So if you have cleaned the CFC before the brew how much cleaning water is left in the CFC that needs to be pumped out before you can re-circulate the wort?
@@BryonLape You can prevent this loss if you use compressed air or a pump to push out the remaining water after cleaning so there's nothing left inside.
Hi there. I was wondering what your advise in relation the the cold break. With this technique, the cold break ends up in the fermenter. Is this a problem. Does it add off flavours? Can it be dumped out with dual valve tap? If so, when? Thanks Glynn
Hi Glynn, this isn’t a problem and won't contribute any off flavours; the professionals use plate chillers which are the same process and end up with great beer :)
I would like to see what temperature you wort was at when you finished transferring to the fermentor. I cannot believe it went from 212 F to 70 F by just throttling the value. Unless your tap water is near freezing.
+Matt Ellis The temperature of the wort were a little less the boiling temp (100 Degrees )and we chilled it down to 22 in 20 mins :) It is a counter flow chiller, it works on a basis of heat transfer which is a highly effective way of chilling.
+Matt Ellis In Colorado this time of year, my wort is 64 degree in the fermentor without throttling the flow through the chiller at all. the counter flow chiller is very effective.
Matt - i tried cooling this way. Recirculated into the GF for 5 mins, then straight into the fermenter as directed, on the slowest it would go, and my wort was 52c / 125f by the end. My cold water was 5c.
HI Just supporting the VId - wish I'd seen this for my first few brews in the GF. I've just fitted the new GF Wortometer and used that to tell me the temp going into the Fermenter - I hit 26C within 5 mins. Pumped the wort through in 20 mins.
One issue that you may have, which o experienced/noticed on my last brew was the burner retaining alot of heat. I was using a wort chiller and it was taking forever to chill, I got it down to 90f and accidentally spilled water from the chiller against the burner housing and it sounded like a hot skillet. As I was cooling it, the off burner was still heating it. Maybe I'll try moving kettle off the burner next time and see how it goes
Make sure when you whirlpool with your spoon or paddle not to knock off the filter or end cap on the filter, This turns out to be a real nightmare. I would like to see the suction hose and filter a little higher off the bottom of the tank or even a sump area on the bottom to let the boiled hops fall into.
+Mike “Old Digger” Larkey Yes, this can be quite frustrating- make sure to keep the paddle away from the pump filter next time, thank you for your feedback.
Hi - here is a tip that avoids issues with knocking of the filter - or in my case forgetting to fit it at the start of the brew. Use a Hop Spider - they contain the hops sufficiently and didn't block the pump or flow. You also do not need to whirlpool, but - you can add your whirlpool hops into the spider and leave to soak according to your recipe (i never leave them more than 15 mins though.
Clever doing it this way. Thank you! This will cut the cooling by over an hour and save on water. Legend!
Really good
can you also use it upside down?
So if you have cleaned the CFC before the brew how much cleaning water is left in the CFC that needs to be pumped out before you can re-circulate the wort?
I send the first bit of wort to the sink to get all the water and cleaner out and not back into my beer.
@@BryonLape You can prevent this loss if you use compressed air or a pump to push out the remaining water after cleaning so there's nothing left inside.
Hi there. I was wondering what your advise in relation the the cold break. With this technique, the cold break ends up in the fermenter. Is this a problem. Does it add off flavours? Can it be dumped out with dual valve tap? If so, when?
Thanks
Glynn
Hi Glynn, this isn’t a problem and won't contribute any off flavours; the professionals use plate chillers which are the same process and end up with great beer :)
Grainfather - All Grain Brewing
Ok. Thanks for your reply...
I have a grainfather and I would like to know what is the material of the counter flow ? ( aluminum or stainless ) ?
I saw in the website that is Cooper, so how can I know if my chiller is rusting and the time to replace ?
I would like to see what temperature you wort was at when you finished transferring to the fermentor. I cannot believe it went from 212 F to 70 F by just throttling the value. Unless your tap water is near freezing.
+Matt Ellis The temperature of the wort were a little less the boiling temp (100 Degrees )and we chilled it down to 22 in 20 mins :)
It is a counter flow chiller, it works on a basis of heat transfer which is a highly effective way of chilling.
+Matt Ellis In Colorado this time of year, my wort is 64 degree in the fermentor without throttling the flow through the chiller at all. the counter flow chiller is very effective.
Matt - i tried cooling this way. Recirculated into the GF for 5 mins, then straight into the fermenter as directed, on the slowest it would go, and my wort was 52c / 125f by the end. My cold water was 5c.
HI
Just supporting the VId - wish I'd seen this for my first few brews in the GF.
I've just fitted the new GF Wortometer and used that to tell me the temp going into the Fermenter - I hit 26C within 5 mins. Pumped the wort through in 20 mins.
One issue that you may have, which o experienced/noticed on my last brew was the burner retaining alot of heat. I was using a wort chiller and it was taking forever to chill, I got it down to 90f and accidentally spilled water from the chiller against the burner housing and it sounded like a hot skillet. As I was cooling it, the off burner was still heating it. Maybe I'll try moving kettle off the burner next time and see how it goes
I always let the first bit of wort through the chiller run into the sink.
Hey Bryon - is there a reason for this? You don't normally need to do this and I don't want you to waste your wort :)
@@GrainfatherAllGrainBrewing Yes, so the water and the cleaner mixture still sitting in the chiller does not go into my beer.
Make sure when you whirlpool with your spoon or paddle not to knock off the filter or end cap on the filter, This turns out to be a real nightmare. I would like to see the suction hose and filter a little higher off the bottom of the tank or even a sump area on the bottom to let the boiled hops fall into.
+Mike “Old Digger” Larkey Yes, this can be quite frustrating- make sure to keep the paddle away from the pump filter next time, thank you for your feedback.
elsa och Anna
Hi - here is a tip that avoids issues with knocking of the filter - or in my case forgetting to fit it at the start of the brew.
Use a Hop Spider - they contain the hops sufficiently and didn't block the pump or flow.
You also do not need to whirlpool, but - you can add your whirlpool hops into the spider and leave to soak according to your recipe (i never leave them more than 15 mins though.
I think I murdered my yeast by pitching 10 degrees too hot :(
You're sanitizing, not sterilizing. Those are very specific terms that mean different things and are not interchangeable.
Is it not 'wort'? All I hear is 'wurt'... Wurt the phuck?