Cobbled HERMS - 1st brew

[unclepumble]

:ugeek: sh*t happens :ugeek:

& it made the day more eventful

UP

Indeed yes, I thoroughly enjoyed your brewday. :thumb:

Your welcome to come again anytime the big girl kicks in again Jim, & am :wha: about making a big sister for her at the mo :shock:

UP

 

[evanvine]

Do you ferment in the garage as well?

Yes I do, I only have my kegs in the kitchen!

 

[evanvine]

Looks like you had some fun E. :)

As A said a false bottom or under back needed

Now I know a little of the game, I think I can perhaps cope with my pump settings better. :pray:

 

[Vossy1]

Your off the mark Jim :clap:
Springer made a good point, don't attempt to start the recirc immediately after doughing in, let the mash rest for 10 minutes before recircing.

 

[evanvine]

Springer made a good point, don't attempt to start the recirc immediately after doughing in, let the mash rest for 10 minutes before recircing.

Oh so true J-P, just got to get the strike temp in the ball park!

 

[Vossy1]

You could use the HERMS to get the liquor to strike temp in the tun, it would take any of the guess work out of it.

 

[evanvine]

HLT temp no problem V, it's PID controlled!
Knowing what to set it at is the secret.

 

[Vossy1]

That's not what I meant ev, and this is just my personal preference, but

If you have a HERMS/RIMS system why heat up the mash liquor in the HLT / then transfer to mash tun guessing at the heat loss involved due to heating the tun up :wha:

Why not just put the right amount of mash liquor in the mash tun, set the HERMS pid to strike temp, and set the pid and pump to come on at a set time, result being a pre heated tun/pipework and HE, with water to strike temp and no guessing or losses of heat to system.

I used to heat in the HLT and transfer to tun, but no more, as it seems like an extra step that's just not required.

 

[evanvine]

Ahhhhhh, I get you now :thumb:
Still don't know what strike temp I want.

 

[Sean_Mc]

Cracking, inspirational post Jim :thumb:

 

[evanvine]

The 18 year old EDME yeast (my last sachet) was pitched at 22:00 04/01/2011.
It fired up to day at 16:00.

 

[evanvine]

Cracking, inspirational post Jim :thumb:

You are too kind Sean.

 

[rickthebrew]

The 18 year old EDME yeast (my last sachet) was pitched at 22:00 04/01/2011.
It fired up to day at 16:00.

wow - did you get a big bulk cheap buy back 18years ago or find it somewhere :lol:

 

[evanvine]

wow - did you get a big bulk cheap buy back 18years ago or find it somewhere :lol:

I've not been achieving the results I used to, in those days I always used EDME dried yeast.
So I have gone back to basics (aren't records wonderful!).
The sachet I used was the last from these great days.
I agree, using a HERMS, doesn't fit with the above statement
Just noticed, on the yeast packet it says 27p :shock: