!
Hi Tony - Nice set-up ans smooth operation. Just for my own interest - why don't you fill the boil kettle from the bottom, same as you do with the Mash Tun? One less hose to clean.Keep up the good Brew days. Cheers.
+Daniel Langner Hi Daniel, The primary reason is so I can take gravity samples of the wort coming into the boil kettle and ensure I stop before it drops below 1.010/1.008. Cheers!
Tony, your videos are truly awesome dude. As I research tools and apps for recipes, I s watching your rundown on the sheet you show as you go through the recipe for this batch. Can I ask which software you are using for that?
Hi Tony. Congratulations for the video. I have a question about the hops ( maybe very basic thing). I thought the minute zero hop aditions do not contruibute to bitternes. In your summary sheet recipe in the whirlpool aditions for el dorado and galxy the IBUS are 19.8 and 18.5. It's ok? Whirlpool it's the same as flameout?
Jordi Peralta Portolés Yes, whirlpool and flameout hop additions (in a homebrewers world) are the same. It was once believed that these last minute hop additions didn't contribute any bitterness (IBU's) to the finished beer, and most software didn't calculate any. However, there has recent been studies that verify these contributions do in fact contribute some bitterness. I've read anything above 194F (90C) will contribute as much as 20% of their max potential, while 176F (80C) contributes only about 10%. These numbers also slide with regards to contact time. The longer the contact time, the bigger the percentage. I use Beersmith (BS), and ever since 2.2 BS has included these calculations when selecting Steeping/Whirlpool hop additions. I hope this clarifies the numbers on my sheet. Cheers!
Great video Tony. I was just wondering why don't you heat your strike water in your kettle for underletting instead of having to refill your HLT and wait for it to get up to temp?
Alex Sedore Hi Alex, if I had the 50amp solution and could heat both vessels at the same time that would make a lot of sense. Doing it the other way I would be heating up both kettle in succession, about 40 minutes each. Doing it this way, I can dough in and start the mash a little higher than I want and it only takes about 20-25 minutes to heat the HLT back up to where I want it for a particular brew. So I see it as saving 20-30 minutes. Best regards, Cheers!
Hello Tony, nice setup!! Could you please advise about the temperature probes and Tee female online store? I have seen temperature probes 5cm length (approximately 2 inches) they don't fit inside the female Tee, or I have to mount the line at 90 degree from the ball valve of the kettle, I prefer inline just as your setup, thanks and happy brewing
Will the whirpool be effective when you have the heating element and hopblocker on the bottom? Thinking of the turbulence which will occur around these things. Great brew vid! Thanks for sharing!
Shibbster87 When I whirlpool, there is a nice cone of hops that do center in the middle of the kettle. There is also some built up on the side of the hop blocker, but not much. The resistance is greater of course than if the element was not there, but it does still work well. Then again there is the other reason for whirlpooling, not just to get the hops in the middle and away from the drain pipe, to keep the hops in suspension and getting as much oil extraction as possible. At the end of the day though, only time will tell. I have completed the whirlpool port and will show it on tonights HBW. It will have to wait a week or two to test it. Cheers!
Hi Kyle, there are several out there on the various public brewing calculator websites. Here is one that is accurate: brewgr.com/recipe/22046/drop-kick-nate-extra-pale-ale-extra-special-strong-bitter-english-pale-ale-recipe . I know it would please Nate at UnderTheTableBrewing if you send him a Message and let him know you have brewed it. He's pinning all the locations it has brewed on a map, so it's just great to get Your area on there too! Cheers!
+tmc6992 Hi! 1.046 is the pre-boil gravity, and 13.2 is the volume in gallons. Using these two values can determine how much extract is in the wort, which is expressed as gravity units. Multiplying these two figures together will result in the Total Gravity Units for the wort - which is a constant. For the gravity figure, you actually subtract 1 and multiply by 1000 to get "46". Another example is 1.065 would become "65". The rest of the video shows how to use that constant to determine what your gravity will be a specific volume, and/or how to determine what the volume should be to reach a desired gravity. Hope this helps. Cheers!
Hello I have a very similar system as yours. I was a little confused how you came up with your numbers at the end. Your math in the first equation doesn't equal 607. Am I missing a step there?
I have been thinking about buying a beginners kit. But this equipment is kind what any one could progress to that point. But that More less commercial than home use. Could be wrong, but just saying.
Cracking video Tony I don't know how you can remember which pipe goes on what connector,I have enough trouble remember what hops to add to a brew. Cheers
Hi tony, Got a few questions 1.) How much does it cost for your three kettles (The water kettle. Mashed tun and the brew kettle) 2.) would you say they a sufficient for a start-up Brewpub with less than 50 customers per day? Just to add that I like your channel. thanks a lot for your time.
+Lekan Makanjuola Hi Lekan, thanks! The cost really depends on where you are, I.e. Shipping, customs, etc, but I can say that these kettles are great! The newer line, under the Anvil name, are equally impressive. SS BrewTech has some very nice kettles too, and both of those are guaranteed to be cheaper. I was say plan for growth. These 15 gallon kettles can only turn out 40 liters max per batch, and if I was going to start a small pico-sized brewery, I wouldn't start with anything less than 30 gallons, and even the you'll probably be brewing more than once a day. A 50 gallon setup would be best I think, giving you all the headroom you probably need for a one barrel brew day per batch. I wish you all the best! Cheers!
Big up for the insights. One more thing, will we ever see you try a recipe completely diff from barley? im actually more interested in brewing that incorporates sorghum in lieu of barley.
Hi Tony, I love the heat exchanger setup you have in the HLT. I'd like to set my system up this way as well. Do you have an equipment list you could point me towards?
Random Logic Sure, I followed the instructions and purchased some of my equipment (coil & thermocouplers) from theelectricbrewery.com. I built my HLT based on +theelectricbrewery (Kal) designs. theelectricbrewery.com/hot-liquor-tank . Cheers!
Hey Tony how can I get the recipie for the Drop Kick Nate?! I have seen several brewers make this brew. My interest is peaked! Can you steer me in the right direction? Thanks and Cheers!!
Bryan Dean Hi Bryan! I would love to share it with you, but I know that Nate, from NateAndBrad Pekoc and underthetablebrewing, would like to share it with you directly, so he can keep track of all who brew it and possibly follow up with your thoughts about it. If he doesn't respond to this post, you can send him a message from here: ua-cam.com/users/underthetablebrewingabout. Cheers Bryan!
Tony, Love you videos! Thanks!. I have a questions: What kind of pumps do you have? (I have a chugger and it always clogs). Also when you are recirculating your mash for the 60-75min do you have the valves open all the way?
+Anthony Populo Hi Anthony! I have March 809 pumps, and only clogged once. That initial clog was once when I recirc post-boil. Now I open the kettle valve and let the first post-boil wort go into a small pot before going into the pump, about half a liter/quart, then put the hoses back and recirculate. Never happened again. I showed that in a video once. I do keep the valve open full throttle during re-circulation. Cheers!
Hi Tony. Thanks for the video. Just started building my own system, and will definitely add the level gauge. I just want to hear your thoughts on the chiller as i did not see anyone try or do it on a Hermes system. I was thinking of using the HLT coil for chilling. Maybe some ice cubes and water in the HLT and drain from Boiling kettle through HLT coil? Hope to hear from you. Regards
Hi! You know, there was one time my plate chiller plugged up and it wasn't until the next day I realized I could have used my HLT coil as a chiller. I think it's possible, but not necessarily the most optimal way to do it. I'm kinda of glad I don't have to clean that coil at the end of brew day, though. But I do think it's possible, given cold enough water. Totally possible to have a constant flow going in the top and out the ball valve, but not sure how efficient it would be. If you try it, let me know how it goes! I will add that I am totally happy with my counterflow chiller :-) Cheers!
+Joseph O'Driscoll Sparging too quickly leaves insufficient time for the hot water to extract the sugars in the grain bed. A slow rate helps maximize sugar extraction and thereby increasing mash efficiency.
Thanks for the nice video! Question about the whirlpool process. I always do my whirlpool from flameout until about 180 - 150 or so, since I was under the assumption that letting your wort sit open for that long at around room temp was not ideal. Any light you could shed on this would be appreciated. Is it better to whirlpool at lower temps?
Darin Mohr Hi Darin, under ideal conditions leaving the cooling wort exposed can be ideal. :-) I, however, and not looking to invoke spontaneous fermentation or want to risk an infection, and that's why the lid was only off post boil for filming - otherwise it was on. Whether to whirlpool at lower or not... the consensus is yes due to less volatility of the desired hop compounds at lower temps. I have yet to conduct my own tests though. Cheers!
Tony Yates Makes sense, thanks! I will be converting this to a 5 gallon recipe and trying it in the near future. I have yet to brew with either El Dorado or Galaxy hops, but have wanted to try both. So thanks again for posting this!
i just saw your video and wanted to know, how long did it take you to get to that set up/point and all the equipment you have and cost?? i would like to get to that point with that equipment and the fermentation tank you recently got, -Busa Santana (Busa Brewing) instagram and fb
+asbusa1300 First thing I ordered were the two pumps, then I ordered all the parts and put the control panel together myself. While waiting for things to arrive I bought the kettles and all the bits and bobs (Camlocks, Ball Values, etc). I build the stand based on galvanized steel tubing... All in all it took about 8 months to complete, and I've been swapping things out over time; such as chillers, boil kettle filters, etc. I don't have an exact figure...sorry. The control panel cost less then $500 to build myself. The elements, housing and cabling ran about $65 each. The biggest cost is the kettles thenselves, and then the tools (drill bits or hole punches) to construct the HLT, and other ports. I'm just estimating here, but the initial setup, minus the stand, is around $3000. All the little bits and bobs add up. Taking it over a 7 month period wasn't really an option. I had to do it like that. Not exactly detailed, but that's the best I can say off the top of my head. Cheers!
I am. I did a water testing video last year and regularly test my water and adjust accordingly. I use chapter 7 in John Palmers water book as a guide for target profiles. Cheers!
I built the panel using the plans up on theelectricbrewery.com. The PID controllers are JLD 612 - a little hard to find these days. I'm building a second control panel and am using Sestos D1S-VR-220 PIDs and SESTOS B2E Timer. Cheers!
Fully stoked and honored to see you brew up the recipe. I think you will enjoy it! Cheers Tony! Have a great one! HHBW!
underthetablebrewing Honor was all mine, I just hope I can do it justice! Cheers!
Enjoyed watching the brew day and seeing that Bad Ass Brewery in action. The information at the end was interesting and informative. So far you and Bobby from NJ are the only Brew-tubers I've seen share some of the Science and mathematics behind brewing. Very Cool.
17 !
Todd Pattison Thanks Todd, I appreciate that! There's so much to talk about when it comes to brewing science and math, sometimes it's just hard to know where to start, and even then how to convey the message clearly, without loosing attention, and delivering it in a way people will remember. I'll try and do more of that in the near future. Cheers!
Great video and tips! Thanks a bunch. Been looking for a good demo on sparging out, and the gravity constant was new to me too!
+Marc McCormick Glad you liked it Marc! Cheers!
Taking in all the knowledge I can from the electric breweries. I finally pulled the trigger on a High Gravity controller that will power 2 Boil Coils and some other neat things.
I never get tired of seeing your system run : ) Looks like a nice beer ! Great brewhouse yeild workup at the end !
***** Thanks, I'm glad you liked it. Got to get more brewing video's done! :-) Cheers!
Tony Yates I agree , I always love to see the process. When`s El Hefe coming up ? Summer is Weizen time , well I guess you could always do a Dunkleweizen , equally impressive beer !
***** Oh the Hefe is coming in a couple weeks., just have to knockout this westy 12 first
Excellent! Thanks for showing all the connections and tips!
***** Thanks, man! My pleasure!
I love the end of the vid. Would love to see more of them, that book is a grate read but its good to having a someone go throw it. Mostly because I'm a visual learner.
Greig Thomson Thanks Greig, thanks for the feedback! Will do!
That is one of the best videos on brewing I have seen. Love the explanation at the end. I subscribed and will be setting up this system for myself.
+mikecat23 Thanks Mike, for the kind comment and the sub! I can recommend theelectricbrewery.com built, I've no regrets building this system. Cheers!
Hi Tony, many thanks for sharing your brew day. I have learned a lot from looking at your setup and the way you explain what and why you do things in a certain way, interesting to see how you work out the gravity units, cheers mate.
Thanks Mike! I'm glad it's interesting,cheers!
Great video Tony. Always like watching your brew vids and the information you share. Especially the explanation of the way everything flows around. I am going to have to watch that a couple times to get it. Also the calculations. Great info. I think I'm just about convinced an electric all grain system is a better way for me to go than burners. Cheers from 303.
November Romeo Thanks! I have no regrets with this system. I see a lot more in the community starting to build very similar rigs and that's just a testament to the great work Kal from www.theelectricbrewery.com put into designing it. I really like it. Cheers!
Tony, that tip was Epic. I generally brew to 16 litres as the plastic crates I use hold about 30-32 bottles depending on the width, and I'm generally in give or take a bottle or two, hopefully now I can hit the volume all the time :)
Craig Wayman Excellent, I'm happy you liked that! Let me know how it goes for you. Cheers!
Very cool to watch you run your system Tony. Very nice. Cheerz!
The Iowa Carver Thanks Corey, Cheers!
Mr. Tony! I've been home brewing all grain for a while. Finally scratch building my own single tier 3 keggle, pump and controller system of my own design. I have been looking for a video that explains the mashing flow theory and process control of these systems just about since I started thinking I wanted to upgrade the volume of my brew sessions (forever) beyond the typical 5 gallon batch. I'd all but given up, thinking that many people that own a system like this have more money than an understanding of how to make good beer. Consequently, I was skeptical when I saw all of your high budget Blichman equipment, but thanks to you I now fully get how and more importantly why to plan the plumbing on my system.
+YankeeinSC1 Wow, thanks, and congratulations! I'd be interested to know more about your intended design - if and how it's going to be different. I've been considering incorporating a more closed system, using modular piping and a few strategically placed three way values, but haven't gotten that far yet. Thanks for your kind words, I'm glad this video helped! Cheers!
+Tony Yates it's going to be documented here: www.homebrewtalk.com/showthread.php?t=568757
Amazing Tony. I am just starting out in brewing and your videos are so informative. Cheers dude!
Thanks Matt! Happy brewing, Cheers!
Thanks for the good info. I am getting ready to build a system very similar to yours. I liked the gravity info as well I think my beer smith does the same thing for me. Prost Mike
Nice job Tony!! Great videos. Keep up the awesome work!!
Thanks Mike. Hey I used to have a friend I worked with by the same name, Cheers!
Very good video to explain how this kind of system work. Tank you.
+martyonthebeach Thanks Marty, Cheers!
Great video Tony, enjoyed the whole thing. I just love to see the process on other peoples equipment. Also like the "bits and bobs" that you got. ;)
***** Yeah, I still have to get that put that on. Don't need it for the Westy 12 clone, so maybe after that.. Cheers!
Thank you for posting your brew day and doing an excellent overview of your system. This info will help me a great deal in finishing my HERMS build. Great stuff! CheerZ
Greedy Dragon Brewing Awesome, I'm glad you are able to get some takeaways from it. Cheers!
No seriously great, especially the discussion on bottom filling the mash tun, and the importance on controlling the liquid flow. CheerZ
Nice. Thx for the video!
revansCAAD8 Enjoyed sharing it, cheers!
Thanks for the info at the end - muchly appreciated - now to go and use it!
Glad you liked it, cheers!
Thanks Yony the video was great info and the calculations were super!!!!
lamar simmons Thanks again Iamar, I appreciate it! Cheers!
I love your Brew System Cheers Tony
Great looking setup
Jeffrey Lyons Thanks Jeffrey!
Nathan Ouellette Thanks Nathan, cheers!
Tony, great video. I really appreciate you explaining the flow process during our brew. Had a question: If you've been recirculating and clearing your wort for then entire MASH cycle, why is it important to transfer it at such a slow rate the boil kettle. Hasn't the grain already been rinsed of all its goodness? Couldn't you just fill the boil kettle up quickly? I'm mean, you've already been sparging for 75 minutes or so already.
I like the calculations at the end too Tony. For anyone metric like myself you can throw in an easy little conversion to change from US gallons to litres, 3.785 is the magic number.
Gravity as a whole number like you say
Gravity * (litres / 3.785) = SG constant
so
SG constant / (gravity / 3.785) = predicted volumes
and
SG constant / (litres / 3.785) = predicted gravity
I think I'm right!
***** Yeah, Dimpie was asking about liters earlier too, I replied that a little while back. Thanks! Cheers!
Math with Tony! Love it man and thanks so much for sharing, my daughters helped me as well. Cheers Brother!
Sam Larkman Yeah man, it's the science side of it. Gotta love science! Cheers!
I friggin love Science!
Lovely video tony! Brilliant watching that equipment in action
NewToHomeBrew Tom Thanks Tom! Seemss brew days are far aand few in-between these days, so it's nice to share it when I can. Cheers!
Great video Tony! You've got a great system! Cheers!
Rich's World Beer Tour Thanks, I appreciate it. Cheers!
New brewer... thanks for the info.
Hey Zach, welcome to the hobby :-) Cheers!
Thanks Tony! Great information. I am going to try sparging like you did. I will also try the underlet. Why not do the same when you moved from mash to the boil kettle. Perhaps it is easier to see the flow and easier to set the flow rate? The calculations you had at the end were very helpful. You did a great job of explaining that. Cheers!
Kirk Sexton Thanks Kirk! Yes, I like to monitor the flow rate, that's all. Glad you liked it. Cheers!
Really nice system Tony. 🍻gotta love imperial.
Thanks Eric! Digging your channel, Cheers!
Thanks again
we cant find any el dorado here in Canada wish I could get my hands on some good video Tony Cheers
Dale Moore I hear you. I order mine from YakimaValleyHops. Thanks, and Cheers!
Hi Tony - Nice set-up ans smooth operation. Just for my own interest - why don't you fill the boil kettle from the bottom, same as you do with the Mash Tun? One less hose to clean.Keep up the good Brew days. Cheers.
+Daniel Langner Hi Daniel, The primary reason is so I can take gravity samples of the wort coming into the boil kettle and ensure I stop before it drops below 1.010/1.008. Cheers!
Tony, your videos are truly awesome dude. As I research tools and apps for recipes, I s watching your rundown on the sheet you show as you go through the recipe for this batch. Can I ask which software you are using for that?
+Jeff Fick Hi and Thanks Jeff. I use Beersmith, a use the Brewsheet printouts. Cheers!
Hi Tony. Congratulations for the video.
I have a question about the hops ( maybe very basic thing). I thought the minute zero hop aditions do not contruibute to bitternes. In your summary sheet recipe in the whirlpool aditions for el dorado and galxy the IBUS are 19.8 and 18.5. It's ok? Whirlpool it's the same as flameout?
Jordi Peralta Portolés Yes, whirlpool and flameout hop additions (in a homebrewers world) are the same. It was once believed that these last minute hop additions didn't contribute any bitterness (IBU's) to the finished beer, and most software didn't calculate any. However, there has recent been studies that verify these contributions do in fact contribute some bitterness. I've read anything above 194F (90C) will contribute as much as 20% of their max potential, while 176F (80C) contributes only about 10%. These numbers also slide with regards to contact time. The longer the contact time, the bigger the percentage. I use Beersmith (BS), and ever since 2.2 BS has included these calculations when selecting Steeping/Whirlpool hop additions. I hope this clarifies the numbers on my sheet. Cheers!
Thanks a lot. I understand it better.
I will buy beersmith to make me esasy the numbers.
Great video Tony. I was just wondering why don't you heat your strike water in your kettle for underletting instead of having to refill your HLT and wait for it to get up to temp?
Alex Sedore Hi Alex, if I had the 50amp solution and could heat both vessels at the same time that would make a lot of sense. Doing it the other way I would be heating up both kettle in succession, about 40 minutes each. Doing it this way, I can dough in and start the mash a little higher than I want and it only takes about 20-25 minutes to heat the HLT back up to where I want it for a particular brew. So I see it as saving 20-30 minutes. Best regards, Cheers!
Tony Yates That makes sense. Thanks.
Hey Tony, how long have you been brewing, how many batches do you do in a year? Do you consider this a beginner system? thanks
Exelent video i try to build this sistem with kegs DIY and its nice to pick up some ideas over this video. TY
Hello Tony, nice setup!! Could you please advise about the temperature probes and Tee female online store? I have seen temperature probes 5cm length (approximately 2 inches) they don't fit inside the female Tee, or I have to mount the line at 90 degree from the ball valve of the kettle, I prefer inline just as your setup, thanks and happy brewing
Hey Tony; ? What kind of thermal couple do ya have there an were did ya buy them from?, thx an cheers!!
Boss Hawg Hi Boss, I bought them from thermocouplers the electric brewery website: from www.theelectricbrewery.com/custom-temperature-probes
Will the whirpool be effective when you have the heating element and hopblocker on the bottom? Thinking of the turbulence which will occur around these things.
Great brew vid! Thanks for sharing!
Shibbster87 When I whirlpool, there is a nice cone of hops that do center in the middle of the kettle. There is also some built up on the side of the hop blocker, but not much. The resistance is greater of course than if the element was not there, but it does still work well. Then again there is the other reason for whirlpooling, not just to get the hops in the middle and away from the drain pipe, to keep the hops in suspension and getting as much oil extraction as possible. At the end of the day though, only time will tell. I have completed the whirlpool port and will show it on tonights HBW. It will have to wait a week or two to test it. Cheers!
Great Video. How about a copy of that brew day worksheet. Thanks Keep Posting.
Hi Kyle, there are several out there on the various public brewing calculator websites. Here is one that is accurate: brewgr.com/recipe/22046/drop-kick-nate-extra-pale-ale-extra-special-strong-bitter-english-pale-ale-recipe . I know it would please Nate at UnderTheTableBrewing if you send him a Message and let him know you have brewed it. He's pinning all the locations it has brewed on a map, so it's just great to get Your area on there too! Cheers!
28:40 you should explain more how you got 1.046*13.2 = 607~
i might be missing some information but i have no idea how that makes sense...
+tmc6992 Hi! 1.046 is the pre-boil gravity, and 13.2 is the volume in gallons. Using these two values can determine how much extract is in the wort, which is expressed as gravity units. Multiplying these two figures together will result in the Total Gravity Units for the wort - which is a constant. For the gravity figure, you actually subtract 1 and multiply by 1000 to get "46". Another example is 1.065 would become "65". The rest of the video shows how to use that constant to determine what your gravity will be a specific volume, and/or how to determine what the volume should be to reach a desired gravity. Hope this helps. Cheers!
That definitely clears things up! Thank you!
+tmc6992 I was searching the comments trying to find out this same thing. Thanks for the question and the explanation!
very good sharing. Can you give me detailed drawings. I come from Vietnam . thanks
Hello I have a very similar system as yours. I was a little confused how you came up with your numbers at the end. Your math in the first equation doesn't equal 607. Am I missing a step there?
I have been thinking about buying a beginners kit. But this equipment is kind what any one could progress to that point. But that More less commercial than home use. Could be wrong, but just saying.
Very impressive set up you have there darling! One question, Why do you ferment for two weeks? I find seven days is enough.
+Sabbyne Lewis Thanks. Two week because I like 7-10 days primary for beers in this SG range, and 3-5 day dry hopping. Cheers!
Cracking video Tony I don't know how you can remember which pipe goes on what connector,I have enough trouble remember what hops to add to a brew. Cheers
Steve Moulson Oh it's only two at a time, generally. :-) Haha. Cheers!
Hi tony,
Got a few questions
1.) How much does it cost for your three kettles (The water kettle. Mashed tun and the brew kettle)
2.) would you say they a sufficient for a start-up Brewpub with less than 50 customers per day?
Just to add that I like your channel. thanks a lot for your time.
+Lekan Makanjuola Hi Lekan, thanks! The cost really depends on where you are, I.e. Shipping, customs, etc, but I can say that these kettles are great! The newer line, under the Anvil name, are equally impressive. SS BrewTech has some very nice kettles too, and both of those are guaranteed to be cheaper.
I was say plan for growth. These 15 gallon kettles can only turn out 40 liters max per batch, and if I was going to start a small pico-sized brewery, I wouldn't start with anything less than 30 gallons, and even the you'll probably be brewing more than once a day. A 50 gallon setup would be best I think, giving you all the headroom you probably need for a one barrel brew day per batch.
I wish you all the best! Cheers!
Big up for the insights. One more thing, will we ever see you try a recipe completely diff from barley? im actually more interested in brewing that incorporates sorghum in lieu of barley.
damn, what is your efficiency?
Hi Tony, I love the heat exchanger setup you have in the HLT. I'd like to set my system up this way as well. Do you have an equipment list you could point me towards?
Random Logic Sure, I followed the instructions and purchased some of my equipment (coil & thermocouplers) from theelectricbrewery.com. I built my HLT based on +theelectricbrewery (Kal) designs. theelectricbrewery.com/hot-liquor-tank . Cheers!
Hey Tony how can I get the recipie for the Drop Kick Nate?! I have seen several brewers make this brew. My interest is peaked! Can you steer me in the right direction? Thanks and Cheers!!
Bryan Dean Hi Bryan! I would love to share it with you, but I know that Nate, from NateAndBrad Pekoc and underthetablebrewing, would like to share it with you directly, so he can keep track of all who brew it and possibly follow up with your thoughts about it. If he doesn't respond to this post, you can send him a message from here: ua-cam.com/users/underthetablebrewingabout. Cheers Bryan!
Tony, Love you videos! Thanks!. I have a questions: What kind of pumps do you have? (I have a chugger and it always clogs). Also when you are recirculating your mash for the 60-75min do you have the valves open all the way?
+Anthony Populo Hi Anthony! I have March 809 pumps, and only clogged once. That initial clog was once when I recirc post-boil. Now I open the kettle valve and let the first post-boil wort go into a small pot before going into the pump, about half a liter/quart, then put the hoses back and recirculate. Never happened again. I showed that in a video once. I do keep the valve open full throttle during re-circulation. Cheers!
Hi Tony.
Thanks for the video.
Just started building my own system, and will definitely add the level gauge.
I just want to hear your thoughts on the chiller as i did not see anyone try or do it on a Hermes system. I was thinking of using the HLT coil for chilling. Maybe some ice cubes and water in the HLT and drain from Boiling kettle through HLT coil?
Hope to hear from you.
Regards
Hi! You know, there was one time my plate chiller plugged up and it wasn't until the next day I realized I could have used my HLT coil as a chiller. I think it's possible, but not necessarily the most optimal way to do it. I'm kinda of glad I don't have to clean that coil at the end of brew day, though. But I do think it's possible, given cold enough water. Totally possible to have a constant flow going in the top and out the ball valve, but not sure how efficient it would be. If you try it, let me know how it goes! I will add that I am totally happy with my counterflow chiller :-) Cheers!
Why do you need a slow rate of flow from your mash tun to your brew kettle ?????
+Joseph O'Driscoll Sparging too quickly leaves insufficient time for the hot water to extract the sugars in the grain bed. A slow rate helps maximize sugar extraction and thereby increasing mash efficiency.
Cheers gonna try my first all grain soon and that really helps..thanks
Thanks for the nice video! Question about the whirlpool process. I always do my whirlpool from flameout until about 180 - 150 or so, since I was under the assumption that letting your wort sit open for that long at around room temp was not ideal. Any light you could shed on this would be appreciated. Is it better to whirlpool at lower temps?
Darin Mohr Hi Darin, under ideal conditions leaving the cooling wort exposed can be ideal. :-) I, however, and not looking to invoke spontaneous fermentation or want to risk an infection, and that's why the lid was only off post boil for filming - otherwise it was on. Whether to whirlpool at lower or not... the consensus is yes due to less volatility of the desired hop compounds at lower temps. I have yet to conduct my own tests though. Cheers!
Tony Yates
Makes sense, thanks! I will be converting this to a 5 gallon recipe and trying it in the near future. I have yet to brew with either El Dorado or Galaxy hops, but have wanted to try both. So thanks again for posting this!
Maybe I missed something, I am new to home brewing. However, why is your mash temp so low?
Hi Garrett, the degrees are in celsius. Cheers!
nice! thanks.
Cheers!
Love your set up. Where did you get that stainless coil you use in the HLT?
capohd28 Thanks! I bought that on the electric brewery's website: www.theelectricbrewery.com/custom-herms-coil . Cheers!
Awesome Video!! I really enjoy your brew day footage! how long does your brew day take with your setup?
Thanks Andrew! Alone it's an eight hour routine, including an hour clean up (equipment and area). Cheers!
i just saw your video and wanted to know, how long did it take you to get to that set up/point and all the equipment you have and cost?? i would like to get to that point with that equipment and the fermentation tank you recently got, -Busa Santana (Busa Brewing) instagram and fb
+asbusa1300 First thing I ordered were the two pumps, then I ordered all the parts and put the control panel together myself. While waiting for things to arrive I bought the kettles and all the bits and bobs (Camlocks, Ball Values, etc). I build the stand based on galvanized steel tubing... All in all it took about 8 months to complete, and I've been swapping things out over time; such as chillers, boil kettle filters, etc. I don't have an exact figure...sorry. The control panel cost less then $500 to build myself. The elements, housing and cabling ran about $65 each. The biggest cost is the kettles thenselves, and then the tools (drill bits or hole punches) to construct the HLT, and other ports. I'm just estimating here, but the initial setup, minus the stand, is around $3000. All the little bits and bobs add up. Taking it over a 7 month period wasn't really an option. I had to do it like that. Not exactly detailed, but that's the best I can say off the top of my head. Cheers!
Gday Tony it's been a while.just interested if you are modifying your water?
I am. I did a water testing video last year and regularly test my water and adjust accordingly. I use chapter 7 in John Palmers water book as a guide for target profiles. Cheers!
What controller are you using?
I built the panel using the plans up on theelectricbrewery.com. The PID controllers are JLD 612 - a little hard to find these days. I'm building a second control panel and am using Sestos D1S-VR-220 PIDs and
SESTOS B2E Timer. Cheers!
Awesome stuff, you always explain things so clearly and concisely. But please stop ruining beer with math (; Cheers !
Canadian Sasquatch Brewery Beers is part science too! I LOVE science. Cheers!
Science ! Yes! But I guess no math before 6am, that hurts (;
Do you have a video "how to clean all these"? :)
+martyonthebeach Actually, yeah. Cant remember how thorough the video is: ua-cam.com/video/ZiVc-XjgU18/v-deo.html
:D
super jealous of your system.
also thanks for the shout out. where are my manners?!
hattrick364 Yeah.... this is childs play compared to what you'll be working with in a couple weeks! Haha. Cheers man!